Noodle
Serve with a green tossed salad.
Ingredients :-
Extra-wide egg noodles ½ pound
Extra-virgin olive oil 1 tablespoon
Bacon or turkey bacon, chopped 3 slices
Ground turkey breast 1 package (about 1⅓ pounds)
White mushrooms, wiped, trimmed, and sliced 1 pound
Medium onion, chopped 1
Freshly ground black pepper, to taste
Ground thyme or poultry seasoning 2 teaspoons
Dry white wine ½ cup
Chicken stock or broth (eyeball it) 1 cup
Heavy cream (3 times around the pan) ½ cup
Freshly grated nutmeg ¼ teaspoon
Unsalted butter, softened 2 tablespoons
Grated Gruyère cheese (about an 8-ounce brick) 2 cups
Plain bread crumbs 1 cup
Chopped fresh flat-leaf parsley 2 to 3 tablespoons
Coarse salt
Procedure :-
Take a large pot of water and boil it for the egg noodles. When it boils, salt the water and cook the noodles al dente. Drain well and return to the pot.
Preheat a large, deep skillet over medium-high heat. Add the oil and the bacon. Cook for 2 to 3 minutes, until the fat is rendered and the bacon begins to brown at the edges. Add the turkey and brown it, crumbling it 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 the wine and deglaze the pan, using a wooden spoon to scrape up pan drippings and browned bits. Stir in the stock 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.
Preheat the broiler to high. Combine the noodles with the turkey and sauce. Grease a casserole dish with a little softened butter. Transfer the turkey-noodle mixture to the dish
and top with Gruyère cheese and then bread crumbs. Place the casserole 8 to 10 inches from the broiler and brown for 2 to 3 minutes, or until the cheese is melted and the crumbs are brown. Garnish the casserole with the parsley.
The Dish is ready to serve.
