Ingredients
- Stock:
- 1 leftover Rosemary-Orange Roast Turkey carcass, picked over, plus reserved turkey neck
- 1 large yellow onion, quartered
- 1 garlic head, halved crosswise
- 1 lemon, quartered
- 3 tablespoons canola oil
- 6 cups water, divided
- 3 cups unsalted chicken stock
- 1 tablespoon whole black peppercorns
- 2 teaspoons brown sugar
- 3 star anise
- 1 (3-inch) piece peeled fresh ginger, sliced
- 1 1/2 tablespoons fish sauce
- 3 /8 teaspoon kosher salt
- 5 ounces shredded skinless, boneless turkey breast
- 5 ounces shredded skinless, boneless turkey thigh or drumstick
- 4 ounces uncooked wide brown rice noodles (banh pho or pad Thai)
- 1 tablespoon chili oil
- 2 cups mung bean sprouts
- 1 cup basil leaves
- 1 /2 cup cilantro leaves
- 1 /2 cup thinly vertically sliced red onion
- 6 lime wedges
- 1 jalapeño pepper, thinly sliced
- Nutritional Information
- Calories 268
- Fat 9.3g
- Satfat 1.8g
- Monofat 3.4g
- Polyfat 3.4g
- Protein 24g
- Carbohydrate 22g
- Fiber 2g
- Cholesterol 53mg
- Iron 2mg
- Sodium 639mg
- Calcium 42mg
- How to Make It
- Step 1
- Preheat oven to 425°.
- Step 3
- Step 4
- Wipe out pot; return strained stock to pot. Stir in fish sauce, salt, and leftover turkey; cook over medium heat 5 minutes or until thoroughly heated.
- Step 5
Preparation
Step 1
How to Make It
Step 1
Preheat oven to 425°.
Step 2
To prepare stock, place first 4 ingredients on a jelly-roll pan. Drizzle with canola oil; toss. Roast at 425° for 40 minutes or until deep golden brown, turning once.
Step 3
Transfer roast turkey parts and vegetables to a large stockpot. Discard fat from jelly-roll pan. Pour 1 cup water into jelly-roll pan; carefully scrape up browned bits, and add to pot. Stir in remaining 5 cups water, chicken stock, peppercorns, sugar, star anise, and ginger. Bring to a boil. Reduce heat to low; simmer stock mixture 1 hour. Strain through a fine sieve into a large bowl. Discard solids.
Step 4
Wipe out pot; return strained stock to pot. Stir in fish sauce, salt, and leftover turkey; cook over medium heat 5 minutes or until thoroughly heated.
Step 5
Prepare noodles according to package directions, omitting salt and fat; drain and divide evenly among 6 bowls. Ladle about 1 1/3 cups stock over each serving; drizzle each serving with 1/2 teaspoon chili oil. Top evenly with bean sprouts and remaining ingredients.