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You made your own turkey stock with the carcass, of course. Get the recipe here.
- 2 bunches scallions, chopped
- 2 carrots, peeled, cut into pieces
- 1 head of garlic, halved crosswise
- 1 1" piece ginger, peeled, thinly sliced
- 12 cups turkey stock or low-sodium chicken broth
Ramen and Assembly
- 1 10-oz. package fresh thin and wavy ramen noodles or 3 3-oz. packages dried
- 8 ounces leftover cooked turkey meat
- 1 bunch scallions, thinly sliced
- 2 toasted nori sheets, torn in half
- Chili oil, toasted sesame oil, soy sauce, and shichimi togarashi (for serving; optional)
- Shichimi togarashi, a Japanese red-pepper seasoning mix, can be found at Japanese markets and in the Asian foods section of some supermarkets.
Bring scallions, carrots, garlic, ginger, kombu, stock, and bonito flakes to a boil in a large heavy pot (at least 8 quarts). Reduce heat and simmer, skimming occasionally, until stock is reduced to about 8 cups, 1 hour or so. Strain stock into a clean pot; add soy sauce.
DO AHEAD: Broth can be made 2 days ahead. Let cool; cover and chill.
Ramen and Assembly
While the broth is simmering, bring a medium pot of water to a boil. Carefully add eggs and boil gently 7 minutes. (Egg yolks will be shiny yellow and almost jammy; egg whites will be just set.) Using a slotted spoon, transfer eggs to a bowl of ice water to stop cooking; let cool. Peel; set aside.
Return broth to a simmer (it should be very hot). At the same time, cook noodles in a large pot of boiling water according to package directions until al dente; drain (no need to salt the water, as ramen noodles contain more salt than regular pasta).
Divide noodles among deep bowls. Top with sliced turkey, placing it off to one side. Ladle broth over turkey and noodles. Halve eggs and place a half on top of noodles in each bowl. Mound some sliced scallions next to egg and tuck half a sheet of nori along edge of bowl so half of it is sticking out.
Serve ramen drizzled with chili oil, sesame oil, and soy sauce and topped with shichimi togarashi.
Leftover Thanksgiving Turkey Ramen
The day after Thanksgiving is a wonderful day. Not because of Black Friday sales, but because the day after Thanksgiving is the day to make something new and exciting with all the leftovers in the fridge, like a good Turkey Ramen!
I’m kind of ridiculously militant about preparing enough food on Thursday, just so we’ll have leftovers for Friday. Which is why in the past, we have served a 20 pound turkey for a table of just 8 people. I know. Crazy.
I can’t help it. There’s something about having leftovers that extends the Thanksgiving awesomeness for a few days more, and I love it. I love coming up with new recipes to reinvigorate those leftovers every year, and this is one of them: Leftover Thanksgiving turkey ramen.
While we love making Thanksgiving turkey congee every year, this turkey ramen is an awesome alternative. Just take your turkey carcass, strip it of whatever meat is left, and throw it in a pot with a few other ingredients to make a stock. Serve the rich stock with ramen noodles, shredded turkey, crisp bacon, scallions, and a hard-boiled egg. It’s the easiest bowl of homemade ramen you’ll make, and it’s perfect for fall.
This simple turkey ramen recipe elevates college-dorm ramen noodles into a nourishing bowl of soup that has impressively authentic flavor.
Servings 4 servings, approx. 1½ cups each
- 1 tsp. extra-virgin organic coconut oil
- 1 cup shredded carrots
- 4 cloves garlic, chopped
- 4 cups low-sodium organic chicken (or vegetable) broth, hot
- 2 Tbsp. reduced-sodium soy sauce
- 1 Tbsp. red miso paste
- 1 Tbsp. + 1 tsp fresh ginger, finely chopped
- 2 cups cooked ramen noodles (whole-grain, if possible)
- 1 cup shiitake mushrooms, thinly sliced
- 1 cup bok choy, coarsely chopped
- 1 cup Napa cabbage, thinly sliced
- 2¼ cups turkey breast, shredded and roasted (approx. 12 oz.)
- 1 tsp. sesame oil
- 2 hard-boiled large eggs, cut in half
- 2 green onions, thinly sliced (for garnish optional)
Heat coconut oil in large skillet over medium heat.
Add carrots and garlic cook, stirring frequently, for 1 to 2 minutes. Set aside.
Combine broth, soy sauce, miso paste, and ginger in a large measuring cup whisk to blend. Set aside.
