Homemade Noodles And Turkey Delicious Recipes

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LEFTOVER TURKEY NOODLES



Leftover Turkey Noodles image

Easy noodle dinner made with leftover turkey, veggies, and cream sauce.

Provided by lyuba

Categories     Main Course

Time 30m

Number Of Ingredients 12

12 oz egg noodles
2 tbsp canola oil for cooking
1 medium yellow onion
2 medium carrots
4 garlic cloves
10 oz frozen peas (thawed)
2 cups turkey meat (diced or shredded )
3 tbsp flour
1 cup chicken broth (warmed)
1 cup heavy whipping cream
Salt
Fresh cracked black pepper

Steps:

  • Dice carrots and slice onions thinly. Pour broth and heavy cream into the cups so it's ready to use.
  • Cook noodles according to the package instructions. You can save some time by cooking noodles at the same time as preparing veggies and sauce.Once noodles are al dente, strain off water and set noodles aside.
  • Preheat a large cooking pan over medium heat. Add oil to saute veggies.
  • Add onion to the pan and cook until transparent. Add carrots and cook both, stirring once in a while, until onions are golden brown.
  • Smash garlic and add it to the pan. Cook until garlic is fragrant.
  • Add peas and cook for a couple of minutes.
  • Sprinkle flour over the veggies, mix well and cook for a minute or so, while constantly stirring.
  • Keep stirring and slowly pour in broth. Keep stirring to make sure the sauce is smooth.
  • Pour in heavy cream while still stirring. Stir slowly as the mixture begins to thicken. Season with salt and pepper.
  • Add turkey and cook for a couple of minutes.
  • Add pasta and carefully mix until pasta, sauce, veggies, and turkey are all evenly combined.
  • Take off heat and serve.

Nutrition Facts : Calories 417 kcal, Carbohydrate 41 g, Protein 22 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 116 mg, Sodium 210 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

TURKEY AND NOODLES



Turkey and Noodles image

This comforting family recipe belongs to Whitney Reynolds, a New Yorker with roots in Tennessee. She traditionally serves the dish of thickened turkey broth and noodle-shaped dumplings as a side at her Thanksgiving dinner, next to the roasted bird and mashed potatoes. The yolk-rich noodles, rolled and cut with a knife, are dried out for some hours at room temperature. That way, they become strong enough to withstand a long boil during which they soak up the flavors of the roasted turkey stock, going tender and sticky-edged. The stock reduces, until it's somewhere between soup and gravy. Ms. Reynolds, a noodle purist, would never put turkey meat in the dish, but the day after Thanksgiving, when there's often a little left over, it's hard to imagine a better place for it to end up. Consider it optional.

Provided by Tejal Rao

Categories     dinner, lunch, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

2 cups all-purpose flour
3/4 teaspoon baking powder
1 teaspoon salt
6 egg yolks
3 tablespoons unsalted butter, melted but cool
1/4 cup heavy cream
8 cups turkey broth (see recipe)
1 cup roasted, shredded turkey meat (optional)

Steps:

  • In a large mixing bowl, combine flour, baking powder and salt. In a separate bowl, whisk together yolks, butter and cream, then slowly add to the dry ingredients, beating together with a fork. When the dough gets too stiff for the fork, use your hands to mix and knead in the bowl until dough is yellow and smooth. Wrap well with plastic wrap and transfer to the refrigerator for about 1 hour.
  • Flour a work surface, and roll out dough until it's about 1/4 of an inch thick, dusting with more flour as needed. Use a pizza roller or long knife to cut the dough into thick noodle shapes measuring just under 2 inches by 1/2 inch. Spread cut noodles out on lightly floured parchment paper, cover with a clean dishcloth and let sit out at room temperature for about 6 hours, or overnight.
  • In a large pot, bring turkey stock to a hard boil, then add the noodles, stirring gently. Boil until noodles are moist and tender all the way through and the broth has reduced and thickened like a gravy, about 30 to 40 minutes. If adding turkey meat, stir into the pot in the last 10 minutes of cooking. Taste and adjust seasoning with salt and black pepper and serve in shallow bowls.

Nutrition Facts : @context http, Calories 593, UnsaturatedFat 12 grams, Carbohydrate 66 grams, Fat 26 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 12 grams, Sodium 1354 milligrams, Sugar 8 grams, TransFat 0 grams

HOMEMADE NOODLES AND TURKEY - DELICIOUS!



