After Thanksgiving, most people opt to just use the leftover meat for sandwiches and casseroles. But in my house, I like to go 360 degrees on the bird which means using the bones and carcasses to make a rich turkey stock that’s the perfect basis for a hot bowl of ramen the next day.
Ramen with Turkey Broth Recipe
|Calories:||386 per serving|
|Prep Time:||2 hours|
|Cook Time:||15 minutes|
|Total Time:||2 hours 15 minutes|
- turkey bones (neck, wings, thighs/carcass)
- 12 cups water
- 1 onion, roughly chopped
- 2 celery stalks cleaned and cut in half
- 1 carrot, cleaned and cut in half
- 8-10 peppercorns
- 4-6 cups turkey stock
- 1cup pumpkin, diced into quarter-inch cubes
- 1 tbsp olive oil
- salt and pepper
- ½ tsp brown sugar
- ½ tsp soy sauce
- 1 tbsp miso
- half a bottle of white wine
- 2 sprigs thyme
- 1 bay leaf
- ½ tsp fish sauce
- 6 heads of Brussel sprouts, shredded
- ramen noodles
- 1 tsp rice wine vinegar
- 1 tsp Sriacha
- 2 limes , juiced
- 1 cup leftover turkey meat, cut into bite sized pieces
- 8 shrimps, deveined
1. In a large stock pot add water, bone, onion, celery, carrots and bring to a boil. Simmer for two hours, skimming off fat/scum as it appears, then strain and store in air tight containers in refrigerator for 2 weeks or freezer for 2 months .
1. Heat up turkey stock in a pot. Meanwhile, in a sauté pan on medium heat, add oil then pumpkin cubes and brown, about 8 minutes or until soft. Add salt, pepper, brown sugar, and soy sauce then add to stock pot.
2. Next, add miso, white wine, thyme, bay leaf, fish sauce and shredded Brussel sprouts and bring to a boil. When boiling, add in ramen noodles, rice wine vinegar, sriacha, limes and let cook for 3 minutes. When ramen has 2 minutes left, add shrimp and turkey.
3. Reduce to simmer then add cilantro. Remove from heat and serve immediately. Can be garnished with extra cilantro and served with lime wedges and Sriacha.