TURKEY NOODLE CASSEROLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a large pot of water to a boilfor your egg noodles. When it boils, salt the water and cook noodles to al dente.
- Preheat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan, and bacon or turkey bacon. Render the bacon fat 2 to 3 minutes, until bacon begins to brown at edges. Add meat and brown it, crumbling it with a wooden spoon. Move the meat over to 1 side of the pan and add mushrooms and onions to the opposite side. Cook mushrooms and onions 3 to 5 minutes, then combine the meat with veggies and season the mixture liberally with salt and pepper, then sprinkle in the ground thyme or poultry seasoning. Cook another 5 minutes then add wine. Deglaze the pan, lifting up pan drippings and bits. Stir in stock and bring to a bubble, then stir in cream and reduce the heat to low. Add nutmeg to sauce and stir. Taste to adjust seasonings.
- Preheat broiler to high. Combine noodles with turkey and sauce. Grease a flameproof casserole dish with a little softened butter nested in a piece of paper towel then transfer the turkey noodle mixture to the dish. Top the casserole with Gruyere then bread crumbs. Place the casserole 8 to 10 inches from the broiler and brown 2 to 3 minutes until cheese is melted and the crumbs are brown. Remove from oven and garnish the casserole with parsley.
TURKEY BOLOGNESE WITH VOODLES
Provided by Katie Lee Biegel
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the bolognese: In a stockpot, combine the ground turkey, tomato sauce, tomato paste, chili powder, salt, Italian seasoning, pepper, garlic, bay leaf, carrot, onion and 1/2 cup water. (Do not brown the turkey; everything goes in at once.) Cover, bring to a simmer and simmer over medium heat, stirring occasionally, until just slightly thickened, about 1 hour. Remove the bay leaf and stir in the parsley.
- For the voodles: Cut the zucchini into noodles using a julienne peeler or a spiral slicer.
- Heat a large skillet over medium-high heat; spray with cooking spray or drizzle with a little olive oil. Add the voodles and saute about 1 minute. Season with a little salt and pepper. Using a ladle, add the sauce and toss to coat.
- Add a few tablespoons of grated Parmesan and serve.
MEXICAN TURKEY NOODLE CASSEROLE
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F. Brush an 8 x 8-inch casserole dish with oil. Set aside.
- In a large skillet over medium heat, heat the oil. Add the raw noodle bundles, and saute turning with a pair of tongs until golden brown on both sides, about 5 minutes. Transfer the noodles and any pieces to a plate.
- Saute the onion in the same skillet, over medium heat, until light golden, about 4 minutes. Add the garlic, ground coriander, oregano, chile powder, and bay leaf, stirring until fragrant, about 30 seconds. Add the tomatoes and the chipotles, increase the heat to high, and cook for 2 minutes, until thickened. Add the broth and noodles to the skillet and season with salt and pepper to taste. Bring to a gentle simmer, lower the heat and cook for 5 minutes, breaking up the noodles with a spoon. Stir in the turkey. Turn the mixture into the casserole dish. Sprinkle the cheese over and cover with foil. Bake for 30 minutes.
- In a small serving bowl, stir together the sour cream and fresh coriander. Serve the casserole with the flavored sour cream and the lime wedges on the side.
TURKEY NOODLE BAKE
This recipe became the answer to my Thanksgiving leftovers. I created it in my kitchen a couple of years ago after I had purchased a too-large turkey. When my 4 year old son (a very picky eater) asked me if I could make this for him everyday, I knew I had done something right! You can use any type of milk (fat free, whole, 1 or 2%), and any type of sour cream you like. This recipe is best with home made noodles (recipe below). Also, if you have any leftover gravy, you can blend a 1/4 to a 1/2 cup when you combine all ingredients.
Provided by Diane C
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Spray a 2-quart casserole with non stick cooking spray & set aside.
- Place a large pot on the stove with 4 quarts of water.
- Bring to a boil, adding salt if you'd like.
- Prepare noodles by mixing the flour, salt& eggs until a stiff dough forms, adding additional flour a tbsp at a time if too sticky.
- Divide dough into 6 smaller balls.
- Roll each ball between your hands until you have a 'thinner than a pencil' thickness.
- Break off pieces into 1 to 1-1/2 inch lengths.
- When all the noodles are prepared, place into the boiling water at once.
- Cook the noodles at medium high heat for approx 20 minutes; drain.
- Meanwhile, over medium heat, in a saucepan, combine 2 cups of the milk, and bouillon.
