Turkey and Noodles Skillet Dinner
1/2 16-oz. pkg. wide egg noodles (8-oz. noodles)
1 10-oz. pkg. mushrooms
3 medium size celery stalks
2 medium size carrots
1 medium onion
Salad oil
1/4 tsp pepper
Flour
Salt
1 lb. turkey cutlets, cut into 1-inch pieces
1 quart milk
1 tsp chicken-flavored instant bouillon
2 tbsp grated Parmesan cheese
1/4 c. chopped parsley
Prepare egg noodles. Drain.
Meanwhile cut each mushroom in half or into quarters if large. Cut
celery into 1/2-inch wide slices, cut carrots into bite-size pieces
and dice onion.
In 12-inch skillet over medium-high heat, in 2 tablespoons hot salad
oil, cook celery and onion until golden and tender. Remove with
slotted spoon to bowl. In same skillet in 1 tablespoon hot salad oil
cook mushrooms, stirring frequently, until tender and golden. Remove
to bowl with celery and onion.
Meanwhile, in 1-quart saucepan, in 1-inch boiling water, heat carrots
to boiling. Reduce heat to low. Cover and simmer 5-10 minutes until
carrots are tender. Drain.
On wax paper, combine pepper, 2 tablespoons flour and 1/2 teaspoon
salt. Use to coat turkey cutlet pieces.
In same skillet, over medium-high heat in 2 tablespoons hot salad
oil, cook turkey pieces, stirring occasionally until turkey is golden.
Remove to bowl with vegetables.
In small bowl, with fork, mix 1/4 cup flour, with 1/2 cup water until
smooth. Stir flour mixture, milk, chicken bouillon and 1 teaspoon salt
into skillet. Over medium-high heat, cook, stirring to loosen browned
bits, until mixture thickens slightly and boils. Boil 1 minute.
Return turkey and vegetable mixture to skillet. Stir in carrots,
grated Parmesan, chopped parsley and noodles. Heat through.
Makes 6 main dish servings--about 645 calories each.
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