**Turkey and Noodles: A Comforting and Versatile Dish**
Turkey and noodles is a classic comfort food dish that can be enjoyed by people of all ages. It is a hearty and flavorful meal that is perfect for a cold winter day or a busy weeknight. This versatile dish can be made with a variety of ingredients, making it a great way to use up leftover turkey or chicken. The basic recipe for turkey and noodles includes cooked turkey or chicken, egg noodles, celery, onion, and carrots. However, there are many variations on this recipe, so you can easily customize it to your liking. Some popular additions include mushrooms, peas, corn, and cheese. Turkey and noodles can be served as a main course or as a side dish. It is also a great option for a potluck or holiday meal. The recipes in this article provide step-by-step instructions for making classic turkey and noodles, as well as some creative variations. Whether you are a seasoned cook or a beginner in the kitchen, you are sure to find a recipe that you will love.
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.
GINGER TURKEY MEATBALLS WITH COCONUT BROTH AND NOODLES
This healthy turkey meatball and noodle dish has an irresistible Thai-inspired twist and offers three options for plating. Option One serves the flavorful meatballs, vegetables, and noodles "plain" (without broth)-perfect for kids or less adventurous eaters. Option Two transforms the dish into a savory noodle bowl with a rich and aromatic coconut broth, which appeals to a wide range of palates. And for those who like it hot, opt for Option Three; whisk in store-bought Thai red curry paste and finish the dish with a ton of fresh toppings. Feel free to customize to everyone's taste by mixing and matching Options One-Three within your family.
Provided by Rhoda Boone
Categories Dinner 1-2-3 Dinner Kid-Friendly turkey Meatball Noodle Sugar Snap Pea Bell Pepper Coconut Small Plates
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 425°F. Line a rimmed baking sheet or 13x9" glass or metal baking dish with parchment.
- Beat egg in a large bowl with a fork. Add turkey, panko, scallion, garlic, soy sauce, ginger, and 1/2 tsp. salt and stir well to combine. Using your hands, roll mixture into 1" balls, packing firmly (you should have about 30). Transfer to prepared baking sheet.
- Roast meatballs, turning once halfway through, until firm and cooked through and an instant-read thermometer inserted into center of meatball registers 165°F, 15-20 minutes.
- Meanwhile, cook snap peas and bell pepper in a medium pot of boiling well-salted water 2 minutes. Transfer to a colander with a spider, slotted spoon, or tongs, reserving water in pot. Transfer to a medium bowl. Return water to a boil and cook noodles according to package directions. Drain noodles, then transfer to a large bowl and toss with oil.
- Option 1: For turkey meatballs, plain noodles, and vegetables:
- To make plain noodles with no broth, divide noodles among bowls and top with meatballs, snap peas, and bell pepper, or separate into different sections on a plate.
- Option 2: For a mild coconut broth noodle bowl:
- Heat oil in a medium pot over medium. Add garlic and ginger and cook, stirring constantly, until fragrant, 30-60 seconds. Add coconut milk, broth, lime juice, soy sauce, and salt. Increase heat to medium-high and bring to a simmer. Cook, stirring occasionally, 5 minutes, then remove from heat.
- Divide noodles among bowls. Ladle broth over and top with meatballs, snap peas, and bell pepper.
- Option 3: For a spicy red curry noodle bowl (optional):
- Whisk curry paste into coconut broth mixture (or keep half of broth "plain" to make 2 mild bowls, and whisk 2 Tbsp. curry paste into remaining half to make 2 spicy bowls).
- Divide noodles among bowls. Ladle broth over and top with meatballs, snap peas, and bell peppers. Garnish with lime wedges, basil, scallions, chiles, peanuts, if using.
- Do Ahead
- Meatballs and broth can be made 3 days ahead. Store separately and chill.
