Moms Old Fashioned Turkey And Noodles Recipes

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.

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.

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!

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.

Steps:

• Combine the turkey drumsticks and water in a large soup pot and bring to a boil. Stir in onions, carrots, celery, garlic, salt, black pepper, sage, thyme, rosemary, and celery salt; reduce heat to a simmer. Cook until the turkey meat is very tender, about 2 hours. Remove the turkey drumsticks and allow to cool. When cool enough to handle, strip the meat from the bones and tendons, chop the meat, and return to the soup.
• Fill a large pot with lightly salted water and bring to a rolling boil. Cook the egg noodles a boil until cooked through yet firm to the bite, about 5 minutes. Drain. Scoop noodles into soup bowls and fill the bowls with turkey soup.