Best Moms Old Fashioned Turkey And Noodles Recipes

OLD-FASHIONED TURKEY NOODLE SOUP

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.

OLD MAN'S TURKEY NOODLE SOUP

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.

HOMEMADE NOODLES AND TURKEY - DELICIOUS!

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!