These delicious Asian-inspired sandwiches are stuffed with tender turkey slow cooked in a savory-sweet teriyaki glaze sauce – a finger licking good dinner.
bone-in turkey thighs (1 1/2 lb), skin removed
cup teriyaki baste and glaze (from 12-oz bottle)
tablespoons orange marmalade
teaspoon grated gingerroot
clove garlic, finely chopped
kaiser rolls, split
Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place turkey in slow cooker. In small bowl, mix teriyaki glaze, marmalade, gingerroot and garlic. Spoon mixture over turkey, turning as necessary to coat.
Cover; cook on Low heat setting 9 to 10 hours.
Remove turkey from slow cooker. Remove and discard bones; shred or cut turkey into pieces. Cover to keep warm.
In 2-cup microwavable measuring cup, mix water and cornstarch until smooth. Pour liquid from slow cooker into cornstarch mixture; mix well. Microwave on High 1 to 2 minutes, stirring once halfway through cooking, until mixture boils and thickens slightly. Divide turkey evenly among roll bottoms; spoon sauce over turkey. Cover with roll tops.
Teriyaki baste and glaze is a thick teriyaki sauce formulated to cling to foods. Look for it in the Asian-foods section of the supermarket.
Marmalade is preserves containing fruit rind, especially citrus rind. Originally prepared from quince, its name comes from the Portuguese word for quince jam.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 1 1/2 Other Carbohydrate; 4 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.