Best 11 Turkey And Noodles Recipes

TURKEY SOUP WITH EGG NOODLES AND VEGETABLES

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

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

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.

TURKEY SOUP WITH CHINESE NOODLES AND GINGER

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.

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 AND NOODLES

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.

TURKEY SOUP WITH EGG NOODLES AND VEGETABLES

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.

STIR-FRIED SOBA NOODLES WITH TURKEY AND CABBAGE

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.

VIETNAMESE TURKEY MEATBALLS AND NOODLES

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.

EASY TURKEY OR CHICKEN AND NOODLES.

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

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.