After Thanksgiving Turkey And Noodles Recipes

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DAY AFTER THANKSGIVING TURKEY PHO

With the addition of fragrant spices and rice noodles, leftover turkey noodle soup gets a Vietnamese makeover.

Provided by hello angie

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

Time 2h30m

Yield 4

Number Of Ingredients 18



Day After Thanksgiving Turkey Pho image

Steps:

  • Toast the cardamom pod, cloves, star anise, fennel, and coriander in a small skillet over medium-low heat until fragrant, 5 to 7 minutes. Place the spices onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Sear both sides of the ginger and 1/2 onion in the same skillet until lightly charred, about 3 minutes on each side.
  • Place the turkey carcass, water, sachet, ginger, and onion in a large pot over medium-high eat. Bring to a boil, then reduce to a simmer. Simmer for 2 hours.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rice noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
  • Remove the carcass, sachet, ginger, and onion from the soup. Strain the soup to remove any meat that may have fallen off the bones, if necessary. Season with fish sauce and salt. Divide the rice noodles and turkey meat evenly into 4 large bowls. Scatter the basil, cilantro, and sliced onion on top. Ladle the soup on top. Serve with a wedge of lime and hot sauce.

Nutrition Facts : Calories 754.6 calories, Carbohydrate 99.7 g, Cholesterol 87.1 mg, Fat 27.3 g, Fiber 3.6 g, Protein 24 g, SaturatedFat 7.2 g, Sodium 1523.5 mg, Sugar 1.7 g

1 whole cardamom pod
2 whole cloves
1 star anise pod
1 teaspoon fennel seeds
2 teaspoons coriander seed
1 (2 inch) piece fresh ginger, peeled and smashed
½ onion, peeled
1 turkey carcass
8 cups water, or more as needed
1 (16 ounce) package dried flat rice noodles
¼ cup fish sauce
salt to taste
1 cup shredded leftover cooked turkey
1 tablespoon shredded fresh basil leaves
1 tablespoon chopped fresh cilantro
¼ onion, thinly sliced
1 lime, cut into wedges
1 tablespoon chile-garlic sauce (such as Sriracha®), or to taste

DAY AFTER THANKSGIVING NOODLES

Our local grocery store was giving samples of these the day after thanksgiving using left over turkey. absolutely great tasting. plan on making christmas eve with chicken subbing for turkey

Provided by rustysmom

Categories     Thanksgiving

Time 25m

Yield 10-12 serving(s)

Number Of Ingredients 9



Day After Thanksgiving Noodles image

Steps:

  • Melt butter in dutch oven, add celery and onion; cook until tender.
  • Add broth, bring to a boil.
  • Stir in noodles; add salt and pepper ( to taste).
  • Return to boil, reduce heat, and simmer until noodles are tender.
  • Add turkey and parsley.
  • To thicken, mix flour and water; stir into mixture and cook about 2 more minutes.

Nutrition Facts : Calories 140.7, Fat 8.7, SaturatedFat 4.7, Cholesterol 37.5, Sodium 683, Carbohydrate 2.5, Fiber 0.3, Sugar 1.1, Protein 12.4

1/3 cup butter
1 cup chopped celery
1/2 cup chopped onion
8 cups chicken broth
1 (12 ounce) package Reames frozen noodles
2 cups diced cooked turkey
1/4 cup chopped fresh parsley
1 tablespoon flour
1/4 cup cold water

TURKEY AND NOODLES

This comforting family recipe belongs to Whitney Reynolds, a New Yorker with roots in Tennessee. She traditionally serves the dish of thickened turkey broth and noodle-shaped dumplings as a side at her Thanksgiving dinner, next to the roasted bird and mashed potatoes. The yolk-rich noodles, rolled and cut with a knife, are dried out for some hours at room temperature. That way, they become strong enough to withstand a long boil during which they soak up the flavors of the roasted turkey stock, going tender and sticky-edged. The stock reduces, until it's somewhere between soup and gravy. Ms. Reynolds, a noodle purist, would never put turkey meat in the dish, but the day after Thanksgiving, when there's often a little left over, it's hard to imagine a better place for it to end up. Consider it optional.

Provided by Tejal Rao

Categories     dinner, lunch, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 8



Turkey and Noodles image

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.

Nutrition Facts : @context http, Calories 593, UnsaturatedFat 12 grams, Carbohydrate 66 grams, Fat 26 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 12 grams, Sodium 1354 milligrams, Sugar 8 grams, TransFat 0 grams

2 cups all-purpose flour
3/4 teaspoon baking powder
1 teaspoon salt
6 egg yolks
3 tablespoons unsalted butter, melted but cool
1/4 cup heavy cream
8 cups turkey broth (see recipe)
1 cup roasted, shredded turkey meat (optional)

TURKEY AND NOODLES

I got this from a friend at work. Thought it would be good to use on all the left over Thanksgiving Turkey. Tip: You can skip the vegetable blend and add the leftover vegetables from Thanksgiving dinner when you stir in the Turkey.

Provided by Chef C.H.

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9



Turkey and Noodles image

Steps:

  • Cook noodles according to package directions.
  • Add frozen vegetables and continue cooking for another 5 minute Drain well, set aside.
  • Add soup, milk, water, pepper, and cheddar cheese to pan.
  • Cook stirring constantly over medium heat, until cheese is melted.
  • Stir in Turkey, noodles, and vegetables. Heat through.
  • Sprinkle parmesan cheese over noodle mixture before serving.

Nutrition Facts : Calories 651.5, Fat 21.2, SaturatedFat 10.5, Cholesterol 147.3, Sodium 506.8, Carbohydrate 75.1, Fiber 6.2, Sugar 2.1, Protein 40.4

1 (18 ounce) package egg noodles
16 ounces frozen mixed vegetables (broccoli, cauliflower, and carrots)
1 (10 1/2 ounce) can condensed cream of mushroom & garlic soup
1/2 cup milk
1/3 cup water
1/2 teaspoon pepper
2 cups grated monterey jack and cheddar cheese blend
2 cups diced cooked turkey
1/4 cup shredded parmesan cheese

AFTER THANKSGIVING TURKEY AND NOODLES

A healthy dinner using leftover turkey and broth. Very nice with Kittencal's Coleslaw # 144435. I used the turkey removed from the carcass after cooking it all night in the crockpot with water to make broth. I also took off any fat from the broth before adding to the dish.

Provided by carole in orlando

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11



After Thanksgiving Turkey and Noodles image

Steps:

  • Cook the noodles according to directions and drain well. Saute' the vegetables in the oil until tender.
  • Add the turkey and the seasonings and mix to heat all ingredients through.
  • Add the broth and let simmer for 2 to 3 minutes.
  • Add the Mushroom Soup and mix well, add more
  • seasoning if desired.
  • Combine the noodles with the turkey mixture and heat through.
  • Serve with a salad and enjoy!

Nutrition Facts : Calories 202.5, Fat 7.1, SaturatedFat 1.7, Cholesterol 53.2, Sodium 90.8, Carbohydrate 11.4, Fiber 3.1, Sugar 5, Protein 22.8

4 cups uncooked whole wheat noodles
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
1 tablespoon olive oil or 1 tablespoon canola oil
1 -2 teaspoon herbes de provence
2 cups cut-up cooked turkey (both white and dark meat)
1 cup turkey broth
3/4 cup frozen baby peas
1 (10 3/4 ounce) can campbell's Healthy Request cream of mushroom soup
salt and pepper

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