Leftover Inspiration: Marcus Samuelsson’s After-Thanksgiving Turkey Banh Mi Recipe

Beth Stebner

This turkey Banh Mi makes Thanksgiving leftovers anything but boring (Photo: Macheesmo)

For us, Thanksgiving is sort of like the preamble to an even better after-party. And chef Marcus Samuelsson agrees. He told us earlier this week that while he loves Thanksgiving dinner, he dreams of all of the delicious things he can make from the leftovers. Among them? A delectable spin on a Vietnamese classic—Banh Mi.

In this version, Samuelsson uses the leftover turkey you’ll no doubt have on hand, as well as leftover carrots and cabbage. We love the idea of this East-meets-West sandwich that still feels a little indulgent.

For the chicken liver spread
6 chicken livers, dusted in
2 tablespoons cornstarch
½ teaspoon salt
½ teaspoon Aleppo pepper
1 apple, sliced thin
2 tablespoons oil
1 tablespoon soy sauce
½ teaspoon tarragon, chopped

For the Banh Mi
● 2 tablespoons mayonnaise
● 1 teaspoon Sriracha sauce
● 1 long crisp French bread
● ½ pound leftover roasted turkey, shredded
● ¼ cup grated carrot
● ¼ cup pickled cabbage
● fresh cilantro leaves

For the chicken liver spread:
Dust chicken livers in the flour, salt, Aleppo, then sear for 3 minutes in a hot skillet with oil. Add tablespoon soy.

Remove livers from the pan, let cool and cut into thirds. Add tarragon. In the same skillet, add the apple and sear for about a minute on each side. Remove from pan.

For the Banh Mi:
Mix the mayonnaise and Sriracha together.

Cut the bread in half lengthwise. Spread the livers and apples on the bottom half and the mayonnaise and Sriracha on the top half.

Pile the turkey, carrot, cucumber, pickled cabbage, and cilantro on the bottom half. Put the top on, slice the sandwich in half, and serve.