Thankful For Thanksgiving Leftovers ~ Turkey Pho

I discovered a new recipe website this year called Food52.com. It is an online community where you can share recipes, compare them and just chat about food. My favorite part about it is that they run recipe contests, so everyone’s favorite dishes rise to the top. When I found myself with a bunch of turkey leftovers earlier this year, I stumbled upon the “Best Recipe for Turkey Leftovers Contest Winner,” which was turkey pho. I’d never made pho at home before, but I definitely enjoy a good bowl on a cold and rainy night. I was actually quite impressed with how well this dish turned out! I love it when something comes out of my own kitchen that surprises me ;-). I thought I would pass along this recipe before you have your own turkey leftovers next week. It is a very delicious and comforting dish that is a little off the beaten track if you’d like to try something new.

Turkey Pho

From Food 52

This recipe makes 2 big bowls of soup

TOAST THE SPICES

2 tablespoons coriander seeds

4 whole cloves

4 whole star anise

1 cinnamon stick

Heat a cast-iron skillet or frying pan over medium heat. Add the coriander seeds, cloves, star anise, and cinnamon stick and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices into a bowl to avoid burning them and set aside.

MAKE THE TURKEY PHO

1 quart homemade turkey stock (or homemade or store-bought chicken stock)

1 bunch green onions (green top parts only) chopped

1 3-inch chunk of ginger, sliced and smashed with side of knife

1 teaspoon brown sugar, or more to taste

1 tablespoon fish sauce, or more to taste

1-2 cup kale, chopped into bite-sized pieces

1/2 pound leftover turkey breast, shredded

1 bunch (approx. 2 oz.) cellophane/bean thread noodles (or enough flat dried rice noodles to serve 2)

1-2 tablespoon cilantro, chopped- for garnish (optional)

1-2 tablespoon chopped green onions (white parts only), minced- for garnish (optional)

1/2 lime, cut into wedges

Sriracha chili sauce to taste

In a large pot, add the toasted spices and all ingredients from stock through fish sauce and bring to a boil.

Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.

Taste the broth and add more sugar or fish sauce, if needed. Strain the broth and discard the solids. Add the kale and cook for 1-2 more minutes. Remove from heat.

Add the shredded turkey and the cellophane noodles. Allow to sit for a few minutes while the noodles soften.

Ladle the broth into bowls. Divide the kale, shredded turkey and the noodles evenly into each bowl.

Sprinkle on the garnishes and add sriracha to taste. Squeeze lime juice to taste over the top of your bowl before eating.