For Coleslaw:
1 small head green cabbage, halved, cored, and very thinly sliced (8 cups)
2 fennel bulbs, trimmed, halved, cored, and very thinly sliced (2 cups)
1 Granny Smith apple (peeled and sliced into sticks)
2 shallots, peeled and chopped (1/2 cup)
1 tablespoon fennel seeds
4 tablespoons extra-virgin olive oil
1/4 cup plus 1 tablespoon cider vinegar
Freshly ground pepper
2 1/2 teaspoons coarse salt

For Barbecue Sauce:
1/4 cup (1/2 stick) unsalted butter
6 tablespoons minced onion
1 cup ketchup
1 cup left over cranberry sauce
3/4 cups (packed) dark brown sugar
1 1/3 cups cider vinegar
For Sandwich:
Leftover turkey meat
Soft rolls or buns



For Coleslaw:
1. Slice and prepare cabbage and fennel.
2. Peel and slice apples into sticks, about the same size as the cabbage and fennel pieces.
3. Mix cabbage, apple and fennel together in bowl.
4. Add shallots and mix.
5. Mix olive oil, vinegar, fennel seeds, salt and pepper in a separate bowl and then add to bowl. Mix well.

For Barbecue Sauce:
1. Add butter and heat saucepan. Add onion and cook over medium heat until onions are translucent.
2. Add ketchup, cranberry sauce and dark brown sugar and stir over medium heat.
3. Add cider vinegar and stir, allowing to simmer for about 20 minutes.

To Make the Sandwich:
1. Pull turkey meat into bite size pieces.
2. In a pan or bowl, add barbeque sauce to turkey and mix well.
3. Put turkey onto rolls and top with coleslaw.

Recipe courtesy of Chef Kelli Petri, Kelli Petri Catering, 2009.



This version of an a "pulled turkey" sandwich reminds you of the pork version served on many barbeque menus. The barbecue sauce uses leftover cranberry sauce to give it a New England flavor and the coleslaw uses cider vinegar and fennel with apples and cabbage for an unconventional twist. Both the sauce and the coleslaw can be saved and used with pork or other sandwiches.

Turkey Sandwich with Cranberry Barbecue Sauce
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