Tuesday, November 10, 2009

Homemade Turkey Stock and Thanksgiving Noodles

When I read how Cathy at Noble Pig gets her turkey stock ready weeks before the big day, I knew I'd stumbled onto something that was going to save me time and most importantly, my sanity on Thanksgiving. Getting gravy together from pan drippings is a total pain in the rear when you're also trying to carve a turkey, finish up the mashed potatoes, and deal with the rest of the general craziness that happens at meal time on Thanksgiving.

Turkey wings (drumsticks in this case because I wanted some dark meat for my noodles) are first oven roasted with vegetables and herbs, then covered with water and boiled until a very rich stock develops. The finished stock is gelatinous (think jello) after cooling in the fridge over night and skimmed of any fat collected on the surface.

The broth can then be stored in gallon freezer bags until needed. Is this a fabulous idea or what? I've already made two batches of this stock and I'm going to try to get one more in this week. Between the stuffing, noodles and gravy, I use a lot of this stuff for Thanksgiving.

While I wanted to give you the info on make-ahead stock, my main reason for this post is to share this great noodle recipe with you. I've finally found a way to incorporate some whole wheat flour into my noodle recipe and the end result is a wonderfully tender and flavorful noodle, and perfect to serve with your Thanksgiving dinner. And though you certainly can use any chicken/turkey stock to cook these noodles in, I highly recommend going the extra mile and making your own rich stock. It really does make for an impressive dish.

Egg Noodles

1 cup white whole wheat flour
1 cup all-purpose flour
1 large egg
3 large egg yolks
1 tsp salt
1/4-1/2 cup water

Whisk together the flours and the salt in bowl of stand mixer. Whisk egg and egg yolks together and add to flour. With dough hook attached, turn on mixer and combine the eggs and the flour. Start adding the water a little at a time until a cohesive dough ball forms. Use only as much water as you need to get it to this state.

On slow speed kneed dough for 7-8 minutes or until the dough is smooth and elastic. You can also kneed this by hand on a floured surface for 10 minutes.

Cover dough and let rest for 10 minutes. Divide dough into four equal pieces.

OK, now here's where I cheat.

My Kitchen Aid mixer has a pasta attachment and it makes for easy and quick roll-out and cutting of the noodles. If you're rolling these out by hand, roll to 1/8" thickness then hang rolled dough over the backs of towel-covered chairs to dry for a bit while you're rolling out the remaining dough.

Cut noodles into desired size and return to the backs of the chairs to finish drying, or let dry on a towel on your countertop. I let mine dry for about an hour before putting them in gallon freezer bags and freezing them.

Creamy Thanksgiving Turkey Noodles (serves 8)

2 TBSP olive oil
2 TBSP butter
1/2 onion, diced
1 carrot, small dice
4 ounces mushrooms, coarsely chopped
salt and pepper
1 clove garlic, minced
2 TBSP all-purpose flour
6 cups turkey stock, preferably homemade
1/2 batch of the above noodles
1 cup diced turkey, reserved from the drumsticks
1/4 cup fresh parsley, chopped

In large pot heat oil and butter. Add onion, carrot and mushrooms. Season with salt and pepper and saute until vegetables have softened, 5-7 minutes. Add garlic and saute for another minute or two. Sprinkle flour over vegetables and stir to cook flour for a minute or two. Add stock and bring to a boil, stirring until smooth and bubbling. Add noodles and when boiling resumes, reduce heat and simmer until noodles are tender, 10-12 minutes, depending on the size and thickness of your noodles. Stir in reserved turkey and parsley.


Cooking with K said...

You are full of all kinds of helpful do ahead advice for Thanksgiving...I am bookmarking these for my sanity to survive....blessings, K

p.s. Those noodles look so good...have to make them!

June said...

Wow Mags, I'd kill for a bowl of those noodles right now! They look incredible.

Moogie said...

You had me at NOODLES.

stephchows said...

Mags your egg noodles look perfect!!

Sherry said...

Oh my, I'm salivating here . . .

Mags said...

K: Glad to be of help!

June: They are incredible. Molly said best batch ever!

Moogie: Ya like noodles, eh? (me too)

Steph: Thanks!

Sherry: Thank you for commenting!

Alyssa said...

Mags, I envy you the KitchenAid attachment. Do you love it? My KA is calling for it, I think. The pasta looks yummy!

Jen @ My Kitchen Addiction said...

Hooray! Great post, and thanks for sharing the tip on turkey stock. I just found out I'll be hosting Thanksgiving (for a few more people than I expected to show up)... So, I will definitely be making stock ahead of time. Also, love any excuse to make noodles in my new pasta machine :)

culinspiration said...


This looks so delicious. I'm a huge sucker for carbs, anyway, so you had me at "noodles." I probably wouldn't attempt this without a pasta roller, though. Looks complicated.

Your photography is great, too---keep up the good work!

Nic said...

Holy cow! My Mom used to make egg noddles exactly like this. They were hanging everywhere! And my brother and I would sneak the uncooked ones while Mom was busy rolling out the next round. mmmm These are what she used to make chicken and biscuits and I'm drooling just thinking about how smooth and creamy and delicious they were. I'm not much of a dough / pastry / crust cook but I keep trying...

Mags said...

Alyssa: Yes, I totally love my pasta attachment. It makes quick work out of making noodles.

Jen: I hope your noodles turn out great!

culinspiration: Thanks for stopping by and commenting!

Nic: thanks for commenting. Nice memories of mom making noodles.