Emeril’s Barbecue Turkey Sandwiches with Classic Coleslaw

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Emeril takes a spin on traditional barbecue sandwiches and goes with turkey instead of pork, chicken or beef. Cooking turkey legs low on the stove for a few hours was exactly how I wanted to spend (and smell) my Sunday afternoon. Yes, I’m completely serious.

Don’t judge my use of Rachel Ray’s garbage bowls. They’re too pretty to hold garbage in.

I love it when I have the opportunity to let something cook on the stove or in the oven for several hours on a Sunday. Sunday’s are my favorite days to get organized in the kitchen and be productive with a few dishes that I’ll likely blog about that week.

Emeril gave me that chance with his Barbecue Turkey Sandwiches with Classic Coleslaw. The dish didn’t require many ingredients that I didn’t already have on hand, which I always appreciate. The hardest part was probably keeping myself out of the kitchen as the turkey legs cooked on the stove for 2 hours!

One of the hidden benefits to making this dish is that you end up with a fabulous turkey stock that would be great for a soup later on. I froze about 3 quarts, and depending on how big of a stock pot you have you may end up with much more. (Reason #562898734 that I need a freezer chest. Running out of space!)

Emeril's Barbecue Turkey Sandwich

Emeril’s coleslaw recipe is a sure winner. My favorite part was actually the addition of one yellow bell pepper to the cabbage mixture. I liked how it gave a different color and texture to something traditional and familiar.

John and I picked out onion buns to make the sandwiches instead of plain or sesame seed ones, which was a super bonus when we got down to eating these sandwiches. He puts coleslaw on top of his, while I prefer mine to be on the side. Which is really silly when I think about it because, in the end, I just mix it all together anyway.

Emeril also asks that you prepare his Kansas City-style barbecue instead of using something out of a jar. Not only was it easy but it also packed a little kick that I imagined Emeril saying BAM to. Ketchup is the base for the sauce and since I use it all the time, I always have a ton of it on hand. I will probably refer to this recipe in future instances where I need barbecue sauce, as Kansas City-style is my favorite!

Despite the 2 hour cooking time on the turkey, this recipe really is simple and to the point. You could easily make the turkey on a Sunday and heat it up later in the week for a quick lunch or dinner. I highly recommend making it!

And, if you haven’t heard, I’m giving away a copy of Emeril’s Kicked-Up Sandwiches over here. Go on, check it out and enter! Ends Friday, October 12. 

Disclaimer: I received a copy of Emeril Lagasse’s Kicked-Up Sandwiches in exchange for making several recipes and posting about them. All of the information I present is my opinion only unless otherwise stated.

 

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  • http://rhubarbandhoney.com/ Kimberly

    That looks and sounds yummy! Nice job!

    • solidgoldeats

      Thank you!

  • http://www.culicurious.com/ Addie K Martin

    I love using onion buns too. The extra flavor is appreciated :) That slaw also looks delish!

    • solidgoldeats

      I totally agree on the buns. If only I could find everything buns instead of bagels!

  • The Food Hunter

    I’m not a huge fan of BBQ…but this looks delicious

    • solidgoldeats

      Than this is for you because you won’t waste money buying a bottle of barbecue sauce!

  • Crazy Kwistin

    Look awesome!!