Turkey Noodle Casserole
Recipe of the Day: Rachael's Turkey Noodle Casserole
Author: The Chef
Recipe type: Noodle
- ½ pound extra wide egg noodles
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 3 slices bacon or turkey bacon, chopped
- 1⅓ pound, the average weight of 1 package, ground turkey breast
- 1 pound white mushrooms, wiped, trimmed and sliced
- 1 medium onion, chopped
- Black pepper
- 2 teaspoons dried thyme or poultry seasoning
- ½ cup dry white wine
- 1 cup chicken stock, available on soup aisle, eyeball it
- ½ cup heavy cream, 3 turns of the pan
- ¼ teaspoon freshly grated nutmeg
- 2 tablespoons softened butter
- 2 cups grated Gruyere, about an 8-ounce brick
- 1 cup plain bread crumbs
- 2 to 3 tablespoons chopped parsley leaves
- Bring a large pot of water to a boilfor your egg noodles. When it boils, salt the water and cook noodles to al dente.
- Preheat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan, and bacon or turkey bacon. Render the bacon fat 2 to 3 minutes, until bacon begins to brown at edges. Add meat and brown it, crumbling it with a wooden spoon. Move the meat over to 1 side of the pan and add mushrooms and onions to the opposite side. Cook mushrooms and onions 3 to 5 minutes, then combine the meat with veggies and season the mixture liberally with salt and pepper, then sprinkle in the ground thyme or poultry seasoning. Cook another 5 minutes then add wine. Deglaze the pan, lifting up pan drippings and bits. Stir in stock and bring to a bubble, then stir in cream and reduce the heat to low. Add nutmeg to sauce and stir. Taste to adjust seasonings.
- Preheat broiler to high. Combine noodles with turkey and sauce. Grease a casserole dish with a little softened butter nested in a piece of paper towel then transfer the turkey noodle mixture to the dish. Top the casserole with Gruyere then bread crumbs. Place the casserole 8 to 10 inches from the broiler and brown 2 to 3 minutes until cheese is melted and the crumbs are brown. Remove from oven and garnish the casserole with parsley.