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Mom's Thanksgiving Noodles Recipe

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This recipe for Mom's Thanksgiving Noodles, by , is from The Stephens Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Peggy Myers


Broth Ingredients:
6 cups water
Turkey neck
Turkey Gizzard
1 stalk celery
2 carrots
1 medium onion
1 bay leaf
1 t salt

Noodle Ingredients:
2 egg yolks lightly beaten
3 T warm water
t salt
cup all purpose flour

Combine neck, gizzard, stalk of celery, carrots, sliced onion and bay leaf in a large pan with 6 cups water and salt. Cook covered for several hours. Discard gizzard. Remove neck and vegetables. Chop carrots and meat from neck, removing bones. Return to stock. Bring to a boil. Add noodles.

Combine egg yolks with water. Add salt. Add flour a little at a time. Add more if dough is sticky. Dough should not be too soft or too heavy. Cover with a warm bowl. Let stand for 30 minutes or more. Roll on a floured cloth into 18 inch rounds. Allow rolled dough to stand 30 minutes. Cut into desired widths. Cook immediately.

Mom typically made 4 x this amount for Thanksgiving.




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