Homemade Noodles And Turkey - Delicious! image

This has to be one of my all time favorite meals. Such a flavorful comfort food. I make my Auntie's homemade noodles for this delicious dish. A bit of time to make it, but so darn worth it! The trick is seasoning your broth well, and adding veggies. Similar to a Turkey Noodle Soup, but with a stew like broth.. Enjoy!..we...

Provided by Cassie *

Categories     Turkey

Time 1h

Number Of Ingredients 13

3 lb fresh turkey breast, poached in salt water , ( about 3 cups) fresh makes a delicious broth
3 stalks celery, chopped
1 onion , chopped
3 - 4 clove garlic, minced
1 small can chicken broth
5 Tbsp bellview turkey soup starter, or several chicken bullion cubes
1/2 tsp sage, dried
salt and pepper to taste
olive oil for sauteeing vegetables
NOODLES
5 eggs, whisked
approx, 3 c flour, extra for rolling
1 1/2 tsp salt

Steps:

  • 1. For the noodles: Whisk the eggs, add the salt, then add flour half a cup at a time.
  • 2. There's really no measuring with this step... you just have to feel the dough.
  • 3. Just keep kneading the flour into the eggs, half a cup at a time.
  • 4. The dough should be no longer sticky and forms a nice ball.
  • 5. Make sure your surface is good and floured before beginning this or the dough will stick to it. Continue to add flour to the dough as needed... you want it good and dry. Roll the dough until it is very thin.
  • 6. I use a pizza cutter to cut strips. Flour well, separate and let slightly dry.
  • 7. The stock: In a dutch oven, add the turkey breasts and cover with water. I add salt and about 2 tbsp of turkey soup starter. Bring to a boil, lower heat and simmer till no longer pink and fork tender. Remove from the broth, set aside to cool. After cool; shred or chop, set aside
  • 8. Strain the broth to remove scum that may have accumulated on top of the broth. Set aside.
  • 9. Chop up the onion, celery, and garlic. In a stock pot, saute the onion, celery, and garlic in a little olive oil. Add a pinch of salt and a few grinds of pepper.
  • 10. Next, add small can of chicken broth to the veggies. Add the turkey; stir, simmer for about 10 minutes. I added about 3 tablespoons of Turkey soup starter, it gives the stock a wonderful turkey flavor. Taste; once it's flavored well, add a pinch of sage, or whatever other spice you like.
  • 11. After turkey, veggies have simmered. I transfer veggie mixture and strained broth to my 8 quart stock pot. Mainly to keep noodles from boiling over. Add water to the stock if needed to give you more broth. My pot was half full. As long as you have your stock well seasoned, a little water won't hurt. Bring the stock to a hard rolling boil.
  • 12. Add the noodles to the broth in small portions, separating them with a fork once in the broth. It's important not to add them all at once or they will stick together and you'll wind up with a big glob. Once all of the noodles are in, stir tenderly to separate but be careful not to break the noodles, and feel free to add more broth if the soup is too thick. The noodles will soak up a lot of the broth, so if you want any broth left by the time you eat it don't be afraid to add more. Allow everything to simmer for a few minutes, season to taste. There's no real specific time to cook the noodles... tasting is the only way to tell if they're done
  • 13. A done egg noodle will still have a little bit of bite, without being doughy. Serve right away, or let it sit for a while to let the noodles soak up all of that yummy broth. So, so good!

HOMEMADE NOODLES



Homemade Noodles image

These delicious noodles keep very well in the refrigerator. And, there are few things that taste as good as homemade noodles like these eaten plain, with just a few toasted bread crumbs sprinkled on top! -Helen Heiland, Joliet, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 10 servings.

