A twist on the traditional French dip, using the turkey carcass to make an aromatic broth.
Turkey Pho Dip
This recipe is a creative take on the classic French dip, using the turkey carcass to make a flavorful pho broth. It’s a great way to use up leftover turkey from the holidays.
Ingredients
- 1 turkey carcass
- 1 bunch scallions, coarsely chopped
- 1 2-inch piece ginger, peeled, sliced
- 3 star anise pods
- 1 2-inch cinnamon stick
- 1/4 cup fish sauce
- 3 tbsp sugar
- 2 tbsp coriander seeds
- 2 tbsp fennel seeds
- Kosher salt (optional)
- 1/2 cup mayonnaise
- 3 tbsp hot chili paste (such as sambal oelek)
- Leftover turkey
- 4 ciabatta or other sturdy sandwich rolls, toasted
- 2 tbsp hoisin sauce
- Tender herb leaves (such as cilantro, Thai basil, and/or sweet basil), sliced scallions, mung bean sprouts, lime wedges, and sliced jalapeños (for serving)
Directions
- Bring turkey carcass, scallions, ginger, star anise, cinnamon, fish sauce, sugar, coriander seeds, fennel seeds, and 4 qt. water to a boil in a large pot. Reduce heat, skim surface, and simmer until liquid is reduced by nearly half, 2–2 1/2 hours.
- Strain broth through a fine-mesh sieve into a large saucepan; taste and adjust seasoning with salt if needed.
- Whisk mayonnaise and chili paste in a small bowl to combine. (If you like it extra-spicy, add more chili paste.)
- Heat leftover turkey in 1 cup pho broth in a medium skillet until warmed through.
- Assemble sandwiches with rolls, spicy mayonnaise, hoisin sauce, herbs, scallions, and bean sprouts. Serve with lime wedges and jalapeños alongside, as well as a small bowl of warm broth for dipping.
- Cooks’ Note: If you like it extra-spicy, add more chili paste.