2 1/2 pounds roast turkey, thinly sliced
1 cup tomato purée
1/2 cup cider vinegar
2 tablespoons molasses
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1 chipotle chile (from a can of chipotles in adobo sauce), finely chopped
1/2 cup vegetable broth or chicken broth
1 cup cider vinegar
1 teaspoon salt
2 tablespoons evaporated cane juice
2 teaspoons coriander seeds
1 teaspoon black peppercorns
1 bay leaf
4 cloves of garlic, thinly sliced
1 small red onion, thinly sliced
2 medium carrots, cut into 2-inch long matchstick pieces
6 radishes, sliced
10 whole wheat English muffins, toasted
Chopped cilantro for serving (optional)
1. Combine all sauce ingredients in a small saucepan. Bring to a simmer and cook for about 10 minutes, until thickened. If sauce becomes too thick, it may be thinned with additional broth or water.
2. Combine the vinegar and pickling seasonings with 3 cups of water in a medium saucepan and bring to a boil. Add vegetables to the pan and return to a boil. Boil for 3 minutes and remove from heat. Let vegetables cool in the cooking liquid for 10 minutes, then drain. Set aside until serving. Refrigerate, if prepared in advance.
3. Gently reheat the turkey in the barbeque sauce in a large nonstick skillet over low heat until heated through, about 10 minutes. Serve on corn bread or on toasted English muffins along with the pickled vegetables and chopped cilantro, if using.
Per serving: 342 calories, 4.6 g fat (1.2 g saturated), 35 g carbohydrates, 40 g protein, 5.7 g fiber, 719 mg sodium (31% Daily Value).
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