- Combine remaining 1/2 cup of milk with the flour.
- Mix until flour has dissolved, then immediately add it to the saucepan.
- Stirring constantly, cook until mixture thickens to an Elmer's Glue consistency.
- Add as much or as little pepper as you like, stir well.
- In a large bowl, combine the drained noodles, milk mixture and all remaining ingredients (except the cheeses).
- Stir until evenly blended.
- Spoon mixture into the prepared casserole dish and top with cheeses.
- Bake 25 to 35 minutes, or until hot and bubbly.
- Allow to stand 5 minutes before serving.
Nutrition Facts : Calories 340.1, Fat 15.8, SaturatedFat 9, Cholesterol 104.6, Sodium 859, Carbohydrate 34.8, Fiber 3.7, Sugar 1.1, Protein 15.7
TURKEY AND NOODLES
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
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
ONE-DISH TURKEY & NOODLES
Steps:
- Bring ingredients to boil in skillet on medium heat, stirring frequently.
- Simmer on medium-low heat 10 min. or until heated through, stirring occasionally.
Nutrition Facts : Calories 260, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 95 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
CRISPY CHILLI TURKEY NOODLES
Crisp-fried turkey mince in a chilli, soy and garlic sauce atop udon noodles makes for a savoury 20-minute meal that's low in fat but big on flavour
Provided by Esther Clark
Categories Dinner, Supper
Time 20m
Number Of Ingredients 12
Steps:
- Heat 1 tbsp oil in a large non-stick frying pan over a high heat. Once hot, add the turkey mince to the pan and fry for 10-12 mins until golden brown and crispy, breaking up the meat with a wooden spoon as you go. Add the ginger and garlic to the pan and cook for 1 min. Stir in the honey, soy and chilli sauce and cook for 2 mins.
- Meanwhile, bring a large pan of water to the boil, add the noodles and cook following pack instructions. Drain and toss the noodles with the remaining 1 tbsp oil and all the lime juice, then divide between bowls. Top with the crispy turkey mince, carrot, onion and coriander. Serve with extra lime wedges for squeezing over, if you like.
Nutrition Facts : Calories 566 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 3.9 milligram of sodium
TENDER TURKEY NOODLE SOUP
Make and share this Tender Turkey Noodle Soup recipe from Food.com.
Provided by mydesigirl
Categories Poultry
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In an 8 quart soup pot, combine all ingredients except the noodles and corn.
- Bring to a boil over high heat, then reduce to low heat; cover and simmer for about an hour or until turkey is cooked through and fork tender.
- Carefully remove turkey from pot; remove and discard the bones and skin, then cut the meat into chunks.
- Increase the heat under soup to high and bring to a boil; add noodles and cook for 5 minutes.
- Return turkey to the pot and add corn.
- Cook for 5 minutes or until noodles are tender and corn is heated thoroughly.
- Serve immediately.
Nutrition Facts : Calories 224.2, Fat 2.2, SaturatedFat 0.4, Cholesterol 16.6, Sodium 1227.8, Carbohydrate 48.7, Fiber 5.8, Sugar 5, Protein 7.1
TURKEY SINGAPORE NOODLES
Turkey curry is a traditional leftovers dish, but this stir-fry brings the dish bang up to date
Provided by Barney Desmazery
Categories Dinner, Main course
Time 35m
Number Of Ingredients 18
Steps:
- Soak the noodles in boiling water until tender, then drain and toss in 1 tsp of the sesame oil. Beat the eggs with the rest of the sesame oil and some seasoning. Heat half the vegetable oil in a wok and pour in the eggs to make a flat omelette. Cook on one side, then flip over, cook all the way through and transfer to a plate.
- Place the wok back on the heat with the rest of the oil and quickly fry the garlic, ginger and chilli. Add all the vegetables to the wok, fry for 1 min more, then add the turkey and ham. Tip the noodles into the pan and stir through the curry powder, turmeric, soy, Sherry and sugar. Cook everything together for 1-2 mins, then shred the omelette and stir it through the noodles. Serve the noodles scattered with coriander sprigs, sliced chilli and extra soy sauce.
Nutrition Facts : Calories 476 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 3 milligram of sodium
TURKEY NOODLE SOUP
With Thanksgiving close at hand (early October in Canada and late November in the United States) this simple recipe helps utilize the inevitable turkey leftovers. Enjoy!
Provided by Frank Butcher
Categories Poultry
Time 1h45m
Yield 5 quarts, 10 serving(s)
Number Of Ingredients 16
Steps:
- In an eight quart kettle or Dutch oven place turkey bones, water -- down through to and including the bay leaf.
