Recipe

Video: Turducken Ramen & Empanadas on @Q13FoxNews Seattle

During the "Ready For The Holidays" Turducken Cooking Tour, Johanna Cook of Momma Cuisine visited Seattle's Q13 Fox News to share turducken and some Thanksgiving leftover ideas with viewers.

CLICK FOR THANKSGIVING EMPANADA RECIPE              

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Ingredients:
  • 4 cups chicken broth
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 1 inch slice of fresh ginger
  • Turkey bones
  • 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 hard boiled eggs
  • 2 cups of chopped or sliced leftover turducken
Instructions:

In a pot, simmer chicken 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 onions, ginger and 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. Laddle broth over the ramen and top with sliced turducken, bean sprouts, scallions and hard boiled eggs.

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