Are you still wondering what to do with all that leftover turkey from Thanksgiving? You’re not alone… But I am here to help. With the help from the Jennie-O website http://www.jennieo.com/, I found a recipe that caught my eye. I really enjoy pulled pork sandwiches, so when I saw the pulled turkey sandwich recipe – I knew that was the one! The only thing I did differently from the recipe was that I used my leftover turkey from Thanksgiving, rather than buying the JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins. I simply cut my leftover turkey into chunks and then followed the recipe from there.(Also, I used leftover dinner rolls & made slider sized sandwiches.)
I am really glad I decided to try this! It was so yummy. I even ate a little cranberry sauce with mine, which gave it another level of flavor. So good! (My friend who shared this for lunch with me seemed to really enjoy it too!) I really love this idea, not only for after the big holiday meal, but as a healthier alternative to pulled pork! Here is the recipe so you can try it for yourself.
1 (17.6-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins
1 cup low-sodium barbeque sauce
8 buns, split
½ cup coleslaw
– Combine turkey and barbeque sauce in slow cooker. Cook on HIGH 3 hours or LOW 6
hours. Always cook turkey to well-done, 165°F. as measured by a meat thermometer.
– Remove turkey from slow cooker. Reserve ¼ cup sauce mixture. Shred turkey with fork.
– Top bottom half of bun with turkey mixture. Drizzle with reserved sauce. Add coleslaw.
– Cover with bun top.
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