Thanksgiving Ramen

To start your stock, place the onion, carrots, celery, garlic, peppercorns, bay leaf, thyme and turkey bones in a large pot. Fill 3/4 of the way with water and bring to a boil. Reduce heat to medium low and simmer for an hour.

Strain stock immediately over large bowl. Discard bones and vegetables. Whisk leftover gravy into the stock. Season to taste and set aside to use as broth for soup.

Reheat turkey and leftovers as desired.

Bring medium pot of salted water to a boil then reduce to simmer. Gently place eggs into water and let cook for 8-9 minutes. Drain eggs and place in bowl of ice water to stop the cooking process. Once cool, peel and cut eggs in half. Set aside.

In a separate pot, cook ramen noodles as instructed on package.

Ladle the broth from step 2 into bowls. Top with turkey, leftovers, noodles and halved eggs.