Pulled Turkey Sandwiches with Barbecue Sauce

Staff Writer
Pulled Turkey Sandwiches with Barbecue Sauce
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.

4
Servings
616
Calories Per Serving
Deliver Ingredients

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
  • 1 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
  • 8 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.

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.

Nutritional Facts

Total Fat
23g
35%
Sugar
13g
N/A
Saturated Fat
10g
48%
Cholesterol
132mg
44%
Protein
47g
95%
Carbs
55g
18%
Vitamin A
131µg
15%
Vitamin B12
2µg
29%
Vitamin B6
1mg
62%
Vitamin C
17mg
29%
Vitamin D
0.5µg
0.1%
Vitamin E
1mg
6%
Vitamin K
19µg
24%
Calcium
132mg
13%
Fiber
5g
21%
Folate (food)
92µg
N/A
Folate equivalent (total)
132µg
33%
Folic acid
24µg
N/A
Iron
5mg
28%
Magnesium
95mg
24%
Monounsaturated
8g
N/A
Niacin (B3)
20mg
99%
Phosphorus
481mg
69%
Polyunsaturated
3g
N/A
Potassium
862mg
25%
Riboflavin (B2)
0.7mg
42.5%
Sodium
1252mg
52%
Sugars, added
1g
N/A
Thiamin (B1)
0.6mg
37.9%
Trans
0.5g
N/A
Zinc
4mg
28%

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