Want to rethink your Thanksgiving feast by revamping a typical turkey?
We asked restaurateur Bryant Ng to channel his culinary identity through a traditional Thanksgiving feast.
Ham with Chinese hot mustard and dinner rolls with scallion butter were two of the dishes you’d find on his parents’ Thanksgiving table.
“They were inspired by traditional Thanksgiving but always had some Chinese or Singaporean influence,” says Ng, who co-owns Cassia, in Los Angeles.
Here, he re-creates the centerpiece of his childhood holiday—turkey stuffed with Chinese-sausage sticky rice. Your Thanksgiving is about to get a lot more interesting.
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Makes 6 servings
Prep time
2 days min.
Cook time
(Depends on turkey): 240 min.
Ingredients
- For the turkey and stuffing:
- 1 12-lb turkey, brined with equal parts salt and sugar
- 4 tbsp minced ginger
- 2 onions, minced
- 8 cloves garlic, minced
- 2 tbsp canola oil
- 1⁄2 cup dried shrimp
- 1 cup Chinese sausage, cut in 1⁄2-inch dice
- 21⁄2 cups jasmine rice, rinsed and soaked overnight
- 1⁄2 cup sweet glutinous rice, rinsed and soaked overnight
- 10 dried shiitake mushrooms, rehydrated in warm water, sliced 1⁄4 inch thick
- 3 tbsp fish sauce
- 2 tbsp soy sauce
- Salt and white pepper
- 4 cups chicken stock
- 1 cup chopped scallion tops
- For the mop:
- 2 stalks lemongrass, outermost layer peeled, bulbs finely chopped
- 1 shallot, chopped
- 2 tsp sugar
- 1⁄4 cup fish sauce
- 1⁄2 cup honey
- 2 tsp soy sauce
- 1 tsp rice wine vinegar
- 1 tbsp sriracha sauce
- 2 tsp salt
- 2 tsp turmeric powder
How to make it
