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How to cook

Pulled Turkey Ciabbata

Pulled Turkey Ciabatta


150g pancetta, cut into thick dice

Tablespoon tomato puree

Tablespoon apple cider vinegar

3 tablespoons of brown sugar

1 fresh chopped chilli

1/4 teaspoon ground cumin

200g shredded cooked turkey (light and dark meat)

Ciabatta loaf for a party piece or individual loaves

For the Cabbage Slaw

3 tablespoons mayonnaise,

2 teaspoons apple cider vinegar

1/2 teaspoon celery salt

3 cups thinly sliced white cabbage

Freshly ground black pepper

(An option here is to also add chopped capers)

Sometimes, there is simply too much to eat and your waistline keeps reminding you. So another exotic way of consuming yet more turkey in a large meal is simply out of the question! So why not try a simple lunch, where shredded turkey breast meat is combined with a vinaigrette cabbage on a crisp ciabatta - warmed if you like it as a pannini, perhaps with a little melted cheese

This dish couldn’t be more simple to prepare – idea after a hectic Christmas or perhaps as a quick snack before going out to a party.

For the cabbage slaw, quickly mix the mayonnaise, apple cider vinegar, and celery salt together in a large bowl, season to taste with salt and pepper and watch the strength of the vinegar so add it a bit at a time. Then add the cabbage (or any other hard raw vegetable such as carrot) and toss until totally covered.

For spicy turkey sauce, quickly saute the pancetta until crisp, add tomato puree a little apple cider vinegar, the brown sugar, fresh chopped chilli, and ground cumin. Fry off any fluid then reduce heat and add the shredded cooked turkey , toss in the sauce and heat through. Split the fresh backed ciabatta and lay the spicy turkey to the base with a generous helping of cabbage slaw to the top.

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