Countdown #3 Scallion Pancakes with Crispy Turkey and Cranberry Hoisin Sauce
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 571
- Total Fat
- 39
- Saturated Fat
- 4
- Carbohydrates
- 32
- Dietary Fiber
- 2
- Sugar
- 16
- Protein
- 24
- Cholesterol
- 72
- Sodium
- 916
- Total: 1 hr 10 min
- Prep: 20 min
- Cook: 50 min
Ingredients
1 (8-count) package refrigerator biscuits (recommended: Pillsbury Grands)
8 scallions, sliced, some reserved for garnish
3 teaspoons sesame oil, divided
Flour, for dusting
1 cup canola oil plus 2 tablespoons
4 cups leftover cooked turkey, shredded
2 tablespoons soy sauce
1/2 cup cranberry sauce
1 cup hoisin sauce, divided
1 cup julienned cucumber
Directions
- Preheat the oven to 200 degrees F.
- 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.
- 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.
- 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.
- In a mini-food processor, combine the cranberry sauce and 1/2 cup hoisin sauce and blend until smooth.
- 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 the cranberry-hoisin sauce. Repeat with remaining ingredients. Serve and enjoy.