Midday Fix: Momma Cuisine makes turducken ramen

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Johanna Cook, Momma Cuisine



Thanksgiving Ramen

4 cups chicken broth or stock

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 hardboiled eggs

2 cups of chopped or sliced leftover turducken



In a pot, simmer chicken broth or 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 diced onions, minced ginger and diced 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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