Not sure how to use your leftover turkey? This turkey pho recipe is an exciting new twist for those Thanksgiving leftovers and it comes together in under 30 minutes. Makes 8 servings.
What can I do with Thanksgiving leftovers?
Thanksgiving is right around the corner, and now that we’ve covered our favorite side dishes like green bean casserole, stuffing and scalloped potatoes, I figured it was time to start thinking about what to do with those turkey leftovers.
After a few days of reheated Thanksgiving dinner, you are going to want to try something different with all that leftover turkey. You can really only eat so many turkey sandwiches. This leftover turkey pho is a great change of pace and an easy way to use up those leftovers.
How long is leftover turkey good for in the fridge? You should only keep your turkey in the fridge for 3 – 4 days, but don’t worry, you can always freeze it. When you’re ready to make this turkey pho, just thaw it in the fridge the day before.
Here’s what you’ll need to make this leftover turkey pho recipe:
How to make leftover turkey pho
Prepare your broth. Put your chicken broth in a large stockpot or Dutch oven with ginger, garlic, anise, cinnamon, cloves, Sriracha and fish sauce. Bring the pot to a boil.
Add rice noodles and cook them for the length of time indicated on the package. You will want to add the rest of your ingredients with about 2 minutes left in the cooking time.
Add the turkey, bean sprouts and green onion. This will get them to the proper temperature and ready to eat when the noodles are ready, without letting the noodles get overcooked. If you over cook them, they’ll still be ok, but they will start to break apart.
What toppings are traditionally served with pho?
Pho is traditionally served with different toppings that allow for customization. A few must haves include: cilantro, basil, and bean sprouts. Green onions, Thai chili peppers and lime are also great options. If you don’t have Thai chili peppers on hand, a little extra Sriracha would be another option. Either way, the toppings don’t make or break the soup – the most important thing is the broth.
I normally to put my bean sprouts in the soup itself (like I did in my rotisserie chicken pho), but this time I left them off entirely because I wasn’t in the mood. To me, the best part of this soup is the fresh herbs and the flavors of the broth.
- 8 cups reduced-sodium chicken broth
- 1 cinnamon stick
- 4 cloves
- 2 star anise
- 1 garlic clove, minced
- 2 teaspoons fresh minced ginger
- ½ – 1 teaspoon Sriracha sauce
- ½ tablespoon fish sauce
- 8 ounces rice noodles, small or medium size
- 2 cups chopped or shredded turkey
- 2 thinly sliced green onions
- Bean sprouts
- Green onion
- Lime wedges
- In a large stockpot or Dutch oven, bring chicken broth, cinnamon, cloves, anise, garlic, ginger, Sriracha and fish sauce to a boil.
- Add noodles and turkey. Cook for time indicated on package.
- With two minutes remaining in cooking time, add turkey and green onions. Continue boiling until noodles are fully cooked.
- Remove anise, cinnamon and cloves before serving.
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