Thanksgiving noodles
8 servings
Ingredients
| Quantity | 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 |
| Parlsey sprigs, if desired | ||
| 1 | teaspoon | Sage (opt) |
Directions
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