Web after eating piles of turkey flavored with the usual sage and oregano, you'll be grateful for leftovers that taste totally different:

Take-two turkey noodle soup with ginger and chile. Web coarsely cut the red chili, crush the lemon grass and slice the ginger. 3 to 4 tablespoons minced fresh gingerroot: Reduce heat to low, cover partially, and simmer 10 minutes.

Web 2 medium carrots, sliced: Let stand until noodles are soft, about 5 minutes; Web ingredients turkey carcass (plus neck, wings and giblets, except liver, if available) 1 large onion, coarsely chopped 2 ribs celery, coarsely chopped 2 carrots, peeled and coarsely chopped 1½ teaspoons salt 6 ounces uncooked chinese noodles 1 tablespoon toasted sesame oil 5 teaspoons grated fresh.

Toss turkey with pepper and salt. Web how to make it 1 bring broth and ginger to a boil, covered, over high heat. Place noodles in large bowl.

Web directions step 1 bring broth and ginger to a boil, covered, over high heat. For the turkey meatballs, finely mince the garlic, ginger, red chili and green onion. 2 kafir lime leaves (fresh or dried) 1 tablespoon sambal oelek (red chili paste) 2 tablespoons fish sauce;

Web step 1 place noodles in large bowl. Combine stock, shallots, ginger, and fish sauce in large pot. Web 1/2 cup thinly sliced shallots (about 3 large) 2 cups diced cooked turkey meat (about 10 ounces) 2 tablespoons fish sauce (nam pla or nuoc nam)* or soy sauce;

Web 2 medium carrots, sliced: 1 can (11.8 ounces) coconut water: Web 6 thin slices of peeled fresh ginger;