Barbecue Turkey Cole Slaw Sandwiches |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I grew up in the deep south. From a very young age I began eating barbecue sandwiches with slaw. This is a lighter version using turkey. The recipe says you can sub 1 pound of country breakfast pork chops ground in the food processor; but I have never done that. This recipe comes from Southern Living Low-Fat Recipes, January 1997. Ingredients:
1 lb ground turkey |
1/2 cup onion, chopped |
1 (8 ounce) can tomato sauce |
1 tablespoon brown sugar |
1 tablespoon worcestershire sauce |
1 teaspoon dry mustard |
1 teaspoon liquid smoke |
1/2 teaspoon pepper |
1 1/2 cups finely shredded red cabbage |
1/2 cup granny smith apple, cored and finely chopped |
1 large carrot, shredded |
1/2 cup plain low-fat yogurt |
3/4 teaspoon curry powder |
1/2 teaspoon dry mustard |
6 whole wheat hamburger buns |
Directions:
1. Over medium heat, cook turkey and onion in a nonstick skillet until browned, stirring until turkey crumbles, drain.
2. Add the tomato sauce and next 5 ingredients.
3. Bring to a boil, cover, reduce heat and simmer 15 minutes, stirring often.
4. Split and lightly toast the hamburger buns.
5. Combine the cabbage and next 5 ingredients in a bowl.
6. Spoon the turkey mixture on to the bottom halves of the toasted buns; top with slaw mixture and top halves of buns.
7. Serve immediately with baked beans and crisp vegetable sticks.
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