Recipe from Whitney Reynolds
Adapted by Tejal Rao
- Total Time
- 45 minutes, plus resting
- Rating
- 4(84)
- Notes
- Read community notes
This comforting family recipe belongs to Whitney Reynolds, a New Yorker with roots in Tennessee. The Reynolds family traditionally serves the dish of thickened turkey broth and noodle-shaped dumplings as a side at Thanksgiving dinner, next to the roasted bird and mashed potatoes. The yolk-rich noodles, rolled and cut with a knife, are dried out for some hours at room temperature. That way, they become strong enough to withstand a long boil during which they soak up the flavors of the roasted turkey stock, going tender and sticky-edged. The stock reduces, until it's somewhere between soup and a thick, shining gravy. Noodle purists would never put turkey meat in the dish, but the day after Thanksgiving, when there's often a little left over, it's hard to imagine a better place for it to end up. Consider it optional. —Tejal Rao
Featured in: Here Comes the Best Part of Thanksgiving: Leftovers
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:4 servings
- 2cups all-purpose flour
- ¾teaspoon baking powder
- 1teaspoon salt
- 6egg yolks
- 3tablespoons unsalted butter, melted but cool
- ¼cup heavy cream
- 8cups turkey broth (see recipe)
- 1cup roasted, shredded turkey meat (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
633 calories; 27 grams fat; 13 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 66 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 30 grams protein; 1395 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
In a large mixing bowl, combine flour, baking powder and salt. In a separate bowl, whisk together yolks, butter and cream, then slowly add to the dry ingredients, beating together with a fork. When the dough gets too stiff for the fork, use your hands to mix and knead in the bowl until dough is yellow and smooth. Wrap well with plastic wrap and transfer to the refrigerator for about 1 hour.
Flour a work surface, and roll out dough until it's about ¼ of an inch thick, dusting with more flour as needed. Use a pizza roller or long knife to cut the dough into thick noodle shapes measuring just under 2 inches by ½ inch. Spread cut noodles out on lightly floured parchment paper, cover with a clean dishcloth and let sit out at room temperature for about 6 hours, or overnight.
Step
3
In a large pot, bring turkey stock to a hard boil, then add the noodles, stirring gently. Boil until noodles are moist and tender all the way through and the broth has reduced and thickened like a gravy, about 30 to 40 minutes. If adding turkey meat, stir into the pot in the last 10 minutes of cooking. Taste and adjust seasoning with salt and black pepper and serve in shallow bowls.
Ratings
4
out of 5
84
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Jeff Reynolds, the original noodle king, referred to in the article.
I divide the dough into fourths, then roll out each part. I cut the noodles about four inches long by less than one-half inch wide. By being thinner, they cook through better and absorb the stock better. It is important to add the noodles to the stock gradually and stir the noodles constantly to insure even cooking. The broth will thicken quickly and it is OK to add additional broth or water. One final note: the noodles will not look anything like the ones in the picture.
Laurel W
Comfort food heaven. I would buy a turkey just to make this recipe. I used stock from our Thanksgiving turkey….so good! Made exactly as written except I rolled the dough into a rectangle, cut the rectangle into three strips, and then ran each strip through the widest setting on my pasta roller, just because it was easier. These noodles are not like conventional egg noodles, but more like a dumpling or fat Asian noodle. Going into my regular rotation.
Phill
This sounds like something my mother used to make when I was a kid. I definitely am going to give this a try. I think her noodles were more along the lines that Jeff describes above so I'm going to use his technique.
Jeff Reynolds, the original noodle king, referred to in the article.
I divide the dough into fourths, then roll out each part. I cut the noodles about four inches long by less than one-half inch wide. By being thinner, they cook through better and absorb the stock better. It is important to add the noodles to the stock gradually and stir the noodles constantly to insure even cooking. The broth will thicken quickly and it is OK to add additional broth or water. One final note: the noodles will not look anything like the ones in the picture.
Private notes are only visible to you.
