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Jamaican Turkey Sandwich |
"This tender, pulled turkey sandwich is full of sweet and spicy flavors, topped with a creamy coleslaw."
Ingredients :
- Pulled Turkey:
- 1/2 cup chopped celery
- 1/3 cup chopped green onion
- 1 (2 pound) skinless, boneless turkey breast, cut into 8 ounce chunks
- 1/2 cup juice from canned pineapple
- 1/4 cup sweet chile sauce
- 3 tablespoons distilled white vinegar
- 2 tablespoons water
- 1 tablespoon beef bouillon granules
- 2 teaspoons garlic powder
- 6 canned pineapple rings
- Coleslaw Topping:
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- 1/2 cup chopped onion
- 2 cups chopped cabbage
- 1 cup shredded Cheddar cheese
- salt and black pepper to taste
- 6 Kaiser rolls, split
Instructions :
Prep : 35M | Cook : 6M | Ready in : 6H35M |
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- Sprinkle the celery and green onions into the bottom of a slow cooker; place the turkey chunks on top. Combine the pineapple juice, sweet chile sauce, vinegar, water, beef bouillon, and garlic powder; pour over the turkey. Place the pineapple rings on the turkey chunks.
- Cook on Low until the turkey pulls apart easily, 6 to 7 hours.
- Meanwhile, make the coleslaw by stirring the mayonnaise, lemon juice, parsley, and onion together in a mixing bowl. Add the cabbage and Cheddar cheese; season to taste with salt and pepper. Cover, and refrigerate while the turkey cooks.
- Once the turkey is tender, shred using two forks. Pile some of the shredded turkey and a pineapple ring onto a Kaiser roll; top with coleslaw to serve.
Notes :
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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