- Heat to boiling; reduce heat, cover and simmer for 1 hour.
- Remove the bones to a platter and let c ool.
- Add the parsley through to green beans.
- Heat to boiling; reduce heat and simmer for 10 minutes.
- Meanwhile, scrape meat from carcass and return meat to soup pot. Add liquid if required.
- Heat to boiling; add noodles and cook uncovered for 10 minutes.
- Melt butter in a small frying pan; stir in flour.
- Cook over low heat, stirring constantly, until the flour browns.
- Stir into boiling soup.
- When the soup returns to a boil; reduce heat and simmer for 5 minutes.
- Serve hot in large bowls - as if there were any other kind! - Enjoy.
- Notes: I serve this with fresh French Bread and butter.
- I have used yellow beans and a mixture of both.
- Once I wound up using frozen mixed vegetables - and it was still good.
- On two makings, chicken was substituted for the turkey - and it turned out well.
- Hints on Herbs and Spices: To substitute dried herbs for fresh, use 1/3 tsp powdered or 1/2 tsp crushed for every Tbsp of fresh chopped herbs.
- To test for dryness before packing (in case of drying f resh herbs for winter use) put a few sprigs or leaves in a tightly covered jar and watch for condensation.
- Store herbs in tightly covered jars, away from heat. Add mint, oregano, basil and any other dried herbs to recipes at the end or near end of cooking time for a more pronounced flavour.
- If you are enlarging recipes, spice to taste rather than to measure. When preparing cooked foods for freezing, it is advisable to under-season them with herbs or spices, then add more seasoning to taste when you reheat them and you will have the ultimate in flavour.
Nutrition Facts : Calories 148.5, Fat 5.9, SaturatedFat 3.2, Cholesterol 25.3, Sodium 1488.2, Carbohydrate 19.9, Fiber 2.7, Sugar 3.3, Protein 4.5
CHEF JOHN'S TURKEY NOODLE CASSEROLE
This delicious casserole is for leftover leftovers. I don't know about you, but after a few days of eating Thanksgiving leftovers, no matter how tasty they originally were, I want something that makes me forget there's even turkey in it. Since ingredients like garam masala, spicy cheese, and peppers aren't typically used in the meal, they work wonderfully here to disguise the last of a holiday bird.
Provided by Chef John
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally until almost cooked through and still firm to the bite, about 4 minutes. Drain.
- Melt butter in a large saucepan over medium heat. Whisk in flour; cook, stirring, until mixture is light golden, about 3 minutes.
- Pour milk into butter and flour mixture, whisking constantly. Stir in cream of mushroom soup, red bell pepper, green bell pepper, green onions, garam masala, and dried tarragon. Bring mixture to a simmer, cook for 2 minutes. Remove from heat.
- Stir in pepperjack cheese until cheese is melted and incorporated.
- Stir pepperjack cheese mixture, turkey meat, and noodles in a large bowl until evenly incorporated. Pour mixture into a large casserole dish. Sprinkle chips on top, pressing down slightly with the tines of a fork. Bake in the preheated oven until casserole top is golden brown and sauce is bubbling, about 30 minutes.
Nutrition Facts : Calories 736 calories, Carbohydrate 67.3 g, Cholesterol 150.5 mg, Fat 33.4 g, Fiber 3.7 g, Protein 41 g, SaturatedFat 14.5 g, Sodium 1113.1 mg, Sugar 9.4 g
THAI TURKEY STIR-FRY
A flash-in-the-pan noodle dish that's flavoursome, low fat and fast for those with a busy schedule
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 12
Steps:
- Cook the rice noodles following pack instructions. Heat the oil in a non-stick pan and fry the turkey over a high heat for 2 mins. Add the beans, onion and garlic, and cook for a further 5 mins.
- Stir in the lime juice, chilli powder, fresh chilli and fish sauce, then cook for 3 mins more. Stir in the noodles and herbs, then toss everything together before serving.
Nutrition Facts : Calories 425 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 0.92 milligram of sodium
CREAMY TURKEY NOODLES
Get out the frozen mixed veggies and the bow-tie pasta, and well show you how to make Creamy Turkey Noodles. Our Creamy Turkey Noodles is an easy way to feed a crowd.
Provided by My Food and Family
Categories Home
Time 1h
Yield 16 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Cook pasta as directed on package, omitting salt.
