Whisk in 1/4 cup of flour to make a roux.

Turkey gravy and noodles. Bring to a boil, reduce to a simmer, and cook until thickened and reduced to about 3 cups. Salt and pepper the turkey thighs on both sides. Butter and 1/2 cup of the milk to the noodles.

Blend in flour, salt, and pepper. Cook and stir for 1 minute more. Do a quick steam release.

Web optional pepper to taste. Add salt and pepper to taste and you may want to add a couple chicken bouillon cubes. Place the thighs in the pan and brown well on all sides.

Make an easy leftover turkey noodle casserole and change things up! 2 tsp of cornflour mixed with 2 tsp water for every 1 cup of liquid used in a gravy; Prepare the gravymelt the butter over medium heat in a large saucepan.

Web instructions cook noodles according to package directions. Web in a large skillet or dutch oven, heat oil to medium high. Combine ricotta, tomatoes, pepper and 1 cup shredded cheese;

Add enough broth to the drippings to measure 3 cups. (for a textured gravy, remove the turkey and, using a stick blender, blitz carrot and onion into the stock until very smooth.) step 2. Tip 3 substitute prepare using your favorite combination of frozen vegetables.