Ingredients for After Thanksgiving Turkey And Noodles
- 8 ounces Whole Wheat Noodles
- 1/2 cup chopped Onion
- 1/2 cup chopped Celery
- 1/2 cup chopped Carrot
- 2 tablespoons Olive Oil
- 1 teaspoon Herbes De Provence
- 2 cups shredded Cooked Turkey
- 1 cup Turkey Broth (de-fatted)
- 1 cup Frozen Baby Peas
- 1 (10.75 ounce) can Healthy Request Cream Of Mushroom Soup
- Salt and Pepper to taste
- 1 tablespoon butter
- 2 cloves minced garlic
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
- Sour Cream (optional, for garnish)
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How to Make After Thanksgiving Turkey And Noodles
- Cook noodles according to package directions. Drain and set aside.
- In a large skillet, melt 1 tablespoon of butter over medium heat.
- Add 1/2 cup chopped onion and sauté until softened, about 5 minutes.
- Stir in 2 cloves minced garlic and cook for 1 minute more.
- Add 2 cups shredded leftover turkey and 2 cups turkey broth (de-fatted).
- Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
- Stir in 1/2 cup heavy cream and 1/4 cup chopped fresh parsley.
- Season with salt and pepper to taste.
- Add cooked noodles to the skillet and toss gently to combine.
- Serve immediately, optionally garnished with extra parsley and a dollop of sour cream or your favorite condiment. Pairs perfectly with kittencal's coleslaw #144435!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
19g
Fat
8g
Carbs
3g