Turkey Vegetable Stew With Egg Noodles Recipes

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TURKEY NOODLE STEW



Turkey Noodle Stew image

While the tarts chill, she assembles Turkey Noodle Stew, a creamy mixture of turkey, vegetables and noodles. "Michael doesn't usually go for meal-in-one dishes, but he likes this savory skillet entree," Traci assures.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

2 turkey breast tenderloins (about 1/2 pound each), cut into 1/4-inch slices
1 medium onion, chopped
1 tablespoon canola oil
1 can (14-1/2 ounces) chicken broth
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
2 cups frozen mixed vegetables
1/2 to 1 teaspoon lemon-pepper seasoning
3 cups uncooked extra-wide egg noodles

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.

Nutrition Facts : Calories 219 calories, Fat 6g fat (1g saturated fat), Cholesterol 39mg cholesterol, Sodium 724mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic Exchanges

TURKEY SOUP WITH EGG NOODLES AND VEGETABLES



Turkey Soup with Egg Noodles and Vegetables image

Make the most of your leftover Thanksgiving turkey with this Turkey Soup recipe from Food Network.

Provided by Robin Miller : Food Network

Time 36m

Yield 4 servings

Number Of Ingredients 14

2 teaspoons olive or vegetable oil
2 leeks, cleaned and chopped
2 carrots, peeled and chopped
1 clove garlic, minced
1 stalk celery, chopped
3 to 4 cups leftover cooked turkey, shredded or cubed
2 to 3 bay leaves
2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 cups reduced-sodium chicken broth
6 ounces uncooked egg noodles
1 cup frozen green peas
2 tablespoons chopped fresh parsley leaves

Steps:

  • Heat oil in a large stock pot or Dutch oven over medium heat. Add leeks, carrots, garlic, and celery and saute 4 minutes, until soft. Add turkey, bay leaves, thyme, salt, and black pepper and stir to mix well. Add chicken broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes.
  • Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender. Stir in peas and cook until peas are just heated through, about 1 minute.
  • Remove from heat, discard bay leaves and stir in parsley.

BRAISED DARK MEAT TURKEY OVER EGG NOODLES



Braised Dark Meat Turkey over Egg Noodles image

Provided by Dave Lieberman

Categories     main-dish

Time 4h15m

Yield 8 to 10 servings

Number Of Ingredients 14

4 to 5 pounds turkey wings and drumsticks
Salt and pepper
1/4 cup vegetable oil
1 large onion, cut into 1/2-inch dice
4 carrots, peeled, halved lengthwise, and cut into 1/2-inch dice
4 stalks celery, bottoms and tips removed, halved lengthwise, and cut into 1/2-inch dice
6 ounces tomato paste
1 cup low-sodium chicken broth
1/4 cup cider vinegar
12 ounces ale or good lager beer
6 to 8 cloves garlic, peeled and smashed
1 cup pitted oil-cured olives
2 large sprigs fresh rosemary
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 as evenly as possible all over. Do this in batches if necessary.
  • Once browned, remove the turkey from the pot. Reduce the heat to medium-high and then add the onions, carrots, and celery and cook until tender. Add the tomato paste and cook, stirring, until it is mixed in. Then add all the remaining ingredients, except the olives and rosemary, and stir until everything is incorporated. 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 to 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. Remove rosemary sprigs and serve over hot egg noodles.
  • 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.

TURKEY AND EGGS



Turkey and Eggs image

Provided by Food Network

Categories     main-dish

Time 10m

Yield 3 servings

Number Of Ingredients 7

1/2 onion, chopped
Olive oil
Sea salt and cracked black pepper
4 ounces sliced turkey breast
3 whole eggs
3 egg whites
Grated Pecorino Romano cheese

Steps:

  • Saute the onions in some olive oil in a frying pan over medium heat until soft. Add a pinch of salt and 4 turns of the pepper mill. Saute the onions until caramelized. Add in the sliced turkey breast and pan fry with the onions for a few minutes.
  • Whip all the eggs together and pour into the frying pan. Scramble. Top with a handful of Pecorino Romano cheese.

