Best Roast Turkey Fennel And Onions With Buttered Egg Noodles Recipes

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BRAISED DARK MEAT TURKEY OVER EGG NOODLES



Braised Dark Meat Turkey over Egg Noodles image

Provided by Dave Lieberman

Categories     main-dish

Time 4h15m

Yield 8 to 10 servings

Number Of Ingredients 14

4 to 5 pounds turkey wings and drumsticks
Salt and pepper
1/4 cup vegetable oil
1 large onion, cut into 1/2-inch dice
4 carrots, peeled, halved lengthwise, and cut into 1/2-inch dice
4 stalks celery, bottoms and tips removed, halved lengthwise, and cut into 1/2-inch dice
6 ounces tomato paste
1 cup low-sodium chicken broth
1/4 cup cider vinegar
12 ounces ale or good lager beer
6 to 8 cloves garlic, peeled and smashed
1 cup pitted oil-cured olives
2 large sprigs fresh rosemary
Cooked egg noodles, for serving

Steps:

  • Generously salt and pepper the turkey.
  • Heat 2 tablespoons oil in a large heavy pot or Dutch oven over high heat. Add the turkey wings and drumsticks and brown as evenly as possible all over. Do this in batches if necessary.
  • Once browned, remove the turkey from the pot. Reduce the heat to medium-high and then add the onions, carrots, and celery and cook until tender. Add the tomato paste and cook, stirring, until it is mixed in. Then add all the remaining ingredients, except the olives and rosemary, and stir until everything is incorporated. Bring this liquid to a simmer, then add the turkey back to the pot, along with the olives and rosemary, and bring to a simmer. Cook about 3 to 3 1/2 hours over a low flame at a low simmer until the turkey meat falls off the bone easily with just a little nudge from a fork. Remove rosemary sprigs and serve over hot egg noodles.
  • Note: During cooking, occasionally check to see if the turkey is getting too browned or dried where not submerged under the braising liquid. If so, stir into the liquid and continue cooking.

ACME BUTTERED NOODLES



Acme Buttered Noodles image

Provided by Guy Fieri

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

12 ounces enriched, extra-wide egg noodles
3 tablespoons butter, melted
1/2 teaspoon minced garlic
3 cups fresh arugula, loosely packed
1 tablespoon fresh squeezed lemon juice
Salt and fresh cracked black pepper
1/4 cup finely shredded Asiago cheese, divided

Steps:

  • Cook the noodles according to package directions.
  • Melt 3 tablespoons butter in a large saute pan. Add the garlic and cook 1 minute. Add the arugula and allow to wilt, about 1 minute. Add the lemon juice, salt and pepper and toss gently to combine well. Strain the pasta and add to the saute pan, tossing the noodles to combine. Add 1/2 the Asiago, toss and put in a serving bowl. Garnish with the remaining Asiago and a fresh crack of black pepper.

BUTTERED EGG NOODLES



Buttered Egg Noodles image

Toss this versatile side dish with fresh parsley and dill.

Provided by Food Network Kitchen

Time 15m

Yield 6

Number Of Ingredients 5

Kosher salt and freshly ground black pepper
One 12-ounce package wide egg noodles
6 tablespoons cold unsalted butter, cut into bits
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill

Steps:

  • Bring a large pot of salted water to a boil. Add the noodles and cook, stirring occasionally, until al dente, about 5 minutes. Reserve 1/4 cup of the cooking water and then drain the noodles.
  • Heat the reserved cooking water and butter together in the pot over medium-low heat, whisking, until smooth and warm. Add the noodles and toss well. Toss in the parsley and dill and season with salt and pepper.

BUTTERED EGG NOODLES



Buttered Egg Noodles image

Provided by Tyler Florence

Categories     side-dish

Time 22m

Yield 4 servings

Number Of Ingredients 4

Kosher salt
1 pound dried egg noodles
1/4 cup roughly chopped fresh flat-leaf parsley
2 tablespoons butter

Steps:

  • Bring a large pot of salted water to a rolling boil over high heat. Drop in the egg noodles and stir so they don't stick. Cook until just past al dente, about 10 minutes. Drain and return to the pot.
  • Add the parsley and butter, then season with salt and toss well to combine. Transfer to a serving bowl and serve with Beef Bourguignon, if desired.

ROAST TURKEY WITH GARLIC, SAGE AND FENNEL



Roast Turkey with Garlic, Sage and Fennel image

Provided by Food Network Kitchen

Categories     main-dish

Time 4h55m

Yield 25 servings

Number Of Ingredients 13

1 20-pound turkey
Kosher salt and freshly ground pepper
2 heads garlic
1 small onion, cut into 6 wedges
2 cooking apples, quartered
1 large bunch fresh sage
1 small bulb fennel, cut into 6 wedges
1 small carrot, cut into 3-inch pieces
4 sticks unsalted butter
8 cups low-sodium chicken or turkey broth
4 bay leaves
1/4 cup instant flour (such as Wondra)
1 tablespoon balsamic vinegar

Steps:

