Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, slow roasted turkey with butternut squash noodles. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Slow Roasted Turkey with Butternut Squash Noodles is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Slow Roasted Turkey with Butternut Squash Noodles is something that I have loved my whole life. They’re fine and they look wonderful.
This quick and easy turkey soup substitutes spiralized butternut squash for traditional noodles, putting a twist on this fall-flavored meal. Using spiralized butternut squash as an alternative to pasta, this soup is loaded with fall flavors and gets its smoky spiciness from ground chipotle. If need be, you can butter or oil the noodles.
To get started with this particular recipe, we have to prepare a few ingredients. You can have slow roasted turkey with butternut squash noodles using 7 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Slow Roasted Turkey with Butternut Squash Noodles:
- Prepare turkey drumstick
- Take dried sage
- Get Black pepper and salt
- Make ready onions
- Prepare carrots
- Prepare medium sized white potato, quartered and boiled
- Get large butternut squash, made into noodle shapes with a spiriliser
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Instructions to make Slow Roasted Turkey with Butternut Squash Noodles:
- Slice the onions and carrots thinly and arrange them in the bottom of your slow cooker. If the turkey leg doesn’t fit in your slow cooker, use a deep baking dish and you can cook it in the oven.
- Season the vegetables with salt and black pepper, sprinkle all of the sage over the vegetables, then place the turkey leg on top. Season the turkey leg again with more salt and pepper.
- Cook in the slow cooker for 9 hours on low. If cooking in the oven, cover the dish tightly with foil ensuring that no steam can escape and cook at 100°C for 9 hours.
- When the turkey is cooked, remove the leg and place to one side in a large dish. Pour the onions and carrots through a sieve, saving the liquid in a measuring jug. Place the onions and carrots with the turkey leg in the dish.
- Shred the turkey leg off the bone using a fork. Ensure you discard any bone, skin and cartilage. Put the shredded turkey, cooked onions and carrots in a large saucepan.
- Top up the reserved turkey juice up with hot water (or chicken stock) to make 250 mls of liquid. Put this stock in a blender with the boiled white potato and blend to thicken the stock slightly. Pour this sauce back into the saucepan with the turkey and vegetables. Mix well.
- Stir fry your butternut squash noodles for 3 or 4 minutes and then stir into the turkey and sauce. Serve and enjoy.
Roasted butternut squash is versatile enough to pair with just about anything you're cooking up for dinner, from chicken or pork, to fish or steak, or even some tacos. In fact, if you're going for a meat-free meal, they can also serve as the base for enchiladas. Use roasted butternut squash as a topping for. Roasted Butternut Squash is delicious enough to eat on its own as a side, or can be used as a starting point for If you've never had simply roasted butternut squash cubes before, prepare to be amazed by how delicious it can be. With only squash, oil, and a little salt and pepper, it doesn't seem.
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