In a large pot or Dutch oven, heat olive oil over medium-high heat until shimmering. Add onion, carrots, and celery and cook until softened, about 5 minutes.
Stir in broth, turkey, thyme, and bay leaf. …
Stir in noodles and cook until tender, about 5 minutes longer.
Tips for Making the Best Turkey Noodle Dinner:
Use the turkey’s dark meat and breast meat if they are both available. Dark meat will give the dish more flavor because it is much more flavorful.
When cooking onions, get them nicely browned. Compared to just slightly cooked onions, caramelized onions have so much more flavor.
Even if the carrots were glazed, leftover carrots can be used in this recipe. Cooked carrots should be added to the pan just before the flour if using.
It is best to crush garlic before adding it to the cooking pan to maximize flavor. Smashing garlic releases its oil, increasing its flavor and potency.
I suggest using a metal spatula to crush garlic if one is available. I never recommend using a knife unless the user is familiar with how to do it to prevent self-injury.
Peel garlic cloves and lay them on the cutting board. Put a spatula flat over the garlic clove and slam it with your hand to crush the garlic underneath.
Smashed garlic should be quickly diced and added to the cooking pan.
Ingredients For mom’s old fashioned turkey and noodles
2 turkey thighs, bone in, skin on (about 1 1/2-2 lbs)
salt and pepper
2 to 3 Tbsp oil
1 md carrot , cut in large chunks
1 md onion, cut in large chunks
1 celery stalk, cut in large chunks
2 can chicken broth , 15 oz cans
2 c water or as needed to barely cover turkey
2 bay leaves
1 clove garlic
1/2 tsp poultry seasoning, optional
1 pkg 16 oz. reames egg noodles homestyle
2 md carrots, cubed or sliced
1 lg onion, chopped
2 celery stalks, chopped or sliced
How To Make mom’s old fashioned turkey and noodles
1 In a large skillet or Dutch oven, heat oil to medium high. Salt and pepper the turkey thighs on both sides. Place the thighs in the pan and brown well on all sides.
2 When the turkey is well browned, add the chunks of vegetables and the garlic and saute them for a few minutes.Add the chicken broth, water (just enough to cover the turkey and veggies) and bay leaves. Add poultry seasoning here if desired.
3 Bring to a boil and then turn down heat to medium and simmer the mixture until turkey is tender and the internal temperature is 160 to 170 degrees F. Remove turkey from broth, let cool. Remove skin and bone from turkey and discard. Chop meat into bite sized chunks.
4 Strain broth through a sieve and discard the vegetables. Defat the broth, place back into the Dutch oven, bring to a boil and add the noodles. Turn heat to medium and add the cubed or sliced vegetables. Cook until noodles are tender, stirring frequently to avoid sticking. (Cooking generally takes longer than is indicated on the package for these noodles.)
5 When noodles are tender to your preference, add the chopped turkey meat and heat through. Add salt and pepper to taste. By the time the noodles are done, and the turkey reheated, most of the broth should be absorbed and thickened. (If you like more broth, add another can of chicken broth) Serve HOT.
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