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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Another fast and good meal from Martha Steward's Kid magazine. Ingredients:
2/3 cup fresh breadcrumb |
3/4 cup grated parmesan cheese (3 oz) |
6 tablespoons unsalted butter |
1 teaspoon salt |
1 cup chopped onion |
1 1/4 cups sliced mushrooms |
3/4 lb cooked turkey, cut in 1-inch cubes (about 2 c) |
1 cup frozen peas, thawed |
3 3/4 cups chicken broth |
6 tablespoons flour |
2 teaspoons lemon juice |
1/2 teaspoon dried thyme |
1/2 lb egg noodles, cooked to instructions |
Directions:
1. Preheat oven to 425°F.
2. In a bowl, combine bread crumbs, 1/4 cup cheese and 3 tbsp melted butter.
3. Season lightly with some salt, set aside.
4. In a medium saucepan, toss 1 tbsp butter with the mushrooms, onions and 1 tsp salt over medium heat.
5. Cover and cook for 3 minutes, remove lid, cook another 3 minutes, stirring.
6. Transfer to bowl; add turkey meat and peas. Mix and set aside.
7. In same pan, whisk remaining butter and flour to a roux. Add stock, bring to boil, let simmer for some 3 minutes.
8. Remove from heat, stir in lemon juice, thyme and remaining 1/2 c cheese.
9. Season with salt and pepper.
10. Combine sauce with meat and noodles.
11. Pour in a greased 9x13 pan and top with the breadcrumb mix.
12. Bake until golden brown and bubbly 13-15 minutes.
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