BBQ Turkey Plate
Carolina Coleslaw
| 2 lb. + 4 oz. | Cabbage, shredded fine, large head |
| 6 oz. | Green pepper, small dice | 4 oz. | Vidalia onion, small dice |
| 6 oz. | Carrot, peeled and grated | Dressing for Coleslaw |
| 1 cup | Granulated sugar | 1 tsp. | Salt |
| 1/2 tsp. | Fresh milled black pepper | 1 tsp. | Dry mustard |
| 1 tsp. | Celery seeds | 1 cup | Apple cider vinegar |
| 2/3 cup | Canola oil | 10 Inch Cast-Iron Cornbread |
| 2 ¼ cups | Self-rising cornmeal | 3/4 cup | Self-rising flour |
| 3 tbsp. | Honey | 3/4 cup | Sour cream |
| 4 ea. | Eggs | 1 ½ cups | Buttermilk |
| 1/2 cup + 2 tbsp. | Vegetable oil |
To Prepare:
- In a large stainless steel bowl, combine all the prepared vegetables and toss to blend well.
- Combine the dressing with the tossed vegetables. Blend well. Adjust salt and pepper.
- Refrigerate until needed.
Dressing for Coleslaw
- Prepare the dressing:
- Combine all ingredients for the dressing except the oil. Blend well.
- Allow to marinate for 15 minutes.
- Whisk in the oil.
10 Inch Cast-Iron Cornbread
- Combine all ingredients in a mixing bowl.
- Preheat oven to 375°F. Coat a 10" cast iron skillet with 2 tbsp. oil and heat skillet in oven until hot, approximately 3–5 minutes.
- Pour batter into hot skillet.
- Bake in oven for 30 minutes.
Ingredients
| 3 lb. | Turkey Thigh Roast | 2 cups | BBQ sauce, Sweet Baby Ray’s |
| 1/4 cup | Honey | 3/4 cup | Apple cider |
Directions
- Combine the BBQ sauce, honey and apple cider and blend well in a small stainless steel bowl.
- Place shredded turkey in a large stainless steel bowl, then blend with the apple cider BBQ sauce. Carefully cover with foil, ensuring the foil does not come into contact with the BBQ turkey (the sauce will have a reaction with the foil).
- Bake 30 minutes in a 350°F oven.
- Place in a casserole on the serving line.
- Serve on butcher paper on a pizza tray.
