Time 1h45m Yield 5 quarts, 10 serving(s) Number Of Ingredients 16 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.
Time 55m Yield 8 Number Of Ingredients 14 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Butter a 2 1/2-quart baking dish. Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain. At the same time, melt butter in a saucepan over medium heat. Add mushrooms, onion, and garlic; saute until tender, 5 to 7 minutes. Add condensed soup, leftover gravy, milk, curry powder, poultry seasoning, and salt; cook and stir until well blended and hot, about 5 minutes. Combine cooked egg noodles, turkey, and peas in the prepared baking dish. Pour hot soup mixture over top and sprinkle with Cheddar cheese. Bake in the preheated oven until hot and bubbly, 25 to 30 minutes.
Time 30m Yield 6 servings. Number Of Ingredients 8 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.
Time 30m Yield 6 servings. Number Of Ingredients 8 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.
Time 1h5m Yield 4 Number Of Ingredients 10 Steps:
Melt the butter in a pot over medium heat. Place onions in the pot and cook until tender. Stir in celery and carrots, and cook until tender. Stir in the potatoes and flour. Pour in the chicken stock, and season soup with marjoram. Place turkey in the pot, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes. Mix the green bell pepper into the soup, and continue cooking 10 minutes, until pepper is tender.
Time 25m Yield 4 servings Number Of Ingredients 9 Steps:
In a large stock pot or saucepan, combine broth, turkey burger pieces, onion, celery, carrots, and bay leaves. Season, to taste, with salt and black pepper. Set pan over high heat and bring to a boil. Add egg noodles and partially cover with lid. Cook 6 to 8 minutes, until noodles are just tender. Remove from heat, remove bay leaves and stir in parsley.
More about “turkey noodle stew recipes”
Time 1h Yield 6 serving(s) Number Of Ingredients 16 Steps:
Dissolve the bouillon in the hot water to make a broth; set aside. Place the turkey meat, turkey bone, all the vegetables, flour, both rices, spices and chicken broth in a large kettle or Dutch oven Add as much of the 4 cups water as you prefer for desired consistency. Season with salt and pepper. Simmer over low heat for 30 to 45 minutes, or until the carrots and celery are tender and the turkey meat is heated through. Remove the turkey bone before serving stew. NOTE - you can easily use pasta in place of the rice. Just omit both the white and wild rices, and add about 1 cup uncooked egg noodles (or other pasta). TIP - I like to use a combination of white and dark meat when making this turkey stew, as I think it produces a much tastier stew. But you could easily use only white or only dark meat, to suit your taste buds. TIP - if you’re watching your sodium intake, you can easily omit the chicken buillon cube in hot water and replace it with 1 cup of low-sodium canned chicken broth. For our health, we should consider this option but we are die-hard fans of this recipe and haven’t been able to bring ourselves to do that – at least not yet!
