Turkey Noodle Casserole


coarse salt
½ lb extra-wide egg noodles
1 Tbs extra-virgin olive oil
3 slices bacon or turkey bacon, chopped
1 package (about 1 1/3 pounds) ground turkey breast
1 lb sliced white mushrooms
1 medium onion, chopped
freshly ground black pepper, to taste
2 tsp ground thyme or poultry seasoning
½ cup dry white wine
1 cup chicken broth (about)
½ cup heavy whipping cream
¼ tsp freshly grated nutmeg
2 Tbs unsalted butter, softened
2 cups grated Gruyère (about 8 ounces)
1 cup plain breadcrumbs
2 to 3 Tbs chopped fresh flat-leaf parsley

1. Bring a large pot of water to a boil for the egg noodles. When it boils, salt the water and cook the noodles al dente. Drain well and return to the pot.

2. Preheat a large, deep skillet over medium-high heat. Add olive oil and bacon. Cook for 2- 3 minutes, until the fat is rendered and the bacon begins to brown at the edges. Add the turkey and brown it, crumbling with a wooden spoon. Move the meat over to one side of the pan and add the mushrooms and onions to the opposite side. Cook the mushrooms and onions for 3 to 5 minutes, then stir the meat and veggies together. Season the mixture liberally with salt and pepper, and sprinkle in the ground thyme or poultry seasoning. Cook for another 5 minutes. Add wine and deglaze the pan, using a wooden spoon to scrape up pan drippings and browned bits. Stir in the broth and bring to a bubble, then stir in the cream and reduce the heat to low. Add the nutmeg and stir. Taste and adjust seasonings if necessary.

Servings: 4

Recipe Source: Rachael Ray 365: No Repeats

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