There’s nothing better than the day after Thanksgiving, especially when it comes to utilizing your leftovers. Get creative in the kitchen by trying out some recipes, such as Leftover Thanksgiving Turkey Ramen, made with your leftover turkey and fixings.
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When it comes to making sure we have leftovers for Friday, I can be a bit excessive. For this reason, we have traditionally prepared a 20-pound turkey for an 8-person dinner. I know. Crazy.
Honestly, I have no choice. I adore having Thanksgiving last for a few extra days because of the deliciousness of Thanksgiving leftovers. Leftover Thanksgiving turkey ramen is one of my favorite ways to reimagine those leftovers every year.
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We usually make turkey congee on Thanksgiving, but this turkey ramen is just as good a substitute. Simply remove any remaining meat from the turkey carcass and add it with a few other ingredients to a saucepan to simmer for a stock. Ramen noodles, shredded turkey, crispy bacon, scallions, and a hard-boiled egg go great with the hearty stock. This cup of handmade ramen is the simplest you’ll ever prepare, and it’s wonderful for the chill of autumn.
Ingredients:
- 1 leftover turkey carcass
- 8 slices of ginger
- 6 scallions (divided)
- 6 dried shiitake mushrooms
- 4 oz. of bacon
- 4 eggs
- 4 portions of fresh ramen noodles
- 16 cups of water
- 2 cups of shredded leftover turkey
Instructions:
- The remaining turkey meat should be removed, shredded, and placed aside. Add 3 scallions, 3 slices of ginger, 3 slices of shiitake mushroom, and water to a large stockpot, along with the carcass and any leftover vegetables from the roasting pan.
- To prepare, heat to boiling, then reduce to a simmer. Simmer for three hours. We used roughly 14 cups of stock because our turkey weighed about 13 lbs. Make sure the water level is suitable for your bird’s size.
- In the meantime, fry up some bacon and eggs. Prepare a small pot with cold water and place the eggs inside (the water should cover the eggs by about an inch). Start a boil with this. As soon as the water comes to a boil, take it off the heat and let it sit for 4 minutes.
- Put the eggs in a bowl filled with ice to chill. Crisp up the bacon in a pan. Chop while still damp, then drain on paper towels. Chopping the last three scallions is a good idea, too.
- Cook the fresh noodles in the broth according to the package’s instructions after the soup has finished simmering. Spread the noodles out among 4 dishes and pour the liquid on top. Shred some turkey, chop some onions and bacon, and crack an egg into each bowl. Serve.