Wednesday, November 09, 2005

Turkey Noodle Casserole

Another of Rachel Ray's new recipes. Simple enough. Sort of a Turkey Helper kind of dish. I'll probably consider making this again. But some few changes.

Turkey Noodle Casserole

Serves 4

1/2 lb wide egg noodles
1 TB Olive Oil
3 Slices of bacon, chopped
1 lb ground turkey
1 lb white mushrooms, sliced (NOT IN MY HOUSE)
1 medium onion, chopped
2 tsp ground thyme or poultry seasoning
1/2 cup dry white wine
1 cup chicken stock
1/2 cup heavy cream
Pinch of freshly grated Nutmeg ("It's what will make them go Mmmm.")
2 cups of grated Gruyere cheese
1 cup plain bread crumbs
handful of fresh chopped parsley

Bring a large pot of water to a boil for the noodles. When it boils, generously salt the water. Cook the noodles until al dente. Drain well and return to the pot.

In a large oven safe skillet, saute the bacon until crisp, in the olive oil. When done, set aside. Brown turkey burger, crumbling with a spoon or spatula. Move the meat to the side and add the mushrooms (NO WAY JOSE!) and onions, cook for 3 to 5 minutes, then stir together. Season the mixture with salt/pepper and thyme/poultry seasoning. Cook for another 5 minutes. Add the wine and deglaze with your spoon. Stir in the stock and bring to a bubble. stire in the cream and reduce heat to low. Add the nutmeg and stir. Taste and adjust seasoning if necessary.

Add the noodles to the mixture and stir. If you used an oven safe pan, leave in the pan and sprinkle with cheese and breadcrumbs. Place in the broiler for 2 to 3 minutes until crumbs are brown and cheese is melted. If you don't have an oven safe pan, lightly butter a casserole pan and then add noodle/turkey mixture, sprinkle cheese/crumbs, blah blah.

Garnish with parsley.

OK, here's my changes/suggestions:
  1. Obviously no mushrooms! EVER!
  2. I didn't have bacon, it was alright, but I think the slight smokiness from the bacon would have been a nice addition.
  3. I didn't have Gruyere, so I added about a cup of grated parm to the breadcrumbs. Fine, but not really noticeable.
  4. I made this in advance and then put it in the broiler when we were ready to eat. It dried out a bit as my sauce reduced a bit longer than I should have let it. If you want to make it in advance, let the sauce remain "loose."

I think that this could become a true "helper" dish by adding extra stock and adding the noodles and simmering for 10-15 minutes on the stove top. If anyone wants to try it out, let me know. I'll try it next time I make it.

Alright, g'night!


Anonymous said...

Mmmm. This sounds like it could become part of the "comfort food" repertoire. I don't much care for swiss cheese of any kind, so I'm curious to know how subbing the cheese affects the flavor and consistency of the final casserole. I think I may try it with some pecorino romano. (And the mushrooms!) Thanks for posting!

Jon said...

I'm totally trying this next week. I've printed the recipe and I'll post an update on how it all went. Lucky for you (unlcky for me), the Mrs. doesn't like mushrooms either, so you'll get a mushroom-free review.

ScottE. said...

I love foods that you can plob in a bowl and curl up in a chair/couch and enjoy. This is one of them...but I do think it needs some tinkering...let me know what you do!