Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, slow roasted turkey with butternut squash noodles. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Melt butter in a medium saucepan over medium. Coat a medium nonstick skillet with cooking spray; add ½ tsp butter and melt over medium heat. Add cubed butternut squash and vegetable broth. Give it a mix so most of the butternut squash is submerged in broth.
Slow Roasted Turkey with Butternut Squash Noodles is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Slow Roasted Turkey with Butternut Squash Noodles is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have slow roasted turkey with butternut squash noodles using 7 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Slow Roasted Turkey with Butternut Squash Noodles:
- Get turkey drumstick
- Make ready 2 tsp dried sage
- Make ready Black pepper and salt
- Get 2 onions
- Make ready 2 carrots
- Make ready 1 medium sized white potato, quartered and boiled
- Get 1 large butternut squash, made into noodle shapes with a spiriliser
Heat Carepelli EVOO in a large saucepan over medium-high heat. Add the butternut squash noodles, and season with paprika, red pepper flakes, and salt. Place noodles on a large baking sheet and toss with oil, salt, pepper, and pinch of red pepper flakes. Add three cups of butternut squash sauce to pasta and combine.
Steps 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.
Place noodles on a large baking sheet and toss with oil, salt, pepper, and pinch of red pepper flakes. Add three cups of butternut squash sauce to pasta and combine. Pasta butternut squash, ground turkey, pasta, turkey Reserve ¼ cup of the pasta cooking water. Add the turkey along with the sage leaf to the skillet with the squash. Stir to combine the turkey and squash, adding a bit of reserved pasta cooking water if needed to achieve desired consistency.
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