ITALIAN TURKEY AND NOODLES
A jar of meatless spaghetti sauce makes this easy dish a perfect supper during the week...just add a green salad and dinner is set. Best of all, my whole family loves it. -Cindi Roshia of Racine, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, cook the turkey, mushrooms, onion and green pepper until turkey is no longer pink. Add spaghetti sauce and onion salt; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Place cooked noodles in the bottom of a 2-1/2-qt. baking dish coated with cooking spray. Pour meat mixture over noodles. Sprinkle with cheese. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until heated through.
Nutrition Facts : Calories 392 calories, Fat 12g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 798mg sodium, Carbohydrate 39g carbohydrate (15g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges
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.
TURKEY SOUP WITH CHINESE NOODLES AND GINGER
Provided by Molly O'Neill
Categories soups and stews, main course
Time 6h
Yield 6 servings
Number Of Ingredients 10
Steps:
- First, make the broth. Combine the turkey carcass and parts, onion, celery and carrots with six quarts of water in a large pot. Bring to a boil over medium-high heat. Lower heat so that liquid is at a bare simmer. Cook, skimming the top as necessary, for 4 hours. Strain the broth and remove the grease. Place in a clean pot and simmer until reduced to 6 cups, about 1 1/2 hours. Broth may be cooked ahead and refrigerated or frozen.
- To complete the soup, heat the broth if it has been stored. Season with the salt. Cook the noodles according to the package directions. Drain and toss with the sesame oil, ginger, oyster sauce and cilantro. Divide the noodles among 6 bowls and top with the turkey and scallions. Pour the broth over the noodles and serve immediately.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 402 milligrams, Sugar 3 grams, TransFat 0 grams
TURKEY AND NOODLES
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
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
TURKEY SOUP WITH EGG NOODLES AND VEGETABLES
I was looking for a way to use up some leftover turkey - Lo and Behold I came up with this wonderful soup from the Food Network on Quick Fix Meals with Robin Miller. Seeing as the holidays are right around the corner and there will be plenty of leftover turkey in our kitchens, I thought I would share my new found treasure with you ;) This recipe is super easy and tastes great! Your family will never know they are eating leftovers. I hope you enjoy this recipe as much as I did.
Provided by Bev I Am
Categories Clear Soup
Time 36m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large stock pot or Dutch oven over medium heat.
- Add leeks, carrots, garlic, and celery; saute 4 minutes, or until soft.
- Add turkey, bay leaves, thyme, salt and black pepper; 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.
- Serves 4-6.
Nutrition Facts : Calories 536.4, Fat 12.8, SaturatedFat 3.3, Cholesterol 115.7, Sodium 629.1, Carbohydrate 55.8, Fiber 6.6, Sugar 8.2, Protein 51.1
STIR-FRIED SOBA NOODLES WITH TURKEY AND CABBAGE
Turkey cutlets are a great buy at most supermarkets. These thin medallions of turkey are perfect if you want to add small amounts of meat to a stir-fry. For the best texture, velvet the turkey before stir-frying (Steps 1 and 3).
Provided by Martha Rose Shulman
Categories dinner, main course
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 18
Steps:
- In a large bowl stir together egg white, cornstarch, 1 1/2 teaspoons of rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any undissolved cornstarch add turkey and stir until coated. Cover bowl and place in refrigerator for 30 minutes.
- Combine stock, soy sauce, remaining rice wine or sherry, salt to taste and sugar in a small bowl and stir until salt and sugar dissolve. Combine garlic, ginger, and pepper flakes or minced chile in another bowl. Have everything within reach of your wok.
- Cook the soba in a large saucepan and toss with 2 teaspoons sesame oil. Do not drain the water. Bring it back to a boil and turn the heat down so that water is at a bare simmer. Carefully add turkey to the water, stirring so that the pieces don't clump. Cook until turkey turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander, then on paper towels.
- Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the wok. Swirl in grapeseed oil, peanut oil, sunflower oil or canola oil and add garlic, ginger and chile mixture. Stir-fry no more than 10 seconds and add turkey, cabbage and the light parts of the scallions. Stir-fry 2 minutes. Add noodles and the broth mixture. Reduce heat to medium and stir-fry 1 to 2 minutes. Add cilantro and dark green part of the scallions and stir-fry another 30 seconds to a minute, until well combined. Serve, garnished with cilantro sprigs if desired.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 439 milligrams, Sugar 3 grams
VIETNAMESE TURKEY MEATBALLS AND NOODLES
Lean, flavorful meatballs in a spicy, light broth with noodles & greens. Lots of Vietnamese flavor, but without all the calories!
Provided by rpgaymer
Categories One Dish Meal
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small saucepan, combine the sugar with 5 tablespoons water and cook over high heat for about 2-3 minutes, or until enough liquid evaporates and a syrup forms. Remove from the heat.
- Combine the turkey, green onions, 3 tablespoons of fish sauce, syrup, and pepper in a large bowl. Mix very well so all ingredients are incorporated in the meat. Marinate in the refrigerator for at least 2 hours.
- In a small bowl, make a sauce by combining 2 tablespoons of fish sauce, rice vinegar, brown sugar, water, garlic and serrano pepper. Set aside.
- When done marinating, shape the turkey meat into 12 meatball patties. Turn on the broiler, place on patties a sprayed pan and broil for 5 minutes. Flip the patties over, and broil for a further 5 minutes (You want a bit of charring on both sides).
- Spoon the reserved sauce into four bowls, then place the pork patties over the sauce. Place the noodles next to the patties, and finally place the lettuce and cilantro in the bowl. Serve.
Nutrition Facts : Calories 467.9, Fat 17.7, SaturatedFat 6.6, Cholesterol 78.2, Sodium 3007.1, Carbohydrate 47.6, Fiber 2.5, Sugar 10, Protein 30.5
EASY TURKEY OR CHICKEN AND NOODLES.
This is a great recipe for after thanksgiving meals using left over turkey.
Provided by tina eller
Categories Turkey
Time 40m
Number Of Ingredients 5
Steps:
- 1. cook pasta as directed.melt margerine in skillet. Add cream of chicken soup, peas and casrrots. Heat til bubbly. Toss with drained pasta, add turkey or chicken, mix well. I serve this with a side salad and warm french bread.
POLYNESIAN PINEAPPLE TURKEY AND NOODLES
This recipe comes from the archives of Mueller's (egg noodles) test kitchens. I have not tried it, but it sounds like a handy recipe for holiday leftovers.
Provided by Mercy
Categories Poultry
Time 45m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Dip the turkey cubes in the egg and roll in 1/4 cup corn starch until coated.
- Heat the peanut oil in a skillet and brown the turkey cubes in the hot oil.
- Remove the turkey and set aside.
- (This may be the time to start boiling the egg noodles) Add enough water the reserved pineapple juice to make 1 cup.
- Add the juice/water mixture to the hot skillet and heat to boiling, stirring constantly.
- Reduce the heat, cover and simmer 2 minutes.
- Blend the 2 tablespoons of corn starch with the 1/4 cup water and then stir the slurry into the hot skillet.
- Heat, stirring constantly, until the mixture thickens and boils.
- Stir in the pineapple chunks, soy sauce, carrots and turkey cubes and heat.
- Serve over the hot egg noodles.
Tips:
- To ensure your turkey and noodles are cooked evenly, cut the turkey into bite-sized pieces and cook it through before adding the noodles.
- For a richer flavor, use dark meat turkey or a combination of dark and white meat.
- Add vegetables such as carrots, celery, and onions to the pot for extra flavor and nutrition.
- If you prefer a thicker broth, add a cornstarch slurry or a roux to the pot.
- Serve the turkey and noodles over mashed potatoes or rice for a complete meal.
Conclusion:
Turkey and noodles is a classic comfort food dish that is easy to make and enjoyed by people of all ages. With its simple ingredients and delicious flavor, it's a great meal for busy weeknights or special occasions. Whether you choose to make it with leftover turkey or fresh, this dish is sure to be a hit. So next time you're looking for a hearty and satisfying meal, give turkey and noodles a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love