Just over a week past Thanksgiving, and DH is complaining that he is tired of turkey. Truth be told, so am I. I took homemade turkey noodle soup to the office and had it two times there, then again at home. But I still have turkey left. Thank goodness I put half of the breast in the freezer on Thanksgiving day to have another time. So, time for a completely different taste for that last bit of turkey. These are my version of Sloppy Toms.
Here’s what you need – leftover turkey, barbecue sauce, leftover cranberry sauce, and green onion.
Chop some green onion.
Add it to the chopped turkey in a saucepan.
Add your leftover cranberry sauce.
Add some barbecue sauce.
Heat and stir until the cranberry sauce is melted and the mixture is well heated.
You can serve open faced on toast.
Or in a sandwich.
You can use as much or as little of each ingredient as you like, a bit more or less cranberry sauce won’t make a difference. I used the jellied, but the cooked style with whole cranberries would be equally as good. If you would like more ideas, see the recipes page for my leftover pork recipes, any would do well with turkey substituted for the pork. And leftover pork would do well in this dish too. Or see my post from last year, Cornucopia of Leftover Turkey Ideas.
Sloppy Toms with Cranberry Barbecue Sauce
2 cups chopped turkey
1/4 cup jellied cranberry sauce (more or less to taste)
1/4 cup barbecue sauce, any brand any flavor (more or less to taste)
2 tablespoons chopped green onion.
Combine all ingredients in a saucepan. Heat through until cranberry sauce melts and all ingredients are incorporated. If the mixture is too dry, add more barbecue sauce, more cranberry sauce if you have it, or a little water. You can adjust the amounts of each ingredient as you like. Serve open faced on toast, in a sandwich, on hamburger buns, French bread sub rolls, kaiser rolls or onion buns.
What are you doing with your leftovers?