Turkey with Homemade Noodles

1/2 stick butter

1/4 cup flour

2 cups chicken broth

Thyme

Splash of sherry

S & P

Splash of Worchestershire

Left over turkey or chicken

Poultry seasoning

Thyme

For Noodles:

1 egg per 2/3 cup flour plus a dash of salt.

To make the noodles:

Crack 1 egg for every two servings.  Add 2/3 cup of flour for each egg.  Mix until well combined and then kneed until smooth.  Allow dough to rest for 15 minutes.  Roll out until very thin and cut into ribbons or rectangles.  Cook in boiling salted water until they float for a minute.

 

For the turkey:

Melt the butter in a large saute pan.  Mix in the flour and cook for one minute.  Whisk in the chicken stock until the mixture comes to a boil.  Season with salt, pepper, thyme and poultry seasoning.  Add a splash of sherry and Worchestershire sauce to taste.  Add in the cooked turkey.  As the noodles cook, add them to the pan of bubbling sauce.  If the sauce is too thick, add some of the pasta cooking water.  Add some chopped parsley if you're feeling cheeky.  Serve with a salad, cause you need some veggies.