Once Thanksgiving dinner is over, I want to just get away from the softer texture and sage-y flavors of a classic turkey .
This BBQ sauce is a fabulous way to use up the meat, especially the dark legs and thighs. It is truly a simple thing to do, even when you come home after a long day working or shopping. Grab your favorite gluten-free bun like these from Rudis, shred some turkey into this sauce. Heat till warm and enjoy.
After all, you’ve been cooking for days!
- 100 grams ½ of a 3 oz.jar of organic tomato paste
- 30 grams 1 tablespoon tamarind paste
- 175 grams 2 tablespoons gluten-free tamari sauce
- 200 grams ½ cup apple juice concentrate
- 25 grams 2 tablespoons chili powder
- 12 grams 1 teaspoon ground black pepper
- 1 tablespoon tapioca flour or organic cornstarch
- In a small pot over medium heat, combine all ingredients.
- Cook till small bubbles form around the perimeter of the pot, stirring to keep the bottom from scorching.
- Let cool and use liberally on any food you wish.
- The sauce will keep in the fridge for a month.
- I mix it up with the spicing occasionally by adding fresh garlic or a bit of smoked paprika.
For other Thanksgiving leftover ideas try these out:
Turkey and Rice soup– just sub in turkey for the chicken
Pear and Cranberry Tart can use up that last bit of cranberry sauce
And from some of my friends:
Orange-Cranberry Smoothie– just make sure to use gluten-free oats