You have had just about all the turkey you can eat. But wait. One more recipe to use up the last of the turkey in your refrigerator.
Pulled Pork is a favorite dinner at our house. I decided to make a version of Pulled Pork using our leftover Thanksgiving turkey that we cooked on the Weber grill. Barbecued Turkey Sandwiches are quick to make and appeal to everyone in our family.
I paired the sandwiches with a Fennel, Celery and Apple Slaw instead of the traditional cole slaw I make to serve with Pulled Pork. The super crunch of the celery and fennel make a nice contrast to the soft roll and sweet and spicy turkey.
You may be making another turkey soon so you can use the leftovers for Barbecued Turkey Sandwiches.
Barbecued Turkey Sandwiches
4 cups of cooked and shredded turkey
3/4 cup of your favorite barbecue sauce - I use Sweet Baby Ray's
4 soft sandwich rolls, sliced
for the Fennel, Celery, and Apple Slaw
1 fennel bulb, sliced thin
1 medium apple, sliced thin
2 celery stalks, sliced thin
2 tablespoons lemon juice
1/4 cup olive oil
big pinch of salt
big pinch of pepper
Combine turkey and barbecue sauce in a small saucepan over medium heat. Cook until heated through, about 3 to 5 minutes.
To make the slaw, in a large bowl, combine fennel, apple, and celery. In a small bowl, whisk lemon juice, olive oil, salt, and pepper. Toss dressing with the fennel mixture.
To make the sandwiches, divide the barbecued turkey among the rolls and top with a heaping scoop of the slaw. Place top bun on slaw and enjoy!
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