Recipe by Southern Lady
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.
Top Review by jas4577
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.
- 8 ounces wide egg noodles
- 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 See How It's Made
- Bring large pot of water to a boil, add salt and cook noodles until al dente, about 4 minutes - (I added 1 tsp Salt).
- 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.
- Add breast meat and cook, using a wooden spoon to crumble.
- Move the meat over to one side of the skillet and add onions and mushrooms to the opposite side.
- 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).
- Sprinkle with Poultry Season - (I used 1 Tbl.).
- Cook for 5 minutes and then add wine.
- Deglaze pan lifting up any drippings or bits.
- Stir in stock and bring to a bubble, then stir in cream and reduce heat to low.
- Add nutmeg to sauce and stir -(I used 1/4 tsp dried nutmeg).
- Taste to adjust seasonings.
- Preheat broiler to high.
- Combine drained noodles with turkey sauce.
- 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).
- 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)
- 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).
- Garnish with parsley.
- Time took me 20/30, not her 10/20.