| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Prep: | 20 min |
| Cook: | 45 min |
| Yield: | 4 servings |
Ingredients
- 1 pound sliced leftover turkey meat
- 1 cup Cranberry BBQ Sauce, recipe follows
- 4 hoagie rolls, buttered
- 4 thick slices fontina
- Fried Shallots, recipe follows
- Two 14-ounce cans cranberry sauce
- 1 cup orange juice
- 1/2 teaspoon ground ginger
- Pinch ground cinnamon
- Pinch kosher salt
- 1 cup tomato puree
- 3 tablespoons apple cider vinegar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon hot sauce, such as Tabasco
- 4 cups canola oil
- 2 tablespoons all-purpose flour
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 4 shallots, peeled and thinly sliced
Instructions
- Preheat the broiler.
- Add the turkey and Cranberry BBQ Sauce to a large bowl and toss to coat. Pile the turkey on the rolls and top with the cheese. Place the sandwiches on a baking sheet and place under the broiler until the cheese melts and is bubbly. Top the sandwiches with the Fried Shallots and serve.
- Add the cranberry sauce, juice, ground ginger, cinnamon and a pinch of salt to a small saucepan. Bring to a boil and reduce to a simmer. Cook uncovered, stirring often to incorporate flavors, about 15 minutes. Remove the saucepan from the heat and cool. Reserve 1 cup and store the rest for future use.
- Combine the tomato puree, 1 cup of the cranberry sauce, vinegar, Worcestershire, mustard, 1/2 teaspoon salt, pepper and hot sauce in a medium saucepan. Bring to a boil, reduce the heat and simmer uncovered, stirring frequently until all ingredients are well incorporated, 8 to 10 minutes.
- Heat the oil to 375 degrees F in a high-sided skillet or pan. Put the flour in a small bowl and sprinkle with salt and pepper. Add the shallots to the bowl and toss to coat, shaking off any excess flour. Fry the shallots in batches until golden brown, 2 to 3 minutes. Transfer the shallots to a paper-towel-lined-plate and sprinkle with salt.
Reviews
I smoked a turkey breast and made the sauce, it was delicious! Great for any time of year!
We loved the shallots and liked the sauce. We didn’t like it enough to make twice. Sorry Jeff. But we do love your show & have enjoyed other recipes from you.
This was a great recipe that is very useful for using holiday leftovers. I substituted some home made cranberry sauce, made with Alton Browns recipe, and pureed that with my immersion blender to smooth it out before I added it to my barbecue sauce. I also substituted smoked Gruyere cheese for the fontina cheese in this recipe and it turned out great.
The cranberry adds a nice sweetness to the barbecue sauce, without making it overly sweet. The fried shallots are a great touch and I think that they turned out much sweeter and more flavorful than just fried onions. A simpler way of coating the shallots is to just throw the seasoned flour into a plastic bag, and then add the shallots and toss to coat. It coats with less mess, and helps the shallots break up into individual rings.