TURKEY WINGS AND EGG NOODLES RECIPES

Steps:

• In a large skillet or Dutch oven, heat oil to medium high. Salt and pepper the turkey thighs on both sides. Place the thighs in the pan and brown well on all sides.
• When the turkey is well browned, add the chunks of vegetables and the garlic and saute them for a few minutes.Add the chicken broth, water (just enough to cover the turkey and veggies) and bay leaves. Add poultry seasoning here if desired.
• Bring to a boil and then turn down heat to medium and simmer the mixture until turkey is tender and the internal temperature is 160 to 170 degrees F. Remove turkey from broth, let cool. Remove skin and bone from turkey and discard. Chop meat into bite sized chunks.
• Strain broth through a sieve and discard the vegetables. Defat the broth, place back into the Dutch oven, bring to a boil and add the noodles. Turn heat to medium and add the cubed or sliced vegetables. Cook until noodles are tender, stirring frequently to avoid sticking. (Cooking generally takes longer than is indicated on the package for these noodles.)
• When noodles are tender to your preference, add the chopped turkey meat and heat through. Add salt and pepper to taste. By the time the noodles are done, and the turkey reheated, most of the broth should be absorbed and thickened. (If you like more broth, add another can of chicken broth) Serve HOT.

Steps:

• In 4-quart Dutch oven, combine noodles, broth, carrots, onion, and celery. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until noodles and vegetables are tender. Stir in 1-1/2 cups of the milk and the peas.
• In a small bowl, stir together the remaining 1/2 cup milk, the flour, salt, and 1/8 teaspoon pepper. Whisk until smooth; stir into noodle mixture along with chopped turkey. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. If desired, season each serving with coarsely ground pepper. Makes 8 servings.