Throw whatever stones our way you might, around our campfire most of us look more forward to Thanksgiving leftovers than we do the actual big fixin’s, sit down meal on Thanksgiving day.
A roasted (or grilled or smoked) turkey always means there’s a big pot of Bib’s Turkey Bone Gumbo not far behind, and those Pepper Jack Turkey Tostadas last week have to be in our top three all time turkey leftovers ideas ever.
Chef Libby in Austin sent up another simply magnificent turkey recipe that will change your view of a big pile of leftover turkey forever – this Hoisin Slathered Turkey Bahn Mi.
At first glance of the ingredient list, this one looks like it might be a real project to get done; take heart – it’s not. The slaw is a quick grate and chop, the sriracha mayo is an even faster chop and stir, and the turkey prep can be hustled in 20 minutes tops.
We’d already gumbo’d and tostada’d our leftover turkey this year when Libby sent this one over a few days ago; I just put this one together subbing a slow-roasted pork shoulder for the turkey and it was stunningly good.
Hot damn.
Damn Good Bahn Mi-Styled Slaw
3 cups carrots, coarsely grated
3 cups daikon white radish, peeled, coarsely grated
3 green onions, finely chopped
1/2 cup rice vinegar
1/2 cup sugar
2 tsp kosher salt
2 tbsp. sesame oilSriracha Mayo
1 cup mayo (or gasp, Miracle Whip)
3 green onions, finely chopped
1 tbsp. fresh basil, finely chopped
1-2 tbsp. sriracha or your fav hot chile sauceHoisin Slathered Chopped Turkey
2 tbsp toasted sesame oil
1/2 sweet onion, thinly sliced
1/2 red onion, thinly sliced
3-4 tbsp chile garlic sauce (you may want more)
3 tbsp unseasoned rice vinegar
1/2 cup hoisin sauce (you may want more)
1/2 tsp good salt
4 cups chopped roast turkey (white and dark meat)To finish out the sandwiches
6 15-inch baguette pieces (toasted with butter is even better)
1/2 cup (or more) great cranberry sauce
Cucumber (halve, then slice into long strips)
Cilantro leaves
Slaw prep: Slice and dice through the first three slaw ingredients, then top with the next four after you’ve whisked the dressing together. Set aside to mature a bit.
Mayo prep: Stir together the sriracha mayo and set aside.
Slather that turkey: Heat the sesame oil over medium high heat, then add the sliced onions; reduce the heat to medium. Cook for 7-10 minutes, stirring now and again, until they being to brown. Now stir in the chile garlic sauce/paste, and simmer for another 5-7 minutes until the onions are coated and the sauce has been incorporated.
Now add the rice vinegar, hoisin, and salt; stir to coat the onions well; simmer for a minute or two. Taste for heat, you may want some more chile garlic sauce.
Finally, stir in the turkey.
Put ‘em together: Slice the baguettes open like a book, toast if desired, then spread the sriracha mayo on the top, the cranberry sauce on the bottom, then layer on the hoisin turkey, slaw, cucumbers, cilantro, and what ever else floats your boat.
Enjoy.
