Day After Thanksgiving Dinner Vietnamese Turkey And Cellophane Noodle Salad Recipes

TURKEY PHO

Steps:

• 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.
• 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.

VIETNAMESE TURKEY AND CELLOPHANE NOODLE SALAD

Steps:

• Prepare Vietnamese dressing: In a small bowl, combine all the dressing ingredients and 1/4 cup cold water. Mix well. Cover and refrigerate until needed, up to 1 week.
• Place a kettle or pot of water over high heat to bring to a boil. In a small bowl, combine turkey with 1/2 cup of Vietnamese dressing; mix well. Place noodles in a heat-proof bowl and cover with boiling water; allow to sit until rehydrated, about 10 minutes. Meanwhile, combine peas and sprouts in a colander, and pour boiling water over them; drain, rinse in cold water until chilled, and drain again. Drain noodles, rinse in cold water until chilled, and drain again.
• In a large bowl, combine drained noodles, turkey strips, scallions, peas and sprouts. Add peanut oil, sesame oil and 2 tablespoons more of Vietnamese dressing. Toss gently until mixed. Arrange on a large serving platter, and top with chopped cilantro. If desired, add more dressing to taste. Serve cold.

DAY AFTER THANKSGIVING TURKEY PHO

Steps:

• Toast the cardamom pod, cloves, star anise, fennel, and coriander in a small skillet over medium-low heat until fragrant, 5 to 7 minutes. Place the spices onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Sear both sides of the ginger and 1/2 onion in the same skillet until lightly charred, about 3 minutes on each side.
• Place the turkey carcass, water, sachet, ginger, and onion in a large pot over medium-high eat. Bring to a boil, then reduce to a simmer. Simmer for 2 hours.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rice noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Remove the carcass, sachet, ginger, and onion from the soup. Strain the soup to remove any meat that may have fallen off the bones, if necessary. Season with fish sauce and salt. Divide the rice noodles and turkey meat evenly into 4 large bowls. Scatter the basil, cilantro, and sliced onion on top. Ladle the soup on top. Serve with a wedge of lime and hot sauce.

DAY AFTER THANKSGIVING NOODLES

Steps:

• Melt butter in dutch oven, add celery and onion; cook until tender.
• Add broth, bring to a boil.
• Stir in noodles; add salt and pepper ( to taste).
• Return to boil, reduce heat, and simmer until noodles are tender.
• Add turkey and parsley.
• To thicken, mix flour and water; stir into mixture and cook about 2 more minutes.

CELLOPHANE-NOODLE SALAD

Steps:

• Thinly slice celery and carrots diagonally.
• Soak noodles in cool water for 1 hour. Cut into 5-inch lengths with kitchen shears. Cook in boiling water until clear, 2 to 3 minutes. Drain (don't rinse). Place in a bowl.
• Add celery, carrots, and salt. Toss with tongs for 2 to 3 minutes. Add vinegar and bean paste; toss. When cool, toss in cucumbers and oil. Serve at room temperature.

AFTER THANKSGIVING TURKEY AND NOODLES

Steps:

• Cook the noodles according to directions and drain well. Saute' the vegetables in the oil until tender.
• Add the turkey and the seasonings and mix to heat all ingredients through.
• Add the broth and let simmer for 2 to 3 minutes.
• Add the Mushroom Soup and mix well, add more
• seasoning if desired.
• Combine the noodles with the turkey mixture and heat through.
• Serve with a salad and enjoy!