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Chicken, Turkey, Duck, etcTurkey Recipes pg 1 >  Braised Dark Meat Turkey over Egg Noodles


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Dave's Dinners: A Fresh Approach To Home-Cooked Meals
by Dave Lieberman

Dark meat turkey is way underutilized even though it is so readily available, inexpensive, and delicious. Here, after cooking it for a while in a really tasty, savory stewing brew, it just falls apart and melds with the sauce to make the most amazing topping for egg noodles. And egg noodles are another one of my all-time favorites. My father used to make them almost every week and he would serve them with chicken soup.
Serves 6


    • Salt and freshly ground black pepper
    • 4 to 5 pounds turkey wings and drumsticks
    • 1/4 cup vegetable oil
    • 1 large onion, cut into 1/2-inch dice
    • 4 carrots, peeled, halved lengthwise, and cut into 1/2-inch dice
    • 4 celery stalks, bottoms and tips trimmed, halved lengthwise, and cut into 1/2-inch dice
    • 6 ounces tomato paste
    • 1 cup reduced-sodium chicken broth
    • 1/4 cup cider vinegar
    • 12 ounces ale or good lager beer
    • 6 to 8 garlic cloves, peeled and smashed
    • 1 cup pitted oil-cured olives
    • 2 large fresh rosemary sprigs
    • Cooked egg noodles, for serving


Generously salt and pepper the turkey.

Heat 2 tablespoons oil in a large heavy pot or Dutch oven over high heat. Add the turkey wings and drumsticks and brown as evenly as possible all over. Do this in batches if necessary.

Once browned, remove the turkey from the pot.

Reduce the heat to medium-high, add the remaining oil, the onion, carrots, and celery, and cook until tender.

Add the tomato paste and cook, stirring, until it is mixed in.

Then add all the remaining ingredients, except the olives and rosemary, and stir until everything is incorporated.

Bring to a simmer, then add the turkey back to the pot, along with the olives and rosemary, and bring to a simmer again.

Cook about 3 to 3½ hours, partially covered, over a low flame at a low simmer until the turkey meat falls off the bone easily with just a little nudge from a fork.

Remove the rosemary sprigs and serve over hot egg noodles.

Check occasionally during cooking to see if the turkey is getting too browned or dried where it is not submerged under the braising liquid. If so, stir into the liquid and continue cooking.


  Turkey Recipes pg 1   |   Turkey Cooking Tips   |   Almond Turkey Casserole   |   Apple Smoked Turkey Breast   |   Autumn Turkey Stuffed Cabbage   |   To Boil a Turkey (1846)   |   Braised Dark Meat Turkey over Egg Noodles   |   Brined Roast Turkey   |   Bourbon Turkey Breast Fillets   |   Cajun Turkey Burgers   |   Charcoal Grilled Turkey with Herb Butter   |   Cherry Relish for Turkey   |   Chinese Kabobs with Plum Sauce   |   Cider Basted Turkey   |   Cider Marinated Turkey   |   Citrus Marinated Grilled Turkey   |   Classic Turkey Loaf Portobello   |   Curried Turkey Bake   |   Deep Fried Turkey   |   Fennel Sauerkraut & Turkey Sausage   |   Friday Night Special   |   Greek Turkey Skillet   |   Gobble Pie   |   Hearty Harvest Turkey Meat Loaf   |   Homestyle Turkey Meat Balls   |   Maple Cherry Sauce   |   Margarita Turkey   |   Marinated Turkey & Potato Skewers   |   Moist, Flavorful Turkey Burgers   |   Monte Cristo Stir Fry   |   Roast Turkey  (1747)   |   Roast Turkey with Dressing #1 (1906)   |   Roast Turkey with Dressing #2 (1906)   |   Roast Turkey with Oyster Dressing (1906)   |   Roast Turkey Breast w/Mulled Cranberry Sauce   |   Roast Turkey Breast, Cranberry Apple Stuffing   |   Saucy Turkey Meatballs   |   Sherried Turkey Casserole   |   Sloppy Turkey Spuds   |   Slow Cooker Turkey and Dressing   |   Spiced Grilled Turkey Breast   |   Spicy Turkey Cutlets In Peach Coulis   |   Spicy Turkey Paella   |   Steamed Cabbage Wraps  
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