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Cranberry BBQ Turkey Sandwiches

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

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

Directions

  • 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.
  • Stir in turkey; simmer 4-5 minutes longer or until heated through. Spoon 1/2 cup onto each bun.
Nutrition Facts
1 each: 296 calories, 3g fat (1g saturated fat), 61mg cholesterol, 388mg sodium, 41g carbohydrate (18g sugars, 1g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.

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Reviews

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Average Rating:
  • slmacbeth
    Nov 25, 2017

    I used leftover homemade cranberry sauce from Thanksgiving, and it worked just fine. I enjoyed this recipe very much; it was sweet and tangy, and a great way to use up two leftovers at once.

  • susanjon
    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!

  • MVPhelan
    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.

  • ahmom
    Dec 2, 2009

    This was ok.

  • susank62
    Aug 24, 2009

    No comment left