Every year like clockwork, the same Thanksgiving debates arise on the Internet: canned vs. homemade cranberry sauce, which pie is best, dressing vs. stuffing, and which leftovers method is the most delicious. Like many, my family defaulted to sandwiches, usually on dinner rolls from the meal. Don’t get me wrong: I love the way a dollop of cranberry sauce adds tang to a turkey sandwich, and I’ve even been known to layer a bit of dressing in there. But it wasn’t until my first Thanksgiving with my now-husband’s family that I had leftovers that really transformed the turkey into something new. The year was 2018, and I encountered Grandma Roz’s famous Turkey Noodles.
What Are Turkey Noodles?
Turkey Noodles are an invention by my husband’s grandmother Rosalyn (Grandma Roz) that started out of necessity when she was a mother to young children in the 1960s. “I used to cook a turkey several times a year because my kids all liked it,” she says. “This was before deli meat, so I would slice for sandwiches for lunches, then turkey and noodles.”
The first time I had her Turkey Noodles, the dish reminded me a lot of chicken and dumplings. It was basically like a warm, comforting hug. Instead of dumplings, she uses egg noodles, and she creates a thick broth using leftover gravy as the base. It’s just the kind of dish we all appreciate from our grandmothers—simple, hearty, perfect.
How To Make Turkey Noodles
Aside from picking up a package of egg noodles (“I always use wide egg noodles,” Grandma Roz says), you probably have everything you need to stir together some Turkey Noodles on your own stovetop this holiday.
“To make, use leftover gravy, then milk, the juice from cooking the turkey, some chicken bullion, sometimes a can of cream of chicken soup, salt, and pepper,” she says. Grandma Roz makes her turkey in a large roasting pan, and she saves all the juices from the pan. Her turkey is never dry, which is a feat in itself.
Like most good eats, the bottom line from Grandma Roz on Turkey Noodles is clear: “No recipe. Just add ingredients to taste.” She basically gets the turkey, noodles, and broth going in a large pot and lets it simmer, adding seasonings here or there as she sees fit. You can also adjust the thickness of your broth based on your personal preference. If you wanted to make it more like chicken and dumplings and throw in some sautéed carrot or celery, it would probably taste delicious, but I think the beauty of this dish is in its simplicity.
Each of my husband’s siblings will stop by Grandma Roz’s kitchen throughout the day on Friday after Thanksgiving to claim a Tupperware container full of Turkey Noodles, hoping they weren’t the last one out of bed who might get a smaller portion because of their tardiness. Even the best Thanksgiving leftovers sandwich doesn’t come close to the cozy delight that is a warm bowl of Grandma’s Turkey Noodles.