1 whole cardamom pod
2 whole cloves
1 star anise pod
1 teaspoon fennel seeds
2 teaspoons coriander seed
1 (2 inch) piece fresh ginger, peeled and
1/2 onion, peeled
1 turkey carcass
8 cups water, or more as needed
1 (16 ounce) package dried flat ricenoodles
1/4 cup fish sauce
salt to taste
1 cup shredded leftover cooked turkey
1 tablespoon shredded fresh basil leaves
1 tablespoon chopped fresh cilantro
1/4 onion, thinly sliced (optional)
1 lime, cut into wedges (optional)
1 tablespoon chile-garlic sauce (such as
Sriracha®), or to taste (optional)
1. 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.
2. 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.
3. 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.
4. 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.
source: All Recipes
1 tablespoon butter
1 small red bell pepper or poblano, seeds removed, diced
6 green onions, thinly sliced
1 tablespoon chopped fresh cilantro
3 large eggs
1 cup milk
1/3 cup all-purpose flour
1/4 teaspoon baking powder
1 cup diced roasted turkey
1 cup shredded Cheddar Jack or Pepper Jack cheese, divided
1 medium tomato, thinly sliced
salt and pepper
Spray a deep dish pie plate or quiche pan with nonstick cooking spray. Heat oven to 350°.
In a large skillet over medium heat, melt the butter. Saute the bell pepper or poblano and the green onions for about 3 minutes, until tender. Stir in the cilantro, if using; set aside.
In a medium bowl, whisk together the eggs and milk; add flour, baking powder, and a dash of salt and continue whisking until smooth. Stir in the cooked vegetables, the turkey, and about 2/3 cup of the cheese. Pour into the prepared pie plate. Top with tomato slices, sprinkle lightly with salt and pepper, then top with the remaining shredded cheese.
Bake for 30 to 35 minutes, until set.
source: SouthernFood About
1/2 cup of Fresh Cilantro, chopped
3 Tbsp of Fresh Mint, chopped
2 Tbsp of Canola Oil
3 Tbsp of Rice Wine Vinegar
1 Tbsp of Lime Juice
1 tsp of Sugar
1/2 tsp of Sesame Oil
1 Tbsp of Soy Sauce
1 Clove of Garlic, finely minced
1 tsp of Grated Ginger
1 Jalapeno Pepper, seeded and finely minced
1 red Bell Pepper, diced
3 cups of Cooked Black Rice
8oz of Cooked Shredded Turkey
1) Preheat a skillet over medium high heat, allow it to get nice and hot and add the shredded turkey right in. Cook it for a few minutes on each side or until it gets nice and crispy all around.
2) Meanwhile, make your dressing. In a small bowl, add the garlic, ginger, sesame oil, canola oil, soy sauce, lime juice, rice wine vinegar, sugar and chili, whisk together to combine and set aside.
3) In a large bowl, add the rice and bell pepper, along with the crispy turkey, cilantro and mint and dressing.
4) Toss everything together lightly (I like to do this with two forks) and serve!
Recipe By: Laura Vitale