Categories: Casserole, Main Dish, Rachael Ray, Turkey
Ingredients
- 8 ounces wide egg noodles
- salt
- 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
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Bring large pot of water to a boil, add salt and cook noodles until al dente, about 4 minutes – (I added 1 tsp Salt).
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Preheat a large, deep skillet over medium high heat.
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Add olive oil and bacon, rendering fat, about 2-3 minutes (may use smoked bacon, turkey bacon, or ham).
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Add breast meat and cook, using a wooden spoon to crumble.
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Move the meat over to one side of the skillet and add onions and mushrooms to the opposite side.
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Cook onions and mushrooms 3-5 minutes and then combine them with the meat mixture and season liberally with salt and pepper.
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6 Sprinkle with Poultry Season.
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Cook for 5 minutes and then add wine.
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Deglaze pan lifting up any drippings or bits.
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Stir in stock and bring to a bubble, then stir in cream and reduce heat to low.
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Add nutmeg to sauce and stir.
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Taste to adjust seasonings.
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Preheat broiler to high.
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Combine drained noodles with turkey sauce.
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Grease an oblong casserole dish; tranfer the turkey noodle mixture to the dish.
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Top the casserole with the Gruyere (Emmentaler OR Jarlsberg OR Appenzell OR Raclette OR Swiss cheese), then bread crumbs.
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Place casserole 8-10 inches from the broiler and brown 2-3 minutes until cheese is melted and the crumbs have browned (or can bake in 350° oven for 30 minutes).
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Garnish with parsley.