Divide noodles evenly between 4 serving bowls. Top evenly with carrot mixture, mushrooms, bok choy, cabbage, and turkey.
Top evenly with broth mixture. Drizzle evenly with sesame oil.
Top each bowl with half an egg and sprinkle with green onions (if desired) serve immediately.
2B Mindset Plate It!
Add a side salad or more veggies to make a great lunch.
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2. Melt the butter in a large oven-safe skillet over medium heat. Add the turkey and cook until golden brown all around, generously seasoning the turkey breast with salt and pepper.
3. Transfer the skillet to the oven and roast for 15-20 minutes, until turkey is cooked throughout. Remove turkey from the oven and transfer to a plate until ready to serve.
Making the Ramen Broth —
1. Heat the oil in a large pot over medium heat, until shimmering. Add the garlic and ginger and cook for a few minutes until softened. Add the soy sauce and mirin and stir to combine. Cook for another minute then add the stock and bring to a boil while covered. Remove the lid and simmer uncovered for 5 minutes.
Making the Soft-Boiled Eggs —
1. Fill a pot with water to cover the eggs, and bring to a boil. Gently lower the cold eggs into the boiling water and let simmer for 7-8 minutes.
2. After the timer finishes, transfer the eggs straight to a bowl full of ice water. Wait at least 5 minutes before peeling away the shell.
3. Slice the eggs in half, lengthwise, and set aside.
Assemble Ramen Bowls –
1. Meanwhile, chop the scallions and slice the turkey into thin pieces. Set aside.
2. Add the ramen noodles to the boiling water after the eggs are finished cooking. Cook for 2-3 minutes, until soft, then divide the noodles into 2 large bowls.
- If you don’t have any leftover turkey to use up, I recommend grilling or baking 12oz boneless, skinless turkey breast. You can also poach it directly in the soup, but grilling does add a lot of extra flavor.
- Make sure to use the kind of ramen that have only the noodles in the package (they come in a wide variety of organic or different grains – use your favorite). The ones with the flavor packets are usually full of artificial ingredients, and the soup is already flavorful by itself and doesn’t need it.
- You can also use Bok Choy instead of the spinach, if you have access to it.
This is definitely one of my favorite meals to make when we need something quick and light for lunch. I also make it with chicken throughout the year – so simple and so tasty!
17 ways with leftover turkey, from warming ramen to rich risotto
O n top of all the problems we have faced in 2020, we could be experiencing a larger-than-ever glut of turkey this season: restrictions on large gatherings, combined with high demand for – and a corresponding shortage of – smaller birds, may have left a lot of us with more meat than we can eat in one, two or even three sittings.
Fortunately, help is at hand: here are 17 easy, delicious and slightly different ways to use up your Christmas turkey.
Even in more normal times, turkey leftovers present a problem: the cooked meat will keep for about two days in the fridge – invariably the two days of the year when you least feel like eating or cooking turkey, or even having conversations about it. But a little post-meal effort will ease the pain.
Ideally, you will have refrigerated your leftover turkey as soon as it was cool – within 90 minutes or so – and picked the carcass clean of meat. You can freeze whatever you don’t think you can consume in the next 48 hours. Now, make stock with the bones.
Stock-in-trade . first off, get your carcass in a pot. Photograph: Paul Grossmann/Getty Images/Tetra Images
Stock is simple – so simple that even Michelin-starred chef Giorgio Locatelli’s recipe for turkey stock is elementary: bones, carrot, celery, onion, a few bay leaves and a couple of hours of your time, most of which you can spend watching TV.
Once you have your stock, try your hand at Locatelli’s turkey, sausage and pea risotto, which is also a good way to use up the last sausages in a pack.
Turkey soup can take on whatever form your other leftovers will allow, but it may well end up tasting like a liquid version of Christmas lunch – something you might not be in the mood for on Boxing Day evening. For a lighter, quicker and more exciting meal, try Jamie Oliver’s turkey and coconut milk soup, featuring all the ingredients you ought to have on hand for this sort of eventuality: lemongrass, chillies, ginger, lime, fish sauce. If you haven’t got any oyster mushrooms lying about, use whatever they have at the corner shop – we are working with leftovers here. This turkey ramen also presents the possibility of using leftover turkey gravy in place of turkey stock.
Festive staple . Felicity Cloake’s perfect turkey curry. Photograph: The Guardian. Food styling: Jack Sargeson
Turkey curry has become a bit of a post-Christmas staple. Felicity Cloake’s quintessential version is a tomato and cream affair, mild but wholly adjustable spice-wise. It even has 10 brussels sprouts in it.
