Thanksgiving noodles

Yield: 8 servings

Measure Ingredient
⅓ cup Butter
1 cup Thinly sliced celery
½ cup Chopped onion
8 cups Ready-to-serve chicken broth
1 pack Reames Frozen Egg Noodles (16 oz)
½ teaspoon Salt, if desired
¼ teaspoon Pepper
2 cups Cubed cooked turkey
¼ cup Chopped fresh parsley
\N \N Parlsey sprigs, if desired
1 teaspoon Sage (opt)

Heat butter in Dutch oven over medium heat until melted. Add celery and onion; cook about 3-5 minutes or until tender, stirring occasionally. Add broth; bring to a boil. Stir in noodles, salt and pepper. Simmer, uncovered, 35 minutes or until noodles are tender, stirring occasionally. Stir in turkey and parsley; heat through.

Garnish with parsley sprigs.

NOTE: To thicken slightly, stir together 1 tablespoon flour and ¼ cup cold water until smooth. Stir into turkey and noodles. Bring to a boil; cook about 2 minutes or until smooth and thickened, stirring constantly. Submitted By MICHAEL ORCHEKOWSKI On 11-22-94

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