After Thanksgiving Turkey And Noodles Recipes

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DAY AFTER THANKSGIVING NOODLES



Day After Thanksgiving Noodles image

Our local grocery store was giving samples of these the day after thanksgiving using left over turkey. absolutely great tasting. plan on making christmas eve with chicken subbing for turkey

Provided by rustysmom

Categories     Thanksgiving

Time 25m

Yield 10-12 serving(s)

Number Of Ingredients 9

1/3 cup butter
1 cup chopped celery
1/2 cup chopped onion
8 cups chicken broth
1 (12 ounce) package Reames frozen noodles
2 cups diced cooked turkey
1/4 cup chopped fresh parsley
1 tablespoon flour
1/4 cup cold water

Steps:

  • Melt butter in dutch oven, add celery and onion; cook until tender.
  • Add broth, bring to a boil.
  • Stir in noodles; add salt and pepper ( to taste).
  • Return to boil, reduce heat, and simmer until noodles are tender.
  • Add turkey and parsley.
  • To thicken, mix flour and water; stir into mixture and cook about 2 more minutes.

Nutrition Facts : Calories 140.7, Fat 8.7, SaturatedFat 4.7, Cholesterol 37.5, Sodium 683, Carbohydrate 2.5, Fiber 0.3, Sugar 1.1, Protein 12.4

AFTER THANKSGIVING TURKEY AND NOODLES



After Thanksgiving Turkey and Noodles image

A healthy dinner using leftover turkey and broth. Very nice with Kittencal's Coleslaw # 144435. I used the turkey removed from the carcass after cooking it all night in the crockpot with water to make broth. I also took off any fat from the broth before adding to the dish.

Provided by carole in orlando

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

4 cups uncooked whole wheat noodles
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
1 tablespoon olive oil or 1 tablespoon canola oil
1 -2 teaspoon herbes de provence
2 cups cut-up cooked turkey (both white and dark meat)
1 cup turkey broth
3/4 cup frozen baby peas
1 (10 3/4 ounce) can campbell's Healthy Request cream of mushroom soup
salt and pepper

Steps:

  • Cook the noodles according to directions and drain well. Saute' the vegetables in the oil until tender.
  • Add the turkey and the seasonings and mix to heat all ingredients through.
  • Add the broth and let simmer for 2 to 3 minutes.
  • Add the Mushroom Soup and mix well, add more
  • seasoning if desired.
  • Combine the noodles with the turkey mixture and heat through.
  • Serve with a salad and enjoy!

Nutrition Facts : Calories 202.5, Fat 7.1, SaturatedFat 1.7, Cholesterol 53.2, Sodium 90.8, Carbohydrate 11.4, Fiber 3.1, Sugar 5, Protein 22.8

OLD-FASHIONED TURKEY NOODLE SOUP



Old-Fashioned Turkey Noodle Soup image

Make the most of leftover turkey with this down-home soup. Creating a broth by roasting the turkey, garlic and vegetables adds richness and depth to the flavor without the need for additional fats. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h45m

Yield 10 servings (3-3/4 quarts).

Number Of Ingredients 19

BROTH:
1 leftover turkey carcass (from a 12- to 14-pound turkey)
2 cooked turkey wings, meat removed
2 cooked turkey drumsticks, meat removed
1 turkey neck bone
1 medium unpeeled onion, cut into wedges
2 small unpeeled carrots, cut into chunks
6 to 8 garlic cloves, peeled
4 quarts plus 1 cup cold water, divided
SOUP:
3 quarts water
5 cups uncooked egg noodles
2 cups diced carrots
2 cups diced celery
3 cups cubed cooked turkey
1/4 cup minced fresh parsley
2-1/2 teaspoons salt
2 teaspoons dried thyme
1 teaspoon pepper

Steps:

  • Place the turkey carcass, bones from wings and drumsticks, neck bone, onion, carrots and garlic in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 1 hour, turning once., Transfer the carcass, bones and vegetables to an 8-qt. stockpot. Add 4 qts. cold water; set aside. Pour remaining cold water into baking pan, stirring to loosen browned bits. Add to pot. Bring to a boil. Reduce heat; cover and simmer for 3-4 hours. , Cool slightly. Strain broth; discard bones and vegetables. Set stockpot in an ice-water bath until broth cools, stirring occasionally. Cover and refrigerate overnight. , Skim fat from broth. Cover and bring to a boil. Reduce heat to a simmer. Meanwhile, in a Dutch oven, bring 3 qts. water to a boil. Add noodles and carrots; cook for 4 minutes. Add celery; cook 5-7 minutes longer or until noodles and vegetables are tender. Drain; add to simmering broth. Add cubed turkey; heat through. Stir in the parsley, salt, thyme and pepper.

Nutrition Facts : Calories 188 calories, Fat 4g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 670mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges

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