Day After Thanksgiving Dinner Vietnamese Turkey And Cellophane Noodle Salad Recipes

DAY AFTER THANKSGIVING TURKEY PHO

Steps:

• 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.
• 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.
• 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.
• 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.

VIETNAMESE TURKEY AND CELLOPHANE NOODLE SALAD

Steps:

• Prepare Vietnamese dressing: In a small bowl, combine all the dressing ingredients and 1/4 cup cold water. Mix well. Cover and refrigerate until needed, up to 1 week.
• Place a kettle or pot of water over high heat to bring to a boil. In a small bowl, combine turkey with 1/2 cup of Vietnamese dressing; mix well. Place noodles in a heat-proof bowl and cover with boiling water; allow to sit until rehydrated, about 10 minutes. Meanwhile, combine peas and sprouts in a colander, and pour boiling water over them; drain, rinse in cold water until chilled, and drain again. Drain noodles, rinse in cold water until chilled, and drain again.
• In a large bowl, combine drained noodles, turkey strips, scallions, peas and sprouts. Add peanut oil, sesame oil and 2 tablespoons more of Vietnamese dressing. Toss gently until mixed. Arrange on a large serving platter, and top with chopped cilantro. If desired, add more dressing to taste. Serve cold.

CELLOPHANE NOODLE SALAD WITH CABBAGE

Steps:

• Place the cabbage in a bowl and cover with ice water. Set aside while you prepare the remaining ingredients.
• Bring a pot of water to a boil. Salt if desired. Drain the noodles and add to the pot. Boil for 1 1/2 minutes, drain, rinse briefly with cold water and drain thoroughly. Using a scissors, chop coarsely and transfer to a bowl. Drain the cabbage and add to the bowl, along with the peanuts, cilantro and chile(s). Toss together.
• Beat one of the eggs in a bowl and season with salt to taste. Heat 1 teaspoon of the sunflower oil in an 8-inch nonstick skillet over high heat, or in a wok, and add the egg. Swirl the pan and let the egg spread out in a thin pancake. Lift the edges of the pancake to let egg run underneath. It should cook through quickly. Flip over and cook for a few seconds on the other side, then remove from the heat. Repeat with the other egg. Roll up the pancakes and cut in thin strips. Add half the egg shreds to the noodles and set the other half aside.
• Place the garlic, ginger and a generous pinch of salt in a mortar and pestle and pound to a coarse paste. Heat 1 tablespoon of the sunflower oil over medium heat in the same skillet or wok in which you cooked the eggs and add the paste and the red pepper flakes. Cook, stirring, until fragrant, about 1 minute. Transfer to a bowl. Allow to cool slightly. Add the rice vinegar, the lime juice and the remaining 2 tablespoons of sunflower oil and whisk together. Taste and add salt. It should be somewhat salty. Toss with the noodle mixture. Transfer to a platter or a wide bowl, sprinkle the remaining egg shreds over the top, and serve.

CELLOPHANE NOODLE SALAD

Steps:

• Soak the noodles in boiling water and drain. Heat the oil in a pan, and cooking in batches, lightly brown the pork with the five-spice powder. Add the garlic, sugar, prawns, and peanuts. Mix the rest of the ingredients for the dressing. Add the drained noodles and the meat with the prawns and season with a little extra soy and a drizzle of olive oil.

DAY AFTER THANKSGIVING FIESTA TURKEY SALAD (LEFTOVER)

Steps:

• Combine the mayo and salsa.
• Toss with the remaining ingredients before serving.

DAY AFTER THANKSGIVING DINNER

Steps:

• Mix together the stuffing and mashed potatoes.
• Add the egg and mix thoroughly.
• With your hands, form 1-1/2 to 2 inch balls (patties will work as well).
• Place the balls on a greased baking sheet and bake in a 350 degree oven until heated through and a bit crunchy on the outside (about 15-20 minutes).
• While the stuffing balls are baking, make a roux, as follows:.
• Sift the flour, salt, pepper and thyme together.
• Melt the butter.
• Add the seasoned flour, one tablespoon at a time, mixing after each. (I use a whisk to keep the consistency smooth.).
• When the roux is smooth and bubbling, remove from heat and slowly add chicken broth, stirring and incorporating after each addition.
• Stir in the gravy and the milk.
• Return to heat and bring to a slow boil, stirring constantly, until thick and smooth.
• Stir in the turkey pieces and heat through. (At this point, you can add more of any of the liquids if the sauce is too thick.)
• Serve the turkey and gravy sauce over the crunchy stuffing balls. Any leftover vegetables can be served with the meal or a green salad would be a great compliment. And don't forget the cranberry sauce!

TURKEY RAMEN NOODLE SALAD

Steps:

• In a small bowl, whisk vinegar, oil, sugar, pepper and contents of ramen noodle seasoning packets until blended., Break noodles into small pieces; place in a large bowl. Add coleslaw mix and turkey. Drizzle with dressing; toss to coat. Sprinkle with almonds and sesame seeds. If desired, top with green onions. Serve immediately.

SPICY ASIAN CELLOPHANE NOODLE SALAD

Steps:

• Place eggs in a saucepan with enough cold water to cover, and bring a boil. Remove from heat, cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
• Heat the oil in a skillet over medium heat, and cook the onion and zucchini until tender. Mix in the tofu, and continue to cook and stir until browned on all sides.
• With a mortar and pestle, grind the garlic and Thai chiles into a fine paste. Mix with the fish sauce, lime juice, sugar, and salt.
• Bring 1 quart water to boil in a pot. Turn off heat, and soak the cellophane noodles in the hot water 1 minute, or until soft.
• In a large bowl, toss together the eggs, tofu mixture, garlic and chile paste, noodles, and lettuce.

CELLOPHANE-NOODLE SALAD

Steps:

• Thinly slice celery and carrots diagonally.
• Soak noodles in cool water for 1 hour. Cut into 5-inch lengths with kitchen shears. Cook in boiling water until clear, 2 to 3 minutes. Drain (don't rinse). Place in a bowl.
• Add celery, carrots, and salt. Toss with tongs for 2 to 3 minutes. Add vinegar and bean paste; toss. When cool, toss in cucumbers and oil. Serve at room temperature.

DAY AFTER THANKSGIVING DINNER (VIETNAMESE TURKEY AND CELLOPHANE NOODLE SALAD)

Steps:

• Prepare dressing: In a small bowl, combine all dressing ingredients. Mix well and refrigertae until needed, up to 1 week. In a bowl, combine turkey with 1/2 C of dressing; mix well. Boil 2 pots of water. Place noodles in heatproof bowl and cover with one pot of water. Allow to sit until rehydrated, about 10 min. Combine peas and sprouts in a colander; pour second pot of water over them, then rinse with cold water until chilled and drain again. Drain noodles; rinse in cold water until chilled, then drain again. In a large bowl, layer noodles,turkey, scallions, peas and sprouts. Add oils and rest of dressing. Toss gently. Arrange on a large platter and top with cilantro.