Moms Old Fashioned Turkey And Noodles Food

MOM'S OLD FASHIONED TURKEY AND NOODLES

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.

EASY TURKEY TETRAZZINI

Steps:

• Preheat oven to 350°F. Grease 13 x 9-inch baking dish; set aside.
• Boil spaghetti in a large pot of salted boiling water, just until barely al dente (about 1 minute less than called for on the box). Drain.
• Meanwhile, fry the bacon in a large skillet or Dutch oven over medium-high heat until crisp, about 7-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel lined plate, reserving the drippings in the pan.
• Add butter to the skillet with the drippings. When the butter melts, add the onion, celery, bell pepper and mushrooms. Sauté until tender, about 5-7 minutes. Add the garlic and cook for 30 seconds, or until fragrant.
• Stir in the cooked spaghetti, cooked bacon, turkey, ½ cup of the Parmesan cheese, cream of mushroom soup, Alfredo sauce, chicken broth, white wine, pepper and frozen peas. Toss gently to combine; transfer to the prepared baking dish.
• Sprinkle remaining ¼ cup of Parmesan and slivered almonds on top. Bake, uncovered, for 20-25 minutes, or until the filling is hot and the nuts are lightly toasted.

TURKEY NOODLE SOUP

Steps:

• In an eight quart kettle or Dutch oven place turkey bones, water -- down through to and including the bay leaf.
• Heat to boiling; reduce heat, cover and simmer for 1 hour.
• Remove the bones to a platter and let c ool.
• Add the parsley through to green beans.
• Heat to boiling; reduce heat and simmer for 10 minutes.
• Meanwhile, scrape meat from carcass and return meat to soup pot. Add liquid if required.
• Heat to boiling; add noodles and cook uncovered for 10 minutes.
• Melt butter in a small frying pan; stir in flour.
• Cook over low heat, stirring constantly, until the flour browns.
• Stir into boiling soup.
• When the soup returns to a boil; reduce heat and simmer for 5 minutes.
• Serve hot in large bowls - as if there were any other kind! - Enjoy.
• Notes: I serve this with fresh French Bread and butter.
• I have used yellow beans and a mixture of both.
• Once I wound up using frozen mixed vegetables - and it was still good.
• On two makings, chicken was substituted for the turkey - and it turned out well.
• Hints on Herbs and Spices: To substitute dried herbs for fresh, use 1/3 tsp powdered or 1/2 tsp crushed for every Tbsp of fresh chopped herbs.
• To test for dryness before packing (in case of drying f resh herbs for winter use) put a few sprigs or leaves in a tightly covered jar and watch for condensation.
• Store herbs in tightly covered jars, away from heat. Add mint, oregano, basil and any other dried herbs to recipes at the end or near end of cooking time for a more pronounced flavour.
• If you are enlarging recipes, spice to taste rather than to measure. When preparing cooked foods for freezing, it is advisable to under-season them with herbs or spices, then add more seasoning to taste when you reheat them and you will have the ultimate in flavour.

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-FASHIONED HOMEMADE NOODLES

Steps:

• Measure flour into bowl and make a "well" in the flour.
• Drop the remaining ingredients into that "well."
• Work dough until it is stiff.
• Roll very thin.
• Let dry a minimum of two hours then cut into strips (I use a pizza cutter to cut the strips). You may dry longer.
• Bring boullion to a boil. If you are cooking the noodles with meat, you will want to bring the cooked meat to a boil with the broth.
• Add noodles and bring back to full boil. Lower heat to low-medium and cover pan.
• Cook covered for 18 - 20 minutes.

MOM'S TURKEY STUFFING

Steps:

• Melt butter in skillet.
• Add onions and celery and cook until tender.
• Place bread in a large bowl and add onion mixture. Use your hands to mix well. The ingredients should hold together in a ball.
• Add salt and pepper to taste.
• Stuff in turkey and bake as directed.
• Double recipe for a larger bird.

MOM'S TURKEY TETRAZZINI

Steps:

• Preheat oven to 375°. Cook fettuccine according to package directions., Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Stir in flour until blended; whisk in wine until smooth, about 2 minutes. Slowly whisk in milk. Bring to a boil; cook and stir until thickened. Stir in turkey, salt, pepper and pepper sauce., Drain fettuccine. Layer half of the fettuccine, turkey mixture and cheese in a greased 13x9-in. baking dish. Repeat layers. Sprinkle with paprika if desired., Cover and bake 25-30 minutes or until heated through. Let stand 10 minutes before serving.