© Gabriele Stabile
Active Time
45 MIN
Total Time
1 HR 30 MIN
Yield
Serves : 6

David Chang recommends poaching turkey breast in leftover turkey stock before serving it with ginger-scallion sauce, based on his favorite condiment at Great N.Y. Noodletown in Chinatown.    More Recipes for Holiday Turkey Leftovers  

How to Make It

Step 1    

In a medium bowl, combine the sliced scallions with the minced ginger, vegetable oil, sherry vinegar and soy sauce. Season with kosher salt.

Step 2    

Cut the turkey breast into 6 thick slices. Arrange the turkey slices on individual plates and spoon the ginger-scallion sauce on top. Garnish with the Turkey Cracklings and serve at once.

Make Ahead

The ginger-scallion sauce can be refrigerated, covered, overnight. Serve at room temperature.

Suggested Pairing

David Chang's turkey with ginger-scallion sauce has a salty earthiness that will pair well with a fruity but not-very-tannic red. Pour a Grenache from Australia—the wine's rich flavors will be ideal.

You May Like