Best 2 Day After Thanksgiving Turkey Pho Recipes

Thanksgiving feasts are famous for their abundance of turkey, stuffing, mashed potatoes, and pumpkin pie. But what about the leftovers? The day after Thanksgiving, many people find themselves with a fridge full of turkey, and they're not sure what to do with it.

This article offers a delicious solution: turkey pho. This Vietnamese noodle soup is the perfect way to use up leftover turkey, and it's a great way to warm up on a cold winter day. The recipe is easy to follow, and it can be tailored to your own taste preferences. You can add more or less vegetables, and you can adjust the amount of spices to your liking. There are also instructions for making the pho broth from scratch, or you can use a store-bought broth if you're short on time.

In addition to the classic turkey pho recipe, this article also includes recipes for two variations:

* **Turkey and dumpling pho:** This recipe adds dumplings to the soup, making it a hearty and satisfying meal. The dumplings are made with a mixture of ground turkey, vegetables, and seasonings, and they're cooked in the pho broth until they're tender and fluffy.

* **Turkey and rice noodle salad:** This recipe is a refreshing and light way to use up leftover turkey. The salad is made with rice noodles, turkey, vegetables, and a tangy dressing. It's a great option for a light lunch or dinner.

Let's cook with our recipes!

LEFTOVER ROAST TURKEY PHO

Leftover Roast Turkey Pho image

Reinvent your Thanksgiving turkey into a bowl of intensely flavorful Vietnamese pho. In our take on this herby, brothy noodle soup, we fortify store-bought chicken broth with turkey bones, charred vegetables and toasted spices to create a rich broth that goes from stovetop to table in less than two hours.

Provided by Food Network Kitchen

Categories main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 19

Ingredients

Broth:
1 leftover turkey carcass, including any leg bones and reserved turkey parts (such as the neck, wings, etc.), plus 1 pound leftover turkey meat (about 4 cups), shredded into large bite-size pieces
3 large yellow onions, halved
One 6-inch piece fresh ginger root, halved lengthwise
1 head garlic, halved crosswise
3 tablespoons vegetable oil
Kosher salt
4 star anise pods
3 tablespoons whole black peppercorns
2 cinnamon sticks
12 cups low-sodium chicken broth
1/4 to 1/3 cup fish sauce
1 pound flat rice noodles
4 cups fresh bean sprouts
1 large bunch Thai basil
2 jalapeno peppers, thinly sliced
1 large red onion, halved and thinly sliced
Hoisin sauce and/or sriracha (Asian chile sauce), for serving
Lime wedges, for serving

Steps:

For the broth: Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the turkey bones and parts, onions, ginger and garlic with the vegetable oil in a large bowl. Lightly sprinkle with salt and transfer to a rimmed baking sheet, spreading everything out into a somewhat even layer (it is okay if some items slightly overlap). Roast turning the bones and vegetables halfway through until the vegetables are slightly charred, about 30 minutes.
Meanwhile, add the star anise pods, peppercorns and cinnamon sticks to a large pot. Set over medium heat and toast until very fragrant, shaking the pot occasionally, about 5 minutes. Turn off the heat and add the chicken broth, fish sauce, according to taste, and 8 cups of water.
Add the roasted turkey bones and vegetables to the pot, scraping any browned bits off of the baking sheet and adding them in as well. Bring to a boil over high heat, then reduce the heat to medium-low and gently simmer for 1 hour. Remove from the heat and strain the broth through a fine-mesh sieve and into another large pot. (The broth can be made to this point up to 2 days in advance; let cool, then refrigerate in a covered container.) Stir the shredded turkey meat into the hot broth.
For the soup: Cook the noodles according to the package instructions. Divide the noodles among 6 bowls then top with the broth and shredded meat. Serve with the bean sprouts, Thai basil, jalapenos, red onion, hoisin sauce, sriracha and a lime wedge on the side so that guests can top their pho as they like.

TURKEY PHO

Turkey Pho image

A play on the Vietnamese chicken noodle soup, this clear broth, paired with rice noodles and flavored with charred onions and ginger, star anise, brown sugar and fish sauce, comes served with a platter of fresh garnishes. But this is more than your basic noodle soup: A spritz of lime at the end adds some tang, and mung beans and Thai basil a crunchy bite.

Provided by Samin Nosrat

Categories dinner, lunch, soups and stews, main course

Time 1h

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 medium yellow onions, halved and peeled
1 (4-inch) piece of fresh ginger (do not peel)
12 cups turkey or chicken stock, preferably homemade
1/4 cup fish sauce, plus more to taste
1 star anise
2 tablespoons brown sugar
1 (1-pound) package dried rice vermicelli
12 ounces mung bean sprouts (about 3 cups)
1 small bunch Thai basil sprigs
3 jalapeños, stemmed and thinly sliced
2 to 3 limes, quartered, to taste
4 cups shredded cooked turkey (about 1 pound)
Kosher salt, to taste
1 1/2 cups coarsely chopped cilantro leaves and tender stems (about 1 large bunch)
1 cup thinly sliced scallions (about 1 bunch)

Steps:

Cook onions and ginger directly over open flame of a gas burner for about 5 minutes, turning them occasionally, until they are charred on all sides. (If you don't have a gas stove, heat broiler and set onions and ginger on a foil-lined baking sheet. Broil, turning occasionally, for 15 to 20 minutes until charred on all sides.) Allow charred ginger to cool, then slice it into 1/2-inch coins.
In a large Dutch oven or similar pot, combine onions, sliced ginger, stock, fish sauce, star anise and brown sugar. Bring to a boil, then reduce heat and simmer for 45 minutes.
In the meantime, cook rice noodles according to the instructions on the package. Drain and set aside.
Arrange mung bean sprouts, sprigs of Thai basil, jalapeños and limes on a platter and set on the table.
Remove onions, ginger and star anise from the pot. Add shredded turkey to the pot, and return it to a simmer. Taste the soup and adjust seasoning with additional fish sauce and/or salt, if needed.
Divide rice noodles, cilantro and scallions evenly among large soup bowls, then ladle hot stock over the top, making sure each bowl gets a healthy serving of turkey. Serve immediately, accompanied by platter of garnishes.
Cover and refrigerate leftovers, keeping noodles separate, for up to 3 days.

Nutrition Facts : @context http, Calories 637, UnsaturatedFat 6 grams, Carbohydrate 93 grams, Fat 9 grams, Fiber 5 grams, Protein 42 grams, SaturatedFat 3 grams, Sodium 1874 milligrams, Sugar 16 grams, TransFat 0 grams

Tips:

Use leftover turkey: This recipe is a great way to use up leftover turkey from Thanksgiving dinner.
Choose the right noodles: Pho traditionally uses rice noodles, but you can also use other types of noodles, such as ramen noodles or udon noodles.
Make a flavorful broth: The broth is the key to a good pho. Use a combination of chicken broth, beef broth, and turkey broth to create a rich and flavorful base.
Add your favorite toppings: Pho can be topped with a variety of ingredients, such as fresh herbs, bean sprouts, lime wedges, and Sriracha sauce.
Enjoy! Pho is a delicious and hearty soup that is perfect for a cold winter day.

Conclusion:

This day-after-Thanksgiving turkey pho is a delicious and easy way to use up leftover turkey. The pho is made with a flavorful broth, rice noodles, and a variety of toppings. It is a hearty and satisfying soup that is perfect for a cold winter day. Pho is also a relatively healthy soup, as it is low in calories and fat. If you are looking for a delicious and healthy way to use up your leftover turkey, this day-after-Thanksgiving turkey pho is a great option.