If there’s on thing you don’t want to do after Thanksgiving it’s cook. You cooked most of the night and day on Thursday and then if you’re like more Americans, you went Black Friday shopping and didn’t get home until late Friday evening. Saturday is meant for resting and recouping before getting back to the grind on Monday. But what to do with all that turkey you have left? We’ve got an amazing recipe for you that is certain to be a family favorite.
- 2 tablespoons vegetable oil
- 1 onion finely chopped
- 1 carrot peeled and chopped
- 1 stalk celery chopped
- 8 cups (2 quarts) chicken broth
- 3 cups leftover turkey chopped or shredded
- 2 teaspoons minced fresh thyme or 1/2 teaspoon dried
- 8 ounces wide egg noodles
- Salt and freshly ground black pepper
- Minced fresh parsley for garnish
In a large pot or Dutch oven, heat oil over medium-high heat until shimmering. Add onion, carrots, and celery and cook until softened, about 5 minutes.
Stir in broth, turkey, and thyme. Bring to simmer and cook until vegetables are tender, about 15 minutes.
Stir in noodles and cook until tender, about 5 minutes longer. Remove from heat, season to taste with salt and pepper, and garnish with fresh parsley.
This not only uses the leftover turkey but will have you felling warm and cozy on these cool fall days! Let us know if you use this recipe and how it turns out!