THANKSGIVING EGG NOODLES



Thanksgiving Egg Noodles image

This is drop dead simple, but absolutely delicious. We can't have a Thanksgiving without these classic egg noodles.

Provided by James Noble

Categories     Pasta and Noodles     Noodle Recipes     Egg Noodle Recipes

Time 1h50m

Yield 7

Number Of Ingredients 6

2 ½ cups all-purpose flour
1 pinch salt
½ cup milk
2 large eggs, beaten
1 tablespoon unsalted butter
1 (32 fluid ounce) container chicken stock, or as needed

Steps:

  • Stir flour and salt together in a large bowl. Add milk, beaten eggs, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
  • Roll dough out on a floured surface to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes. Allow to air dry before cooking, at least 1 hour.
  • Bring chicken stock to a boil in a large pot. Add noodles; cook at a boil until noodles are salt with no bite and the broth has thickened, about 15 minutes.

Nutrition Facts : Calories 212.2 calories, Carbohydrate 35.6 g, Cholesterol 59.3 mg, Fat 4.2 g, Fiber 1.2 g, Protein 7.3 g, SaturatedFat 1.9 g, Sodium 439.7 mg, Sugar 1.4 g

OLD-FASHIONED TURKEY NOODLE SOUP



Old-Fashioned Turkey Noodle Soup image

Make the most of leftover turkey with this down-home soup. Creating a broth by roasting the turkey, garlic and vegetables adds richness and depth to the flavor without the need for additional fats. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h45m

Yield 10 servings (3-3/4 quarts).

Number Of Ingredients 19

BROTH:
1 leftover turkey carcass (from a 12- to 14-pound turkey)
2 cooked turkey wings, meat removed
2 cooked turkey drumsticks, meat removed
1 turkey neck bone
1 medium unpeeled onion, cut into wedges
2 small unpeeled carrots, cut into chunks
6 to 8 garlic cloves, peeled
4 quarts plus 1 cup cold water, divided
SOUP:
3 quarts water
5 cups uncooked egg noodles
2 cups diced carrots
2 cups diced celery
3 cups cubed cooked turkey
1/4 cup minced fresh parsley
2-1/2 teaspoons salt
2 teaspoons dried thyme
1 teaspoon pepper

Steps:

  • Place the turkey carcass, bones from wings and drumsticks, neck bone, onion, carrots and garlic in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 1 hour, turning once., Transfer the carcass, bones and vegetables to an 8-qt. stockpot. Add 4 qts. cold water; set aside. Pour remaining cold water into baking pan, stirring to loosen browned bits. Add to pot. Bring to a boil. Reduce heat; cover and simmer for 3-4 hours. , Cool slightly. Strain broth; discard bones and vegetables. Set stockpot in an ice-water bath until broth cools, stirring occasionally. Cover and refrigerate overnight. , Skim fat from broth. Cover and bring to a boil. Reduce heat to a simmer. Meanwhile, in a Dutch oven, bring 3 qts. water to a boil. Add noodles and carrots; cook for 4 minutes. Add celery; cook 5-7 minutes longer or until noodles and vegetables are tender. Drain; add to simmering broth. Add cubed turkey; heat through. Stir in the parsley, salt, thyme and pepper.

Nutrition Facts : Calories 188 calories, Fat 4g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 670mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges

TURKEY SOUP WITH EGG NOODLES AND VEGETABLES



Turkey Soup With Egg Noodles and Vegetables image

I was looking for a way to use up some leftover turkey - Lo and Behold I came up with this wonderful soup from the Food Network on Quick Fix Meals with Robin Miller. Seeing as the holidays are right around the corner and there will be plenty of leftover turkey in our kitchens, I thought I would share my new found treasure with you ;) This recipe is super easy and tastes great! Your family will never know they are eating leftovers. I hope you enjoy this recipe as much as I did.

