Thanksgiving Leftovers? Try Dantanna’s Turkey Pho Recipe

Looking for something fun, creative and delicious to make with Thanksgiving leftovers this year? This mouthwatering Turkey Pho recipe whipped up by the culinary team at Dantanna’s transforms Thanksgiving leftovers into a no fuss, comforting and flavor-packed dish. A go-to Atlanta dining, drinking and sports watching destination for 20 years, for more information on Dantanna’s visit and connect on Instagram, Twitter and Facebook at @dantannas.  

Dantanna’s Turkey Pho Recipe

Serves 4 



1 leftover turkey carcass

2 oz- virgin oil, canola

2 gal water, cold

2 cups onion, rough chop

2 cups celery, rough chop

1 cup carrot, peeled, rough chop

20 peppers, black whole

2 cinnamon sticks

4 star anise pods

1 stalk of lemongrass, smashed

6 oz- white ginger, fresh, peeled, sliced

¼ cup garlic cloves, peeled, smashed

¼ cup fish sauce


1 lb rice noodles, cooked, strained and cooled

24 oz- white cooked turkey meat (removed from carcass)

1 cup onions, peeled, thinly slices

1 cup scallions, green only, thinly sliced

3 cups bean sprouts, fresh

½ cup Thai basil leaves

½ cup cilantro sprigs

2 jalapeno peppers, thinly sliced

2 limes, quartered

Hoisen sauce – as needed

Sriracha – as needed

Sambal (Hot Chili Paste) – as needed



• Pre-heat oven to 350 degrees. 

• Remove all meat from leftover turkey, reserve.

• Rub carcass with canola oil. 

• Roast in oven for 30 minutes or until browned, turning once.

• Place in stock pot and add all other ingredients.

• Bring to boil and reduce to slow simmer immediately.

• Simmer 3 hours, skimming top as impurities rise to top.

• Strain and discard solids.

• Reserve hot broth. 


• In 4 large bowls divide the noodles, turkey, onions, scallions and bean sprouts evenly.

• Pour hot broth over all to cover.

• Add thai basil, cilantro and jalapeños as desired.

• Serve each bowl with 2 lime wedges. 

• Offer sauces as enhancement to pho. 

• Serve with cold beer, sake, or Gewurztraminer wine.