No matter how delicious a holiday turkey is, after a day or two, eating leftovers gets old. Instead, why not try something different? Turn that leftover turkey into a dish that’s a surefire hit at a New Year’s Eve party — or even a Superbowl Party. This recipe costs practically nothing, since you already have the turkey.
First, shred the leftover turkey meat. You can use meat from all parts, both white and dark. The usual method is to rake a fork over the meat, but if you have a stand mixer there’s a much quicker, easier way. I use a Kitchen Aid Mixer to shred the turkey. I just cut meat off the bone, put it in the bowl and mix until it’s shredded to the desired consistency. I’ve used both the paddle attachment and the whisk, and both work fine. It’s easier to shred the turkey while it’s still warm. Once shredded, freeze.
A couple of days before you’ll need it, move the turkey to the refrigerator to thaw. Now for the sauce. Here in North Carolina there are three topics not discussed in polite company — religion, politics and barbecue sauce. Feuds have started over the merits of Eastern, vinegar-heavy sauce versus Western sauce, which has tomato or ketchup added. This sauce is more like Western North Carolina Barbecue, but using turkey instead of pork will alienate us from all traditionalists anyway.
1 cup ketchup
1 cup firmly packed brown sugar
Juice of 3 lemons
3 tablespoons butter
1/2 cup diced onions
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
Combine all in a sauce pan, bring to a boil and simmer for 25-30 minutes.
Once the sauce is done, just mix in the shredded turkey. You can put it all in a slow-cooker on low and give the turkey all day to soak in the sweet and tangy flavor, or just get it all good and hot in a cooking pot. Serve with rolls and coleslaw.
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