Turkey Banh Mi with Quick-Pickled Cranberries

By: Co+op, stronger together

Total Time: 40 minutes
Servings: 4

Now that Thanksgiving is over, bring on the leftover recipes! The turkey sandwich is a classic, of course, so why not try a new angle on it? Quick-pickled cranberries are easy to make and give brilliant, tangy flavor to this Vietnamese-inspired Banh Mi.

Ingredients

Quick-Pickled Cranberries

• 1/2 cup sugar

• 1/2 cup rice vinegar

• 1/2 teaspoon salt

• 1/2 cup chopped cranberries

• 1 cup shredded carrot

Sandwich 

• 1 or 2 baguettes, cut into

• 4 6-inch lengths

• 4 tablespoons mayonnaise

• 1 teaspoon vegetable oil

• 1 small onion, chopped

• 4 cloves garlic, chopped

• 1 tablespoon chopped fresh ginger

• 2 cups shredded turkey

• 2 tablespoons fish sauce,more if needed

• 1 teaspoon five-spice powder

• 1 tablespoon sugar

• 12 slices cucumber

• 1 small jalapeño, sliced

• 1/2 cup fresh cilantro, torn

• Sriracha sauce (optional)

Preparation

1. In a medium bowl, combine the sugar, rice vinegar and salt, then stir to combine. Add the cranberries and carrots and toss to coat. Let stand at room temperature while you make the rest of the sandwich.

2. Preheat the broiler. Slice the baguette pieces almost all the way through lengthwise and open each like a book. Spread a tablespoon of mayo on the cut sides of each piece. Place on a sheet pan and reserve.

3. In a large sauté pan over medium heat, drizzle the oil and add the onion. Stir for 5 minutes, until softened. Add the garlic and ginger and stir for a minute, then add the turkey and sprinkle with fish sauce, five-spice powder and sugar. Stir until the turkey is heated through. Remove from heat and keep warm.

4. Place the prepared baguette slices under the broiler and broil until the mayonnaise is bubbly. Fill each baguette with the turkey mixture, then top it with cucumber slices, cranberry mixture, jalapeño and cilantro. If desired, drizzle with Sriracha sauce. Serve immediately.

Cranberry Pecan Skillet Stuffing

By: Co+op, stronger together

Total Time: 1 hour; 20 minutes active
Servings: 6

Got everything ready for dinner? Make one last trip to grab everything you need for this delightful stuffing, delicious for any Thanksgiving meal. Serve it with tofu steak and mushroom gravy if you’re welcoming vegan diners to your table.

Ingredients

• 4 to 5 cups vegan multigrain bread, cut in 1/2- to 1-inch cubes and toasted

• 2 tablespoons olive oil

• 2 garlic cloves, peeled and minced

• 2 cups onion, diced

• 1/2 cup carrots, diced

• 3/4 cup celery, diced

• 1/4 cup green bell pepper, diced

• 1 cup button mushrooms, sliced

• 1 teaspoon dried sage

• 1 teaspoon dried rosemary

• 1 teaspoon dried thyme

• 1 1/2 cups vegetable broth

• 1/3 cup dried cranberries

• 1/3 cup pecans, chopped

• 1/2 teaspoon salt

• 1/4 teaspoon ground black pepper

Preparation

1. Preheat oven to 375°F.

2. Heat 2 tablespoons olive oil in a large iron skillet over medium-high heat and sauté the garlic, onion, carrots, celery, and green pepper for 5 minutes. Add the mushrooms and dried herbs and continue to cook for a few more minutes until mushrooms are tender. Stir in the vegetable broth, cranberries, pecans, salt, pepper, and toasted bread cubes. Cover with aluminum foil and bake for about 30 minutes, then uncover and bake another 5-10 minutes. Let the stuffing sit for 15 minutes before serving.

Serving Suggestion

Add a pan-fried tofu steak and mushroom gravy to this vegan stuffing for your favorite vegetarian Thanksgiving guest.