Thanksgiving Recipe Lemongrass Rubbed Turkey And Sticky Rice Stuffing

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

Prepare turkey two days ahead: After first night in brine, wash brine off and pat turkey dry. Chill in the fridge overnight, uncovered, to dry skin. Remove and allow it to come to room temperature. Meanwhile, make the mop: Place all ingredients in blender and puree until smooth. Reserve. Make the stuffing: Sweat ginger, onions, and garlic in canola oil over medium heat. Add shrimp, sausage, and rices, and stir to mix. Add mushrooms, fish and soy sauces, and salt and pepper to taste. Add stock 1⁄2 cup at a time until the rice is cooked, 20 to 30 minutes. Remove from heat and stir in scallions. Cool completely. Heat oven to 350°F. Cook turkey breast-side up 12 minutes per pound. With 60 minutes left, remove turkey from oven, fill cavity with stuffing, brush exterior with mop, and return to oven. (If it looks too brown, tent with foil.) Continue to roast until turkey reaches 165°F on an instant-read thermometer inserted into the thickest part of the bird. Remove from oven and allow turkey to rest for 30 minutes before slicing.

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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.

10 Ways to Hack Thanksgiving Dinner

Read article

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

10 Ways to Hack Thanksgiving Dinner

Read article

10 Ways to Hack Thanksgiving Dinner

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

Prepare turkey two days ahead: After first night in brine, wash brine off and pat turkey dry. Chill in the fridge overnight, uncovered, to dry skin. Remove and allow it to come to room temperature. Meanwhile, make the mop: Place all ingredients in blender and puree until smooth. Reserve. Make the stuffing: Sweat ginger, onions, and garlic in canola oil over medium heat. Add shrimp, sausage, and rices, and stir to mix. Add mushrooms, fish and soy sauces, and salt and pepper to taste. Add stock 1⁄2 cup at a time until the rice is cooked, 20 to 30 minutes. Remove from heat and stir in scallions. Cool completely. Heat oven to 350°F. Cook turkey breast-side up 12 minutes per pound. With 60 minutes left, remove turkey from oven, fill cavity with stuffing, brush exterior with mop, and return to oven. (If it looks too brown, tent with foil.) Continue to roast until turkey reaches 165°F on an instant-read thermometer inserted into the thickest part of the bird. Remove from oven and allow turkey to rest for 30 minutes before slicing.

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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

Prepare turkey two days ahead: After first night in brine, wash brine off and pat turkey dry. Chill in the fridge overnight, uncovered, to dry skin. Remove and allow it to come to room temperature. Meanwhile, make the mop: Place all ingredients in blender and puree until smooth. Reserve. Make the stuffing: Sweat ginger, onions, and garlic in canola oil over medium heat. Add shrimp, sausage, and rices, and stir to mix. Add mushrooms, fish and soy sauces, and salt and pepper to taste. Add stock 1⁄2 cup at a time until the rice is cooked, 20 to 30 minutes. Remove from heat and stir in scallions. Cool completely. Heat oven to 350°F. Cook turkey breast-side up 12 minutes per pound. With 60 minutes left, remove turkey from oven, fill cavity with stuffing, brush exterior with mop, and return to oven. (If it looks too brown, tent with foil.) Continue to roast until turkey reaches 165°F on an instant-read thermometer inserted into the thickest part of the bird. Remove from oven and allow turkey to rest for 30 minutes before slicing.

Makes 6 servings

Prep time 2 days min.

Cook time (Depends on turkey): 240 min.

Prep time 2 days min.

Cook time (Depends on turkey): 240 min.

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

Prepare turkey two days ahead: After first night in brine, wash brine off and pat turkey dry. Chill in the fridge overnight, uncovered, to dry skin. Remove and allow it to come to room temperature. Meanwhile, make the mop: Place all ingredients in blender and puree until smooth. Reserve. Make the stuffing: Sweat ginger, onions, and garlic in canola oil over medium heat. Add shrimp, sausage, and rices, and stir to mix. Add mushrooms, fish and soy sauces, and salt and pepper to taste. Add stock 1⁄2 cup at a time until the rice is cooked, 20 to 30 minutes. Remove from heat and stir in scallions. Cool completely. Heat oven to 350°F. Cook turkey breast-side up 12 minutes per pound. With 60 minutes left, remove turkey from oven, fill cavity with stuffing, brush exterior with mop, and return to oven. (If it looks too brown, tent with foil.) Continue to roast until turkey reaches 165°F on an instant-read thermometer inserted into the thickest part of the bird. Remove from oven and allow turkey to rest for 30 minutes before slicing.

Prepare turkey two days ahead: After first night in brine, wash brine off and pat turkey dry. Chill in the fridge overnight, uncovered, to dry skin. Remove and allow it to come to room temperature.

Meanwhile, make the mop: Place all ingredients in blender and puree until smooth. Reserve.

Make the stuffing: Sweat ginger, onions, and garlic in canola oil over medium heat. Add shrimp, sausage, and rices, and stir to mix. Add mushrooms, fish and soy sauces, and salt and pepper to taste. Add stock 1⁄2 cup at a time until the rice is cooked, 20 to 30 minutes. Remove from heat and stir in scallions. Cool completely.

Heat oven to 350°F. Cook turkey breast-side up 12 minutes per pound. With 60 minutes left, remove turkey from oven, fill cavity with stuffing, brush exterior with mop, and return to oven. (If it looks too brown, tent with foil.) Continue to roast until turkey reaches 165°F on an instant-read thermometer inserted into the thickest part of the bird. Remove from oven and allow turkey to rest for 30 minutes before slicing.

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