BARBECUED TURKEY SANDWICHES
I have an excellent source for turkey recipes, since many of our neighbors are poultry farmers! These satisfying sandwiches, with their mildly tangy sauce, are a great way to use up leftover turkey from the holidays.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a saucepan, saute the celery, onion and green pepper in 1/3 cup butter until tender. Add the next seven ingredients. , Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add turkey; heat through. Spread the cut side of each hamburger bun with 1 teaspoon remaining butter. Serve turkey mixture on buns.
Nutrition Facts :
SHREDDED BARBECUED TURKEY BREAST SANDWICHES
Try these sweet, tangy turkey sandwiches for a fun change from sloppy joes. You could also make them with pork or chicken. One of my best recipes ever! -Jamarr James, Elkins Park, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, saute onion in oil until tender. Stir in the chili sauce, water, Worcestershire sauce and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in turkey; heat through. Serve on buns.
Nutrition Facts : Calories 279 calories, Fat 4g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 762mg sodium, Carbohydrate 36g carbohydrate (14g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
SLOW-COOKER PULLED TURKEY SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 6h30m
Yield 4 to 6 servings plus leftovers (8 cups pulled turkey)
Number Of Ingredients 10
Steps:
- Spread the onions in the bottom of a 6- to 8-quart slow cooker. Rub the turkey thighs with the chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper and place over the onions. Stir together the ketchup, sugar and mustard and pour over the turkey. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours. The turkey should be very tender with the meat falling off the bones.
- Uncover and stir. Let cool for 10 minutes. Using two forks, shred the turkey meat, discarding the bones. Stir in the vinegar and season to taste with salt and pepper. Serve on hamburger buns with pickles and/or coleslaw if desired.
TURKEY BARBECUE SANDWICHES WITH PICKLES AND SLAW
Most turkey sandwiches are best made with slices of white meat stacked neatly between two slices of bread. Not this one. With a saucy, spicy filling piled onto a hamburger bun, it's perfect for dark meat and any scraps you may have leftover from the carcass. The cabbage slaw adds crispness and tang to the soft turkey, and bread-and-butter pickles give the sandwich a touch of sweetness. If you don't have leftover turkey in your refrigerator, this recipe works just as well with the meat torn off a rotisserie chicken.
Provided by Melissa Clark
Categories dinner, lunch, weekday, sandwiches, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a small pot, combine 1/4 cup vinegar, the sugar and the salt. Cover pot and heat just until sugar dissolves, 1 to 2 minutes.
- Meanwhile, in a medium bowl, toss together cabbage, shallot, carrot and jalapeño. Pour hot vinegar mixture over vegetables and toss to combine. Cover and let sit, tossing occasionally, while you prepare the sandwiches.
- Pour barbecue sauce into a medium bowl and taste it. If it's too sweet, add a little more vinegar and hot sauce, if you like. Toss in turkey and stir until evenly coated.
- To assemble the sandwiches, spread mayonnaise inside the buns, if you like, then fill the buns with slaw, pickles and turkey. Serve with more hot sauce on the side, if you like.
SHREDDED TURKEY SANDWICHES
From Mount Joy, Pennsylvania, Kathy Nissley suggests, "This is a great recipe for extra chicken or turkey after holiday dinners."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, saute the onion in butter. Stir in the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, salt and pepper. Bring to a boil; reduce heat. Fold in turkey; cover and cook for 5-10 minutes or until heated through. Serve on rolls.
Nutrition Facts : Calories 479 calories, Fat 12g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 1321mg sodium, Carbohydrate 66g carbohydrate (30g sugars, Fiber 3g fiber), Protein 28g protein.
TURKEY BBQ SANDWICHES
Slow-cook inexpensive turkey legs for a tasty sandwich filling. Serve on hamburger buns. I like to top these with coleslaw.
Provided by Ashley Wilds
Categories Meat and Poultry Recipes Turkey Legs
Time 8h20m
Yield 6
Number Of Ingredients 10
Steps:
- Spray the inside of a slow cooker with nonstick cooking spray, and place the turkey legs into the cooker. In a bowl, mix together the brown sugar, yellow mustard, smoke flavoring, ketchup, cider vinegar, hot pepper sauce, salt, black pepper, and red pepper flakes until the sugar has dissolved. Pour the mixture over the turkey legs.
- Cover the cooker, set to Low, and cook 8 to 10 hours. Remove the turkey legs from the cooker, separate meat from bones and tendons, and shred the meat; return the meat to the sauce for serving.