Number Of Ingredients 5

2 to 2-1/2 cups all-purpose flour, divided
1/2 teaspoon salt
3 large eggs, lightly beaten
1 tablespoon cold water
1 tablespoon canola oil

Steps:

  • Place 2 cups flour and salt on a pastry board or in a deep bowl. Make a well in a center of the flour; add eggs and water. Gradually mix with hands or a wooden spoon until well blended., Gather into a ball and knead on a floured surface until smooth, about 10 minutes. If necessary, add remaining flour to keep dough from sticking to surface or hands. Divide the dough into thirds. On a lightly floured surface, roll each section into a paper-thin rectangle. Dust top of dough with flour to prevent sticking while rolling. Trim the edges and flour both sides of dough. , Roll dough, jelly-roll style. Using a sharp knife, cut 1/4-in. slices. Unroll noodles and allow to dry on paper towels before cooking. , To cook, bring salted water to a rapid boil. Add 1 tablespoon oil to the water; drop noodles into water and cook until tender but not soft, about 7-10 minutes. ,

Nutrition Facts : Calories 125 calories, Fat 3g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 373mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

TURKEY AND NOODLES



Turkey and Noodles image

I got this from a friend at work. Thought it would be good to use on all the left over Thanksgiving Turkey. Tip: You can skip the vegetable blend and add the leftover vegetables from Thanksgiving dinner when you stir in the Turkey.

Provided by Chef C.H.

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (18 ounce) package egg noodles
16 ounces frozen mixed vegetables (broccoli, cauliflower, and carrots)
1 (10 1/2 ounce) can condensed cream of mushroom & garlic soup
1/2 cup milk
1/3 cup water
1/2 teaspoon pepper
2 cups grated monterey jack and cheddar cheese blend
2 cups diced cooked turkey
1/4 cup shredded parmesan cheese

Steps:

  • Cook noodles according to package directions.
  • Add frozen vegetables and continue cooking for another 5 minute Drain well, set aside.
  • Add soup, milk, water, pepper, and cheddar cheese to pan.
  • Cook stirring constantly over medium heat, until cheese is melted.
  • Stir in Turkey, noodles, and vegetables. Heat through.
  • Sprinkle parmesan cheese over noodle mixture before serving.

Nutrition Facts : Calories 651.5, Fat 21.2, SaturatedFat 10.5, Cholesterol 147.3, Sodium 506.8, Carbohydrate 75.1, Fiber 6.2, Sugar 2.1, Protein 40.4

MOM'S OLD FASHIONED TURKEY AND NOODLES



Mom's Old Fashioned Turkey and Noodles image

At home we had noodles quite a bit because mom could make them up, cook them fast and they were inexpensive for a family of four. She would put leftover roast beef chicken, ham or turkey with them and a few pantry vegetables. They were true comfort food and filling enough even for dad. Fall and winter bring my thoughts back home...

Provided by Pam Ellingson

Categories     Turkey

Time 1h10m

Number Of Ingredients 15

2 turkey thighs, bone in, skin on (about 1 1/2-2 lbs)
salt and pepper
2 to 3 Tbsp oil
1 medium carrot , cut in large chunks
1 medium onion, cut in large chunks
1 celery stalk, cut in large chunks
2 can(s) chicken broth , 15 oz cans
2 c water or as needed to barely cover turkey
2 bay leaves
1 clove garlic
1/2 tsp poultry seasoning, optional
1 pkg 16 oz. reames egg noodles homestyle
2 medium carrots, cubed or sliced
1 large onion, chopped
2 celery stalks, chopped or sliced

Steps:

  • 1. In a large skillet or Dutch oven, heat oil to medium high. Salt and pepper the turkey thighs on both sides. Place the thighs in the pan and brown well on all sides.
  • 2. When the turkey is well browned, add the chunks of vegetables and the garlic and saute them for a few minutes.Add the chicken broth, water (just enough to cover the turkey and veggies) and bay leaves. Add poultry seasoning here if desired.
  • 3. Bring to a boil and then turn down heat to medium and simmer the mixture until turkey is tender and the internal temperature is 160 to 170 degrees F. Remove turkey from broth, let cool. Remove skin and bone from turkey and discard. Chop meat into bite sized chunks.
  • 4. Strain broth through a sieve and discard the vegetables. Defat the broth, place back into the Dutch oven, bring to a boil and add the noodles. Turn heat to medium and add the cubed or sliced vegetables. Cook until noodles are tender, stirring frequently to avoid sticking. (Cooking generally takes longer than is indicated on the package for these noodles.)
  • 5. When noodles are tender to your preference, add the chopped turkey meat and heat through. Add salt and pepper to taste. By the time the noodles are done, and the turkey reheated, most of the broth should be absorbed and thickened. (If you like more broth, add another can of chicken broth) Serve HOT.

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