Pulled Turkey Sandwiches With Barbecue Sauce

3.3 from 26 ratings

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.

Servings

servings

Ingredients

1/4 cup unsalted butter
1/4 cup all-purpose flour
1 tablespoon extra-virgin olive oil
1 medium yellow onion, diced finely
4 cup turkey or chicken stock
2 teaspoon dark brown sugar
2 tablespoon aged balsamic vinegar
1/2 teaspoon cayenne
1/4 teaspoon dried sage*
sea salt and freshly ground black pepper, to taste
sea salt, for blanching
1 cup fresh or frozen sweet peas
4 cup cooked white and dark turkey meat
8 slices crusty bread, toasted

Directions

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.
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.