Day After Thanksgiving Noodles
Transform your Thanksgiving leftovers into pure comfort with this irresistible Day After Thanksgiving Noodles recipe. Featuring tender shredded turkey, creamy egg noodles, and a velvety sauce made from turkey or chicken stock, this dish is a deliciously satisfying way to give your holiday ingredients a second life. The addition of optional roasted vegetables and aromatic herbs like thyme adds layers of flavor and depth, while a touch of heavy cream gives it a rich, luxurious texture. Ready in just 40 minutes, this hearty meal is perfect for busy post-holiday evenings. Garnish with fresh parsley for a vibrant finish and serve up a bowl of cozy nostalgia that everyone will love. Perfect keywords: Thanksgiving leftovers recipe, creamy turkey noodles, post-Thanksgiving dinner idea, leftover turkey recipe.
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Recipe Information
Ingredients
- 2 cups cooked turkey (shredded)
- 12 ounces egg noodles
- 6 cups turkey or chicken stock
- 1.5 cups leftover roasted vegetables (optional, chopped)
- 1 medium onion (finely diced)
- 2 cloves garlic (minced)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 0.5 cups heavy cream
- 1 teaspoon dried thyme
- 2 tablespoons parsley (chopped, for garnish)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Sprinkle the flour over the onion and garlic mixture. Stir well to form a roux and cook for 1-2 minutes to remove the raw flour taste.
Gradually add the turkey or chicken stock, stirring constantly to prevent lumps. Bring the mixture to a simmer, allowing it to thicken slightly.
Add the heavy cream, dried thyme, and season with salt and pepper to taste. Stir to combine.
Add the shredded turkey and any chopped leftover vegetables to the pot. Simmer for 5-7 minutes to warm through and allow the flavors to meld.
Gently fold in the cooked egg noodles, ensuring they are well coated with the creamy sauce.
Taste and adjust seasoning as needed. Garnish with freshly chopped parsley before serving.
Serve warm and enjoy this comforting post-Thanksgiving dish!
Nutrition Facts
Calories |
2318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.9 g | 131% | |
| Saturated Fat | 47.5 g | 238% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 8615 mg | 375% | |
| Total Carbohydrate | 154.3 g | 56% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 23.7 g | ||
| Protein | 174.8 g | 350% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3083 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