- Meanwhile, melt butter in Dutch oven or large deep skillet on medium heat. Add onions; cook and stir 4 min. or until crisp-tender. Add frozen vegetables; cook 4 min. or until thawed, stirring frequently. Stir in flour until blended; cook and stir 1 min. Gradually stir in milk; bring to boil. Cook and stir 2 min. or until thickened. Remove from heat. Stir in turkey, soup and sour cream.
- Drain pasta. Add to sauce; stir until evenly coated. Spoon into 2 (13x9-inch) pans sprayed with cooking spray; top with cheese. Cover.
- Bake 30 min. or until heated through, uncovering for the last 10 min.
Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 530 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 5 g, Protein 15 g
SPICY TURKEY NOODLES
Use up your turkey leftovers at Christmas to whip up our spicy turkey stir-fry. Or you could swap meat for Brussels sprouts to make a veggie alternative
Provided by Elena Silcock
Categories Dinner, Lunch, Main course, Pasta
Time 30m
Number Of Ingredients 11
Steps:
- Cook the noodles according to pack instructions, then drain and rinse with cold water. Set aside. Mix the soy, lime juice and sugar together.
- Heat the oil in a large frying pan or wok and add the garlic, chilli, turkey and spring onions, fry for around 2 mins, then tip in the noodles and the beansprouts and fry for 1 min more. Pour the sauce into the pan and toss everything together well, working quickly to coat all the vegetables and noodles. Once everything is heated through, season, and tip into bowls. Scatter over the nuts and coriander, and serve with lime wedges for squeezing over.
Nutrition Facts : Calories 276 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
TURKEY SOUP WITH EGG NOODLES AND VEGETABLES
Make the most of your leftover Thanksgiving turkey with this Turkey Soup recipe from Food Network.
Provided by Robin Miller : Food Network
Time 36m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oil in a large stock pot or Dutch oven over medium heat. Add leeks, carrots, garlic, and celery and saute 4 minutes, until soft. Add turkey, bay leaves, thyme, salt, and black pepper and stir to mix well. Add chicken broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes.
- Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender. Stir in peas and cook until peas are just heated through, about 1 minute.
- Remove from heat, discard bay leaves and stir in parsley.
TURKEY NOODLE SOUP
Healthy, cheap and quick - this soup is a great way to use up leftover turkey or chicken
Provided by Good Food team
Categories Dinner, Soup
Time 20m
Number Of Ingredients 6
Steps:
- Bring the stock to the boil and throw in the carrots. Boil for 4 mins, then add the noodles and simmer for 3 mins. Stir in the turkey, peas and the white part of the spring onions, heat for 1 min or until everything is hot through. Ladle into bowls, scatter with the green part of the onions to serve.
Nutrition Facts : Calories 285 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 0.42 milligram of sodium
TURKEY NOODLE SOUP WITH TOMATOES
Categories Soup/Stew Pasta Tomato turkey Lunch Fall Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 12 cups, serving 8
Number Of Ingredients 9
Steps:
- In a large kettle or stockpot combine the carcass, the celery, the carrots, the garlic, the onions, the peppercorns, and enough water to cover the mixture by 2 inches (about 6 quarts) and simmer the mixture, uncovered, for 3 hours. Strain the stock through a large sieve into a large bowl, leaving the solids in the sieve, return the stock to the kettle, and boil it until it is reduced to about 10 cups.
- When the solids in the sieve are cool enough to handle, remove any turkey meat from the carcass and add it to the stock with the carrots, crushed lightly, discarding the remaining solids. Add the tomatoes and bring the soup to a boil. Stir in the noodles, boil the soup, stirring occasionally, for 8 to 10 minutes, or until the noodles are tender, and stir in the parsley and salt and ground black pepper to taste. The soup may be made in advance, cooled completely, uncovered, and kept covered and chilled for 2 days or covered and frozen for 2 months.
TURKEY AND NOODLES WITH PEANUT SAUCE
Steps:
- Cook noodles in a 6- to 8-quart pot of boiling salted water until tender, about 12 minutes. Reserve 1 cup cooking water, then rinse noodles in a colander under cold water. Drain well.
- While noodles are boiling, cook garlic and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until garlic is golden. Whisk in broth, peanut butter, soy sauce, sugar, and ginger and simmer, whisking, 2 minutes. Remove from heat and whisk in lemon juice.
- Toss together turkey, celery, scallions, noodles, sauce, and (if necessary) some reserved cooking water to thin. Serve immediately.
AFTER THANKSGIVING TURKEY AND NOODLES
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
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
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