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leftover essentials: bbq shredded turkey

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

Well, Thanksgiving is in the rearview mirror, so how about some leftovers. Shredded BBQ turkey is not actually a new idea; however, in this case this humble recipe is elevated by using a homemade BBQ sauce, specifically designed for use with poultry. It has flavor notes of sweet, mixed with deep tangy flavor. Yummy stuff. Served this Sunday on homemade slider rolls with coleslaw, and it was a big hit. FYI: If you like it with turkey, it is also great with chicken. So, you ready… Let’s get into the kitchen.

►
yield serving(s)
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For leftover essentials: bbq shredded turkey

  • PLAN/PURCHASE
  • cooked turkey, shredded or chopped
  • THE BBQ SAUCE
  • 1 tsp
    grapeseed oil, or other non-flavored variety
  • 1 clove
    garlic, minced
  • 4 oz
    fresh cranberries
  • 8 oz
    tomato puree
  • 1/4 c
    apple-cider vinegar
  • 1/2 c
    water
  • 3 Tbsp
    coconut sugar
  • 1 Tbsp
    ancho chili powder
  • 1 Tbsp
    dehydrated onions
  • 1/2 tsp
    ground cumin
  • 1/4 tsp
    ground ginger

How To Make leftover essentials: bbq shredded turkey

  • 1
    PREP/PREPARE
  • 2
    What will you need? You will need a saucepan large enough to hold all of the ingredients, and that is about it.
  • 3
    What is it? It is shredded or chopped turkey and BBQ sauce. What makes this recipe different is that we are not using a standard bottled sauce. This particular sauce is designed to work best with poultry. It is tangy with a bit of sweet/sour that allows the flavors of the turkey to come through. Use it with white or dark meat, or a bit of both.
  • 4
    What to serve with it? This is great served on soft rolls, or maybe served over some rice. Also, a few tall cold ones would not be amiss.
  • 5
    How to store it? Stored in a good container, this recipe will last 5 – 7 days in the fridge. In addition, you can freeze it, and it will last 2 – 3 months. If you vacuum seal and freeze it, this recipe will last a 12 – 14 months.
  • 6
    Gather your ingredients (mise en place).
  • 7
    Add the oil to a saucepan over medium low heat. When the pan heats up, add the garlic, and stir until fragrant, about 60 seconds.
  • 8
    Immediately add the cranberries, tomato puree, apple-cider vinegar, and water.
  • 9
    Slowly simmer/stir until the cranberries begin to pop, about 10 – 15 minutes.
  • 10
    Then use the back of a spoon to smoosh the cranberries against the sides of the pan.
  • 11
    Add the remainder of the sauce ingredients.
  • 12
    Return to a low simmer, and allow to cook, stirring occasionally, for about 15 minutes.
  • 13
    Add the turkey and continue to cook/stir until the turkey is heated through, about 5 minutes.
  • 14
    PLATE/PRESENT
  • So yummy
    15
    Serve on rolls, or maybe on a plate with some rice or mash taters. Enjoy.
  • Stud Muffin
    16
    Keep the faith, and keep cooking.
  • Peace to all
    17
    Namasté
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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