Springfield Chefs Unveil Cashew Turkey for the Holidays

Springfield, MO—This Thanksgiving several restaurants in the Ozarks will feature a new holiday treat, cashew turkey. This offering consists of a simple Chinese-American dish that combines breaded deep-fried turkey, cashews, and a thick gravy sauce. Side options include a cranberry dipping sauce or mashed potatoes.

Several leading chefs, from bygone restaurants such as Leong’s Tea House, Gee’s East Wind and Master Wong’s, were assembled to create the sacred dish and met in secret for months to perfect the recipe. Springfield-style cashew turkey will be served in their honor this weekend at participating restaurants.

The meal will be served at over 70 Chinese restaurants on Thursday, as well as many non-Chinese restaurants, in and around the Springfield metropolitan area, and elsewhere in Missouri and other states.

David Leong, 89, oversaw the recipe development and says this menu item will “suit the palates of Midwesterners with Chinese tastes at Thanksgiving.” Leong developed Springfield-style cashew chicken and first served it in 1963 at the Grove Supper Club in Springfield. Leong’s creation became exceedingly popular in the Springfield area and is often cited as the unofficial “dish of the city”.