Turkey and Noodles (my favorite turkey leftover recipe!)

Turkey and Noodles (my favorite turkey leftover recipe)

By Irvin Lin

This comfort food is perfect for leftover turkey meat from Thanksgiving or if you have leftover meat from a roast chicken. Making the noodles isn’t any more difficult than make pie crust or dumplings. Just make the noodles ahead of time (about an hour) to rest. The end result is comfort food at it’s best.

Radically adapted from Elizabeth Falkner’s Cooking Off the Clock

Ingredients
Handmade noodles
1 3/4 cup (245 g) all-purpose flour
1 tablespoon chopped flat leaf parsley
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 large eggs
1/2 cup heavy cream
extra all-purpose flour for dusting

Stew
2 tablespoon olive oil
1 medium onion, chopped
2 medium cloves garlic, minced
1 medium leek, white and 1-inch of the green, sliced into 1/2-inch pieces
2 medium carrots, peeled and sliced into 1/2-inch chunks
2 medium celery, sliced into 1/2-inch chunks
1/2 pound brown mushrooms, sliced
4 cups turkey or chicken stock
1/4 cup vermouth
3 springs fresh thyme
1 spring fresh rosemary
1 bay leaf
2 teaspoon kosher salt
1 teaspoon fresh ground pepper
2 tablespoon unsalted butter
1 tablespoon soy sauce
Heavy pinch of ground allspice
1 cup frozen peas
2 cups (1 pound) shredded or cut up roasted turkey or chicken meat
Salt and pepper to taste
extra chopped parsley for garnish

Directions
1. Make the noodles by combining 1 1/2 cups of the flour, parsley, baking powder, salt and pepper in a bowl. Stir vigorously with a balloon whisk until thoroughly mixed together. In a small bowl or glass measuring cup beat together the eggs and cream until well blended and pour over the flour. Stir with a spatula until a dough forms.

2. Dust a clean surface with half the remaining flour (2 tablespoons) the scoop the noodle down onto the flour. Sprinkle the remaining flour on top and knead the dough with the palms of your hand until the dough comes together and is no longer sticky. Roll the out with a rolling pin until it’s about 1/8-inch thick. Cut the dough into strips of 3 x 1/2-inch thick noodles. Dust with flour and let sit, uncovered for 1 hour to dry out.

3. While the noodles are resting, prep the stew ingredients. Once the noodles are ready, add the olive oil with the garlic in a large stockpot or Dutch oven and cook on high heat until it starts to shimmer. Lower the heat to medium and add the onions and leeks and cook for 1 minute, stirring constantly. Add the carrots, celery and brown mushrooms and cook, stirring constantly, for 3 to 5 minutes or until the vegetables start to soften just slightly.

4. Add the turkey stock, vermouth, thyme, rosemary, bay leaf, salt and pepper. Bring to a boil then lower heat to a simmer and cook for 5 minutes. Add the noodles to the pot (any flour coating the noodles will thicken the stock) and cover, letting them cook for 5 minutes more. Stir the stew gently, trying not to tear any of the noodles, then add the peas, butter, soy sauce, allspice, peas and cooked turkey. Carefully stir to incorporate then cook for another 2 to 3 minutes. Taste and adjust seasoning. Sprinkle with parsley and serve.

Serves 4 to 6 people.