Cran Apple Bbq Pulled Turkey Sandwich Food

CRANBERRY BBQ SAUCE TURKEY SLIDERS

Steps:

• For the sauce: Whisk together the vinegar, mustard, oil, celery, apples, salt and pepper in a large bowl. Set aside while you make the sliders.
• For the sliders: Heat the oil in a medium saucepan over medium-high heat. Add the shallots and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the cranberry sauce, ketchup, vinegar, Dijon, Worcestershire, salt and pepper. Bring to a boil, then reduce the heat to low and simmer until the sauce has thickened, about 5 minutes. Turn off the heat and carefully pour the sauce into a food processor or blender and process until smooth.
• Place the turkey into a large bowl and pour the sauce over the turkey, stirring to coat evenly with the sauce. To serve, spoon a 1/4 cup of the turkey onto the bottom half of the rolls, garnish with 2 tablespoons of the slaw and top with the top half of the roll.
• Combine the cranberries, maple syrup cinnamon, orange zest and orange juice in a medium saucepan. Bring the mixture to a boil. Lower the heat and simmer for 10 minutes, stirring occasionally with a wooden spoon. Turn the burner off. Using the back of your spoon, lightly mash the cranberries to desired consistency. Chill until ready to serve.

CRAN-APPLE BBQ PULLED TURKEY SANDWICH

Steps:

• 1. In a saucepan on med-high cook sliced onion in butter and salt. Cook until slightly browned. Add garlic and cook for another min.
• 2. Combine onions and the rest of the ingredients (except turkey & rolls). Turn heat to med-low, stirring and cooking for 3-5 min. Stir in turkey, cover and continue warming for another five minutes, or until warmed through. Serve on rolls. Goes great with a apple coleslaw, on side or top of shredded turkey.

CRANBERRY BBQ TURKEY SANDWICH

Steps:

• Preheat the broiler.
• Add the turkey and Cranberry BBQ Sauce to a large bowl and toss to coat. Pile the turkey on the rolls and top with the cheese. Place the sandwiches on a baking sheet and place under the broiler until the cheese melts and is bubbly. Top the sandwiches with the Fried Shallots and serve.
• Add the cranberry sauce, juice, ground ginger, cinnamon and a pinch of salt to a small saucepan. Bring to a boil and reduce to a simmer. Cook uncovered, stirring often to incorporate flavors, about 15 minutes. Remove the saucepan from the heat and cool. Reserve 1 cup and store the rest for future use.
• Combine the tomato puree, 1 cup of the cranberry sauce, vinegar, Worcestershire, mustard, 1/2 teaspoon salt, pepper and hot sauce in a medium saucepan. Bring to a boil, reduce the heat and simmer uncovered, stirring frequently until all ingredients are well incorporated, 8 to 10 minutes.
• Heat the oil to 375 degrees F in a high-sided skillet or pan. Put the flour in a small bowl and sprinkle with salt and pepper. Add the shallots to the bowl and toss to coat, shaking off any excess flour. Fry the shallots in batches until golden brown, 2 to 3 minutes. Transfer the shallots to a paper-towel-lined-plate and sprinkle with salt.

BBQ BACON PULLED CHICKEN SANDWICHES

Steps:

• In a large bowl, combine the first 9 ingredients. Place chicken in a greased 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low , 3-4 hours or until tender., Remove chicken; shred with 2 forks. Return chicken to slow cooker; heat through. Serve on buns with bacon and lettuce. Freeze option: Freeze cooled, cooked chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

CRANBERRY BBQ PULLED PORK

Steps:

• Cut roast in half. Place in a 4-qt. slow cooker. Add cranberry juice and salt. Cover and cook on low 8-10 hours or until meat is tender., Remove roast and set aside. In a small saucepan, combine the cranberry sauce, ketchup, cranberry juice, brown sugar, seasonings and liquid smoke if desired. Cook and stir over medium heat until slightly thickened, about 5 minutes., Skim fat from cooking juices; set aside 1/2 cup juices. Discard remaining juices. When cool enough to handle, shred pork with 2 forks and return to slow cooker., Stir in sauce mixture and reserved cooking juices. Cover and cook on low about 1 hour or until heated through. Serve on buns. , Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.