
Crispy Surf & Turf Dumplings
Golden, crispy perfection! These Surf & Turf Dumplings by @Tfti.bbq are packed with juicy steak and…
Get RecipeOne of the biggest questions people ask is what to do with all of those Thanksgiving leftovers. Executive Chef Michael Gulotta has an amazing answer, Leftover Turkey Banh Mi! With warm glazed turkey, cranberry mayonnaise and pickled carrots all infused with the flavors of Creole seasoning, your leftovers will become your favorite meal!
1 Pound Leftover Turkey Meat, Preferably Dark
2 Tablespoons Tony’s 30-Minute Chicken Marinade
3 Tablespoons Hoisin Sauce
2 Tablespoons Leftover Gravy OR Tony’s Instant White or Brown Gravy Mix
1/2 Cup Mayonnaise
1/2 Cup Cranberry Sauce
1 Tablespoon Tony’s 30-Minute Chicken Marinade
5 Dashes Tony’s Original Creole Seasoning
1/3 Cup Seasoned Rice Wine Vinegar
1/3 Cup Sugar
1/3 Cup Water
1 Cup Carrot, Shredded
1 Pound Warm Glazed Turkey
1 Cup Cranberry Mayonnaise
3 Banh Mi or French Bread Baguettes
1 Cup Pickled Carrots
1 Cucumber, Cut into Thick Slices
2 Jalapeños, Sliced into Rings
8 Stems Mint
1 Bunch Cilantro
Making the Warm Glazed Turkey Meat:
Making the Cranberry Mayonnaise:
Making the Pickled Carrots:
Making the Sandwich:
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Golden, crispy perfection! These Surf & Turf Dumplings by @Tfti.bbq are packed with juicy steak and…
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