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1
Bring a large pot of water to a boilfor your egg noodles.
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2
When it boils, salt the water and cook noodles to al dente.
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3
Preheat a large, deep skillet over medium high heat.
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4
Add extra-virgin olive oil, 1 turn of the pan, and bacon or turkey bacon.
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5
Render the bacon fat 2 to 3 minutes, until bacon begins to brown at edges.
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6
Add meat and brown it, crumbling it with a wooden spoon.
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7
Move the meat over to 1 side of the pan and add mushrooms and onions to the opposite side.
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8
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.
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9
Cook another 5 minutes then add wine.
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10
Deglaze the pan, lifting up pan drippings and bits.
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11
Stir in stock and bring to a bubble, then stir in cream and reduce the heat to low.
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12
Add nutmeg to sauce and stir.
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13
Taste to adjust seasonings.
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14
Preheat broiler to high.
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15
Combine noodles with turkey and sauce.
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16
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.
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17
Top the casserole with Gruyere then bread crumbs.
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18
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.
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19
Remove from oven and garnish the casserole with parsley.
