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Monday, October 4, 2010

Pulled Turkey for Sandwiches

I love my crock pot. Love, Love, Love.

This is a variation of my Jam Sauce recipe, but instead of my own jam, I used whole cranberry sauce with turkey thighs. Turkey thighs are great for the crock pot. They are leaner than pork, but still have enough connective tissue to melt down nice and tender. As with all sandwiches, everyone can build their own. I like this with Tapatio hot sauce and a scoop of coleslaw. Dwayne likes his with a slice of provolone. This recipe makes a lot because I have a seven quart crock pot. Adjust down if your crock pot is smaller.

Pulled Turkey for Sandwiches
6 turkey thighs with the skin removed
1 can of whole berry cranberry sauce
2 tbsp. Worcestershire sauce
1 tbsp. dried diced onion
1/2 cup bottled chili sauce

Spray your crock pot with non-stick spray. Season the turkey thighs with salt, pepper and garlic powder. In a medium bowl, mix the cranberry sauce, Worcestershire sauce and dried onions and chili sauce and stir to combine. Place some of the sauce in the bottom of the crock pot and top with one layer of thighs. In my crock pot one layer is two thighs. Continue to layer the sauce and seasoned thighs topping with remaining sauce. Cover with the lid and set to cook on low for 6-8 hours. Just before serving, use tongs to pull out the thigh bones. They should come loose easily. Mash the meat around with the tongs until it is shredded. If you wish, prop the lid with a spoon and let it simmer for another hour or so on high to condense the sauce a bit. Serve on fresh kaiser rolls with the toppings of your choice.

Makes enough to eat leftovers all week or have a pretty big party.

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