I am always looking for ways to transform my leftovers into something original for the next day. I saw this recipe on Food Network’s; Thanksgiving Top Ten Countdown Part 2 prior to Thanksgiving. As soon as I saw Sandra Lee cooking this dish I knew this would be one of my leftover recipes. After we ate these scallion pancakes I asked my husband what he thought and he was in awe over the flavors. Then I mentioned that I used some of the leftover turkey and he was even more in amazement! This is an easy recipe to make and a crowd pleaser!
2. Remove the biscuits from the tube. Flatten out each one slightly. Place 1 teaspoon of sliced scallion into the center of the biscuit and drizzle with 1/4 teaspoon of sesame oil. Wrap the edges of the biscuit around the scallions and roll into a ball. Repeat with remaining biscuits. On a clean, floured work surface, roll out each biscuit ball into a round about 1/8-inch thick.
3. Heat 2 tablespoons of canola oil in a large, nonstick skillet over medium heat. Add a rolled out pancake and fry until crispy, about 3 minutes per side. Once cooked, place in the oven to keep warm. Repeat with the remaining pancakes and canola oil.
4. Meanwhile, in a separate skillet, heat 2 tablespoons of canola oil over medium heat. Add the turkey and soy sauce and cook until heated through. Turn off the heat and add the remaining teaspoon of sesame oil.
5. In a mini-food processor, combine the cranberry sauce and 1/2 cup hoisin sauce and blend until smooth.
6.To assemble: Drizzle 1 tablespoon of the remaining hoisin sauce onto a scallion pancake. Top with some cucumber, scallions, and some of the cooked turkey. Drizzle with 1 tablespoon of thecranberry-hoisin sauce. Repeat with remaining ingredients. Serve and enjoy.
I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. I’ve always had a love for cooking, and more so in the past few years a love for eating! Join me on a culinary adventure where life always tastes good. (more)
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