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. More Recipes for Holiday Turkey Leftovers
November 2009
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Credit:
© Gabriele Stabile
Recipe Summary
Ingredients
Directions
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.