  • Bring the turkey to room temperature 1 hour before roasting. Place a rack in the lowest position of the oven and remove the other racks; preheat to 350. Remove the neck and giblets from the turkey; discard the liver and reserve the neck and the rest of the giblets. Dry the turkey inside and out with paper towels and season the cavity with salt and pepper. Halve 1 head garlic crosswise and stuff into the cavity along with 3 onion wedges, the apples and 1/2 bunch sage.
  • Place the remaining 3 onion wedges, the fennel and carrot in the center of a large roasting pan with 1 cup water. Set a rack above the vegetables and place the turkey breast-side up on the rack. Season all over with salt and pepper. Chop 3 tablespoons sage, then melt 3 sticks butter with the sage and salt and pepper to taste in a saucepan over medium heat. Fill a meat syringe with the sage butter and inject it into the breasts, legs and thighs; continue until you have used about half of the sage butter. Brush the bird with the rest of the butter and tie the legs together with twine.
  • Roast the turkey, uncovered, about 1 hour 30 minutes. Rotate the pan and continue roasting until a thermometer inserted into the thigh registers 165, 1 hour 30 minutes to 1 hour 45 minutes. Turn off the oven but leave the turkey inside until the thermometer registers 170, 15 to 20 more minutes.
  • While the turkey roasts, make the gravy: Melt the remaining 1 stick butter in a saucepan over medium heat. Add the reserved neck and giblets, season with salt and pepper and cook, stirring occasionally, until brown, about 10 minutes. Peel and smash the remaining head of garlic, add it to the pan and cook until golden, about 2 minutes. Add the broth and bay leaves, cover and simmer over medium-low heat, about 2 hours. Discard the bay leaves, neck and giblets.
  • Transfer the turkey to a cutting board and let rest 20 to 30 minutes before carving. Transfer the vegetables to a blender. Pour the drippings into a liquid measuring cup and skim off the fat. Add 1 cup drippings and the flour to the blender and puree until smooth. Whisk the remaining drippings and pureed vegetables into the broth mixture. Bring to a boil, then simmer until the gravy is smooth, about 10 minutes. Stir in the balsamic vinegar; season with salt and pepper.
  • Transfer the turkey to a platter and garnish with any remaining sage. Carve the turkey and serve with the gravy.

FENNEL AND CITRUS ROASTED TURKEY WITH GRAVY



Fennel and Citrus Roasted Turkey with Gravy image

Provided by Valerie Bertinelli

Categories     main-dish

Time 5h15m

Yield 8 servings

Number Of Ingredients 17

One 12-pound turkey
2 lemons
1 orange
1 head fennel, quartered, fronds reserved for butter and garnish
1 stick (8 tablespoons) unsalted butter, softened
Kosher salt and freshly ground black pepper
1 bunch fresh thyme
1 cup chicken or turkey stock
6 tablespoons unsalted butter
1 tablespoon fresh thyme leaves, chopped
2 shallots, finely chopped
1/3 cup all-purpose flour
2 tablespoons dry Marsala wine
3 cups turkey or chicken stock
Pan juices from roasted turkey (fat separated)
1 teaspoon sugar, optional
Kosher salt and freshly ground black pepper

Steps:

  • For the turkey: Pat the turkey dry and let it stand at room temperature at least 1 hour and up to 2.
  • Preheat the oven to 350 degrees F.
  • Grate the zest from the lemons and orange, then cut the citrus fruit in half and reserve. Chop enough fennel fronds to measure 1 tablespoon. Put the butter in a bowl and add the citrus zest, chopped fennel fronds, 2 1/2 teaspoons salt and 1/2 teaspoon pepper and mix to combine thoroughly.
  • Slide your hands between the breast and skin of the turkey to carefully loosen the skin. Use your fingers to loosen the skin over the drumsticks and thighs as well. Rub all but about 1 or 2 tablespoons of the butter mixture all over the turkey under the skin. Rub the remaining butter mixture over the surface of the turkey. Season the turkey all over with salt and pepper.
  • Squeeze the juice from 1 of the reserved orange halves and 2 of the lemon halves into the bottom of a large roasting pan and then insert all of the citrus halves (including the juiced ones), the fennel quarters and half of the thyme into the cavity of the turkey. Tie the turkey legs together with twine. Add the stock and remaining thyme to the bottom of the pan with the citrus juices. Position a roasting rack in the roasting pan and put the turkey on the rack.
  • Roast, rotating the pan halfway through, until an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F, 2 1/2 to 3 hours. (If the turkey and wing tips are browning too quickly, lightly cover with foil and remove in the final 30 minutes of cooking.) Let the turkey rest for 30 minutes before carving.
  • Using a ladle, carefully remove the pan juices from the bottom of the pan and pour into a fat-separating liquid measuring cup for the gravy. Allow to sit for 5 minutes so the fat rises to the top.
  • For the gravy: Melt the butter in a medium saucepan over medium heat. Add the thyme and shallots and cook until softened, about 3 minutes. Gradually add the flour and cook, whisking, until golden and nutty smelling, about 3 minutes. Add the Marsala wine and continue to whisk. Slowly pour in the stock and separated pan juices while mixing, making sure to incorporate the flour mixture as you go. Increase the heat to medium high and bring to a simmer. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Add the sugar if needed to balance any bitterness from the citrus. Season with salt and pepper. Keep warm until ready to eat, then strain into a gravy boat.
  • Carve the turkey and place on a large serving platter. Garnish with fennel fronds. Serve with hot gravy.

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