If your Thanksgiving meal and the banh mi from that dive in Little Saigon had a love child, this is what it would be
We like to enjoy this with a slice of pumpkin pie, heavy on the whipped cream. Hey, it's the holidays, right?

Serves: 4

CARROT AND JALAPENO PICKLE

2 cups coarsely grated carrots
1/2 jalapeno peper, diced
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 tablespoon salt
 

CRANBERRY SRIRACHA MAYO

1/4 cup 365 Everyday Value Organic Mayonnaise
2 tablespoons leftover cranberry sauce
2 teaspoons sriracha (We're fans of Ninja Squirrel.)

 

FRIED STUFFING

1 cup leftover stuffing
1/4 cup green onion, sliced thinly
3 tablespoons chopped fresh cilantro
1/2 teaspoon ground white pepper (freshly ground if possible)
2 tablespoons bacon fat, for the skillet

 

BAHN MI AND ASSEMBLY

2 fresh baguettes
12 ounces leftover turkey
Cilantro leaves (to garnish)

 

PREPARATION

Carrot and Jalapeno Pickle - Toss ingredients in a medium bowl. Let stand at room temperature for about an hour

Cranberry Sriracha Mayo - Combine all ingredients in a small bowl until incorporated

Fried Stuffing - Combine stuffing, green onion, cilantro and white pepper in a bowl, and mix. Preheat a skillet over medium heat, then add bacon fat. Add stuffing to the pan and cook until brown and crisp.

 

ASSEMBLY

Remove ends from baguette, then slice into 4 (7-inch) pieces. Make a sandwich bun by splitting each piece down the center into 2 halves. Toast the bread

Assemble banh mi by layering components in the following order (bottom to top): carrot and jalapeno pickle, fried stuffing, cilantro leaves, turkey, cranberry-sriracha mayo (spread this on the top bun).