Stir Fry and Pinot Noir for the Day After Thanksgiving

Happy Thanksgiving!

Now let’s talk about Friday. It’s an annual conundrum: what to do with all that leftover turkey.

True, you could pull out the remaining turkey and side dishes and simply repeat the meal.

Or you could get a little creative and try something different. How about taking a stir fry approach?

This dish pairs perfectly with Pinot Noir, in large part because it shares some of the same cranberry flavor as the wine. This recipe yields 2 servings.



* 1 cup fresh-cut green beans

* 1 small onion, chopped

* 1 Tbsp. olive oil

* 1 garlic clove, minced

* 2 Tbsp. whole-berry cranberry sauce

* 1 Tbsp. soy sauce

* 1 tsp. white vinegar

* 1/8 tsp. black pepper

* 1½ cups cooked turkey breast, cut into small pieces

* 2 Tbsp. chopped cashews


1. Heat olive oil in a large skillet over medium heat.

2. Cook green beans and onion until tender (about 5 minutes). Add garlic and cook 1 minute longer.

3. In a small bowl, combine cranberry sauce, soy sauce, vinegar and pepper, and pour over bean mixture.

4. Add turkey, and simmer about 5 minutes or until heated through.

5. Sprinkle with cashews.

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Posted in Food and Wine Pairings/Recipes
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