Skip the normal leftover sandwiches and do leftovers right this year! Johanna Cook of Momma Cuisine gives us the ultimate Thanksgiving leftover Ramen recipe to indulge in the tastes of your Thanksgiving dinner long after you’ve left the table.
Share your leftover Ramen with us using the hashtag #BingeOnThanksgiving!
4 cups chicken broth or stock
1 onion, chopped
1 stalk celery, chopped
1 inch slice of fresh ginger
2 packages instant ramen noodles
2 tablespoons vegetable oil
1/4 cup diced onions
2 teaspoons minced ginger
2 cloves garlic, diced
1/2 cup diced butternut squash
1 red bell pepper, diced
2 teaspoon kosher salt
Fresh cracked pepper
1 tablespoon soy sauce
1 cup bean sprouts
1 bunch scallions, chopped
2 hardboiled eggs
2 cups of chopped or sliced leftover turducken
In a pot, simmer chicken broth or stock, turkey bones, onions, celery, and fresh ginger with 1 1/2 teaspoons salt and fresh cracked pepper. Simmer for about 30 minutes. Taste for seasoning and strain liquid from vegetables and bones. Discard vegetables and bones.
Take 2 packages of instant ramen noodles and boil them without the seasoning in the package. Set aside.
Heat a skillet medium/high heat. Saute diced onions, minced ginger and diced garlic until soft. Add butternut squash and cook until softened. Add red bell peppers and saute for another 1 minute. Season with 1/2 teaspoon of kosher salt, fresh cracked pepper and soy sauce. Toss together and turn off heat.
Take a soup bowl, add ramen and top with sauteed vegetables. Ladle broth over the ramen and top with sliced turducken, bean sprouts, scallions and hard-boiled eggs.