Servings: 4-6 sliders Time: 20 minutes Difficulty level: Easy
It’s that time of year again. You spend most of your extra time in the kitchen, opening and closing the refrigerator door more than you’re seen opening and closing the door to the gym. I know I get lazy too. Tryptophan ain’t no joke. I love spending the holiday months in a daze, enjoying my turkey euphoria. If you’re running out of ideas this Thanksgiving as to how to use up your turkey day leftovers, don’t worry I got you covered!
I had a taste for summertime. I couldn’t eat any more heavy stuffing, mashed potatoes and mac and cheese. I know that sounds crazy. It felt crazy just to type that! But it is true! I wanted to grill…I wanted to barbecue… NO! I wanted to smoke! The day after Thanksgiving I went out and bought a turkey. They were on sale. I got it home and put it in a brine right away. The next day J-Wiz slowly smoked that baby for about 6 hours and It was absolutely amazing. I could go on and on but that’s not why I’m here. I’ll save brining and smoking for another day. I butchered that bird to all ends of the earth. I froze both legs and wings and kept the carcass and thighs for soup. See? Not a bad investment HUH?
Yes, of course you can make this with your roasted turkey, fried turkey or… dried turkey. That last was supposed to be a joke. Well, my idea of a joke.
What you’ll need:
-1 bag of shredded cabbage (I like the tri-colored with purple cabbage and carrots)
-1/2 cup onion, sliced thin
-1/2 cup green, red, yellow or orange bell pepper, sliced thin (can you tell I like use them all?)
-6-8 slices of bacon or a pound, fried crispy and chopped
-1/4 cup apple cider vinegar
-1/4 cup olive oil
-1 Tbsp brown sugar
-1 tsp garlic powder
salt and pepper
-2 cups of any leftover turkey meat, pulled apart
-2 Tbsp of red wine vinegar
-1 Tbsp olive oil
-1 tsp red pepper flake
-salt and pepper
-your favorite BBQ sauce
-leftover cranberry sauce
-your favorite Texas Pete….I mean hot sauce
-leftover dinner rolls I like Kings Hawaiian or Potato Rolls
You have to forgive me. I have no pictures. I didn’t plan on blogging this as a recipe until after we finished cooking. By we I mean my sister Liz and I. Speaking of Liz, I would like to send her a shout out. If it weren’t for the abominating hostility she expressed towards mayo, I may have never been introduced to Hot Slaw.
First, mix the oil, vinegar, sugar, hot sauce salt and pepper in a small sauce pan. Cook on medium heat until a slow simmer and the brown sugar is dissolved. I guess about 10 minutes or so. While that’s cooking, combine the cabbage, onions, peppers, and bacon in a bowl. Then pour the hot oil and vinegar mixture over the cabbage and toss to coat. Set aside. Easy! Now grab the turkey meat and LIGHTLY sprinkle with the oil,vinegar and red pepper flake. You don’t want to over power the savory turkey flavor. Come on now! Finally, mix your leftover cranberry sauce with your BBQ sauce. Half and half. As little or as much as you want. Hey, you’re eating it. Same thing with the hot sauce. Go wild with it! Set aside.
I assembled my sliders by first dolloping a big ol’ spoon of Cranberry BBQ Sauce on the bottom of all the potato rolls. Then, stacked the turkey and finished off with the slaw on top. I don’t care how you do it. If you can’t eat it unless the sauce is on top, I’ll understand. I’m used that weird stuff. J-Wis is a crack-up like that. Don’t worry, I flipped his sliders over, sauce side up. Whew!