Thanksgiving Leftovers: Sichuan-Style Hot and Numbing Sliced Turkey Recipe

Name: Thanksgiving Leftovers: Sichuan-Style Hot and Numbing Sliced Turkey Recipe
Prep time: 5 min
Total time: 5 min
Yield: 4
Ingredients: 1/4 cup hot chile oil, preferably homemade (see note); 2 teaspoons soy sauce; 4 teaspoons Chinkiang vinegar; 2 teaspoon sugar; 1 tablespoon dried chile flakes; 1 tablespoon toasted ground Sichuan peppercorns, picked over for twigs or black seeds; 1/2 pound to 1 pound roasted turkey breast, cold, sliced int 1/4-inch slices; 1/2 cup cilantro leaves, roughly torn; 1/2 cup roasted peanuts, crushed underneath heavy skillet; 2 garlic cloves, minced

The classic Sichuan flavors of chile oil, vinegar, and Sichuan peppercorns go together fantastically with cold leftover turkey. It's a welcome change the next day after all that heavy Thanksgiving fare.

Note: This dish can also be made with sliced pork or chicken. To make chili oil, combine 1/2 cup crushed red pepper flakes (preferably Chinese) with 1/2 cup oil in a small saucepan. Heat until lightly bubbling, then remove from heat. Allow to steep several hours or overnight. Chile oil can be stored in refrigerator for up to three months in a sealed container.

If you're using homemade chile oil, include one tablespoon of chile debris while making sauce in the first step and omit dried chiles. Chinkiang vinegar is available at most Asian grocery stores. When using Sichuan peppercorns, use only the red or brown outer husks, not the shiny black seed inside.

Thanksgiving Leftovers: Sichuan-Style Hot and Numbing Sliced Turkey Recipe

Prep 5 mins

Active 10 mins

Total 5 mins

Serves 4 servings

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1/4 cup hot chile oil, preferably homemade (see note)
2 teaspoons soy sauce
4 teaspoons Chinkiang vinegar
2 teaspoons sugar
1 tablespoon dried chile flakes
1 tablespoon toasted ground Sichuan peppercorns, picked over for twigs or black seeds
1/2 pound to 1 pound roasted turkey breast, cold, sliced int 1/4-inch slices
1/2 cup cilantro leaves, roughly torn
1/2 cup roasted peanuts, crushed underneath heavy skillet
2 garlic cloves, minced

Combine chile oil, soy sauce, vinegar, sugar, chile flakes, and half of peppercorns in a small bowl and mix with fork to combine. Combine turkey, cilantro, peanuts, and chile vinaigrette in small bowl and toss to combine. Pile onto plates and top with grated garlic and remaining Sichuan peppercorn.

Nutrition Facts (per serving)
413	Calories
25g	Fat
9g	Carbs
39g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	413
% Daily Value*
Total Fat 25g	32%
Saturated Fat 4g	20%
Cholesterol 91mg	30%
Sodium 335mg	15%
Total Carbohydrate 9g	3%
Dietary Fiber 2g	9%
Total Sugars 3g
Protein 39g
Vitamin C 2mg	11%
Calcium 35mg	3%
Iron 2mg	9%
Potassium 478mg	10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.