Homemade Noodles And Turkey Delicious Recipes

Steps:

• 1. For the noodles: Whisk the eggs, add the salt, then add flour half a cup at a time.
• 2. There's really no measuring with this step... you just have to feel the dough.
• 3. Just keep kneading the flour into the eggs, half a cup at a time.
• 4. The dough should be no longer sticky and forms a nice ball.
• 5. Make sure your surface is good and floured before beginning this or the dough will stick to it. Continue to add flour to the dough as needed... you want it good and dry. Roll the dough until it is very thin.
• 6. I use a pizza cutter to cut strips. Flour well, separate and let slightly dry.
• 7. The stock: In a dutch oven, add the turkey breasts and cover with water. I add salt and about 2 tbsp of turkey soup starter. Bring to a boil, lower heat and simmer till no longer pink and fork tender. Remove from the broth, set aside to cool. After cool; shred or chop, set aside
• 8. Strain the broth to remove scum that may have accumulated on top of the broth. Set aside.
• 9. Chop up the onion, celery, and garlic. In a stock pot, saute the onion, celery, and garlic in a little olive oil. Add a pinch of salt and a few grinds of pepper.
• 10. Next, add small can of chicken broth to the veggies. Add the turkey; stir, simmer for about 10 minutes. I added about 3 tablespoons of Turkey soup starter, it gives the stock a wonderful turkey flavor. Taste; once it's flavored well, add a pinch of sage, or whatever other spice you like.
• 11. After turkey, veggies have simmered. I transfer veggie mixture and strained broth to my 8 quart stock pot. Mainly to keep noodles from boiling over. Add water to the stock if needed to give you more broth. My pot was half full. As long as you have your stock well seasoned, a little water won't hurt. Bring the stock to a hard rolling boil.
• 12. Add the noodles to the broth in small portions, separating them with a fork once in the broth. It's important not to add them all at once or they will stick together and you'll wind up with a big glob. Once all of the noodles are in, stir tenderly to separate but be careful not to break the noodles, and feel free to add more broth if the soup is too thick. The noodles will soak up a lot of the broth, so if you want any broth left by the time you eat it don't be afraid to add more. Allow everything to simmer for a few minutes, season to taste. There's no real specific time to cook the noodles... tasting is the only way to tell if they're done
• 13. A done egg noodle will still have a little bit of bite, without being doughy. Serve right away, or let it sit for a while to let the noodles soak up all of that yummy broth. So, so good!

Steps:

• Place 2 cups flour and salt on a pastry board or in a deep bowl. Make a well in a center of the flour; add eggs and water. Gradually mix with hands or a wooden spoon until well blended., Gather into a ball and knead on a floured surface until smooth, about 10 minutes. If necessary, add remaining flour to keep dough from sticking to surface or hands. Divide the dough into thirds. On a lightly floured surface, roll each section into a paper-thin rectangle. Dust top of dough with flour to prevent sticking while rolling. Trim the edges and flour both sides of dough. , Roll dough, jelly-roll style. Using a sharp knife, cut 1/4-in. slices. Unroll noodles and allow to dry on paper towels before cooking. , To cook, bring salted water to a rapid boil. Add 1 tablespoon oil to the water; drop noodles into water and cook until tender but not soft, about 7-10 minutes. ,

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.

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.