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Turkey and Noodles
Leftover turkey is perfect for this simple version of the comforting classic.
servings: 4
total time: 30 minutes
recipe by: Frankie
Ingredients
- 1/4 cup (4 TBSP) unsalted butter
- 1 medium onion, diced
- 8 ounces button mushrooms, chopped
- 2 medium garlic cloves, minced
- 1/4 cup flour
- 1/2 tsp paprika
- salt & pepper
- 2 cups chicken broth
- 3 cups (7 to 8 ounces) cooked turkey, shredded
- 8 ounces egg noodles
Directions
- Melt the butter in a dutch oven or large saucepan over medium heat.
- Add the onion and mushrooms and cook, stirring occasionally until onions are softened and most of the moisture from the mushrooms have evaporated, about 5 minutes.
- Add the garlic and cook until fragrant, about 10 seconds.
- Add the flour, paprika, 1/2 tsp salt, and 1/2 tsp pepper. Stir until everything is well combined and no white flour remains.
- Slowly stir in the chicken broth and bring to a boil.
- Stir in the turkey and reduce heat to low. Cover, stirring occasionally, about 10 minutes.
- Cook the egg noodles according to package directions, drain and set aside.
- Season the gravy with salt and pepper to taste and serve over the egg noodles.
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