John’S Turkey Noodle Casserole

1. 1

   Preheat oven to 350 degrees. Bring a large pot of water to a boil, salt the water and cook the noodles to al dente.

2. 2

   In a large deep preheated skillet add 1 TB olive oil. Cook bacon and render it until it starts to brown. Remove the bacon and reserve. Pour off fat leaving approximately 1 TB. Add 3 TB of the butter to skillet. When foaming subsides add the mushrooms and saute over high heat until the mushrooms have absorbed the butter and are tender. Add 2 TB of the Madeira and cook until almost all has evaporated. Remove mushrooms and reserve. Take skillet off heat.

3. 3

   In another heavy saucepan heat 5 TB of the butter until foaming subsides. Stir in 5 TB of flour and cook for a little over a minute stirring frequently. Gradually whisk in the chicken broth and bring to a boil. Cook over low heat for about 5 minutes or until thickened. (If desired, add optional ingredients and stir.) Remove from heat and stir in 3/4 cup of cream and 2 TB of Madeira. Season with salt and pepper and set aside, keeping it warm.

4. 4

   Return skillet to medium heat and add 1 TB olive oil. Add onion and pepper and cook until the onion is translucent. Add the bacon, mushrooms, turkey and peas. Add the poultry seasoning, nutmeg and salt and pepper to taste and stir. Add the sauce and mix well. Bring to a simmer and cook for 2 minutes.

5. 5

   Butter a 10 x 10 x 4 inch deep casserole. Combine noodles with the turkey and sauce and put into the casserole. Top the casserole with the Gruyere. Mix the Parmesan with the panko bread crumbs and spread evenly over the Gruyere. Drizzle top with a little olive oil and place in the middle of preheated oven. Heat for about 35 to 40 minutes or until mixture is bubbling and top is browning. If needed place under broiler for a couple of minutes to finish browning. Remove from oven, sprinkle with chopped parsley and serve.

* Per serving · 4 servings · Values may vary.