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Pulled BBQ Turkey Leftovers over Polenta – Anthony Salemme

by Anthony Salemme, contributing chef

Left over Thanksgiving food creations are one of my favorites. If you don’t have butternut squash, you can use leftover sweet potatoes. Serves 4

3 cups roasted dark turkey meat 

2 cups your favorite BBQ sauce

1/2 cup cranberry sauce 

1 jalapeño seeded and chopped, optional

Polenta

1 cup cornmeal 

3 cups turkey stock

4 tablespoons butter

4 sage leaves chopped fine

1 cup butternut squash purée 

1 cup shredded Cabot sharp cheddar cheese

Melt the butter in a saucepan. Add sage leaves and cook until the butter starts to brown. Add the turkey stock and bring to a boil. Slowly whisk in the cornmeal. Cook slowly for 15 minutes. Add the squash purée, cheddar cheese and some salt and pepper to taste. 

Pour into a greased 9×9 baking pan. Bake at 350f for 25 minutes. 

While the polenta is baking in a saucepan mix the shredded turkey with the BBQ sauce, cranberry sauce, and jalapeño. Heat on medium heat for 20 minutes.

To serve: Cut the polenta into squares and evenly divide the BBQ turkey over the polenta.

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Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com

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