Provided by Bev I Am

Categories     Clear Soup

Time 36m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 teaspoons olive oil or 2 teaspoons vegetable oil
2 leeks, cleaned and chopped
2 carrots, peeled and chopped (I slice them)
1 garlic clove, minced
1 stalk celery, chopped
3 -4 cups cooked turkey, shredded
2 -3 bay leaves
2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
8 cups reduced-sodium chicken broth
6 ounces egg noodles, uncooked
1 cup frozen green pea
2 tablespoons fresh parsley leaves, chopped

Steps:

  • Heat oil in a large stock pot or Dutch oven over medium heat.
  • Add leeks, carrots, garlic, and celery; saute 4 minutes, or until soft.
  • Add turkey, bay leaves, thyme, salt and black pepper; stir to mix well.
  • Add chicken broth and bring mixture to a boil.
  • Reduce heat to medium-low, partially cover and simmer 10 minutes.
  • Return mixture to a boil and add egg noodles.
  • Cook 10 minutes, until egg noodles are just tender.
  • Stir in peas and cook until peas are just heated through, about 1 minute.
  • Remove from heat, discard bay leaves and stir in parsley.
  • Serves 4-6.

Nutrition Facts : Calories 536.4, Fat 12.8, SaturatedFat 3.3, Cholesterol 115.7, Sodium 629.1, Carbohydrate 55.8, Fiber 6.6, Sugar 8.2, Protein 51.1

HEARTY TURKEY STEW WITH VEGETABLES



Hearty Turkey Stew with Vegetables image

Turkey breast meat and fresh vegetables are cooked up into a hearty stew that may be enjoyed any time of year.

Provided by PIPPYMOE

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h5m

Yield 4

Number Of Ingredients 10

2 tablespoons butter
2 onions, chopped
1 stalk celery, cut into 1 inch pieces
2 carrots, peeled and sliced into 1 inch pieces
2 potatoes, peeled and cubed
3 tablespoons all-purpose flour
3 cups chicken stock
¼ teaspoon dried marjoram
2 skinless, boneless turkey breast halves, cubed
1 green bell pepper, diced

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.

Nutrition Facts : Calories 495.6 calories, Carbohydrate 33.6 g, Cholesterol 178.9 mg, Fat 12.7 g, Fiber 5 g, Protein 59.9 g, SaturatedFat 5.6 g, Sodium 705.6 mg, Sugar 5.9 g

WHOLE30 CREAMY TURKEY AND VEGGIE STEW



Whole30 Creamy Turkey and Veggie Stew image

Provided by Megan Mitchell

Categories     main-dish

Time 40m

Yield 4 to 5 servings

Number Of Ingredients 19

2 to 3 tablespoons coconut oil
3 scallions, thinly sliced
1 clove garlic, finely grated or minced
1 pound ground dark meat turkey
1 1/2 tablespoons curry powder
2 teaspoons ground turmeric
2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
One 13.5-ounce can full-fat coconut milk, such as Native Forest or Chaokoh
1 cup Whole30-approved chicken stock (such as homemade or Pacific Foods Organic Unsalted; see Cook's Note)
3 tablespoons coconut aminos
2 teaspoons Whole30-approved fish sauce (such as Red Boat; see Cook's Note)
1 medium sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 large red bell pepper, cut into 1-inch-long thin strips
8 ounces snap peas, cut in half on a bias (about 2 cups)
1 cup soy bean sprouts

Steps:

  • Heat a shallow 12-inch Dutch oven over medium heat until hot. Add the coconut oil and melt, if necessary, then add the scallions and garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the turkey and cook, breaking it into small pieces with a wooden spoon or silicone spatula and stirring often, until browned, 5 to 6 minutes.
  • Reduce the heat to medium-low. Add the curry powder, turmeric, cumin, salt, black pepper,
  • cinnamon and cayenne and cook, stirring, until the spices bloom, about 2 minutes. Add the coconut milk, chicken stock, coconut aminos and fish sauce. Stir together and bring to a simmer.
  • Add the sweet potatoes and bell pepper, cover with the lid half on and cook for 8 to 10 minutes. Stir in the snap peas, cover completely and cook until the snap peas are crisp-tender and still bright green, 4 to 5 minutes. Uncover and remove from the heat. Stir in the 1 cup bean sprouts and taste, adjusting the seasonings, if necessary.
  • Ladle the stew into shallow bowls, top with a few more bean sprouts and serve.

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