Egg Noodles With Peking Turkey And Veggie Sauce Recipes

TURKEY-VEGETABLE STEW WITH EGG NOODLES

Turkey-Vegetable Stew with Egg Noodles image

Provided by Robin Miller : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

6 cups reduced-sodium chicken broth
2 reserved turkey burgers, cut into bite-sized pieces
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2 bay leaves
Salt and ground black pepper
8 ounces egg noodles
2 tablespoons chopped fresh parsley leaves

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.

CHEF JOHN'S TURKEY NOODLE CASSEROLE

Chef John's Turkey Noodle Casserole image

This delicious casserole is for leftover leftovers. I don't know about you, but after a few days of eating Thanksgiving leftovers, no matter how tasty they originally were, I want something that makes me forget there's even turkey in it. Since ingredients like garam masala, spicy cheese, and peppers aren't typically used in the meal, they work wonderfully here to disguise the last of a holiday bird.

Provided by Chef John

Categories 100+ Pasta and Noodle Recipes Noodle Recipes

Time 55m

Yield 6

Number Of Ingredients 14

Ingredients

12 ounces egg noodles
3 tablespoons butter
3 tablespoons flour
3 ½ cups cold milk
1 (10 ounce) can condensed cream of mushroom soup
½ cup diced red bell pepper
½ cup diced green bell pepper
¼ cup chopped green onions
1 teaspoon garam masala
1 teaspoon dried tarragon
1 cup shredded pepperjack cheese
1 teaspoon salt, or to taste
3 cups cubed skinless cooked turkey
5 ounces crushed potato chips

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally until almost cooked through and still firm to the bite, about 4 minutes. Drain.
Melt butter in a large saucepan over medium heat. Whisk in flour; cook, stirring, until mixture is light golden, about 3 minutes.
Pour milk into butter and flour mixture, whisking constantly. Stir in cream of mushroom soup, red bell pepper, green bell pepper, green onions, garam masala, and dried tarragon. Bring mixture to a simmer, cook for 2 minutes. Remove from heat.
Stir in pepperjack cheese until cheese is melted and incorporated.
Stir pepperjack cheese mixture, turkey meat, and noodles in a large bowl until evenly incorporated. Pour mixture into a large casserole dish. Sprinkle chips on top, pressing down slightly with the tines of a fork. Bake in the preheated oven until casserole top is golden brown and sauce is bubbling, about 30 minutes.

Nutrition Facts : Calories 736 calories, Carbohydrate 67.3 g, Cholesterol 150.5 mg, Fat 33.4 g, Fiber 3.7 g, Protein 41 g, SaturatedFat 14.5 g, Sodium 1113.1 mg, Sugar 9.4 g

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