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Writer's pictureAbby Brown

Turkey and Noodles - Allergy Free CookBook

Updated: Sep 19

Turkey and noodles is another way to extend a holiday feast. Or use packaged and frozen leftovers at a later date. A spaghetti like dish can be made with turkey and noodles. Go lighter on the spices and allow the turkey flavor to shine through. For the gluten free version, the best noodles are the spirals, or similar sized and shaped noodles. Vary the taste and texture by adding cream of mushroom soup with peas and carrots. A simple meal that can be prepared and carried in hot food containers while traveling. Best next day, after marinating in the juices.


Pre Cook Preparation:

Marinate: No

A. Timer set to thaw meat for about 2 hours

B. Timer set to the time to begin preparation prior to cooking

C. Timer set for 1 hour later, when meal should be ready to eat

D. Stay with meal to stir frequently


Meal Adaptations:

Physical Accommodations:

Cut meat to bite sized pieces before sitting down

Frozen or canned vegetables can be used

Long oven mitts and oven rack puller

Sit on a stool while stirring


Visual Accommodations:

Colored chopping boards


Potential Food Allergy or Intolerance:

Butter (lactose)

Cream of Mushroom Soup (gluten)

Mushrooms

Onions

Noodles (gluten)

Pepper

Potatoes

Spices

Turkey


Meatless Preparation Avoid:

Butter

Turkey

Substitute with: ________________


Utensils:

Chopping board

Fork

Paring knife

Pot holders

Spatula

Spoon

Pan: 1 quart pan


Ingredients:


Meat:

2 cups of turkey


Vegetables:

15 ounces of carrots

15 ounces of peas


Other ingredients:

Mushroom soup (gluten free)

2 boxes of noodles (gluten free)

Dash of salt

Spices, such as pepper, to taste


Preparation time: 10 minutes


Preparation:

Pasta:

1. Boil water in the 8 quart pan.

2. Break pasta into the boiling water.

3. Stir every few minutes.

4. Allow to return to boil until noodles are soft.

5. Drain noodles.


Meat:

1. Chop 2 cups of turkey.

2. Cook turkey and gluten free mushroom soup in a 3 quart pan.

3. Stir every 5 minutes.


Vegetables:

1. Cook peas and carrots in a 3 quart pan.

2. Stir every 36 minutes.


Combine:

1. Place noodles on plate.

2. Spoon peas and carrots onto the noodles.

3. Spoon turkey and mushroom soup on top.


Cook Temperature: Medium to low


Cook Time: 30 to 45 minutes


Servings: 3 to 4


Storage Solutions: Square containers in individual servings with or without vegetables

Counter safe: 30 minutes to an hour to cool enough to place in the fridge or freezer

Fridge safe: 3 to 4 days * Per FDA Storage Chart link in Resources

Freezer safe: 4 to 6 months * Per FDA Storage Chart link in Resources


Reheat Instructions:


Microwave: Time and temp may vary.

1. Place in a microwave safe dish (not plastic).

2. Heat until food is fully hot and reaches a safe temperature.

3. Minimum 2 minutes.

Add your microwave time here: _____________.


Stove Top: Time and Temp may vary.

1. Place food in frying pan.

2. Add enough water to almost cover food.

3. Stir frequently while food heats, until thoroughly warm, about 10 minutes.

Add your stove time here: _____________.


Oven Directions: Time and Temp may vary.

1. Place in oven safe pan.

2. Add a little water.

3. Heat until thoroughly warm, about 20 minutes.

Add your oven time here: _____________.








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