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1
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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2
Preheat a large, deep skillet over medium high heat. Add olive oil and bacon, rendering fat, about 2-3 minutes. Can use smoked bacon, turkey bacon, or ham.
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3
Add breast meat and cook, using a wooden spoon to crumble.
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4
Move the meat over to one side of the skillet and add onions and mushrooms to the opposite side.
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5
Cook onions and mushrooms 3-5 minutes and then combine them with the meat mixture and season liberally with salt and pepper - (I cooked onions for about 8-10 minutes to soften more and I used canned mushrooms, adding them the last 2 minutes. I sprinkled with 1/2 tsp both salt & pepper).
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6
Sprinkle with Poultry Season - (I used 1 Tbl.).
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7
Cook for 5 minutes and then add wine.
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8
Deglaze pan lifting up any drippings or bits.
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9
Stir in stock and bring to a bubble, then stir in cream and reduce heat to low.
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10
Add nutmeg to sauce and stir -(I used 1/4 tsp dried nutmeg).
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11
Taste to adjust seasonings.
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12
Preheat broiler to high.
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13
Combine drained noodles with turkey sauce.
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14
Grease an oblong casserole dish with a little butter nestled in a pc of paper towel, then tranfer the turkey noodle mixture to the dish - (I used Pam, worked fine).
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15
Top the casserole with the Gruyere (Emmentaler OR Jarlsberg OR Appenzell OR Raclette OR Swiss cheese), then bread crumbs -(I used Mozzarella and it tasted super)
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16
Place casserole 8-10 inches from the broiler and brown 2-3 minutes until cheese is melted and the crumbs have browned - (I baked 30 minutes to allow the noodles to absorb all the juices and it browned nicely).
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17
Garnish with parsley.
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18
Time took me 20/30, not her 10/20.
