After Thanksgiving Turkey And Noodles Recipes

DAY AFTER THANKSGIVING NOODLES

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.

THANKSGIVING LEFTOVERS-TURKEY NOODLE CASSEROLE

Steps:

• Preheat oven to 350°F
• For sauce melt butter in a large saucepan over moderate heat and blend in flour using a whisk; slowly whisk in broth and milk, add bouillon cubes, salt and pepper, and heat, stirring until mixture thickens, using your whisk.
• Remove from heat, mix in all remaining ingredients except topping, in an extra large bowl.
• Spoon into a buttered 13x9 dish or a buttered 2-quart casserole dish.
• Sprinkle top with topping mix and bake uncovered for 30 minutes.
• If desired top with chow mein noodles instead of topping. Scatter over casserole for last 5 minutes of baking.

DAY AFTER THANKSGIVING TURKEY PHO

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.

AMISH NOODLES

Steps:

• Place flour in bowl, make well in center, add the rest of the ingredients and stir with fork until it combines and ball forms.
• Turn out on kneading board dusted with bread flour and knead for 5 minutes.
• Cover dough with towel and let it rest 45 minutes.
• Cut the dough into quarters.
• Roll out one fourth into a rectangle 8"x14", until almost paper thin, flour on both sides and set aside.
• Roll out the other three sections, stack them together and let them set for 30 minutes.
• Roll them up like a jelly roll, starting with shortest side and using a very sharp knife, cut them the width you prefer.
• If there is any moisture add a little more flour.
• Unroll the circles, separate them and let them dry, hours if necessary.
• Cook in broth for 5 to 7 minutes.