After Thanksgiving Turkey And Noodles Food

LEFTOVER TURKEY NOODLES

Steps:

• Dice carrots and slice onions thinly. Pour broth and heavy cream into the cups so it's ready to use.
• Cook noodles according to the package instructions. You can save some time by cooking noodles at the same time as preparing veggies and sauce.Once noodles are al dente, strain off water and set noodles aside.
• Preheat a large cooking pan over medium heat. Add oil to saute veggies.
• Add onion to the pan and cook until transparent. Add carrots and cook both, stirring once in a while, until onions are golden brown.
• Smash garlic and add it to the pan. Cook until garlic is fragrant.
• Add peas and cook for a couple of minutes.
• Sprinkle flour over the veggies, mix well and cook for a minute or so, while constantly stirring.
• Keep stirring and slowly pour in broth. Keep stirring to make sure the sauce is smooth.
• Pour in heavy cream while still stirring. Stir slowly as the mixture begins to thicken. Season with salt and pepper.
• Add turkey and cook for a couple of minutes.
• Add pasta and carefully mix until pasta, sauce, veggies, and turkey are all evenly combined.
• Take off heat and serve.

DAY AFTER THANKSGIVING TURKEY PHO

Steps:

• Toast the cardamom pod, cloves, star anise, fennel, and coriander in a small skillet over medium-low heat until fragrant, 5 to 7 minutes. Place the spices onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Sear both sides of the ginger and 1/2 onion in the same skillet until lightly charred, about 3 minutes on each side.
• Place the turkey carcass, water, sachet, ginger, and onion in a large pot over medium-high eat. Bring to a boil, then reduce to a simmer. Simmer for 2 hours.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rice noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Remove the carcass, sachet, ginger, and onion from the soup. Strain the soup to remove any meat that may have fallen off the bones, if necessary. Season with fish sauce and salt. Divide the rice noodles and turkey meat evenly into 4 large bowls. Scatter the basil, cilantro, and sliced onion on top. Ladle the soup on top. Serve with a wedge of lime and hot sauce.

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 AND NOODLES

Steps:

• Cook noodles according to package directions.
• Add frozen vegetables and continue cooking for another 5 minute Drain well, set aside.
• Add soup, milk, water, pepper, and cheddar cheese to pan.
• Cook stirring constantly over medium heat, until cheese is melted.
• Stir in Turkey, noodles, and vegetables. Heat through.
• Sprinkle parmesan cheese over noodle mixture before serving.

DAY AFTER THANKSGIVING NOODLES

Steps:

• Melt butter in dutch oven, add celery and onion; cook until tender.
• Add broth, bring to a boil.
• Stir in noodles; add salt and pepper ( to taste).
• Return to boil, reduce heat, and simmer until noodles are tender.
• Add turkey and parsley.
• To thicken, mix flour and water; stir into mixture and cook about 2 more minutes.

AFTER THANKSGIVING TURKEY AND NOODLES

Steps:

• Cook the noodles according to directions and drain well. Saute' the vegetables in the oil until tender.
• Add the turkey and the seasonings and mix to heat all ingredients through.
• Add the broth and let simmer for 2 to 3 minutes.
• Add the Mushroom Soup and mix well, add more
• seasoning if desired.
• Combine the noodles with the turkey mixture and heat through.
• Serve with a salad and enjoy!