Butterball Foodservice | BBQ Turkey Plate

Ingredients

• 1. Combine the barbecue sauce, honey and apple cider and blend well in a small stainless steel bowl.
• 3. Bake for 30 minutes in a 350°F oven.
• 4. Place the turkey in a casserole on the serving line, 8 ounces per serving.
• 5. Serve on butcher paper on a tray with Carolina Coleslaw and a slice of 10-Inch Cast-Iron Cornbread on the side.
• 1. In a large stainless steel bowl, combine the cabbage, green pepper, onion and carrot, and toss to blend well.
• 2. In a separate bowl, blend the sugar, salt, black pepper, mustard, celery seeds and apple cider vinegar. Allow the dressing to marinate for 15 minutes, then whisk in the oil.
• 3. Combine the dressing with the tossed vegetables. Blend well. Adjust the salt and pepper to taste.
• 4. Refrigerate until needed.
• 1. Combine all the ingredients in a mixing bowl, but use only ½ cup of vegetable oil.
• 2. Preheat an oven to 375°F. Coat a 10-inch cast-iron skillet with 2 tablespoons of oil and heat the skillet in the oven until hot, approximately 3–5 minutes.
• 3. Pour the batter into the hot skillet.
• 4. Bake the batter in the oven for 30 minutes.