Leftover Turkey Mushroom Noodle Soup Recipes

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LEFTOVER TURKEY-MUSHROOM-NOODLE CASSEROLE



Leftover Turkey-mushroom-noodle Casserole image

A 1950 newspaper clipping I found in my great great aunt Jessie's collection. Very basic and easy method of using up that leftover turkey. Prep time includes cooking the noodles but not the turkey!

Provided by TMoney

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 ounces medium egg noodles, cooked
1 1/2 cups turkey, sliced
3 tablespoons butter
1 tablespoon onion, minced
3 tablespoons flour
1/2 teaspoon salt
1 pinch pepper
1/8 teaspoon prepared mustard
1 cup milk
3 ounces sliced mushrooms (canned)
1 can pimiento
2 tablespoons sherry wine
1/2 teaspoon Kitchen Bouquet

Steps:

  • Cook noodles until barely tender in boiling salted water.
  • Drain well and place in shallow greased baking dish.
  • Arrange turkey over noodles.
  • Melt butter and add onion, cooking for a minute.
  • Add in the rest of the ingredients and mix lightly then pour over the turkey and noodles.
  • Bake in a moderate oven at 350 degrees until lightly browned (about 20 minutes).

Nutrition Facts : Calories 217.8, Fat 11.9, SaturatedFat 7, Cholesterol 39.7, Sodium 489.5, Carbohydrate 16.9, Fiber 1, Sugar 1, Protein 5

LEFTOVER TURKEY SOUP (SLOW COOKER)



Leftover Turkey Soup (Slow Cooker) image

A hearty turkey noodle soup made from leftovers. If you are short on turkey meat, add more veggies!

Provided by Nicole

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 10h20m

Yield 8

Number Of Ingredients 12

2 quarts chicken broth
1 turkey carcass, skin and meat removed
1 onion, quartered
2 carrots, halved lengthwise
3 celery stalks, halved lengthwise
2 bay leaves
1 cup chopped carrots
⅓ cup chopped celery
¼ cup chopped onion
2 cups penne pasta
3 cups chopped cooked turkey
1 (10.75 ounce) can condensed cream of mushroom soup

Steps:

  • Combine chicken broth, turkey carcass, onion quarters, carrot halves, celery halves, and bay leaves in a slow cooker.
  • Cook on High for 4 hours. Carefully strain broth, discard solids, and transfer broth to a bowl. Rinse slow cooker.
  • Pour broth back into slow cooker; add chopped carrots, chopped celery, and chopped onion.
  • Cook on Low for 3 hours. Add penne pasta to slow cooker; cook for 2 1/2 more hours.
  • Mix turkey meat and cream of mushroom soup into soup and cook for 30 more minutes.

Nutrition Facts : Calories 1876.7 calories, Carbohydrate 54.5 g, Cholesterol 426.3 mg, Fat 140.8 g, Fiber 5 g, Protein 92.5 g, SaturatedFat 36.6 g, Sodium 1541.5 mg, Sugar 8.2 g

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