Pulled Turkey Sandwiches
- 1 turkey breast (weighing around 1 pound)
- 2-1/2 c. vegetable stock
- 1 c. barbecue sauce, divided
- 1 bay leaf
- 2 garlic cloves
- 1 c. purple cabbage, shaved
- 2 tbsp. chopped cilantro (can substitute parsley)
- 1 tbsp. mayonnaise
- 1 tbsp. 2 per cent Greek yogurt
- 2 tbsp. apple cider vinegar
- 1 avocado
- 1/2 tsp. yellow mustard
- 1/4 tsp. sea salt
- 1/4 tsp. black pepper
- 2 whole wheat hamburger buns
In a medium sauce pot add vegetable stock, 1/2 cup barbecue sauce, bay leaf, garlic cloves, 1/4 tsp. of black pepper, and 1/4 tsp. sea salt. Stir to incorporate the barbecue sauce and place the turkey breast in the pot; the liquid should be covering the turkey, add more stock if necessary until just covered.
Cover the pot and set the heat to high. Once the liquid just starts to boil, turn down the heat to low, leaving the pot covered, and simmer for 15-20 minutes. Use a meat thermometer to determine when the turkey is fully cooked; it should read 165 F.
While the turkey is cooking, add the thinly sliced purple cabbage to a mixing bowl, along with the chopped cilantro. In a small bowl, combine the mayonnaise, Greek yogurt, apple cider vinegar and 1/4 tsp. sea salt; whisk to combine and pour over the cabbage. Toss the cabbage in the dressing until fully coated; season with more salt to taste if necessary and set aside.
Once the turkey has fully cooked, discard the cooking liquid and place the turkey breast on a cutting board. Use two forks to gently shred the turkey into small pieces, place turkey back into the same pot that was used for cooking.
To the pot with the turkey, pour in remaining 1/2 cup of barbecue sauce and add 1/2 tsp. mustard. Use a spoon to gently stir until the turkey is fully coated in the sauce. Cover the pot and place on a burner set to low to keep warm.
Mash the avocado just before assembling the sandwiches. Just before serving, gently toast the buns on the BBQ — this step is optional but recommended! To assemble the sandwiches, spread some avocado on the bun, followed by a generous spoonful of the pulled turkey, top with the coleslaw and enjoy! Serve any remaining coleslaw on the side!
Source: Canadian Turkey Producers
Mushroom-Crusted Tenderloin with Mighty Mushroom Sauce
- 1 pkg. (approx. 14 g) dried mushrooms
- 1 tbsp. EACH olive oil and grainy mustard
- 2 tsp. chopped fresh rosemary
- 1 clove garlic, minced
- 1/4 tsp. EACH pepper and coarse sea salt
- 3 lbs. (1.5 kg) beef oven roast
- Mighty Mushroom Sauce (recipe below)
Mighty Mushroom Sauce
- 2 tsp. (10 ml) butter
- 1 c. sliced fresh mushrooms
- 1/4 c. (50 ml) chopped onion
- 1/4 c. (50 ml) red wine
- 1 c. (250 ml) beef broth 1 tbsp. cornstarch
- 1 tbsp. cold water
Finely chop dried mushrooms; soak half in 1/4 cup warm water. Set aside. Combine remaining mushrooms, oil, mustard, rosemary, garlic, pepper and salt; rub all over roast. Insert meat thermometer lengthwise into centre of roast so shaft is not visible. Place on rack in ovenproof skillet or shallow pan. Add 1/4 inch (5 mm) water to pan (to prevent dried mushrooms from scorching).
Cook roast, uncovered, in 450 F (230 C) oven for 10 minutes. Reduce heat to 275 F (140 C); roast until thermometer reads 145 F (63 C) for medium rare, about 2 hours. Transfer roast to cutting board; tent with foil for 15 minutes, reserving pan drip- pings. Slice roast and serve with Mighty Mushroom Sauce.
Mighty Mushroom Sauce
Heat reserved pan drippings in roasting pan on stovetop over medium-high heat; add butter and melt. Add sliced mushrooms and chopped onion; sauté until tender. Stir in reserved soaked mushrooms, soaking liquid and red wine and simmer 2 to 3 minutes. Stir in beef broth; cook, stirring until boiling. Stir in the cornstarch and water mixture; cook and stir until thickened. Season to taste. Makes about 1 cup (250 ml).