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1
Bring a large pot of water to a boil for the egg noodles.
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2
When it boils, salt the water and cook the noodles al dente.
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3
Drain well and return to the pot.
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4
Preheat a large, deep skillet over medium-high heat.
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5
Add the EVOO and the bacon.
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6
Cook for 2 to 3 minutes, until the fat is rendered and the bacon begins to brown at the edges.
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7
Add the turkey and brown it, crumbling it with a wooden spoon.
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8
Move the meat over to one side of the pan and add the mushrooms and onions to the opposite side.
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9
Cook the mushrooms and onions for 3 to 5 minutes, then stir the meat and veggies together.
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10
Season the mixture liberally with salt and pepper, and sprinkle in the ground thyme or poultry seasoning.
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11
Cook for another 5 minutes.
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12
Add the wine and deglaze the pan, using a wooden spoon to scrape up pan drippings and browned bits.
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13
Stir in the stock and bring to a bubble, then stir in the cream and reduce the heat to low.
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14
Add the nutmeg and stir.
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15
Taste and adjust seasonings if necessary.
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16
Preheat the broiler to high.
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17
Combine the noodles with the turkey and sauce.
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18
Grease a casserole dish with a little softened butter.
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19
Transfer the turkey-noodle mixture to the dish and top with Gruyere cheese and then bread crumbs.
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20
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.
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21
Garnish the casserole with the parsley.
