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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


  • Total Time:
  • Servings: 6

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  • 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


  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

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