Cranberry BBQ Turkey Sandwich
Cranberry BBQ Turkey Sandwich might be just the American recipe you are searching for. This recipe serves 4. One portion of this dish contains approximately 48g of protein, 42g of fat, and a total of 1086 calories. It works best as a main course, and is done in around 1 hour and 5 minutes. Head to the store and pick up turkey meat, hoagie rolls, tomato puree, and a few other things to make it today. To use up the ground ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert.
Instructions
Watch how to make this recipe.
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.