While it is nigh on perfect, it is not the only option. Raymond Blanc’s turkey curry omits the cream and Josceline Dimbleby’s quick recipe uses curry paste from a jar.
It goes without saying that you can deploy cooked turkey in any circumstances where you might otherwise use cooked chicken, making it ideal for all sorts of pies. This poulterer’s pie, again from Dimbleby, is like a cottage pie made with turkey instead of minced beef. (A poulterer was a dealer in poultry and small game – ie someone who knew a thing or two about making several meals from one swan.)
OFM_Nigel Turkey and Sprout Tart.tif Photograph: Jonathan Lovekin/The Observer
Cloake’s turkey and ham pie is a pie in the pastry-lidded casserole sense, whereas Nigel Slater’s sprout, chestnut and turkey tart is a festive set-custard pie with the pastry on the bottom. Both make use of leftover sprouts, should you still have any.
One sure way to add flexibility to your leftover turkey is to give it a good shredding. I happen to own some meat shredders – they are like steel bear claws with handles I sometimes wear them when I investigate strange noises in the night – but a pair of forks and a bit of patience will do the trick. Once you get going, it is hard to stop.
Shredded turkey can be slipped into lots of meals – sandwiches, a bolognese-style sauce, between lasagne layers. But it can also serve as a key ingredient, as in Yotam Ottolenghi’s sweet and sour turkey salad, in a simple Moroccan salad with aubergine and harissa, or in this Szechuan bang bang salad recipe from Thomasina Miers. James Ramsden’s Lebanese-style fattee is a layered dish of pitta bread, chilli sauce, yoghurt, herbs and, yes, shredded turkey.
By the end of the week, you may be longing for a takeaway – anything, as long as it doesn’t taste like Christmas – but there is nothing to stop you using up some of that remaining turkey to make your own version. You can, for example, fashion a pleasing starter of turkey, coriander and coconut spring rolls or slap together some turkey fajitas, which Cloake serves with an orange and sprout slaw, but allows for the substitution of shredded lettuce. For this I am grateful I will definitely have eaten my last sprout by this point.
That’s a wrap . turkey lends itself well to fajitas. Photograph: Istetiana/Alamy
Finally, you can crank out some turkey Singapore noodles for New Year’s Eve, adding leftover ham if you like, while wearing a stupid paper hat if you still have one. Once 2021 is underway, it may be a long time before you want to eat turkey again, but, when you do, you will have a freezer full of it.
How to make a great ramen broth at home.
Firstly you want to start with a great starting stock. Something with plenty of savory flavors. A good store bought chicken stock/broth is a great place to start. Or if you have your own in the freezer now is definitely the time to use it.
Make sure you buy the low sodium stock/broth, we want to add plenty of other things and don't want salt to be the over riding flavor.
You start the recipe by frying off garlic and ginger then adding the stock/broth. This is the basis of your ramen broth. If you have any bones left from your thanksgiving turkey, throw them in at this point and bring it to the lowest of simmers. Cook for 15 minutes whilst everything else is being prepped. This is now the base for your your ramen bowl.
Once you have the base, you are going to add, soy sauce, oyster sauce and a little rice vinegar. All big flavor ingredients that will boost the flavor of your ramen broth. I avoid adding too much spice so I can make this a family meal, instead opting to serve it in condiment bowls for people to add as they like.
The broth will need tasting and thinning down with some hot water. I find I usually need to add a ¼ cup of water. It depends on the saltiness of your starting stock and how low your initial simmer was. Taste the broth, it should be really packed with flavor, not too salty and with a mild tang at the end.
Spicy Turkey Ramen
This Spicy Turkey Ramen soup is a great way to turn cooked turkey (or chicken) into a comforting and easy soup.
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If you have leftover cooked turkey, you can easily whip up this warm and comforting ramen soup. It comes together in a matter of minutes and uses items you have on hand in your pantry and freezer.
This soup is so warm and comforting. It’s great for chilly afternoons or a quick supper. You can even make it with leftover chicken or a rotisserie chicken from the grocery store. It’s just as good! And, if you don’t like spice, you can always substitute plain chicken broth.
Tips For Making Turkey Ramen
Even though ramen isn’t a dish that people make at home on the regs, I’m telling you this version IS pretty simple. But tips are clutch anyway – so here ya go!
- Use dark meat turkey for this if you’ve got it. The extra fat content makes the dish even more unctuous and lip smacking.
