Pulled Turkey with Sweet and Sour Maple Sauce

The Federation of Quebec Maple Syrup Producers (FPAQ)

The Federation of Quebec Maple Syrup Producers (FPAQ)

Standard Supplier 17th November 2015

Pulled Turkey with Sweet and Sour Maple Sauce

A delicious solution to left over Christmas turkey


  • 500g cooked turkey meat (drumsticks and breast)
  • 60g button mushrooms
  • 1 onion, sliced thinly
  • 45ml sunflower or olive oil
  • 5 tsp crushed black pepper
  • 45ml sherry or wine vinegar
  • 45ml pure maple syrup form Canada
  • 175ml gravy or thick chicken stock
  • 45ml cranberry juice*
  • 8 slices rustic bread, thinly sliced and toasted
  • Salt and pepper to taste


Pull turkey pieces apart. Heat sherry vinegar, maple syrup and pepper together until reduced by three quarters. In a different pan, add oil and sauté onions with mushrooms for 2-3 minutes. Mix gravy with the vinegar reduction, add onions and mushrooms, then pulled turkey. Adjust seasoning. Add cranberry juice to loosen the mixture*. Place slice of bread on each plate and place pulled turkey on top of each slice of bread. Drizzle remaining sweet and sour sauce over turkey.

*The cranberry juice can be omitted if the consistency is fine as is.

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