TURKEY BARBECUE SANDWICH

MAKES ABOUT 8 SANDWICHES

In Pennsylvania, turkey barbecue is just as popular as the pork version, at least it was during my childhood. This recipe is particularly easy because it uses leftover turkey but, to serve a crowd, you can roast a whole turkey from scratch.

INGREDIENTS

2 tablespoons butter

1/4 cup chopped onions

1 can (8 ounces) tomato sauce (I use unsalted)

1 cup ketchup

3 tablespoons Worcestershire sauce

3 tablespoons cider vinegar

1 tablespoon brown sugar

1/2 teaspoon yellow prepared mustard

1/2 cup water or low-sodium chicken broth

1/8 teaspoon ground cinnamon

4 cups cooked white and/or dark meat turkey, skin removed, cut into small cubes

8 soft hamburger buns

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 may 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.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.