Recipe by txzuckerbaeckerin
Another fast and good meal from Martha Steward's Kid magazine.
Top Review by MahnaMahna
This is a great dish to take care of leftovers. My husband doesn't like onion or mushroom, so I modified the recipe. I got the bread crumb mixture and the pasta ready. In a pot I heated up the stock (I used potato stock that I had made from the potato peelings created making mashed potatoes for Thanksgiving) and added the seasonings and cheese and a little butter. I mixed the flour in some water and stirred it in. Then I added spinach (had no peas) and the pasta and turkey. I also added 5 minutes at the end on broil to give the top a nice brown crispiness. YUM!
- 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 See How It's Made
- Preheat oven to 425°F.
- In a bowl, combine bread crumbs, 1/4 cup cheese and 3 tbsp melted butter.
- Season lightly with some salt, set aside.
- In a medium saucepan, toss 1 tbsp butter with the mushrooms, onions and 1 tsp salt over medium heat.
- Cover and cook for 3 minutes, remove lid, cook another 3 minutes, stirring.
- Transfer to bowl; add turkey meat and peas. Mix and set aside.
- In same pan, whisk remaining butter and flour to a roux. Add stock, bring to boil, let simmer for some 3 minutes.
- Remove from heat, stir in lemon juice, thyme and remaining 1/2 c cheese.
- Season with salt and pepper.
- Combine sauce with meat and noodles.
- Pour in a greased 9x13 pan and top with the breadcrumb mix.
- Bake until golden brown and bubbly 13-15 minutes.