Sanpete Valley Turkey and Noodles
Shredded roast turkey simmered in a rich, savory gravy over wide egg noodles. Sanpete Valley has long been a center of Utah's turkey industry, and this dish is a common way to use the bird.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 410 kcal
Equipment
- •Large pot
- •Large skillet
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 14
- carbs
- 40
- protein
- 28
- calories
- 410
Instructions
- 1
Cook egg noodles in salted boiling water until tender with a slight bite. Drain them and set aside.
- 2
Melt butter in a large skillet over medium heat. Cook celery and onion until softened, 5 minutes.
- 3
Whisk in flour and cook 1-2 minutes to form a light roux (a cooked flour and fat paste).
- 4
Slowly whisk in stock, stirring until smooth. Simmer until thickened, about 8 minutes.
- 5
Stir in shredded turkey, salt, and pepper. Simmer for 5 minutes more.
- 6
Add the cooked noodles to the gravy. Toss well to coat and warm through.
- 7
Sprinkle chopped parsley over the top. Serve hot.
Chef's tips
Use turkey stock made from the roasted carcass for the deepest flavor in the gravy.
Storage
Refrigerate up to 4 days.
Reheating
Reheat on the stovetop over medium-low heat, adding a splash of broth to loosen the gravy.
Common mistakes to avoid
- •Overcooking the noodles before adding them to the gravy, which makes them mushy
- •Leaving the gravy too thin, so it fails to cling to the noodles
Serving suggestions
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