| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1/2 pound extra wide egg noodles
- Salt
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 3 slices bacon or turkey bacon, chopped
- 1 1/3 pound, the average weight of 1 package, ground turkey breast
- 1 pound white mushrooms, wiped, trimmed and sliced
- 1 medium onion, chopped
- Black pepper
- 2 teaspoons dried thyme or poultry seasoning
- 1/2 cup dry white wine
- 1 cup chicken stock, available on soup aisle, eyeball it
- 1/2 cup heavy cream, 3 turns of the pan
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons softened butter
- 2 cups grated Gruyere, about an 8-ounce brick
- 1 cup plain bread crumbs
- 2 to 3 tablespoons chopped parsley leaves
Instructions
- Bring a large pot of water to a boilfor your egg noodles. When it boils, salt the water and cook noodles to al dente.
- Preheat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan, and bacon or turkey bacon. Render the bacon fat 2 to 3 minutes, until bacon begins to brown at edges. Add meat and brown it, crumbling it with a wooden spoon. Move the meat over to 1 side of the pan and add mushrooms and onions to the opposite side. 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. Cook another 5 minutes then add wine. Deglaze the pan, lifting up pan drippings and bits. Stir in stock and bring to a bubble, then stir in cream and reduce the heat to low. Add nutmeg to sauce and stir. Taste to adjust seasonings.
- Preheat broiler to high. Combine noodles with turkey and sauce. Grease a flameproof casserole dish with a little softened butter nested in a piece of paper towel then transfer the turkey noodle mixture to the dish. Top the casserole with Gruyere then bread crumbs. 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. Remove from oven and garnish the casserole with parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1484 |
| Total Fat | 75 g |
| Saturated Fat | 37 g |
| Carbohydrates | 107 g |
| Dietary Fiber | 7 g |
| Sugar | 9 g |
| Protein | 91 g |
| Cholesterol | 337 mg |
| Sodium | 1455 mg |
Reviews
I made this and loved it. I am not a sliced mushroom person and was going to use cream of mushroom but accidentally got cream of chicken. It was still really good. Only thing I would do differently is either less bread crumbs or put them under the cheese.
I’ll definitely make this again. I can’t eat smoked meats so I skipped the bacon. Also didn’t have enough gruyere so I combined Parmesan and gruyere. Directions didn’t specify whether to reduce the liquid before broiling so I didn’t. Wound up with lots of liquid in bottom of pan but it was fine. Next time I think I’ll add broccoli.
Had no mushrooms, did have sreamed broccoli.
Delish!
Delish!
I actually used this recipe more for inspiration. Still came out super yummy but I used a classic can of mushroom soup instead of the homemade sauce (not a fan of mushrooms) but added cumin, paprika, && onion salt to the meat cooking. Shredded Gruyere cheese mixed w/ the bread crumbs OMG amazing btw.
I’m not big on writing reviews, but I compared this recipe to others, and I wouldn’t consider this one easy. Looks like a bit of preparation time is involved. So I’ve decided to go easier, I will sauté mushrooms, onion, sliced carrots and celery. My sauce will be a nice can of mushroom soup and chicken broth. Think I’ll kick it up a notch with panko crumbs and grated Gruyere cheese.
Really delicious recipe, but visually lacked color. Might be remedied by adding peas & carrots or broccoli. I was out of wide noodles and none to be had at the store so I used frozen egg noodles. Worked just fine. Served with sautéed spinach with garlic & a little nutmeg.
This is the third Rachael Ray meal we’ve had lately and just like the other two this was great!
Less bread crumbs
It would be nice if Rachael Ray could come up with a few recipes too complex for a 3-year-old. How does she merit “celebrity ” chef status?
OK