Turkey Barbecue Sandwiches

Makes 8 sandwiches

Where I grew up in Pennsylvania, turkey barbecue was just as popular as pork barbecue, which is in the similar and related recipes. This recipe is particularly easy because it uses leftover turkey but, to serve a crowd, you can roast a whole turkey or breast from scratch or purchase rotisserie cooked turkey from the deli. Serve with coleslaw or, as in Pennsylvania Dutch country, Pepper Cabbage Salad, also in the similar and related recipes. The recipe can be made in any amount. Leftovers can be frozen for several months.

Ingredients

• 1 tablespoon butter or oil
• 1/4 cup chopped onions
• 1 can (8 ounces) tomato sauce (see notes below)
• 1 cup ketchup
• 3 tablespoons Worcestershire sauce
• 3 tablespoons apple cider vinegar
• 1 tablespoon brown sugar
• 1/2 teaspoon yellow prepared mustard
• 1/2 cup water
• 1/8 teaspoon ground cinnamon
• 4 cups cooked white and/or dark meat turkey, skin removed, cut into small cubes
• 8 hamburger buns, white or whole wheat

Heat a medium saucepan over medium-high. Melt the butter, then add the onions and sauté until softened. Add the remaining ingredients except the turkey and buns. Reduce heat to low; cover and simmer about 30 minutes. Taste for seasoning.

Place the turkey in a large skillet over medium-low. Add enough of the sauce to generously moisten the meat, but not make it soupy. (Extra sauce can be refrigerated for several days or frozen for later use.) Cover and cook until the turkey is hot, about 10 minutes. Serve hot in hamburger buns.

Note: I always use no salt added canned tomato products because I think they taste fresher. The choice is yours.