Nutrition Facts : Calories 279.3 calories, Carbohydrate 20.3 g, Cholesterol 130.5 mg, Fat 6.9 g, Fiber 0.5 g, Protein 32.7 g, SaturatedFat 1.8 g, Sodium 779.2 mg, Sugar 19.1 g
SLOW COOKER SHREDDED TURKEY SANDWICHES
This easy and simple slow-cooked sandwich gets its flavor from bottled beer and onion soup mix. In total, it only takes five ingredients to make the recipe! -Jacki Knuth, Owatonna, Minnesota
Provided by Taste of Home
Categories Lunch
Time 7h15m
Yield 24 servings.
Number Of Ingredients 5
Steps:
- Place turkey in a 5-qt. slow cooker. Combine the beer, butter and soup mix; pour over meat. Cover and cook on low for 7-9 hours or until meat is tender., Shred meat and return to slow cooker; heat through. Serve on rolls.
Nutrition Facts : Calories 294 calories, Fat 7g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 476mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
BBQ TURKEY SANDWICHES
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Arrange bread on baking sheet.
- Combine Hellmann's® or Best Foods® Real Mayonnaise with barbecue sauce. Spread 1/2 of the mayonnaise mixture on bread. Toss turkey with remaining mixture. Arrange turkey on bread, then top with bacon and cheese.
- Broil 1 minute or until cheese is melted.
- Tip: To add sauteed mushrooms, melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet and cook 1 package (10 oz.) sliced mushrooms, stirring occasionally, 6 minutes or until golden. Season with salt and pepper to taste, then add to sandwiches before adding bacon and cheese.
SLOW-COOKER TURKEY BBQ SANDWICHES
In 10 minutes, you can have a spicy sandwich filling simmering in the slow cooker for an easy dinner later on.
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h10m
Yield 16
Number Of Ingredients 8
Steps:
- In 3 1/2- to 4-quart slow cooker, place turkey. Sprinkle with chili powder and salt. In medium bowl, mix remaining ingredients except rolls; pour over turkey.
- Cover and cook on Low heat setting 7 to 8 hours.
- Remove turkey from slow cooker to cutting board. Cut turkey into thin slices; discard bones. Stir turkey back into sauce. Fill rolls with turkey and sauce.
Nutrition Facts : Calories 280, Carbohydrate 34 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 1 g, ServingSize 1 Sandwich, Sodium 770 mg, Sugar 6 g, TransFat 1/2 g
TURKEY BARBECUE
Cayenne and lemon pepper add zip to this tantalizing shredded turkey that will have guests lining up for seconds. The well-seasoned meat takes some time to prepare, but it's well worth the effort. -Tammy Schill, Omaha, Nebraska
Provided by Taste of Home
Categories Lunch
Time 3h50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place turkey, breast side up, on a rack in a roasting pan. Combine the butter, Worcestershire sauce, steak sauce and seasonings; rub 3 tablespoons over turkey. Cover and refrigerate remaining butter mixture. Bake turkey, uncovered, at 325° for 3 to 3-1/2 hours or until a thermometer reads 180°, basting occasionally with pan drippings., Remove turkey; pour drippings into a saucepan. When turkey is cool enough to handle, remove meat from the bones. Shred turkey and return to the roasting pan. Add broth and remaining butter mixture to the drippings; bring to a rolling boil. Pour over shredded turkey., Cover and bake at 325° for 25-30 minutes or until heated through. Serve on rolls with lettuce and tomato if desired.
Nutrition Facts : Calories 672 calories, Fat 23g fat (11g saturated fat), Cholesterol 192mg cholesterol, Sodium 898mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 2g fiber), Protein 74g protein.
More about "shredded barbecued turkey sandwiches recipes"
SMOKED PULLED BARBECUE TURKEY SANDWICHES RECIPE
From meatwave.com
Servings 6Total Time 1 hr 20 minsCategory Sandwiches
- To make the coleslaw: Combine cabbage, carrot, and apple in a large bowl. Sprinkle with 2/3 cup sugar and salt and toss to combine. Let stand five minutes, then transfer to a large colander and rinse thoroughly under cold running water. Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl.
- In a small bowl, whisk together sour cream mayonnaise, vinegar, 3 tablespoons sugar, honey, black pepper, mustard powder, and poppy seeds. Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar.
- To make the turkey: Season turkey liberally with barbecue rub all over. Light 2/3 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Place wood chunk directly on coals. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place turkey on cool side of grill, cover, and cook until thighs register between 165-170°F on an instant read thermometer inserted into the thickest portion of the meat, 45-60 minutes. Transfer turkey to a cutting board and let sit until cool enough to handle, about 10 minutes.
- Remove skin from thighs, roughly chop, and place in a large bowl. Pull turkey meat from the bones and transfer to bowl with chopped skins. Pour in approximately 3/4 cup of barbecue sauce and toss to coat turkey. Add additional barbecue sauce to taste.
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