Thanksgiving has come and gone…now what to do with all the leftovers? Since one can only eat so many turkey-and-stuffing sandwiches, we were intrigued by a recipe for turkey pho from chef Graham Mitchell from the Auguste Escoffier School of Culinary Arts in Boulder. Mitchell recommends using the leftover turkey carcass to make a stock, and then adding shredded turkey meat, spices, rice noodles, fresh basil and cilantro, and sliced jalapeños. In short, a little extra effort and creativity can yield a dish—in this case, a Vietnamese-style one—that no longer a rehashes the same flavors.
1 turkey carcass, broken into pieces
2 cups yellow onions, medium dice
1 cup carrots, medium dice
1 cup, celery, medium dice
6 garlic cloves
2 bay leaves
5 quarts water
Simmer all ingredients for 2 hours.
1 yellow onion, halved and charred on a grill
1/2 ounce ginger root, unpeeled and charred on a grill
1 gallon turkey broth
2 tablespoons fish sauce (3 Crab is Mitchell’s preferred brand)
1/2 ounce palm sugar (if available, otherwise use cane sugar)
2 black cardamom pods
Char the skins of the onion and ginger until they soften lightly and become fragrant. Remove any charred portions. Add all ingredients in a stock pot and gently simmer for 45 minutes.
1 pound thin rice noodles, soaked in hot water for 20 minutes
leftover turkey, shredded or chopped
1 onion, julienned
4 green onions, sliced thinly
2 cups bean sprouts
10 Thai basil sprigs
10 mint sprigs
10 cilantro sprigs
2 jalapeños, sliced thinly
2 limes, cut into 6 wedges
To enjoy this dish, keep broth simmering while preparing the bowls. With a strainer, dip noodles into hot broth to soften. To individual bowls, add noodles, turkey, sliced onion, and green onion. Ladle broth into each bowl. Serve with a communal plate of sprouts, Thai basil, mint, cilantro, jalapeños, and lime.
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