Thanksgiving Leftovers, Chinese Style

By Sandy Hu

We always buy a big turkey for Thanksgiving, the better to have leftovers for ourselves and our guests. As soon as the feast is done, out come the baggies and plastic containers so we can apportion the food and get them back in the fridge to chill (for food safety’s sake) until guests depart.

I separate the nice turkey slices first. Then I bag the smaller chunks. And finally, I wrap the carcass in plastic wrap.

The next day, we’ll have sliced turkey breast on split baguettes spread with cranberry sauce for lunch. For dinner, we like hot turkey sandwiches served open-faced, drizzled with leftover gravy and stuffing on the side.

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