dinners – Page 22 – Our Lustron Home

2 cups of Turkey Cubed
8 cups of Turkey Stock (You can also use Chicken Broth)
Medium Onion (1 Cup)
Sage
Thyme
4 cups of Water
1 Chicken bouillon cube
About 6 oz of Egg Noodles
Salt

Start by Sauteing onion in a little bit of oil/butter in a Dutch Oven until translucent.
Add Turkey Stock and add cooked turkey. Bring to a simmer.
Add desired amount of herbs (I added 2 tsps of ground thyme and dried sage, but you can also add sprigs of herbs tied together, or add none if you already seasoned your stock).
Add about a half a bag of egg noodles, water, and a dissolved Chicken bouillon cube. Heat to a boil and cook covered till noodles are to your liking or about 25 minutes. Before serving, taste your broth and add more herbs and/or salt to taste (I added about 3 Tbsp of salt)

To see the other recipes I cooked this year, head back to my Thanksgiving: Overview post!

This year we received a fresh turkey as a gift from Josh’s work. The fresh turkey was locally raised and was never frozen. Because it was locally raised, it wasn’t as processed as other turkeys, so we had to wash off dirt residue and we chose not to eat the skin because of pin feathers, and frankly I didn’t have to time or motivation to pull them all out. So, I washed the bird, and removed the baggies of giblets and the neck, and placed it in the roasting pan with pads of butter and covering the top with foil. Josh and I would come back every 45 minutes to baste the turkey, and the last half an hour we left it uncovered in the oven to brown the skin before we let it rest for 20 minutes on the counter covered with foil.
We had a 20 pound turkey and we cooked it at 350 F for 4 1/4 hours with a thigh reading of 170 F (with the safe temp being 165 F).

To see the other recipes I cooked this year, head back to my Thanksgiving: Overview post!

This year was the first year I got to cook Thanksgiving with just my husband, and we made this feast for just the two of us, though it can easily feed a family of four or more. We started our morning with stuffing. Although I didn’t stuff the turkey with stuffing, I always start with stuffing because I like to mix the stuffing in the roasting pan to season it before the turkey gets added. Then we cooked our 20 lb. turkey. We made homemade mashed potatoes, and we also made chicken gravy, corn, asparagus, and crescent rolls. After we finished dinner, I took as much meat as I could off the turkey. I put the bones back in the fridge and made stock the next day and cooked the gibbets for Newman (of which he disapproved).

This year I also didn’t make any desserts, but as you’ll see in the pictures, we did have Krispy Kreme donuts and we even tried the pie donuts they released for thanksgiving.

To see recipes for what I’ve made, you can join the mailing list, follow my blog, or come back here and I will add links as I upload.

Click here to see my recipe for Stuffing!

Click here to see my recipe for Turkey!

Click here to see my recipe for Mashed Potatoes!

Click here to see my recipe for Turkey Stock!

Click here to see my recipe for Turkey Noodle Soup!

Click here to see my recipe for Thanksgiving Leftover Sandwich/Wrap!

Click here to see my recipe for Turkey Stir fry!

Click here to see my recipe for Thanksgiving Shepherd’s Pie!