Turkey Vegetable Stew With Egg Noodles Food

TURKEY NOODLE STEW

Steps:

• In a large skillet, cook turkey and onion in oil for 5-6 minutes or until turkey is no longer pink; drain. , In a large bowl, combine the broth, soup, vegetables and lemon-pepper. Add to the skillet; bring to a boil. Stir in noodles. Reduce heat; cover and simmer for 10 minutes or until noodles and vegetables are tender.

TURKEY SOUP WITH EGG NOODLES AND VEGETABLES

Steps:

• Heat oil in a large stock pot or Dutch oven over medium heat. Add leeks, carrots, garlic, and celery and saute 4 minutes, until soft. Add turkey, bay leaves, thyme, salt, and black pepper and stir to mix well. Add chicken broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes.
• Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender. Stir in peas and cook until peas are just heated through, about 1 minute.
• Remove from heat, discard bay leaves and stir in parsley.

BRAISED DARK MEAT TURKEY OVER EGG NOODLES

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.

TURKEY STEW

Steps:

• 1. Dissolve the bouillon in the hot water to make a broth; set aside.
• 2. Preheat broiler. Place turkey bone on broiler pan, and place under preheated broiler for 10 minutes, to enhance the flavoring a bit.
• 3. Place the turkey meat, turkey bone, all the vegetables, flour, both kinds of rice (or egg noodles), spices, chicken broth and water in a large kettle or Dutch oven. Season with salt and pepper, and stir well.
• 4. Bring the soup to a boil. Then simmer over low heat for 30 to 45 minutes, or until the carrots and celery are tender, stirring frequently. NOTE: You can replace both the white rice and wild rice with 1 cup egg noodles (or other pasta) if you wish.
• 5. Remove turkey bone and serve immediately.

WHOLE30 CREAMY TURKEY AND VEGGIE STEW

Steps:

• Heat a shallow 12-inch Dutch oven over medium heat until hot. Add the coconut oil and melt, if necessary, then add the scallions and garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the turkey and cook, breaking it into small pieces with a wooden spoon or silicone spatula and stirring often, until browned, 5 to 6 minutes.
• Reduce the heat to medium-low. Add the curry powder, turmeric, cumin, salt, black pepper,
• cinnamon and cayenne and cook, stirring, until the spices bloom, about 2 minutes. Add the coconut milk, chicken stock, coconut aminos and fish sauce. Stir together and bring to a simmer.
• Add the sweet potatoes and bell pepper, cover with the lid half on and cook for 8 to 10 minutes. Stir in the snap peas, cover completely and cook until the snap peas are crisp-tender and still bright green, 4 to 5 minutes. Uncover and remove from the heat. Stir in the 1 cup bean sprouts and taste, adjusting the seasonings, if necessary.
• Ladle the stew into shallow bowls, top with a few more bean sprouts and serve.

TURKEY SOUP WITH EGG NOODLES AND VEGETABLES

Steps:

• Heat oil in a large stock pot or Dutch oven over medium heat.
• Add leeks, carrots, garlic, and celery; saute 4 minutes, or until soft.
• Add turkey, bay leaves, thyme, salt and black pepper; stir to mix well.
• Add chicken broth and bring mixture to a boil.
• Reduce heat to medium-low, partially cover and simmer 10 minutes.
• Return mixture to a boil and add egg noodles.
• Cook 10 minutes, until egg noodles are just tender.
• Stir in peas and cook until peas are just heated through, about 1 minute.
• Remove from heat, discard bay leaves and stir in parsley.
• Serves 4-6.

TURKEY AND EGGS

Steps:

• Saute the onions in some olive oil in a frying pan over medium heat until soft. Add a pinch of salt and 4 turns of the pepper mill. Saute the onions until caramelized. Add in the sliced turkey breast and pan fry with the onions for a few minutes.
• Whip all the eggs together and pour into the frying pan. Scramble. Top with a handful of Pecorino Romano cheese.