Braised Dark Meat Turkey Over Egg Noodles Recipes

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BRAISED DARK MEAT TURKEY OVER EGG NOODLES



Braised Dark Meat Turkey over Egg Noodles image

Flavor, flavor, flavor! From Good Deal with Dave Lieberman.Good deal Dave!This may be cooked in a crockpot. The ale in this may be replaced by chicken or vegetable broth. You may also use chicken legs and wings instead of turkey.

Provided by Sharon123

Categories     Poultry

Time 4h15m

Yield 8-10

Number Of Ingredients 14

4 -5 lbs turkey wings, and drumsticks (or chicken)
salt and pepper
1/4 cup vegetable oil
1 -2 large onion, diced in 1/2-inch pieces
4 carrots, peeled, halved lengthwise, and diced in 1/2-inch pieces
4 stalks celery, bottoms and tips removed, halved lengthwise, and diced in 1/2-inch pieces
6 ounces tomato paste
1 cup chicken broth
1/4 cup cider vinegar (try half balsamic vinegar)
12 ounces ale (or lager beer, or try wine)
6 -8 garlic cloves, peeled and smashed
1 cup pitted oil-cured olives
2 large fresh rosemary sprigs (or 1 tsp. dried)
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 evenly on all sides. Do this in batches if necessary.
  • When browned, remove the turkey from the pot. Reduce the heat to medium-high and add onions, carrots, and celery and cook until tender. Add tomato paste and cook, stirring, until it is mixed in well. Add all remaining ingredients, except olives and rosemary, and stir until everything is mixed well. 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 3-3 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(or throw in a crockpot at this point and cook on high for 3-3 1/2 hours-or low for 6-8 hours). Remove rosemary sprigs and serve over hot egg noodles. Enjoy!
  • 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.

Nutrition Facts : Calories 576.2, Fat 35.2, SaturatedFat 8.4, Cholesterol 158.9, Sodium 429.6, Carbohydrate 11.9, Fiber 2.5, Sugar 5.3, Protein 48.4

BRAISED TURKEY SHANKS



Braised Turkey Shanks image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 16

1/4 cup olive oil
4 turkey drumsticks, frenched
8 ounces sliced smoked sausage
1 large onion, diced
2 tablespoons minced ginger root
2 tablespoons minced garlic
1 cup diced sweet potatoes
1 cup diced celery
1 cup sliced okra (reserve some whole okra for garnish)
3 cups chicken stock
1 large tomato, chopped
1 teaspoon cayenne pepper
1 1/2 cups cooked collard greens
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 cup toasted unsalted peanuts

Steps:

  • Heat the olive oil in a large stock pot over medium heat. Add the turkey drumsticks and saute for 5 minutes. Add the sausage and onions and cook until the onions are translucent. Add the gingerroot, garlic, sweet potatoes, celery, sliced okra, and chicken stock. Reduce the heat, cover, and simmer for 15 to 20 minutes. Add the chopped tomato, collard greens and cayenne pepper, to taste. Simmer for approximately 15 minutes longer. Add the salt and pepper, to taste. Garnish with whole okra and toasted peanuts.

BASIC BRAISED TURKEY



Basic Braised Turkey image

Provided by Mark Bittman

Categories     dinner, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons olive oil
Salt and freshly ground black pepper
One whole turkey, cut up, or 4 turkey thighs (or 2 drumsticks and 2 thighs) and 1 boneless breast (2 halves)
1/2 pound bacon or pancetta, diced (optional)
2 large onions, diced
1 pound shiitake or other mushrooms, sliced
2 pounds carrots, peeled and diced
1 bunch celery, diced
A few branches sage, thyme or rosemary
3 cups turkey stock or water, or more
Chopped fresh parsley for garnish (optional)

Steps:

