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Turkey Giblets with Homemade Egg Noodles

Contributed By: Nedra, GA | See all of Nedra's recipes
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  6 Servings
It isn't Tranksgiving without the giblets and noodles, cooked first by my Great Granddmother, then my Grandmother, then my Mother and now me. A big bowl of this is all I really want or need to eat.
Homemade Egg Noodles
1  ½ cups all-purpose flour plus more for rolling out
1/4 tsp. salt
¼ tsp. baking powder
2 large eggs
½ eggshell water (about 1 tbsp.)
Giblet Broth
1 tablespoon canola oil
1 package giblets from inside turkey (do not include the liver)
3 cups cold water or chicken broth
1 stalk celery with leaves, coarsely chopped
1 carrot, coarsely chopped
1 onion, quartered
1 bay leaf
1 clove garlic chopped
2 tsp. Herbs de Provence
½ cup Burgundy wine
3 sprigs parsley
4 peppercorns
1/2 teaspoon dried thyme
Salt and pepper to taste
Turkey Giblets with Homemade Egg Noodles Recipe at
Egg Noodles

Combine flour, salt, baking powder in a large shallow bowl. Make a well in the center and crack the eggs into it and add water.

Use a fork to beat the eggs and water and then gradually start incorporating the flour into the eggs. Keep stirring and pulling in more flour until a solid dough forms. The dough will be sticky.

Turn dough out onto a well-floured surface. With well-floured hands, knead dough, incorporating more flour as necessary, until it is smooth and no longer sticky (add more flour if necessary).

Cover with plastic wrap and chill for at least 30 minutes and up to overnight.

Divide dough in two and work with half the dough at a time. On a well-floured surface roll out dough to desired thickness (anywhere from 1/4 inch to paper thin). Be sure to rotate or otherwise move the dough between each pass of the rolling pin to keep dough from sticking. Sprinkle with flour as necessary to keep from sticking. When finished rolling leave the dough to dry, when dough has begun to dry, roll up until ready to use.

Use a sharp knife or pizza cutting wheel to cut the dough logs into noodles. You can make then as narrow or wide as you like, but cut them as evenly as possible to ensure uniform cooking time.

Unroll the individual noodles and lay noodles out until ready to cook.

Note: You can let these noodles air-dry until completely dry and store in an air-tight container at room temperature for up to a month.

Giblet Broth

Heat oil in a large saucepan over medium-high heat until hot but not smoking and brown neck and giblets.

Add remaining ingredients and bring to a boil. Skim foam from top.

Reduce heat to low, cover saucepan and simmer mixture about one hour. Strain broth through a fine sieve reserving broth. Remove meat from sieve. Chop neck meat, heart and gizzard into fine pieces.

Return broth to saucepan and adjust seasonings. Bring broth to a boil and add egg noodles, cook until al dente. Broth should be mostly absorbed by the noodles, if the broth is too thin, add a slurry (1 tablespoon of cornstarch to 1 cup of liquid) slowly to the pan until the broth is thickened. Add giblets and garnish with parsley.

(You can store giblets and stock in separate containers in refrigerator for up to 18 hours.)

Date Added: 10/24/2010
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