We roasted a small turkey (12-14 pounds) for one of our holiday dinners and as expected, there were leftovers. It was a damson plum jam and chinese five spice basted turkey with very Asian influences so it seemed like a good idea to use the leftovers in an Asian inspired soup. I have posted the turkey recipe before, here, and it is a house favorite particularly since our pantry almost always has a supply of damson plum preserves from Sister.
We shredded the leftover meat and set that aside. The whole carcass was broken up into manageable bits and placed in a pot with water, some chopped onions, celery and carrots. This was simmered for about 1.5 hours until there was a flavorful broth. Add salt and pepper to taste. You may also add concentrated homemade chicken stock if you like. Next, I strained this mixture and placed it back on the stove and added back in the turkey pieces, some of the leftover plum and five spice gravy, a bit of soy sauce and simmered for a few minutes. Half a package of vietnamese egg noodles were added and after a few more minutes some roughly chopped bok choy was thrown into the pot.
Serve hot with some green chilis in vinegar on the side. It wasn’t brilliant, but it wasn’t bad either. Very satisfying and considering the minimal effort, definitely a keeper of a recipe for turkey leftovers…