Asian flavors make this twist on thanksgiving food unique and memorable.
- 8 Turkey Legs
- 7 Carrots
- 1 Onion
- 2 Cloves Garlic
- 2 Inches Ginger
- 2 Tablesoons Soy Sauce (tamari for gluten free)
- 3 Tablespoons Sriracha
- 2 Tablespoons Brown Sugar
- 2 Pounds Yukon Gold Potatoes
- 1 Cup Cream
- 2 Sticks Butter
- 2 Tablespoons Wasabi Paste
- 1 Bunch Adult Bok Choy
- 1 Bunch Baby Bok Choy
- 1/2 Onion
- 1 Clove Garlic
- 1 Inch Ginger
- Pepper Flakes
- 1 Tablespoon Brown Sugar
- 2 Tablespoons Balsamic
- Sear the turkey legs in batches in a frying pan or dutch oven. When they are browned move them to a roasting pan. Pop the pan in the oven on 450.
- In the pan that you seared the legs, add some carrots and cook about 7 minutes. Next add onion and cook 7 more. Add garlic and ginger and cook one minute. Pour in soy sauce, sriracha, brown sugar, and a little bit of water and let it simmer about 15 minutes. Hit it with a blender and give it a taste. Adjust seasoning with more soy, sriracha or water to your taste.
- Meanwhile, flip the turkey legs once totaling probably about 15 minutes a side. Take the turkey legs out and pour your sauce over them, being sure to coat everything. Put them back into the oven and turn it down to 275. Cook 20 minutes, flip, and cook 20 minutes more.
- For the potatoes, just boil off some potatoes and mix with cream, butter, and wasabi.
- For the bok choy, use half adult and half baby bok choy. For the old ones, seperate the stems from the leaves. Chop up the stems and mix in equal parts onion.
- Cook the onion and stems in oil until they start to brown, add garlic, ginger, and pepper flakes, then add the leaves from the adult bok choy. Cover and cook 10 minutes.
- Add in the whole baby bok choy with a tablespoon of brown sugar and about the same amount of balsamic vinegar. Stir and cover again and cook 10 more minutes. Uncover, stir and remove form heat. Serve.
It’s always a tough thing to have some friends over the week of Thanksgiving. People want Thanksgiving, but they don’t want THANKSGIVING. I always try and work in some of the flavors, but give them a creative twist that wont ruin the upcoming big meal. We called this one an Asian Thanksgiving, because it had some of the ingredients of the big meal (turkey, mashed potatoes, cooked greens), but added a lot of Asian flair (ginger, soy sauce, wasabi, bok choy). It turned out to be a great meal with some old friends that wasn’t too hard to put together but tasted fantastic.
First sear the legs.
Then put them onto a roasting pan and get them into the oven.
In the pan you seared the legs, build your sauce. Carrots, onion, ginger, garlic, soy sauce, sriracha, brown sugar, and some water to thin it out a bit.
The legs are properly roasted, skin nice and browned. Pour the sauce onto these guys and pop them back into the oven.
Boil the potatoes, then mash them with wasabi, butter, and cream.
Adult bok choy on the left, baby on the right. These just get cooked in a pan with ginger, garlic, and chiles for about a half hour.
The glazed legs fully cooked.
Whoa, this meal was really really good.
The flavors all matched perfectly. Comfort mixed with modern, Asian mixed with American.
I’m out of here you guys! Have a good Thanksgiving and I will talk to you next week!