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Looking for something different tonight for supper, tired of the same old things day after after day, week after week, then take a moment and stop on by and give this pot  pie recipe a try today. Also take and stop on by and view the Site Map and view the entire site in a single location  and view all recipes on the site. Looking for some new cookware or other kitchen equipment then stop on by the Online Store today and check out al the great deals.





 Amish Pot Pie With Turkey Wings:


turkey wings vegetable oil, divided chopped onion chopped carrot chopped celery water salt dried thyme ground black pepper bay leaves uncooked medium egg noodles chopped fresh parsley saffron threads, crushed, optional

Serves: 8


INGREDIENTS:

3 pounds turkey wings
2 teaspoons vegetable oil, divided
2 cups chopped onion
1 cup chopped carrot
1 cup chopped celery
12 cups water
1 1/2 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
2 bay leaves
2 1/2 cups uncooked medium egg noodles
3 tablespoons chopped fresh parsley
1/2 teaspoon saffron threads, crushed, optional



PREPARATION:

Cut wings apart at the joints. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add half of the wings; saute 7 minutes, browning on all sides. Remove from pan. Repeat procedure with 1 teaspoon oil and remaining turkey.

Add onion, carrot, and celery to pan; saute 5 minutes or until lightly browned. Return wings to pan; add the water. Bring to a boil; skim any foam from surface of broth. Stir in salt, thyme, pepper, and bay leaves. Reduce heat; simmer 1-1/2 hours.

Remove wings; cool slightly. Discard skin and bones; coarsely chop turkey meat. Place the turkey meat in a medium bowl; cover and chill.

Place broth mixture in a large bowl; cool 1 hour at room temperature. Cover and chill 8 hours. Skim solidified fat from surface.

Place broth mixture in a large Dutch oven. Bring to a boil over medium-high heat. Add turkey meat, noodles, parsley, and saffron; cook 6 minutes or until noodles are tender. Discard bay leaves.

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