Homemade Noodles And Turkey - Delicious!

1For the noodles:

Whisk the eggs, add the salt, then add flour half a cup at a time.

2There's really no measuring with this step... you just have to feel the dough.

3Just keep kneading the flour into the eggs, half a cup at a time.

4The dough should be no longer sticky and forms a nice ball.

5Make 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.

6I use a pizza cutter to cut strips. Flour well, separate and let slightly dry.

7The 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

8Strain the broth to remove scum that may have accumulated on top of the broth. Set aside.

9Chop 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.

10Next, 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.

11After 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.

12Add 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

13A 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!