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Braised Dark Meat Turkey over Egg Noodles Recipe

Braised Dark Meat Turkey over Egg Noodles

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (33)

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Average Rating:

Total Reviews: 33

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  • on January 26, 2011

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    Yum! I used thighs and one drumstick. Cooked for a couple of days and drove everyone nuts with the smells. We used Pilsner Urquell for the beer choice and everything came out very well. This is a very nice dish to keep on hand for cold nights.

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  • on December 02, 2009

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    This recipe is fabulous, such depth of flavors in here. The only thing I change is that I use turkey thighs because they are so meaty compared to wings. It makes a ton, so I freeze it in individual containers and bring to work for lunch. Reheats really well.

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  • on November 20, 2009

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    The flavors just didn't blend well for me. The olives seemed to impart a bitterness that my husband and I did not care for. Neither of us felt well after we ate it. I'd rather eat Giada's Veal Osso Bucco that takes just about the same amount of time and has such a remarkable outcome. If you don't eat veal, use lamb shank.

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  • on August 17, 2009

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    I love this. We do not use olives since none of us care for them. I have used chicken thighs most of the time. If I have zucchini, I use it too. I have made this many times and will continue to make it. Sometime I start adding what ever spices sound good to me. This recipe can be played with to fit your taste. This recipe made me search for more braised recipes.

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  • on November 10, 2008

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    This is such a wonderful recipe. I've made it the way for it is called originally, but our standard, especially in the winter is a slightly altered version.
    I substitute boneless skinless chicken thighs for the turkey, add extra carrots and celery, including celery leaves, and throw everything in a crock pot. Let it cook all day. No need to remove the chicken to debone. The entire house smells wonderful with the rosemary and the lager, the chicken. And instead of egg noodles, I serve it over thick mashed potatoes. It is one of my husbands favorites for the past couple of years since we first saw the show.

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  • on April 14, 2008

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    is to braise the meat for at least an hour before adding the vegetables. The 3.5 hour cook time for 1/2 inch diced veggies in this recipe is clearly too long. Also, you have to check and taste.

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  • on March 05, 2008

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    Just saw this show a couple weeks ago made it with turkey legs and kalamata olives served each person a whole leg (they delt w/bones everyone loved this dish. Wonderful flavors & very tender I don't understand some of these reviews, I guess they just don't understand how stupid they really sound.

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  • on November 28, 2007

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    This recipe was enjoyed by everyone. It was actually easier to fix than I originally thought. The first time I made it, I fixed everything in a larger skillet and then transferred to the crockpot for the simmering and let it be. I served it over rice instead of noodles. It's also a great recipe to use with left over turkey from Thanksgiving.

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  • on November 27, 2007

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    I've made this several times since it first aired. We love it as a healthy alternative to beef stew. I use only the thighs, the bones are much easier to remove after cooking. I also remove the skin before browning. Delish!

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  • on March 22, 2007

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    This looked so delicious on the episode I couldn't wait to try it. I wish I could put my finger on what exactly is missing from this recipe. My husband said it was bland....my tastebuds just didn't like the flavors together. Not a hit.

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