If you’re anything like we are one of the highlights of the Holiday season (or really anytime of the year) is serving a gorgeous whole roasted turkey. Not only are the “Ooohs” and “Ahhhs” over your succulent roast beast worthy of any family’s love, but the promise of a dinner that’s just a little more wonderful than normal. Add a few over the top side dishes and you’ve got yourself a true feast.
Unfortunately once that meal is all said and done, there’s the question of what to do with the leftover turkey. Most people have a few go-to uses for their leftover fowl, but every now and then a change is nice. Also, really, just how many pilgrim sandwiches can anyone eat?
Using up leftover turkey shouldn’t be a chore, and with this recipe you may find that you actually look forward to the leftovers a much as you did the turkey itself. This dish is simple, fun and packed with flavors that we at the cbsop.com taste kitchens are sure you and your family will enjoy as much as we did.
Please note that this is the perfect recipe for either a little bit of leftover bird or a lot. It’s more about method than amounts and should be played with to fit what your family likes. I personally find that this works best with all the last bits of turkey meat that can be scavenged from the bird, especially dark meat and wing meat, which otherwise might be tough, but pack a ton of flavor.
- 4 Your favorite hamburger buns or Kaiser rolls.
- 2 to 2 1/2 pounds leftover turkey meat
- 2 cups chicken stock or turkey stock
- 2 Tbsp vegetable or olive oil, for sautéing.
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 Tbsp Worcestershire sauce
- 1/2 tsp Chipotle pepper sauce or other smoky hot sauce
- 1/2 tsp. liquid smoke (optional, but highly recommended)
- Salt and Pepper to taste
- 1/2 head red (purple) cabbage and 1/2 head of green cabbage, shredded (About 4 cups worth)
- 1 carrot, grated or julienned. (We like grated)
- 3 green onions or scallions
- 3 Tbsp Mayonaise
- 1/2 tsp mustard powder
- Pepper to taste
- Heat oil in a large skillet over medium low heat. Add onions and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 2 minutes.
- Add Turkey, Stock, Worcestershire sauce, chipotle pepper sauce and liquid smoke. Allow to come to a boil, then reduce heat and simmer, stirring occasionally, until turkey falls apart and liquid has reduced by at least half (About 40 minutes.) Test for seasoning and add salt and pepper as needed. Reduce heat to low.
- Shred cabbage and place in a large nonreactive bowl. (Metal, glass or plastic, no copper or aluminum please.) Add Mayo, mustard and pepper and toss to coat well.
- Place 1/4 of mixture on the bottom of each bun. Top with a generous portion of the slaw. Serve immediately
What I would have done differently had I thought of it at the time:
Not a single thing. You don’t need cheese, condiments or even toasted bread. It’s amazing all on its own. This dish packed with deep flavor from the turkey and a lightness and crunch from the slaw. It’s wild. You have to try it.