The very first meal I make the day after Thanksgiving is our family favorite of homemade turkey and noodles in a turkey broth that starts simmering first thing in the morning. I learned to make these noodles from my great aunt Margie from Iowa when I was a young girl. You don’t need a pasta machine, just a rolling pin. The noodles are thick and chewy and wonderful. No worrying about al dente or cutting perfectly. Just good ‘ole Iowa goodness.
For turkey stock, I pick off any leftover meat from the bones and save to put in with the noodles, then place the bones in a stockpot. I’ll throw in a halved onion, a few carrots, several celery stalks with the attached leaves, a small handful of parsley, a bay leaf or two, and a few sprigs of fresh thyme. I’ll add a couple containers of chicken broth, then add enough water to cover the bones. Bring to a boil and let it simmer for at least several hours. I taste for salt or pepper when it’s done. Sometimes it doesn’t need any.
To make the turkey and noodles, strain the broth into a Dutch oven or large pot and bring to a boil. Add noodles that have been made earlier in the day and simmer until done. Add pieces of leftover turkey meat and some leftover gravy if you have any. It adds a lot of flavor and will thicken it too.
Remember you can also make chicken and noodles from a leftover roast chicken, or beef and noodles if you make a stock from meaty beef bones. Homemade broth is always the way to go with homemade noodles.
- 2 large eggs
- 4 Tablespoons milk
- 1 teaspoon salt
- 2 cups all-purpose flour
- Additional flour for rolling out noodles
- In a mixer bowl using paddle attachment, combine eggs, milk, and salt. Add flour and mix until it forms a ball. Divide dough in half and place on a heavily floured work surface. Roll out dough, one ball at a time, to desired thickness. Let dough rest for 20 minutes before cutting into noodles.
- Toss all cut noodles together with flour and spread into one layer, not letting noodles clump together in a pile. Allow noodles to dry at least several hours, or they can sit for the day until you use them. I usually make the noodles mid-morning and let sit until dinnertime, occasionally tossing the noodles during the day.
- Heat a large pot of homemade turkey broth to boiling, add noodles, reduce heat to medium and cook until noodles are done, having a bite to them, but still soft and somewhat chewy. Add pieces of cooked leftover turkey and heat through. Add some leftover turkey gravy if you have any.
Sounds delicious! Didn’t do a turkey this year but will save this for when I do. Love those family recipes!