turkey ramen

One of my all-time favorite Thanksgiving leftovers recipes, this turkey ramen with crispy bacon, scallions, and an egg will satisfy all your ramen cravings.

Leftover Thanksgiving Turkey Ramen

turkey carcass ((plus any leftover vegetables

scallions ((divided))

ginger

shiitake mushrooms

water

eggs

bacon ((110 grams))

portions fresh ramen noodles

turkey ((shredded))

Remove most of the meat that's left from your turkey carcass, shred, and set aside. Put the carcass and the leftover vegetable from your roasting pan in a large stockpot along with 3 scallions, ginger slices, shiitake mushrooms, and water. Bring to a boil, and lower the heat to a simmer. Simmer for 3 hours. Our turkey was about 13 lbs and we used 14 cups to make this stock. Depend on the size of your bird, adjust the water accordingly.

Meanwhile, prepare your eggs and bacon. Put the eggs in a small saucepan and cover with cold water (the water should cover the eggs by about an inch). Bring to a boil. Once the water’s boiling, immediately remove the pot from the heat and let sit for 4 minutes. Transfer the eggs to an ice bath to cool. Cook the bacon in a pan until crisp. Drain on paper towels, chop, and set aside. Also take the time to chop the 3 remaining scallions.

Once the broth is done simmering, prepare the fresh noodles according to the package directions. Divide the noodles among 4 bowls and cover with broth. To each bowl, add some shredded turkey, chopped scallions, chopped bacon, and an egg. Serve.

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Leftover Thanksgiving Turkey Ramen

Top 1 turkey ramen recipes from across the web

The most viewed turkey ramen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Leftover Thanksgiving Turkey Ramen

The most viewed turkey ramen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine