Alright so y'all are now the stand-in for my kitchen chatter.

LET'S MAKE SOME EFFING TURKEY DAY NOODLES.

This is now a turkey noodle thread. Follow for homemade noodle content I guess.

Feel free to ask questions! I will answer as I can.

First: What are these noodles you speak of?

A: From what I can tell, a thoroughly midwestern Thanksgiving side dish. We don't use the liquid from the turkey for a gravy - we use it to make turkey noodles.

I am not making a whole-ass turkey for two adults and a five year old, so this year I bought turkey stock. I will boost the flavor by tossing in whole chicken thighs while it simmers. Will probably need to doctor it a bit beyond that to get the flavor right, but we'll see!

The recipe and part of the process.

Grandma would NEVER with parchment paper but she also had more table/counter space and her table did not have these terrible flour-catching ridges, SO

Dough before rolling. Very sticky, so a highly floured work surface is a must.

Right after this step, all hell tends to break loose in the flour dept.

Honestly babes we are drinking red wine and listening to The National while we make some quarantine Thanksgiving noodles what could possibly go wrong here

Tweeted that and then spent the last 4 minutes with slowly increasing panic bc I couldn't find my grandma's rolling pin ANYWHERE

Because I had set it out in plain sight on the counter already

Lordy Jesus help a woman

But for real, I believe in the tools. There are like 60+ years of noodles and pies on this thing.

I don't have to do any work. It just *makes* them.

These are glutinous bitches. They shrink back to the middle of the board as you roll them out.

You have to get -forceful- with this noodle dough.

We're partway through the process here.

(Point of clarification: I, too, am a glutinous bitch. So I get it).

We have reached the desired roll out.

Now, for noodle cutting.

Literally every year I cannot remember whether I am supposed to roll these up and then make the slices, or just slice them straight from the sheet?

Ok yeah it is roll and then cut.

Bout half an inch wide for those who might be interested

And now, like many of us, these noodles will lay about in roughly the same position for the next day and a half (turning occasionally).

The big showtime is Thursday, so if you are curious check back then.

Thanks for keeping me company, y'all