Get ready for the big game by making these delicious little shredded turkey sliders.
Course Light Eating, Sandwich
Prep Time 20minutes
Cook Time 4hours
Total Time 4hours20minutes
5 to 6lbs.turkey breast, thawed
3tbspLawry's seasoning, divided
4tspgarlic powder, divided
2 to 3tspblack pepper
2cupschicken or turkey broth
24King's Hawaiian sweet rolls or honey wheat rolls
1headcabbage, finely shredded
1/2red onion, thinly sliced
1/4 cupsunflower seeds
1/4 cuppumpkin seeds, (pepitas)
1/4cup dried cranberries
1/4cupapple cider vinegar
2tbsppure 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.
Estimated calories in one shredded turkey sandwich...150 cal.