Turkey Barbecue Sandwiches
Makes about 8 sandwiches
In Pennsylvania, turkey barbecue is just as popular as the pork version, as in the similar and related recipes links, at least during my childhood. 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, pepper cabbage, which is in the similar and related recipes links. The recipe can be made in any amount. Leftovers can be frozen for several months.
- 1 tablespoon butter or oil
- 1/4 cup chopped onions
- 1 can (8 ounces) tomato sauce, preferably no salt added
- 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.