This leftover turkey recipe serves 20 people so it’s perfect if you have lagging hungry guests the day after Thanksgiving. You can also use leftover chicken for this recipe.

Salad

• 2 pounds linguine
• 1/4 cup oriental sesame oil
• 2 2 1/2-pound roasted chickens, skinned, boned, shredded or 12 cups cooked turkey
• 4 bunches green onions, sliced
• 2 bunches fresh cilantro, chopped
• 4 jalapeño chilies, seeded, deveined, minced
• 1 1/4 pounds snow peas, stringed, thinly sliced lengthwise

Dressing

• 1 cup soy sauce
• 1/2 cup creamy peanut butter (do not use old-fashioned style or freshly
• ground)
• 1/2 cup rice vinegar
• 1/2 cup oriental sesame oil
• 2 Tbs sugar
• Napa cabbage leaves

For salad:
Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add sesame oil; toss to blend. Mix in chicken or turkey, onions, cilantro and chilies. Cook snow peas in medium saucepan of boiling salted water until just crisp-tender, about 1 minute. Drain. Rinse with cold water to cool; drain well. Mix into salad.

For dressing:
Combine soy sauce, peanut butter, vinegar, sesame oil and sugar in processor; blend until smooth. Pour dressing over salad and mix with hands to blend well. (Can be prepared 1 day ahead. Cover and refrigerate.) Line large platter with Napa cabbage leaves. Mound salad over and serve.

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