by Steven Doyle
There is nothing more anti-climatic than the day after a Thanksgiving feast while staring down a refrigerator load of the holiday’s remnants. There are just so many turkey sandwiches one can endure. So we spoke with San Antonio’s super-chef Jason Dady for a few ideas what to do with these leftovers.
I like to toss my leftover wings with butter, cornstarch, flour, and vodka before double-frying them to make Thai Red Curry Turkey Wings. After frying, I toss the wings with toasted red curry paste and fresh southeast Asian herbs like Thai basil, mint, and cilantro to brighten everything up.
Another great trick is to make Turkey Steamed Buns by searing off pieces of the turkey leg until crispy and then stuffing the meat into steamed rice buns [homemade or found at your local Asain market] with sliced cucumber, hoisin, and Sriracha.
To put an Italian spin on things, I also like to smoke and shred my leftover turkey to make Smoked Turkey Orecchiette Pasta with cream, sweet corn, toasted garlic breadcrumbs, and grated parmesan.
Chef Jason is chef-owner of Tre Trattoria, Tre Enoteca, Two Bros BBQ Market, The DUK Truck, B&D Ice House and Shuck Shack in San Antonio.