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Turkey
and Noodles
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here to go to a Printer Friendly Page
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Servings:
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6
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12
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18
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24
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30
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36
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Ingredients:
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*turkey
or chicken broth
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96
oz.
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192
oz.
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288
oz.
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384
oz.
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480
oz.
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576
oz.
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salt
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1/2
t.
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1
t.
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1
1/2 t.
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2
t.
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2
1/2 t.
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1
T.
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onion,
diced
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1/2
C.
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1
C.
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1
1/2 C.
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2
C.
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2
1/2 C.
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3
C.
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pepper
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1/4
t.
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1/2
t.
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3/4
t.
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1
t.
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1
1/4 t.
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1
1/2 t.
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frozen
egg noodles (or homemade style)
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1
lb.
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2
lbs.
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3
lbs.
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4
lbs.
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5
lbs.
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6
lbs.
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flour
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1/4
C.
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1/2
C.
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3/4
C.
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1
C.
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1
1/4 C.
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1
1/2 C.
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milk
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1
1/2 C.
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3
C.
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4
1/2 C.
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6
C.
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7
1/2 C.
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9
C.
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cooked
turkey, diced
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4 C.
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8
C.
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12
C.
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16
C.
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20
C.
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24
C.
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salt
to taste
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Containers:
1-gallon freezer bags or rigid containers
Assembly
Directions:
In
a large pot, heat broth to boiling.
Add salt, onion, and pepper.
Add frozen noodles and bring again to a boil.
Reduce heat to keep from boiling over, but
still bubbling freely.
Cook 10 minutes.
Stir flour and milk together and add to
bubbling pot. Cook
until juices are somewhat reduced and slightly
thickened. Add
meat. Salt to taste.
Cool.
Freezing
and Cooking Directions:
Divide
into family-sized portions in freezer bags or rigid
containers. Label, seal and freeze.
To
serve, thaw and reheat over low heat in saucepan,
microwave, or 350º oven 20-30 minutes.
Comments:
Canned
or frozen peas, or cooked, sliced carrots may be added
with the meat. Add
1 to 1-1/2 C. per recipe.
*For
low fat turkey broth, save broth from cooked turkey.
Chill it.
Remove fat that has risen to the top.
Doing
this will also save you lots of money!
<<<<<<<
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to the April 2002 Newsletter
<<<<<<<
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to the November 2001 Newsletter
30 Day Gourmet
P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com
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This
page was last updated on
Wednesday, June 11, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.
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