Still have some leftover turkey? Here is a great way to turn it into something more than turkey sandwiches. I hope you all had a wonderful Thanksgiving.
This recipe is from the 1939 Modern Meal Maker by Martha Meade.
Turkey and Noodles
- 1 small can mushrooms or 1/2 lb fresh
- 4 tbsp butter
- 2 tbsp flour
- 1 c turkey stock or milk and mushroom juice (we used chicken stock)
- 1 c coarsely chopped turkey
- 2 c boiled flat egg noodles
- 1 tsp salt
- 1/8 tsp pepper
- 1/4 c Parmesan cheese, grated
- Buttered crumbs (1 tbsp butter and 4 tbsp crumbs)
Slice mushrooms and fry in melted butter in a saucepan until done. Add flour and blend well. Add stock or milk and cook until thick and smooth. Add turkey to noodles and season to taste with salt and pepper. Bake in a hot oven in a pan of hot water 15 to 20 min at 400°F to brown crumbs and heat thoroughly. 4 servings. (We doubled the recipe.)
Results
Other than being a little dry, this recipe was a good way to use up our turkey leftovers. It was a bit bland, but the recipe was similar to many other turkey noodle casseroles I’ve had before. This casserole would be good served with leftover vegetables and bread rolls.
And with that, my Thanksgiving series has come to an end. If you are looking for the beginning of the series, start with the links below. Now, on to December holidays!
First Monday Menu: Thanksgiving Month
Thanksgiving: Honeyed Cranberry Relish and Sweet Potato Balls
History in the Kitchen 