Pulled Turkey Sandwiches with Barbecue Sauce

Pulled Turkey Sandwiches with Barbecue Sauce
Staff Writer
Nadia G's Bitchin' Kitchen Cover

Martin Tremblay

Nadia G's Bitchin' Kitchen Cover

This is a barbecue turkey take on a hot chicken sandwich — a Quebec staple. Tender pulled turkey meat is sandwiched between two slices of bread, then smothered with gravy and sweet peas… Come to think of it, Quebecers seem to douse everything in gravy: fries, sandwiches… The only thing that’s got no gravy is the train. I had to punch that ticket in the good ol’ U.S. of A.

Notes

*Note: You can substitute 2 leaves of minced fresh sage for every ¼ teaspoon of dried sage.

Ingredients

For the gravy

  • 1/4  cup  unsalted butter
  • 1/4  cup  all-purpose flour
  • 1  tablespoon  extra-virgin olive oil
  • medium yellow onion, diced finely
  • 4  cups  turkey or chicken stock
  • 2  teaspoons  dark brown sugar
  • 2  tablespoons  aged balsamic vinegar
  • 1/2  teaspoon  cayenne
  • 1/4  teaspoon  dried sage*
  • Sea salt and freshly ground black pepper, to taste

For the sandwich

  • Sea salt, for blanching
  • 1  cup  fresh or frozen sweet peas
  • 4  cups  cooked white and dark turkey meat
  • slices crusty bread, toasted

Directions

For the gravy

Melt the butter in a small pot over medium-high heat. Add the all-purpose flour, and whisk until the roux is amber-colored, about 6 minutes. Remove from heat and set aside.

Heat the olive oil in a medium-sized frying pan over medium-high heat. Sauté the onion until the edges are crisp and golden, about 8 minutes. Deglaze the frying pan with the turkey or chicken stock. Whisk in the roux. Add the brown sugar, balsamic vinegar, cayenne, and sage. Turn the heat down to medium-low, and simmer for 15 minutes to thicken. The gravy is done when it coats a spoon. Season with sea salt and freshly ground pepper, to taste.

For the sandwich

Bring a pot of water to boil over high heat. If using fresh peas, blanch them for 2 minutes; otherwise, if using frozen, blanch them for 30 seconds. Drain.

Shred the mix of white and dark turkey meat with a fork. In a medium-sized bowl, combine the turkey meat with half of the hot gravy. Divide the turkey equally among 4 slices of bread. Close the sandwiches with the remaining slices and smother each sandwich with gravy. Cover the sandwiches with peas. Serve immediately.

Nutritional Facts

Total Fat
42g
60%
Sugar
5g
6%
Saturated Fat
10g
42%
Cholesterol
369mg
100%
Carbohydrate, by difference
41g
32%
Protein
111g
100%
Vitamin A, RAE
43µg
6%
Vitamin B-12
4µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
77µg
86%
Calcium, Ca
59mg
6%
Choline, total
309mg
73%
Copper, Cu
1mg
0%
Fiber, total dietary
1g
4%
Fluoride, F
45µg
2%
Folate, total
176µg
44%
Iron, Fe
7mg
39%
Magnesium, Mg
187mg
58%
Manganese, Mn
1mg
56%
Niacin
44mg
100%
Pantothenic acid
4mg
80%
Phosphorus, P
1200mg
100%
Riboflavin
2mg
100%
Selenium, Se
145µg
100%
Sodium, Na
1257mg
84%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
284g
11%
Zinc, Zn
13mg
100%

Turkey Shopping Tip

Thanksgiving is not the only time to consume turkey. Now readily available year-round, be sure to take advantage of this chicken substitute.

Turkey Cooking Tip

For juicy meat, be sure to brine the turkey.