LCBO Food & Drink Holiday 2021

REMAINS OF THE DAY

BBQ PULLED TURKEY LEG SANDWICHES WITH BRUSSELS SPROUT & APPLE SLAW

Turkey drumsticks and thighs pull apart just as well as slow- cooked pork shoulder for fantastic sandwiches. Make your own barbecue sauce if you like, but no one will judge you for using the bottled variety over the holidays. I’m a sucker for the tangy, peppery bite of Stubb’s Original, which was used to test this recipe.

1 cup (250 mL) thinly sliced white cabbage ⁄ cup (60 mL) finely diced white onion 1 green onion, thinly sliced 1 tbsp (15 mL) white wine vinegar 1 tbsp (15 mL) Dijon mustard 1 tbsp (15 mL) mayonnaise ⁄ tsp (2 mL) garlic powder ⁄ tsp (2 mL) finely ground black pepper Kosher salt to taste 12 oz (340 g) le over turkey leg meat, shredded ⁄ cup (175 mL) barbecue sauce 2 burger buns or other so rolls

1 To make slaw, combine apple, Brussels sprouts, cabbage, white onion, green onion, vinegar, mus- tard, mayonnaise, garlic powder, pepper and salt in a bowl. Mix thoroughly. Cover and refriger- ate until ready to serve. (It will make a little more than needed, though it will keep well for up to 1 week.) 2 Place turkey and barbecue sauce in a heavy-bottomed pot or saucepan and warm through over medium heat, stirring constantly, until hot. Reserve and keep warm.

3 Lightly toast burger buns, and divide warm turkey between them. Top with slaw and serve. Makes 2 sandwiches

WHAT TO SERVE

This full-bodied Chardonnay has complementary smoky, citrus and ripe apple fruit notes that stand up to the dominant flavours and textures in the sandwiches. Malivoire Estate Grown Chardonnay VINTAGES ESSENTIALS 573147, $19.95

SLAW 1 green apple, julienned 1 cup (250 mL) le over cooked Brussels sprouts, thinly sliced

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HOLIDAY 2021 FOOD & DRINK