Cranberry BBQ Turkey Sandwiches Recipe

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This slightly sweet sandwich is a great way to use up leftover turkey. Keep the meat warm in a slow cooker at your next potluck, and you're sure to impress guests. Susan Williams — Rockford, Illinois
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 12 servings

Ingredients

  • 1 can (14 ounces) jellied cranberry sauce
  • 1 cup reduced-sodium beef broth
  • 1/4 cup sugar
  • 1/4 cup ketchup
  • 2 tablespoons cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon yellow mustard
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon seasoned salt
  • 1/8 teaspoon paprika
  • 6 cups shredded cooked turkey breast
  • 12 sandwich buns, split

Nutritional Facts

1 sandwich equals 296 calories, 3 g fat (1 g saturated fat), 61 mg cholesterol, 388 mg sodium, 41 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.

Directions

  1. In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until sauce is thickened.
  2. Stir in turkey; simmer 4-5 minutes longer or until heated through. Spoon 1/2 cup onto each bun. Yield: 12 servings.
Originally published as Cranberry BBQ Turkey Sandwiches in Healthy Cooking October/November 2009, p39

Nutritional Facts

1 sandwich equals 296 calories, 3 g fat (1 g saturated fat), 61 mg cholesterol, 388 mg sodium, 41 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Cranberry BBQ Turkey Sandwiches

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 20, 2012

"I created this recipe, it is really good just put on turkey like a gravy, it is also very good on pork ribs and chicken. Thank you for trying it, I am now Susan Matthews and living in North Carolina with my new hubby who loves my cooking!"

MY REVIEW
Reviewed Nov. 10, 2011

"I didn't like it when it was first done cooking. I made it in the afternoon so I could just reheat it at dinner time. At first, I could just taste the vinegar. When I reheated it later, it was perfect. There's a good balance of sweet and tangy."

MY REVIEW
Reviewed Dec. 2, 2009

"This was ok."

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