Best Creamy Turkey Noodles Recipes

CREAMY TURKEY NOODLES

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.

CREAMY TURKEY WITH NOODLES

Steps:

• Preheat the oven to 375 degrees and coat a shallow 1 1/2- to 2-quart baking dish with cooking spray.
• In a large pot of boiling water, cook the noodles according to package directions, until al dente.
• Meanwhile, in a large skillet over medium heat, melt the butter, then add flour, stirring, for 1 to 2 minutes. Gradually pour in broth and cook, stirring, until it thickens, about 2 to 3 minutes. Season with salt and pepper. Stir in milk and cook until very hot and smooth, another 3 minutes.
• Put the turkey in a bowl and add half the sauce and stir the other half into the cooked noodles. Spoon the noodles into the prepared baking dish. Top with the turkey and spread evenly.
• Bake, covered, for 15 minutes. Continue to bake, uncovered, for another 15 minutes, or until the top is golden brown and crisp.

CREAMY TURKEY SOUP WITH HOMEMADE NOODLES

Steps:

• Noodle Preparation: place 2 cups flour, poultry seasoning and 1 teaspoon salt in medium bowl, stirring to combine. Make hole in middle and crack egg into hole. Add in 2 tablespoons ice water, stir with fork to combine. Add small amounts of ice water until dough comes together. Put out on floured surface, kneading until dough is smooth. Roll out with rolling pin to about 1/8". Cut with pizza cutter into long strips, to your desired width. (I like thin noodles, my husband cuts into 1" square 'dumplings'.) Leave on counter to 'dry'. Or place a cotton dish towel on a cookie sheet and lay noodles on cloth. Set aside until noodles are 'dry' to touch.
• In large stock pot over medium low heat, melt 1/2 cup butter, adding in chopped onion, celery, carrots and minced garlic. 'Sweat' the onions until translucent. Stir in flour, continually stirring for 1-2 minutes, or until flour is somewhat 'cooked'.
• Add the milk, salt and broth, and whir with a hand blender until smooth. (if you don't have a hand blender, you can add salt and a small amount of broth, stirring to combine with flour, and place in standard blender, pulsing until blended. Add back into stock pot, adding the remaining milk and broth.).
• Add to the pot the herbs de provence, bay leaves, celery seed, garlic powder, lemon pepper and black pepper.
• Simmer until begging to thicken, and add the cream cheese that is cut into cubes. Stir until smooth.
• Stir in the water, and bring the mixture to a simmer. Add the egg noodles, cooking for 8-10 minutes, until the noodles are tend.
• Stir in parmesan cheese and turkey. Reduce heat to low. Cover and heat until ready to serve.

CREAMY TURKEY & NOODLES

Steps:

• 1. In large skillet, cook bacon until crisp. Crumble and set aside. Drain off grease.
• 2. In same pan, heat olive oil and butter. Add onion and celery and saute til tender. Add turkey and sautee 2-3 minutes. Add chicken broth, stirring til hot. Add cubed cream cheese and stir until melted.
• 3. Add one cup water and sprinkle packaged gravy mix over all, stirring and mixing well. If mixture is too thick add water until desired consistency.
• 4. Cook pasta according to package directions. Spoon turkey mixture hot over noodles.
• 5. Sprinkle crumbled bacon on top and serve.

CREAMY TURKEY NOODLES

Steps:

• 1. Preheat oven to 375*. Butter a 2 quart casserole dish.
• 2. Cook egg noodles according to package.
• 3. In a heavy saucepan over medium heat, melt butter. Add flour, whisking constantly, to make a roux. Continue to whisk and cook for 3 minutes, until roux turns a blonde color and flour smells cooked.
• 4. Slowly pour in chicken stock, whisking, until it is smooth. Add cream or half & half, stirring well. Cook 5 minutes, until thickened. Season as needed with salt & pepper.
• 5. Stir together sauce, green onions, turkey, and noodles. Spoon all into prepared casserole dish. Bake 15 minutes until top is browned.

CREAMY TURKEY WITH NOODLES

Steps:

• 1. Preheat the oven to 375 degrees and coat a shallow 1 1/2- to 2-quart baking dish with cooking spray. 2. In a large pot of boiling water, cook the noodles according to package directions, until al dente. 3. Meanwhile, in a large skillet over medium heat, melt the butter, then add flour, stirring, for 1 to 2 minutes. Gradually pour in broth and cook, stirring, until it thickens, about 2 to 3 minutes. Season with salt and pepper. Stir in milk and cook until very hot and smooth, another 3 minutes. 4. Put the turkey in a bowl and add half the sauce and stir the other half into the cooked noodles. Spoon the noodles into the prepared baking dish. Top with the turkey and spread evenly. 5. Bake, covered, for 15 minutes. Continue to bake, uncovered, for another 15 minutes, or until the top is golden brown and crisp.

GROUND TURKEY WITH CREAMY SQUASH SAUCE OVER NOODLES

Steps:

• Heat oil in a large pan. Add onions and garlic cook till translucent about 3 minutes.
• Add ground turkey and cook for 5 more minutes stirring to break up. Sprinkle ingredients 1/2 the sage through the curry over the turkey mixture and mix inches Add pureed squash and milk. Stir to mix and thicken. Add peas and remaining sage toss to mix.
• Serve over noodles.
• If need be, you can butter or oil the noodles. I did avoid to keep the fat down! Garnish with sage.