Thanksgiving Leftovers Ramen With Turkey and Rich Bone Broth

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What kind of recipe is it?

Thanksgiving Leftovers Ramen is a creative, comforting fusion dish that repurposes holiday leftovers into a warm bowl of deliciousness.

This unique recipe combines traditional ramen noodles with turkey, cranberries, and vegetables, infusing rich flavors from turkey stock or miso broth.

Not only does it reduce food waste, but it also saves time and effort in the kitchen while delivering a delightful twist on both ramen and Thanksgiving favorites.

This dish is perfect for anyone looking to enjoy a satisfying meal during the festive season without the hassle of starting from scratch.

Ingredients

Make sure to adjust the ingredient quantities based on personal taste and available leftovers!

Cooking Steps

1. Gather all ingredients including 2 servings of ramen noodles, 2 cups of shredded or diced turkey, 4 cups of turkey stock or miso broth, and others listed. Set aside in an organized workspace (mise en place).
2. Bring a medium pot (3–4 liters) of water to a rolling boil over high heat (around 100°C/212°F). Once boiling, add the ramen noodles and cook according to package instructions until tender, about 2–4 minutes, stirring occasionally. Drain and set aside.
3. In a large pot (5–6 liters), heat 1 tablespoon of sesame oil over medium heat (around 180°C/350°F). Once shimmering, add 2 cloves of minced garlic and 1 teaspoon of grated ginger, sautéing for about 1 minute until fragrant but not browned (aroma should be aromatic and not burnt).
4. Pour in 4 cups of turkey stock or miso broth. Increase the heat to high and bring to a gentle simmer (around 90°C/194°F).
5. Stir in 2 cups of shredded or diced turkey and ½ cup of cranberry sauce. Allow the mixture to simmer for 3–5 minutes until heated through and well combined (texture should be uniform and aroma sweet-savory).
6. Add 1 cup of baby spinach or bok choy to the pot, cooking for an additional 1–2 minutes until the greens are wilted and tender (color should change from bright green to muted).
7. Stir in 2 tablespoons of soy sauce and optional sriracha or chili paste to taste. Adjust seasoning if necessary and let the broth simmer for another 1–2 minutes (aroma should be rich and savory).
8. To serve, divide the cooked ramen noodles evenly between two bowls. Ladle the hot broth and turkey mixture over the noodles.
9. Top with chopped green onions, sliced hard-boiled eggs (if using), and sprinkle with sesame seeds (optional).
10. Enjoy immediately while hot, noting that the dish should be consumed quickly to guarantee the best texture and flavor.

Variations

• Miso Mushroom Ramen: Substitute turkey with 200g (7 oz) of assorted mushrooms (shiitake, cremini, or button) for a rich umami flavor and a vegetarian twist.
• Spicy Sriracha Turkey Ramen: Increase optional sriracha to 2 tablespoons (30 ml) and add 1 chopped jalapeño for a fiery kick.
• Cranberry Lemon Ramen: Mix in 50g (1.8 oz) of fresh cranberries and a squeeze of lemon juice for a tart, invigorating contrast to the savory broth.
• Vegan Ramen: Replace turkey with 250g (9 oz) of firm tofu, use vegetable broth instead of turkey stock, and add more leafy greens for a complete plant-based meal.

Tips on plating and presentation

While a delicious bowl of Thanksgiving leftovers ramen is a treat for the taste buds, thoughtful plating can elevate the entire meal experience.

I suggest using a wide, shallow bowl to showcase the vibrant colors of your ingredients.

Garnish with fresh herbs or microgreens, and don’t forget a drizzle of sesame oil for shine.

Trust me, your ramen will look as good as it tastes!

What other dishes can I pair it with?

Ever wondered what other dishes can complement your Thanksgiving leftovers ramen? I love pairing it with a simple side salad, featuring crisp greens and a light vinaigrette to cut through the richness.

Additionally, some buttery corn on the cob adds sweetness.

For a cozy touch, serve it alongside roasted Brussels sprouts with a hint of balsamic; their flavors elevate the entire meal!

What drinks can I pair it with?

Pairing drinks with Thanksgiving leftovers ramen can elevate your meal even further.

I love enjoying it with a crisp, chilled lager or a light-bodied red wine like Pinot Noir.

For non-alcoholic options, try a revitalizing cucumber lemonade or sparkling water with a splash of citrus.

These beverages complement the rich flavors, making every bite even more satisfying.

Enjoy experimenting with your favorites!

Frequently Asked Questions

Can I Freeze Thanksgiving Leftovers for Later Use?

Yes, I freeze my Thanksgiving leftovers often! Just make sure to portion them in airtight containers. They’ll stay fresh for a couple of months. When I’m ready, I simply thaw and enjoy again!

How Long Do Leftovers Last in the Refrigerator?

I’ve found that most leftovers last about three to four days in the refrigerator. After that, I usually toss them to avoid any risk of foodborne illness. Better safe than sorry, right?

Can I Use Instant Ramen Noodles Instead?

Yes, I can definitely use instant ramen noodles instead. They’re quick and convenient, and I love how they soak up flavors. Just remember to adjust cooking times to avoid overcooking them. Enjoy your meal!

What Type of Turkey Should I Use for This Recipe?

I’d recommend using leftover roast turkey for this recipe. Its rich flavor enhances the broth, and the tender meat blends perfectly with the noodles. Just shred it, and you’re good to go! Enjoy!

Is This Ramen Suitable for Meal Prep?

Yes, this ramen’s perfect for meal prep! I often make a big batch and store individual portions. Just reheat the broth separately to keep the noodles from getting too soft when you’re ready to enjoy it.