Creamy Turkey With Noodles Recipes

CREAMY TURKEY NOODLE SOUP

Steps:

• In a large saucepan, heat butter over medium-high heat; saute carrot and celery until tender, 3-5 minutes. Stir in flour until blended; gradually add broth, cream and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in noodles. Reduce heat; simmer, uncovered, until noodles are al dente, 7-10 minutes, stirring occasionally. Add remaining ingredients; cook and stir until turkey is heated through and cheese is melted.

CREAMY TURKEY WITH NOODLES

Steps:

• Preheat the oven to 375 degrees and coat a shallow 1 1/2- to 2-quart baking dish with cooking spray.
• In a large pot of boiling water, cook the noodles according to package directions, until al dente.
• Meanwhile, in a large skillet over medium heat, melt the butter, then add flour, stirring, for 1 to 2 minutes. Gradually pour in broth and cook, stirring, until it thickens, about 2 to 3 minutes. Season with salt and pepper. Stir in milk and cook until very hot and smooth, another 3 minutes.
• Put the turkey in a bowl and add half the sauce and stir the other half into the cooked noodles. Spoon the noodles into the prepared baking dish. Top with the turkey and spread evenly.
• Bake, covered, for 15 minutes. Continue to bake, uncovered, for another 15 minutes, or until the top is golden brown and crisp.

TURKEY NOODLE CASSEROLE

Steps:

• Bring a large pot of water to a boilfor your egg noodles. When it boils, salt the water and cook noodles to al dente.
• Preheat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan, and bacon or turkey bacon. Render the bacon fat 2 to 3 minutes, until bacon begins to brown at edges. Add meat and brown it, crumbling it with a wooden spoon. Move the meat over to 1 side of the pan and add mushrooms and onions to the opposite side. Cook mushrooms and onions 3 to 5 minutes, then combine the meat with veggies and season the mixture liberally with salt and pepper, then sprinkle in the ground thyme or poultry seasoning. Cook another 5 minutes then add wine. Deglaze the pan, lifting up pan drippings and bits. Stir in stock and bring to a bubble, then stir in cream and reduce the heat to low. Add nutmeg to sauce and stir. Taste to adjust seasonings.
• Preheat broiler to high. Combine noodles with turkey and sauce. Grease a flameproof casserole dish with a little softened butter nested in a piece of paper towel then transfer the turkey noodle mixture to the dish. Top the casserole with Gruyere then bread crumbs. Place the casserole 8 to 10 inches from the broiler and brown 2 to 3 minutes until cheese is melted and the crumbs are brown. Remove from oven and garnish the casserole with parsley.

GROUND TURKEY NOODLE BAKE

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.

CREAMY TURKEY NOODLES

Steps:

• Heat oven to 350ºF.
• Cook pasta as directed on package, omitting salt.
• Meanwhile, melt butter in Dutch oven or large deep skillet on medium heat. Add onions; cook and stir 4 min. or until crisp-tender. Add frozen vegetables; cook 4 min. or until thawed, stirring frequently. Stir in flour until blended; cook and stir 1 min. Gradually stir in milk; bring to boil. Cook and stir 2 min. or until thickened. Remove from heat. Stir in turkey, soup and sour cream.
• Drain pasta. Add to sauce; stir until evenly coated. Spoon into 2 (13x9-inch) pans sprayed with cooking spray; top with cheese. Cover.
• Bake 30 min. or until heated through, uncovering for the last 10 min.

BEST EVER CREAMY TURKEY NOODLE SOUP

Steps:

• Melt butter in a large soup pot.
• Add flour and quickly stir for about 1-2 mins until the flour is somewhat "cooked".
• Add the milk, salt and broth and whir with a hand blender til smooth.
• Add to the pot the herbes de provence, bay leaves, celery seed, garlic powder, lemon pepper, and black pepper.
• Simmer until beginning to thicken and add in the cream cheese, cut into cubes. Stir until smooth.
• Stir in the water and egg noodles, and cook for about 8 - 10 mins, until the noodles are tender.
• Stir in the parmesan and turkey.

TURKEY AND NOODLE GRATIN

Steps:

• Cook the noodles according to package instructions. Do not overcook. Drain and return to the pot. Add 1 tablespoon olive oil and toss well.
• Meanwhile, melt the butter in a saucepan and add the flour, stirring with a wire whisk. Blend well. Add the broth, stirring rapidly with the whisk. When the sauce is thickened and smooth, simmer for 5 minutes. Add the cream, pepper flakes, nutmeg, salt and pepper. Blend well with the whisk and simmer briefly. Set aside.
• Heat the remaining 1 tablespoon olive oil in a saucepan. Add the shallots and cook briefly, stirring. Add the tomatoes, stir and simmer for 5 minutes. Add the turkey meat and 1 cup of the cream sauce. Stir and blend gently. Taste and adjust the seasonings. Set aside.
• To the remaining cream sauce add the beaten egg. Bring to a boil, stirring rapidly with the whisk for 30 seconds. Do not overcook. Remove from the heat.
• Add the noodles to a baking pan measuring 11 by 8 by 2 inches. Smooth them over and spoon the turkey mixture over the noodles. Cover with the cream and egg mixture. Smooth over and sprinkle with the cheese.
• Preheat the broiler to high and place the dish under the broiler and cook until nicely browned and bubbling on top. Serve immediately.

TURKEY NOODLE CASSEROLE

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.

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.