Turkey Pho

I actually had really little food left from Thanksgiving. I had made a 13 lb turkey and a few sides. All I had left was a little bit of turkey, cranberry sauce and a couple asparagus spears. The biggest thing I had left was the turkey stock.

I used the carcass to make a big pot of turkey stock. I had brined my turkey so that made my stock super simple. If you don't brine it (but why wouldn't you, it's so easy!) then you might need to get some seasonings in there.

I used the chunks of meat that came off the bone during the broth making process for the meat in this dish. I suppose you could add other turkey meat if you don't have enough but mine had tons of meat left.

Now if you are looking for an authentic pho, you should probably go to the original recipe. Me, I'm trying to use leftovers and make something relatively healthy (relative to me so as long as it has less than 1 lb of butter it's healthy) and uses what I have.



Broth

Get your biggest stock pot. Put all the remaining bones, skin, gristle, and I threw in all the herbs and whatnot. Pretty much slice off the meat you are gonna eat and throw everything else into the stock pot. You may want to break apart some of the bones to fit it into the pot. Add water until everything is just covered and cover the pot. Heat on medium high heat until you just start to see a bubble or 2. Then turn down to low. You are aiming for 190 so you should only see a bubble every once in a while. This helps keep the broth clear. Leave it on low for 8 hours. Skim the fat and foam off the top periodically. Strain out all the bones and gristle. Cool on the counter until it reaches room temp. Then portion out and refrigerate or freeze. When you refrigerate it, it will gel up.

Pho
based on this recipe from Steamy Kitchen

2 quarts turkey broth
2" piece of ginger
2 tbsp coriander
4 cloves
1 all spice berry
2 tbsp sugar
2 tbsp fish sauce

Simmer everything together for 1.5 hours. Remove the ginger, coriander, cloves and all spice. I put the spices in a strainer submerged in the broth for easy removal.

Serve with:
Dark meat turkey
rice noodles
roasted asparagus
Sriracha
Hoisin sauce
Green onion, cut into small rings