Thanksgiving is over, and you're left with a fridge full of delicious turkey. Ready to skip the boring sandwiches?
Here at Clif Family Winery and Farm, we believe leftovers should be as exciting as the main event! That's why we're sharing a signature recipe from Chef Magnus—a flavor-packed way to use up your roast turkey leftovers: the Turkey Banh Mi.
This Vietnamese-inspired sandwich is the star of our infamous annual Post-Turkey Brunch menu. It transforms simple ingredients into an unforgettable meal featuring homemade Turkey Meatballs, a rich Turkey Liver Pâté, and crunchy pickled carrots and daikon.
Whether you're making it at home or joining us for brunch on Friday, November 28th, this recipe is a guaranteed crowd-pleaser for friends and family.
Turkey Bahn Mi
Turkey Meat Balls
1 lb ground turkey
¼ cup chopped cilantro
6 garlic cloves, minced finely
½ cup sliced scallions
½ cup chiffonade Thai basil
1 Tbsp minced lemon grass (tender stalk only)
2 Tbsp fish sauce
1 Tbsp Sambal Oelek
1 Tbsp sugar
1 tsp black pepper
2 tsp salt
1 egg, whisked
¼ cup bread crumbs
1 cup ice
Combine in a stand mixer. Form into ¾ oz meat balls and place onto a sheet tray. Bake at 400 for 12 minutes or until cooked through and caramelized.
Turkey Liver pate
8 oz cleaned turkey livers
2 eggs
2 garlic cloves
1 cup heavy cream
1 Tbsp, 2 tsp salt
½ tsp Chinese 5 spice
1 Tbsp tempered butter
1 tsp white pepper
½ tsp Insta-cure #1
Chop livers and garlic in a food processor until finely ground. Add eggs, seasonings and butter and pulse thoroughly. Stream in cream while spinning. Strain through a fine mesh chinois into a ceramic terrine dish or loaf pan. Cover and cook in a water bath at 300F in an oven for 1.5 hours. Cool completely.
Daikon and Carrot Pickles
8 oz daikon, fine julienne
8 oz carrot, fine julienne
2 tsp salt
¼ cup water
¼ cup granulated sugar
¼ cup rice vinegar
Salt julienned carrots and daikon in stainless steel or tempered glass mixing bowl. Bring water, vinegar and sugar to a boil, pour directly over salted carrots and daikon. Stir and cover. Let cool completely before use.
Assembly
Warmed soft baguette, butterflied open
Spread pate on base
Spread mayo on top
4-5 turkey meat balls to fill the bun
Toppings
Julienne cut cucumbers as desired
Pickled carrots and daikon as desired
Thinly sliced jalapenos
Few sprigs cilantro
Pairing Suggestion: Pairing Suggestions: We recommend enjoying the Banh Mi with the 2024 Clif Family x Reyna White Wine Blend. Lively Tropical fruit and rich texture greets you in the glass.
