BBQ PULLED TURKEY LEG SANDWICHES WITH BRUSSELS SPROUT & APPLE SLAW

Turkey drumsticks and thighs pull apart just as well as slowcooked pork shoulder for fantastic sandwiches. Make your own barbecue sauce if you like, but no one will judge you for using the bottled variety over the holidays. I’m a sucker for the tangy, peppery bite of Stubb’s Original, which was used to test this recipe.

SLAW

1 green apple, julienned

1 cup (250 mL) le over cooked Brussels sprouts, thinly sliced

1 cup (250 mL) thinly sliced white cabbage

1/4 cup (60 mL) finely diced white onion

1 green onion, thinly sliced

1 tbsp (15 mL) white wine vinegar

1 tbsp (15 mL) Dijon mustard

1 tbsp (15 mL) mayonnaise

1/2 tsp (2 mL) garlic powder

1/2 tsp (2 mL) finely ground black pepper

Kosher salt to taste

12 oz (340 g) le over turkey leg meat, shredded

⁄ cup (175 mL) barbecue sauce 2 burger buns or other so rolls

1 To make slaw, combine apple, Brussels sprouts, cabbage, white onion, green onion, vinegar, mustard, mayonnaise, garlic powder, pepper and salt in a bowl. Mix thoroughly. Cover and refrigerate until ready to serve. (It will make a little more than needed, though it will keep well for up to 1 week.)

2 Place turkey and barbecue sauce in a heavy-bottomed pot or saucepan and warm through over medium heat, stirring constantly, until hot. Reserve and keep warm.

3 Lightly toast burger buns, and divide warm turkey between them. Top with slaw and serve.

Makes 2 sandwiches