MOM'S OLD FASHIONED TURKEY AND NOODLES

Mom's Old Fashioned Turkey and Noodles image

Provided by Pam Ellingson

Categories Turkey

Time 1h10m

Number Of Ingredients 15

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2 turkey thighs, bone in, skin on (about 1 1/2-2 lbs)
salt and pepper
2 to 3 Tbsp oil
1 medium carrot , cut in large chunks
1 medium onion, cut in large chunks
1 celery stalk, cut in large chunks
2 can(s) chicken broth , 15 oz cans
2 c water or as needed to barely cover turkey
2 bay leaves
1 clove garlic
1/2 tsp poultry seasoning, optional
1 pkg 16 oz. reames egg noodles homestyle
2 medium carrots, cubed or sliced
1 large onion, chopped
2 celery stalks, chopped or sliced

Steps:

1. In a large skillet or Dutch oven, heat oil to medium high. Salt and pepper the turkey thighs on both sides. Place the thighs in the pan and brown well on all sides.
2. When the turkey is well browned, add the chunks of vegetables and the garlic and saute them for a few minutes.Add the chicken broth, water (just enough to cover the turkey and veggies) and bay leaves. Add poultry seasoning here if desired.
3. Bring to a boil and then turn down heat to medium and simmer the mixture until turkey is tender and the internal temperature is 160 to 170 degrees F. Remove turkey from broth, let cool. Remove skin and bone from turkey and discard. Chop meat into bite sized chunks.
4. Strain broth through a sieve and discard the vegetables. Defat the broth, place back into the Dutch oven, bring to a boil and add the noodles. Turn heat to medium and add the cubed or sliced vegetables. Cook until noodles are tender, stirring frequently to avoid sticking. (Cooking generally takes longer than is indicated on the package for these noodles.)
5. When noodles are tender to your preference, add the chopped turkey meat and heat through. Add salt and pepper to taste. By the time the noodles are done, and the turkey reheated, most of the broth should be absorbed and thickened. (If you like more broth, add another can of chicken broth) Serve HOT.