Ingredients Jump to Instructions ↓

  1. 8 cups home made turkey stock (see recipe on Monday) or 3 ounces Roasted Turkey Stock Reduction reconstituted in

  2. 8 cups hot water

  3. 3/4 teaspoon dried sage leaves crumpled

  4. 1/4 teaspoon dried thyme

  5. 1/2 cup fennel bulb cored and cut into 1/4 inch slices 6 ounces medium egg noodles

  6. 1 tablespoon flat-leaf parsley chopped salt and freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  1. Combine stock, sage, thyme and fennel, in a medium saucepan and bring to a boil. Reduce heat and simmer for 15 minutes. While the stock is simmering, cook the egg noodles in a separate pot according to the instructions on the package. Drain and add the cooked egg noodles to the broth and season with salt and pepper, sprinkle with parsley and serve. Options: Add cooked vegetables such as steamed or lightly simmered spinach, Swiss chard, kale, carrots and onions


Send feedback