Turkey Breast with Ginger-Scallion Sauce

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.

Slideshow:More Recipes for Holiday Turkey Leftovers

  • Active:
  • Total Time:
  • Servings: 6

Related Video

More Videos
How to Make a Roasting Rack


  • 1 1/2 cups thinly sliced scallions
  • 6 tablespoons minced fresh ginger
  • 1/4 cup vegetable oil
  • 1 teaspoon sherry vinegar
  • 1 1/2 teaspoons light or low-sodium soy sauce
  • Kosher salt
  • 3/4 pound turkey breast
  • Turkey Cracklings

How to make this recipe

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

  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.

Contributed By Photo © Gabriele Stabile Published November 2009

490726 recipes/turkey-breast-ginger-scallion-sauce 2013-12-06T23:54:57+00:00 David Chang fall|winter|christmas|thanksgiving|american|asian|6|staff-favorite|weeknight-dinner|lunch november-2009,turkey leftovers,thanksgiving dinner,turkey breast,ginger-scallion sauce,David Chang recipes,turkey-breast-ginger-scallion-sauce 490726