Dec 24 2008
I was so tired of eating turkey the week after Thanksgiving. We had never had left-overs for more than 2 days after Thanksgiving, but this year 6 of my guests didn’t show and I was left with quite a lot of turkey. So, we packed up what was left of the turkey and froze it.
The other day I pulled out a leg/thigh piece, defrosted it in the microwave, took the skin off, pulled off the meat, and shredded it by hand. I ended up with about 3 cups worth of shredded turkey.
I can’t remember where I saw this idea, but it sure was a fabulous-tasting one – and quite a delightful break from the traditional turkey over and over again.
I’d also like to wish you all a merry Christmas – will post more on the 29th of December – Christmas is 3 days long in Germany (25,26,27)!! So, in case you making turkey for Christmas as well, this is a great left-over recipe.
3-4 Cups shredded cooked dark meat Turkey
2 Cups Chicken Broth
1 Cup BBQ Sauce
6-8 large Buttermilk Biscuits
In a large skillet over medium-high heat mix the first 3 ingredients together and bring to a boil. Then, reduce the temperature to medium-low and let simmer.
Add a few dashes of liquid smoke and mix.
Continue to simmer for 30-40 minutes, or until the liquid has reduced to a nice sauce. You may add more bbq sauce for a thicker consistency as well as more liquid smoke for more BBQ flavor.
Serve over large buttermilk biscuits and with homemade coleslaw or cucumber salad (see recipe bellow).
Makes 6-8 Servings.
Quick and Simple Cucumber Salad:
3 Tablespoons Red Wine Vinegar
1 Tablespoon Olive Oil
Salt and Pepper to taste
1 English Cucumber, peeled and sliced very thinly
1 Tablespoon Red Onion, sliced very thinly
3 Tablespoons Feta Cheese, crumbled
Mix together the vinegar, olive oil, salt, and pepper in a large salad bowl. Add in the cucumber and onions – I recommend using a madoline or grater to get them as thin as possible. Mix well.
Let stand for 45 minutes to an hour so that the flavors really soak in. Right before serving, mix in the the feta cheese.
Makes 4 servings.