Mystery Basket Dinners: Thanksgiving Leftover Turkey Ramen
The best part of Thanksgiving might just be the leftovers. This cozy, customizable ramen transforms leftover turkey, roasted vegetables and whatever else is hanging around in your fridge into a completely new meal. A savory broth gets a boost from leftover gravy, while ramen noodles, shredded turkey and roasted squash make it hearty and satisfying. Finish with a jammy egg, fresh herbs and something crunchy for a bowl that's as much about using what you've got as it is about following a recipe.
Thanksgiving Leftover Ramen
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
- For the Broth:
- 1 leftover roasted turkey carcass, with most of the meat removed
- 1 onion, quartered (no need to peel)
- 3 garlic cloves, smashed
- 1 (2-inch) piece fresh ginger, sliced
- 8–10 cups water, or enough to mostly cover the carcass
- 2 tablespoons soy sauce, plus more to taste
- 1 tablespoon white miso paste (optional)
- For the Ramen:
- 8 ounces dried ramen noodles
- 2 cups leftover roasted turkey, shredded or sliced
- 2 cups leftover roasted vegetables, such as butternut squash, sweet potatoes, carrots or mushrooms
- 1–2 teaspoons rice vinegar or fresh lime juice
- Kosher salt and freshly ground black pepper, to taste
- For Serving:
- 4 soft-boiled eggs, halved
- Shredded red cabbage
- Thinly sliced scallions
- Fresh cilantro or parsley
- Chili crisp, sesame oil or hot sauce
Instructions
- Make the Turkey Broth: Break the turkey carcass into a few pieces, if needed, and place in a large pot along with the onion, garlic and ginger. Add enough water to mostly cover the bones, about 8–10 cups. Bring to a boil, then reduce heat and simmer gently, uncovered, for 45–60 minutes, until the broth is fragrant and flavorful.
- Strain and Season the Broth: Remove the larger bones and vegetables, then strain the broth through a fine-mesh strainer into a clean pot. Discard the solids. You should have about 6 cups of broth; if you have less, add a little water. Stir in the soy sauce and miso paste, if using. Taste and adjust the seasoning as needed.
- Warm the Leftovers: Bring the broth back to a gentle simmer. Add the shredded turkey and leftover roasted vegetables and cook for 3–5 minutes, until heated through to 165°F. Stir in the rice vinegar or lime juice to brighten the broth.
- Cook the Noodles: Meanwhile, cook the ramen noodles in a separate pot of boiling water according to package instructions. Drain and divide among four bowls.
- Assemble the Ramen: Ladle the hot broth, turkey and vegetables over the noodles. Top with soft-boiled eggs, shredded cabbage, scallions and fresh herbs. Finish with chili crisp, sesame oil or your favorite hot sauce.
Notes
- Make It Your Own: Thanksgiving Leftover Swaps — The beauty of this recipe is that nearly every component can be adapted to what you have left from Thanksgiving dinner. Leftover turkey: Shred or thinly slice it and warm it in the broth. Both white and dark meat work. Turkey gravy: Whisk a few spoonfuls into the broth for extra richness, body and savory flavor. Start small so it doesn't overpower the ramen. Roasted squash or sweet potatoes: Add near the end of cooking. Their sweetness balances the salty, savory broth. Roasted Brussels sprouts: Halve or shred them and add just before serving. For crispy edges, reheat separately and use as a topping. Green beans or sautéed greens: Stir into the broth during the last minute or two of cooking. Roasted mushrooms: Add directly to the broth for extra umami. Leftover cabbage or slaw: Use as a fresh, crunchy topping rather than cooking it down. Fresh herbs: Parsley, cilantro, chives and even a little leftover sage make great finishing touches. Cranberry sauce: Whisk a small spoonful into chili crisp or hot sauce with a splash of vinegar for a sweet, spicy topping. Turkey carcass: Simmer with water and aromatics to make a homemade turkey stock for the broth. Crispy Fried Onions: Use as a savory, crunchy topping.
- Give gravy a second life. A little leftover gravy is a shortcut to a deeply savory, slightly silky broth. If your gravy is heavily thickened with flour, start with just ¼ cup and add more as needed.
- Balance the richness. Thanksgiving leftovers tend to be buttery and rich. A splash of vinegar or citrus juice and a little heat from chili crisp help brighten the whole bowl.
- Keep your noodles separate. Cooking ramen noodles separately prevents them from absorbing too much broth and becoming mushy. This is especially helpful if you plan to save any leftovers.
- Use what you have, but think about texture. Soft roasted vegetables, tender turkey, crunchy cabbage and a jammy egg each bring something different to the bowl. A mix of textures makes the ramen feel intentional rather than like a collection of leftovers.
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