Roast Turkey Fennel And Onions With Buttered Egg Noodles Recipes

ROAST TURKEY, FENNEL AND ONIONS WITH BUTTERED EGG NOODLES

Steps:

• Heat the EVOO in a deep skillet over medium heat. Add the butter and melt into the oil. Add the thyme, garlic, fennel, onions and some salt and pepper. Saute until very soft and light golden in color, about 20 minutes, stirring frequently. Sprinkle the flour over the vegetables and stir a minute. Deglaze with the wine, then stir in the stock and thicken. Then add the turkey. Cool and store for a make-ahead meal. Reheat over medium heat.
• To serve, heat a large pot of water over high heat, season the water with salt and cook the pasta to al dente.
• Heat the turkey and fennel over medium heat, add the cream and thicken the sauce, adjust the seasoning.
• Drain the egg noodles, return to the pot and toss with the butter, parsley, parm and some salt and pepper. Serve the turkey on a bed of egg noodles garnished with pine nuts.

BRAISED DARK MEAT TURKEY OVER EGG NOODLES

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.

BUTTERED EGG NOODLES

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook, stirring occasionally, until al dente, about 5 minutes. Reserve 1/4 cup of the cooking water and then drain the noodles.
• Heat the reserved cooking water and butter together in the pot over medium-low heat, whisking, until smooth and warm. Add the noodles and toss well. Toss in the parsley and dill and season with salt and pepper.

BUTTERED EGG NOODLES

Steps:

• Bring a large pot of salted water to a rolling boil over high heat. Drop in the egg noodles and stir so they don't stick. Cook until just past al dente, about 10 minutes. Drain and return to the pot.
• Add the parsley and butter, then season with salt and toss well to combine. Transfer to a serving bowl and serve with Beef Bourguignon, if desired.

ACME BUTTERED NOODLES

Steps:

• Cook the noodles according to package directions.
• Melt 3 tablespoons butter in a large saute pan. Add the garlic and cook 1 minute. Add the arugula and allow to wilt, about 1 minute. Add the lemon juice, salt and pepper and toss gently to combine well. Strain the pasta and add to the saute pan, tossing the noodles to combine. Add 1/2 the Asiago, toss and put in a serving bowl. Garnish with the remaining Asiago and a fresh crack of black pepper.