Friendsgiving is huge at my house. It is always the Sunday before Thanksgiving, and I usually include my mother and other family members, along with many friends. Over the years it has grown to almost unmanageable proportions. LOL. This year I’ll be having twenty-three guests!
I always do all the cooking because I enjoy cooking for a large crowd, and I want everything to go the way I want it to go. Is it a bit controlling? Maybe. Hah! But cooking for everyone, having them come and enjoy my food, and then going home happy with full bellies, well, that’s my holiday high. <3
One of my favorite side dishes, something that I adopted from my dear departed mother-in-law, is homemade egg noodles, cooked in turkey drippings and broth. It’s one of the most delicious ways to cook egg noodles. The roasted turkey broth has a depth of flavor that you can’t get from chicken. If you are on the fence, I highly recommend you give it a try.
Renee’s Egg Noodles
4 cups flour
8 eggs
2 tbs olive oil
2 tsp salt
Add flour and salt to mixing bowl.
Make a well in the middle, add eggs and oil to well, use fork to mix eggs and oil (to break yokes), then mix in flour from the sides until dough is formed (add extra egg if too dry. Add extra flour if too wet).
Knead dough for 2-5 minutes until smooth, then let dough rest for 10 minutes.
Portion it into balls the size of peaches, then roll portions thin (down to a 1/4 of a inch – too thick and you will get massive noodles. They get bigger as they cook), use pizza cutter to cut into dough into strips, then cut across to make them about 2-3 inches long. After, toss cut noodles with flour to keep them from sticking.
Spread them out on parchment paper and let them dry for about thirty minutes. After, you can immediately cook them, put them in the fridge for later, or you can freeze until ready to use.
When you are ready to use them, get your broth boiling, then shake off excess four (I’ll sometimes put them in a colander and give them a shake, before adding to boiling broth). After ten minutes, stirring occasionally (broth should be thickened), transfer noodles and broth into a crockpot, cook on low until noodles are done then turn to warm.
Your noodles are ready to be served, and it is sure to be a holiday hit at your table!
What are some of your cooking traditions? 