Pushing Out Leftovers: Turkey Faux Pho & Yellow Split Pea w/ Ham

The week between Christmas & New Years my fridge is at maximum capacity and is full of leftovers. This year I took the left over ham, turkey & veg platter and turned them into two soups, Turkey Pho & Ham with Yellow Split Pea - I managed to freeze some of the soup for snow-days too.

Ham & Yellow Split Pea Soup: - chopped veg platter: carrots, celery, bell pepper - cubed ham, (froze bone & remaining ham bits for soup in January) - 1 quart of pumpkin purée - 1 quart of homemade chicken stock - 1 bag of yellow split peas, rinsed & drained - 1 tsp garam masala - 2 bay leaves - 1 dried chili - salt & pepper to taste, ham was fairly salty

Method: - put it all into the slow cooker, cook on high for 2 hours then reduce to low setting for 4 hours - check the soup periodically for seasoning & doneness, the peas should be soft - I allow mine to cool and sit over night before eating to maximize flavors. This a soup, like chili, that is even better after a night in the fridge

Turkey Pho, with what I have on hand: - 1 used turkey carcass and any remaining meat - 2 quarts of homemade turkey stock - 1 quart of water - 1 package of rice noodles*, cooked according to package instructions - 1 tbsp fish sauce - 2 star anise - 1 cup of dehydrated mushrooms - 5 cubes of Thai Basil Pesto** (optional, sub fresh thai basil & cilantro) - 1 tbsp soy sauce - 1 inch piece of fresh ginger, peeled - 3 garlic cloves - 2 lemongrass stems - garnish with fresh lime, scallions, cilantro, fresh or pickled jalapeño slices, soy sauce, sriracha...the lime really pulls all of the favors together

*Note: I store cooked leftover noodles in freezer bags in the freezer

**Note: I made Thai Basil Pesto over the summer and froze it just like regular pesto for lots of Asia-inspired soups

Method: - chuck all of the ingredients, less the noodles, into a slow cooker or if you're going to be chilling at home, into a large soup pot or dutch oven. Bring to a boil and lower your heat to a simmer and simmer all day long.

- pick out the mushrooms, (I let them cool & give them to my pup,) ginger, star anise, bones (seriously run your fingers through the meat)

- serve over rice noodles and garnish accordingly. For my taste, I gotta have lime, jalapeños & sriracha...it's the best!

Hope you have a safe and wonderful New Years, Happy 2012!