- Taste your ramen stock as you add the miso. Because everyone’s turkey/chicken stock is a little different your stock may need a little more miso or less than mine did. This will also be impacted by how much (if any) water you added to bring you up to a full 8 cups of liquid.
- Buy white or yellow miso paste, not red. Red is delicious, but too strong for this kind of thing.
- Don’t bother peeling your garlic, ginger, or trimming your scallions – you’re just going to fish them out of the stock later.
- Because miso paste tends to settle at the bottom over time, make sure to give your stock a good whisk before ladling it over your noodles.
When the idea of making a Ramen with my Homemade Turkey Stock and a little leftover Thanksgiving Turkey entered my mind, I just couldn’t let it go. I mean seriously I was just under the grip of this cray cray idea. So of course, I started with google and I found the idea of Turkey Ramen is not without precedence. Is there nothing “new” in the world of cooking?
Home-made Turkey Ramen – delish!
For one, I’m sure though it’s not what we Americans think of as “traditional” there must be some turkeys in Japan, but what really cemented this turkey and ramen marriage was this recipe from Chef Edward Lee of 610 Magnolia . Chef Lee is known for blending Asian and Southern flavors in a way that celebrates both cultures. I know I’m gonna be watching for more recipes from this Chef in the future.
About Turkey Ramen:
Because the Turkey Ramen (or any Ramen) is started with a long cooking stock or bone broth as it’s sometimes called, the Turkey Ramen is incredibly silky, luscious and rich and because that stock is fortified with classic Asian flavors (or in this case, classic Asian and a bit of American tossed in) it’s not just rich but aromatic. The idea might be a fresh & fun Turkey Ramen but this is serious Ramen underneath it all.
And while the broth is the essence of the Ramen, it’s the garnishes make it so much fun. I listed about a dozen to pick and choose from, so add what you like from the list, and if your favorite Ramen garnishes aren’t included feel free to add your own. We all love picking and choosing from the garnishes! That’s the best part. Any extra garnishes get tossed into the next evening’s salad.
This Turkey Ramen is started with my homemade Turkey Broth (or Chicken Broth) so it’s very quick to throw together the Ramen once that broth is done. That long-simmered broth takes a long time to make, but a store-bought turkey or chicken stock can be subbed in. The store-bought stock won’t have quite the same deep, rich flavor and body but simmering in the Asian ingredients does wonders for the flavor.
Homemade Turkey Ramen – delish!
Making Turkey Ramen:
I didn’t do much changing to the recipe but I did manage the recipe as I do with most of the soups made from Chicken or Turkey Broth . I make up my usual big pot of rich turkey stock and then divvy it up for a couple of different recipes. So that means I just took the few cups (8 cups) of stock and then simmered that portion with the Asian spices. You can do the same with homemade or storebought stock if you don’t just happen to have a turkey carcass laying around.
Because I started with the Homemade Turkey Stock, some of the ingredients from Chef Lee’s recipe aren’t added since they were already used in that initial stock. Bonus, huh, for a little quicker and a little easier.
I just used the basic package of grocery store ramen but you can use any ramen noodle you want in your Turkey Ramen, just cook according to package directions. Chef Lee said you can even use a thin spaghetti. And while I did make my Turkey Ramen with tofu, too, I think it was actually overkill, since the ramen already has turkey in it.
As for the Miso, use white or red, both are delish. Miso is fermented and keeps forever in the fridge. Months, possibly years, so don’t be afraid to buy a bottle. I use it in a few recipes so just follow the tags on the bottom of the page or use the search box on the sidebar. I didn’t sweat the daikon, either, and tossed in some radishes from my Thanksgiving relish tray instead.
Saving Money on Turkey Ramen:
The most savings on this recipe is using your homemade Turkey Stock and that’s where the best taste is. I love when cheap and fabulous intersect!
I gave options to get the smoky, porky flavor into your Ramen stock, and bacon is the cheapest. If you can’t find country ham, use a bit of regular old ham. Watch for your Asian ingredients, often unadvertised, during the Lunar New Year (it changes every year, just look it up) or shop in an Asian market you’ll be surprised at the price differences.
The garnishes are up to you. If your making it after a holiday, rob your relish tray! The plain old mushrooms are generally less expensive than shitakes or any Asian mushroom you might find. The spaghetti will generally be less than the Ramen and parsley (grow your own) more widely available and less spendy than watercress. You might like cilantro instead.
Turkey Ramen – and thanks to my son’s lovely girlfriend for hand modeling! Thanks, Tweetie!