Total Time
30mins
Prep 10 mins
Cook 20 mins

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 Nutrition

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.

Reviews

(1)
Most Helpful

I've made this recipe a few times and it's got this addictive flavor that I love. Yes, it can get runny so you may want to cut back on some of the chicken stock or add flour, but just gauge it as you go. I also use whatever cheese I've got on hand. I also recommend adding garlic to the mushrooms when you saute them. Yum.

jas4577 May 15, 2006

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