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Celery Apple Slaw
2 Tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp olive oil
¼ tsp kosher salt
¼ tsp freshly ground black pepper
2 celery ribs, thinly sliced
1 Granny Smith apple, cored but not peeled, cut into 2-inch matchsticks
Cranberry BBQ Sliders
1 Tbsp extra virgin olive oil
1 large shallot, diced
1 clove garlic, minced
½ cup Cranberry Sauce, recipe follows
¼ cup ketchup
2 Tbsp apple cider vinegar
2 tsp Dijon mustard
2 tsp Worcestershire sauce
1 tsp kosher salt
¼ tsp freshly ground black pepper
3 cups shredded turkey
12 sweet dinner rolls
Cranberry Sauce
1 (1-lb) bag fresh or frozen cranberries
½ cup maple syrup
1 stick cinnamon
1 orange, zested and juiced
To Make:
Celery Apple Slaw
1. Whisk together the vinegar, mustard, oil, celery, apples, salt and pepper in a large bowl. Set aside while you make the sliders.
Cranberry BBQ Sliders
1. Heat the oil in a medium saucepan over medium-high heat. Add the shallots and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the cranberry sauce, ketchup, vinegar, Dijon, Worcestershire, salt and pepper. Bring to a boil, then reduce the heat to low and simmer until the sauce has thickened, about 5 minutes. Turn off the heat and carefully pour the sauce into a food processor or blender and process until smooth.
2. Place the turkey into a large bowl and pour the sauce over the turkey, stirring to coat evenly with the sauce. To serve, spoon a 1/4 cup of the turkey onto the bottom half of the rolls, garnish with 2 tablespoons of the slaw and top with the top half of the roll.
Cranberry Sauce
1. Combine the cranberries, maple syrup cinnamon, orange zest and orange juice in a medium saucepan. Bring the mixture to a boil. Lower the heat and simmer for 10 minutes, stirring occasionally with a wooden spoon. Turn the burner off. Using the back of your spoon, lightly mash the cranberries to desired consistency. Chill until ready to serve.
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