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Pulled Turkey on Kaiser Buns

After the obligatory turkey sandwiches with mayo and/or cranberry, this is a tasty way to use up the rest of the leftovers. The day I made these was cold and rainy and I felt like staying indoors and making my own Kaiser buns. If you are not keen to do this, by all means buy them so you can try this filling.

1 T. vegetable oil
1/2 c. onion, finely chopped
1/2 c. celery, finely chopped
2 T. brown sugar
2 t. Worcestershire sauce
1/4 c. ketchup
1 c. tomato sauce
1 T. cider vinegar
1 t. Dijon mustard
1 t. chipotle purée*, or to taste
salt to taste
3 c. shredded cooked turkey meat
4 Kaiser buns

*Chipotle chiles are smoked jalapeno peppers. You can find them canned, packed in red adobo sauce, in the Mexican foods section. Once opened, purée them, put them in a clean glass jar and refrigerate. Add purée to taste to mayonnaise to give a kick to any sandwich.

Heat the oil in a large pot over medium-high heat. Add the onion and celery and cook until soft but not browned. Add the brown sugar, Worcestershire sauce, ketchup, tomato sauce, cider vinegar, Dijon, chipotle purée and salt. Bring to a boil, then cover and simmer for about 1/2 hour, adding water as necessary to prevent the sauce from sticking. Add the cooked shredded turkey and continue to cook until turkey is hot. Serve piled on a Kaiser bun and accompany it with a salad or raw vegetables. Makes 4 servings.

Kaiser Buns
3 c. flour
1 1/2 t. instant dry yeast
1 1/2 t. sugar
1 1/4 t. salt
1 large egg
2 T. butter
3/4 c. warm water
poppy seeds

Combine yeast, sugar, water and 1 cup of flour in a mixing bowl, or in a food processor. Let rest for 10 minutes, until the yeast starts to activate. Melt the butter, cool slightly and beat in egg. Add to the yeast mixture, along with the salt and the remaining flour. Knead for 4-6 minutes, or process, until the dough comes together and pulls away from the edges of the bowl, or until a smooth dough is formed in processor.

Place in an oiled bowl, cover and let rise in a warm place for about an hour, or until the dough has doubled in size. Turn out onto an oiled surface, punch down and divide into 6 even pieces. Roll each piece into a rope about 1″ in diameter. Twist the rope into a knot, tucking the ends into the centre hole on both sides. Place on a baking sheet that has been sprinkle with poppy seeds and let rise until double again. Turn buns over and bake at 425ºF for 15-17 minutes, until golden brown. Makes 6 buns.

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