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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Right from Rachael Ray and 30 minute Meals. It would work well using left-over Holiday Turkey, too. Also, this is a forgiving recipe, you can make little changes without ruining the results (I've made some notes). I made tonight and it was great comfort after a long day, kids will love. Ingredients:
8 ounces wide egg noodles |
salt |
1 tablespoon extra virgin olive oil |
3 slices bacon, chopped |
1 1/3 lbs ground turkey breast (or the average weight of 1 package) |
16 ounces white button mushrooms, trimmed & sliced |
1 medium onion, chopped |
black pepper |
2 teaspoons poultry seasoning or 2 teaspoons dried thyme |
1/2 cup dry white wine |
1 cup chicken stock |
1/2 cup heavy cream |
1/4 teaspoon nutmeg, freshly grated |
2 tablespoons butter, softened |
2 cups gruyere cheese, grated (8 oz. brick) |
1 cup plain breadcrumbs |
2 -3 tablespoons fresh parsley leaves, chopped |
Directions:
1. Bring large pot of water to a boil, add salt and cook noodles until al dente, about 4 minutes - (I added 1 tsp Salt).
2. Preheat a large, deep skillet over medium high heat. Add olive oil and bacon, rendering fat, about 2-3 minutes. Can use smoked bacon, turkey bacon, or ham.
3. Add breast meat and cook, using a wooden spoon to crumble.
4. Move the meat over to one side of the skillet and add onions and mushrooms to the opposite side.
5. Cook onions and mushrooms 3-5 minutes and then combine them with the meat mixture and season liberally with salt and pepper - (I cooked onions for about 8-10 minutes to soften more and I used canned mushrooms, adding them the last 2 minutes. I sprinkled with 1/2 tsp both salt & pepper).
6. Sprinkle with Poultry Season - (I used 1 Tbl.).
7. Cook for 5 minutes and then add wine.
8. Deglaze pan lifting up any drippings or bits.
9. Stir in stock and bring to a bubble, then stir in cream and reduce heat to low.
10. Add nutmeg to sauce and stir -(I used 1/4 tsp dried nutmeg).
11. Taste to adjust seasonings.
12. Preheat broiler to high.
13. Combine drained noodles with turkey sauce.
14. Grease an oblong casserole dish with a little butter nestled in a pc of paper towel, then tranfer the turkey noodle mixture to the dish - (I used Pam, worked fine).
15. Top the casserole with the Gruyere (Emmentaler OR Jarlsberg OR Appenzell OR Raclette OR Swiss cheese), then bread crumbs -(I used Mozzarella and it tasted super)
16. Place casserole 8-10 inches from the broiler and brown 2-3 minutes until cheese is melted and the crumbs have browned - (I baked 30 minutes to allow the noodles to absorb all the juices and it browned nicely).
17. Garnish with parsley.
18. Time took me 20/30, not her 10/20.
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