© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 tbsp. Vegetable oil
¼ c Shallot
1 ea. Garlic clove, minced
1 tsp. Five spice powder
12 wt. oz. Turkey, ground dark meat
⅛ tsp. Salt
1 c Shallot, thinly sliced
2 tbsp. Vegetable oil
3 tbsp. Soy sauce
1½ tsp. Sugar
8 oz. each 3 ea. French baguettes
2 tbsp. Liver pate
2 tbsp. Sriracha mayonnaise
3 c Salad greens
8 oz. Turkey tenderloin, cooked, thinly sliced
2 c Cucumbers, thinly sliced
Pickled daikon and carrot to garnish (julienned pieces pickled in white vinegar, salt and sugar)
½ c Thai basil, rinsed and cut into 1- inch pieces
In a frying pan over medium-high heat, heat oil and add shallots, garlic, and 5-spice powder.
Add the ground turkey and stir often, breaking it apart with a spoon, until the meat is crumbly and no longer pink, about 15 minutes. Add salt to taste. Add soy sauce and sugar to the ground turkey. Stir well and cook it for two minutes.
For the fried shallots: In another frying pan, stir-fry one cup of the shallots and 2 tablespoons of the vegetable oil until they are crisp and golden, 6 to 10 minutes. Remove them from the pan and rest them on absorbent paper.
Cut the baguettes in half crosswise, then split them lengthwise almost all of the way through the loaf, leaving halves attached at one side. Scrape out some of the bread on each side of the bun to allow more room for filling.
Spread the bread with liver pate and sriracha mayonnaise, and top with the lettuce, ground turkey mixture, slices of the turkey tenderloin, cucumbers, pickled carrots and daikon, basil leaves, and fried shallots. Top with an additional drizzle of the sriracha mayonnaise.