After many years of hosting Thanksgiving dinner, I’ve finally found a quick and easy way to use leftover turkey. At my house there’s usually a large portion of dark meat left, that often gets discarded before I can sneak it into casseroles or give it away to departing guests. This year, faced with an unusually large amount of leftover gobbler, and a smaller than usual number of leftover relatives, I was struck with inspiration. Everyone loves pulled pork, so why not pulled turkey? Here’s the recipe:
Left-over cooked turkey, cut into 2-3 inch pieces, any amount
Barbeque sauce, any kind you like (I used Brownwood Farms Cherry Barbeque Sauce)
Liquid for simmering (chicken broth, water, or my favorite, Bell’s Oberon beer)
salt and pepper to taste, plus any spices you want to add (garlic etc)
Simmer turkey pieces in about 1-2 inches of your chosen liquid in a saucepan, until pieces easily pull into shreds with a fork, about 1-2 hours. Drain cooking liquid. Add salt and pepper, (about 1/2 teaspoon of each for 2 cups of turkey), any other spices such as dried chives, or garlic, and enough barbeque sauce to adequately moisten the meat. Simmer on low heat until meat is warmed through. Serve on buns.
© Huffygirl 2012