I knew I had some leftover roast turkey breast from Easter and I was deciding how to use it. At first, soup came to mind, but I decided to use mushroom soup as a base for the turkey with some small diced celery for crunch and shredded carrots for a bit of flavor and sweetness.To this I added some seasonings which included pepper, celery salt, onion powder, and seasoned pepper. This dish needed enough seasoning to punch-up the flavors of the turkey, which can be quite bland without it.
As I mentioned, I had decided to use mushroom soup as a base. I like Progresso™ Creamy Mushroom. It is not condensed so it makes a great base for this dish. Trader Joe's also makes a nice one. I find the condensed mushroom soups to be a bit on the tinny side, and don't use them often. I made a strange choice for the noodles however. "Turkey" (a.k.a. my wife), doesn't much care for pasta, and I needed some bulk. I thought of using rice, then a light-bulb💡 moment happened. I remembered I had some Home-Style Japanese Noodles (Yakisoba), basically ramen noodles, that I could use. I par cooked them in the microwave and finished them in my sauce pan. I
DID NOT add the flavoring packets, just the par-cooked noodles. They absorbed my seasonings and the mushroom flavor great.
These flavors and textures all came together well. I just added some butter and fresh cracked pepper and we had a lovely dish and a NEW way to use turkey leftovers. There is so much packed in here that it can't be called soup, so "Turkey Mushroom Noodles" with carrots and celery will have to do.
Results & Conclusion:
My wife was impressed with how the mushroom soup didn't taste like canned mushroom soup and the mushroom chunks blended with the other ingredients so there was no obvious traces of canned soup. This is a nice way to use ingredients that would almost never come together,
together!
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