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.

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.

Nutrition

Calories per serving:

916 kcal

Daily value:

46%

Servings:

4
  • Carbohydrate, by difference 45 g
  • Protein 97 g
  • Total lipid (fat) 39 g
  • Vitamin A, IU 1379 IU
  • Vitamin A, RAE 93 µg
  • Vitamin B-12 4 µg
  • Vitamin B-6 2 mg
  • Vitamin C, total ascorbic acid 21 mg
  • Vitamin D 42 IU
  • Vitamin E (alpha-tocopherol) 4 mg
  • Vitamin K (phylloquinone) 76 µg
  • Alanine 5 g
  • Arginine 5 g
  • Ash 11 g
  • Aspartic acid 8 g
  • Betaine 23 mg
  • Calcium, Ca 60 mg
  • Carotene, alpha 6 µg
  • Carotene, beta 635 µg
  • Cholesterol 292 mg
  • Choline, total 264 mg
  • Copper, Cu 1 mg
  • Cryptoxanthin, beta 189 µg
  • Cystine 1 g
  • Fatty acids, total monounsaturated 15 g
  • Fatty acids, total polyunsaturated 11 g
  • Fatty acids, total saturated 10 g
  • Fiber, total dietary 2 g
  • Fluoride, F 45 µg
  • Folate, DFE 171 µg
  • Folate, food 175 µg
  • Folate, total 179 µg
  • Fructose 1 g
  • Glucose (dextrose) 1 g
  • Glutamic acid 12 g
  • Glycine 4 g
  • Histidine 2 g
  • Iron, Fe 6 mg
  • Isoleucine 3 g
  • Leucine 6 g
  • Lutein + zeaxanthin 100 µg
  • Lysine 6 g
  • Magnesium, Mg 176 mg
  • Manganese, Mn 1 mg
  • Methionine 2 g
  • Niacin 41 mg
  • Pantothenic acid 3 mg
  • Phenylalanine 3 g
  • Phosphorus, P 1082 mg
  • Phytosterols 1 mg
  • Potassium, K 2735 mg
  • Proline 4 g
  • Retinol 32 µg
  • Riboflavin 2 mg
  • Selenium, Se 125 µg
  • Serine 3 g
  • Sodium, Na 1464 mg
  • Starch 4 g
  • Sucrose 2 g
  • Sugars, total 7 g
  • Thiamin 1 mg
  • Threonine 3 g
  • Tocopherol, gamma 1 mg
  • Tryptophan 1 g
  • Tyrosine 2 g
  • Valine 3 g
  • Vitamin D (D2 + D3) 1 µg
  • Vitamin D3 (cholecalciferol) 1 µg
  • Water 297 g
  • Zinc, Zn 12 mg
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