Nothing’s better than having some folks over for the big game and feeding them hot shredded turkey sandwiches. It’s easy to prepare ahead of time so you are free to participate in the festivities.
I’m from Minnesota and the Vikings are into the NFC championship game…again. This may be their best chance to win a Super Bowl game and to do it in their own stadium. Maybe the “Vikings Curse” will end this year unlike the missed opportunities in the 1998 season against Atlanta, 2000 season against NY Giants, and the 2009 season loss to the New Orleans Saints. Win or lose, these hot shredded turkey sandwiches are terrific.
I started out with a turkey breast that was just over 5 pounds. Let the breast thaw, if frozen, in your refrigerator or in a cold water bath, 1/2 hour per pound. Season generously with Lawry’s seasoning salt, powdered garlic, and black pepper.
I used my electric pressure cooker/ slow cooker to cook the turkey for 45 minutes in two cups of chicken broth, took it out of the pot, removed the skin, then shredded the turkey with two forks. The shredded turkey was then put back into the multi-cooker, in the broth and set on high temperature slow cook for 3 hours. I also added another tablespoon of Lawry’s and 1 teaspoon of garlic powder.
If you don’t have a pressure cooker, you could use a standard slow cooker set on high for 4 hours, then on low for 4 hours. Remove and shred the turkey breast and then place the shredded turkey back into the broth along with the additional seasonings.
Mary Jo made the delicious slaw to go with the sandwiches. It was made with purple cabbage, (for the Vikings), carrots, red onion, sunflower seeds, pumpkin seeds, and dried cranberries. The dressing was 1/2 cup canola oil, 1/4 cup apple cider vinegar, and 2 tablespoons of pure maple syrup, plus some salt and pepper.
I like the cabbage slaw on the sandwiches, but it is equally good by itself on the side.
If you are having a party, you might as well mix up some Clam Dip and serve it with rippled potato chips. This could be made the day before, stored in the refrigerator, and enjoyed on game day.
I made sliders with the shredded turkey using King’s Hawaiian honey wheat rolls but any good bun would work. I just think that the little hot turkey sandwiches are so cute. Place them on the table and they are sure to get gobbled up.
Hot Shredded Turkey Sandwiches For A Crowd
- 5 to 6 lbs. turkey breast, thawed
- 3 tbsp Lawry's seasoning, divided
- 4 tsp garlic powder, divided
- 2 to 3 tsp black pepper
- 2 cups chicken or turkey broth
- 24 King's Hawaiian sweet rolls or honey wheat rolls
- 1 head cabbage, finely shredded
- 2 carrots, shredded
- 1/2 red onion, thinly sliced
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds, (pepitas)
- 1/4 cup dried cranberries
- 1/2 cup canola oil
- 1/4 cup apple cider vinegar
- 2 tbsp pure maple syrup
- salt and pepper to taste
- Rinse turkey breast in cold water and pat dry with paper towels then coat all sides with 2 tablespoons of Lawry's seasoning, 1 tablespoon of garlic powder and 2 or 3 teaspoons black pepper.
- Place the broth into the multi-cooker along with the seasoned breast. Pressure cook on high steam setting, 45 minutes.
- Remove the breast from the cooker and allow to cool slightly. Remove the skin and shred the turkey using 2 forks to break up the meat, making sure to remove all the bones, (there are a few that are pretty small and easy to miss).
- Place the shredded turkey back into the cooker with the broth and set on slow cook, high temperature for 3 hours. At this time, also add another tablespoon of Lawry's seasoning and about a teaspoon more garlic powder and stir to combine.
- Keep warm on low temperature until ready to serve.
- Combine all the salad ingredients in a large bowl. In a separate bottle, combine the canola oil, vinegar and maple syrup. Shake then pour over the slaw. Add salt and pepper to taste.
- Serve on top of the turkey sliders and as a side dish option.