  • Put the olive oil in a large skillet over medium-high heat. Season the turkey and brown the leg (and, if you're using them, wing) portions on the skin side well, 10 minutes or more; turn and cook for another 2 minutes on the skinless side. Remove to a plate and brown the breasts in the same skillet, again mostly on the skin side; remove and keep them separate.
  • Heat the oven to 300, and cook the bacon or pancetta (if using) in the remaining fat in the skillet until nearly crisp; remove with a slotted spoon. Cook the onions, mushrooms, carrots, celery and herbs, in batches if necessary, until beginning to brown, 10 to 12 minutes. Transfer with the bacon or pancetta to a large roasting pan, then nestle the dark meat in there, leaving room for the breasts. Add stock or water to come about one-third to halfway up the sides of the thighs.
  • Roast uncovered for about 90 minutes, checking occasionally to make sure liquid levels remain sufficiently high and stirring vegetables if they threaten to brown too much. When thigh meat is tender, place the breasts in the pan, and cook until tender, 30 to 45 minutes more, or until done. (They should register 155 on an instant-read thermometer.)
  • Slice breast and thigh meat and serve on a platter with the vegetables garnished, if you like, with parsley.

BRAISED DARK MEAT TURKEY



Braised Dark Meat Turkey image

This recipe is adapted from a Food Network recipe by Chef David Lieberman. I have changed it to cook in a Crock-Pot or slow cooker. The original recipe called for 1 cup of pitted, oil cured olives, to be cooked in with the meat. If you like the strong flavor of olives, you can serve some on the side. This dish may be served over egg noodles, soft polenta, rice or potatoes.

Provided by cathyfood

Time 6h20m

Yield 1 large pot, 8-10 serving(s)

Number Of Ingredients 11

4 -5 lbs turkey drumsticks, and thighs
2 tablespoons vegetable oil
1 large onion
4 large carrots
4 stalks celery
6 ounces tomato paste
1 cup low sodium chicken broth
1/4 cup cider vinegar
12 ounces lager beer
8 garlic cloves, peeled and smashed
2 large sprigs fresh rosemary

Steps:

  • Generously salt and pepper the turkey.
  • Clean and cut onion, carrots and celery into 1/2 inch dice.
  • Heat 2 tablespoons oil in a large heavy skillet or Dutch oven over medium-high heat. Brown turkey pieces evenly all over. Cook in batches if necessary. Place browned turkey pieces in slow cooker.
  • Reduce heat under skillet and add onion, carrots and celery, cook until tender.
  • Add tomato paste and cook, stirring, until mixed.
  • Add broth, vinegar, beer, and garlic cloves, stir until mixed.
  • Pour vegetable mixture into slow cooker over turkey. Add rosemary sprigs.
  • Cook on Low for 6 hours or High for 3-4 hours, until meat falls from bone easily when nudged with a fork. Remove rosemary sprigs. Debone meat and serve with sauce. Serve oil-cured olives on the side if desired.

Nutrition Facts : Calories 429.1, Fat 19.1, SaturatedFat 5.2, Cholesterol 161.2, Sodium 390.4, Carbohydrate 12.8, Fiber 2.6, Sugar 5.6, Protein 47

GROUND TURKEY NOODLE BAKE



Ground Turkey Noodle Bake image

A satisfying casserole using ground turkey, egg noodles, and plenty of cheese.

Provided by Shauna Rhoads

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 50m

Yield 6

Number Of Ingredients 10

3 cups wide egg noodles
1 pound ground turkey
1 onion, chopped
1 (15 ounce) can tomato sauce
1 teaspoon Italian seasoning
½ cup milk
4 ounces cream cheese
1 tablespoon minced fresh parsley
1 clove garlic, minced
1 ¼ cups shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.
  • Heat a large skillet over medium-high heat and stir in turkey and onion. Cook and stir until turkey mixture is crumbly, evenly browned, and no longer pink, about 10 minutes; drain. Stir in tomato sauce and Italian seasoning; bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.
  • Combine milk, cream cheese, parsley, and garlic in a small saucepan. Cook and stir over medium heat until cream cheese is melted, about 5 minutes.
  • Toss noodles with cream cheese mixture; transfer to prepared baking dish. Top with turkey mixture and sprinkle with mozzarella cheese.
  • Bake in preheated oven until cheese is melted, 15 to 30 minutes.

Nutrition Facts : Calories 345.7 calories, Carbohydrate 21.5 g, Cholesterol 109.2 mg, Fat 17.4 g, Fiber 2.1 g, Protein 26.7 g, SaturatedFat 8.5 g, Sodium 624.6 mg, Sugar 5.2 g

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