Shortly after I moved here, I saw turkeys on sale for a very good price so I got one. Served dinner to a friend who'd helped me move, stripped meat and froze it in portions, and made gallons of stock. Such a win!
So now I'm trying to get through the portion of meat (to justify cooking a chicken I recently bought) and looked up a lot of turkey recipes. I had turkey tetrazzini on the mind but I don't really eat cheese now and I'm not interested in using canned soups and I wanted to use what I had on hand.
So this came up which I made some changes to and ended up with a very nice turkey pasta dish. It took longer than I expected but I think it'll be easier and quicker next time (use the right pans, for one thing; cast iron for this was rough because it's so heavy).
Cook noodles, set aside.
In a skillet over medium heat, melt butter. Add mushrooms and cook for 7-10 minutes.
Add flour, stir vigorously for two minutes.
Slowly whisk in broth and milk until well-combined (to create a roux). Bring to a boil to thicken sauce, cook for two minutes.
Add frozen peas, oregano, salt, pepper, and red pepper flakes. Cook for a few minutes; add in turkey and simmer for 10 minutes or until thickened.
Remove from heat, add noodles. Put into well-greased casserole and put breadcrumbs and paprika on top.
Bake at 375 degrees for 25 minutes.
So now I'm trying to get through the portion of meat (to justify cooking a chicken I recently bought) and looked up a lot of turkey recipes. I had turkey tetrazzini on the mind but I don't really eat cheese now and I'm not interested in using canned soups and I wanted to use what I had on hand.
So this came up which I made some changes to and ended up with a very nice turkey pasta dish. It took longer than I expected but I think it'll be easier and quicker next time (use the right pans, for one thing; cast iron for this was rough because it's so heavy).
Turkey Noodle Casserole
Ingredients
- chopped cooked turkey (I usually freeze in baggies of about 2 cups)
- 6 ounces egg noodles (half of a package)
- 1 T butter
- 8 ounces sliced mushrooms (I used crimini as they were on sale)
- 2 T flour
- 1 c broth/stock
- 1 c milk/half and half (I mixed them)
- 1 c frozen pease
- 1 tsp dried oregano
- 2 tsp salt
- 1tsp pepper
- red pepper flakes to taste
- 2 T breadcrumbs (I used panko)
- 1 t smoked paprika
Cook noodles, set aside.
In a skillet over medium heat, melt butter. Add mushrooms and cook for 7-10 minutes.
Add flour, stir vigorously for two minutes.
Slowly whisk in broth and milk until well-combined (to create a roux). Bring to a boil to thicken sauce, cook for two minutes.
Add frozen peas, oregano, salt, pepper, and red pepper flakes. Cook for a few minutes; add in turkey and simmer for 10 minutes or until thickened.
Remove from heat, add noodles. Put into well-greased casserole and put breadcrumbs and paprika on top.
Bake at 375 degrees for 25 minutes.
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