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And since I’m on a roll with turkey leftovers…I’ve got a few more tricks in the bag.  Turkey is the traditional fowl in several brilliant and homey international dishes.

Check out this gorgeous version of fesejan, a Persian pomegranate-walnut sauce for turkey.  It features a homemade pomegranate reduction in lieu of the more modern pomegranate syrup.

Taiwanese Turkey Rice, which looks like rice stir-fried with turkey drippings and sometimes ground pork, is served with shredded turkey and a slice or two of bright yellow takuwan radish pickle on top.

And let’s not forget Sichuan cold chicken salad, a dish of shredded chicken with a bold dressing made from Sichuan peppercorns, scallions, and ginger.  I will often toss leftover chicken in the dressing, but it is terrific with turkey breast.  Here is a recipe adapted from Fuchsia Dunlop:

Hot-and-Numbing Sauce for Leftover Turkey 

6 scallions

2 teaspoons fresh ginger, grated

2 teaspoons of preserved red chiles* or chopped red peppers

2  tablespoons white sugar

4 tablespoons light soy sauce

4 tablespoons chili oil

4 teaspoons sesame oil

1 teaspoon ground Sichuan pepper

Shred your leftover turkey.  Slice the scallions on the diagonal thinly and chop ginger and jalapeño.

Thinly slice the green onions diagonally.

Mix together the ginger, sugar, soy sauce, and oils.

Toss shredded turkey with dressing immediately prior to serving, then add scallions on top.  Grate Sichuan pepper and add to taste with salt.

*Available in jars in Chinese markets with other condiments.  Mine are from Sichuan province but any will do, really.  Just be careful with the Thai ones, as they are much hotter.

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