I almost went with just the turkey and wide noodles but decided the baby carrots would go in, too. There are a few ribs of celery in there as well. We are loving these wide noodles, bought at a nearby Amish owned and run store.The bread started out in our bread machine but I decided to go with two loaves in a sort of French looking style. I let the machine do the kneading and one rise, then removed the dough, cut it in half and rolled and shaped the two pieces. I let them rise again, covered with plastic, on this perforated bread pan. The shine on the crust is from butter I brushed onto the warm loaf. Butter makes everything better.