this recipe is now a part of all my post turkey consumption. i buy the ingredients when i'm shopping for thanksgiving. this is the best and most delicious way to get rid of those last four cups of turkey...and to stretch your turkey into one more meal. it does take some time to get your sauce up and ready. i enlisted the help of my five year old on a stool to help me stir. worked like a charm. he stirred, i chopped turkey. make this a part of your post thanksgiving meal plans. you won't be sorry!
1 bag frozen chopped onions (or about 1 and a half cups fresh)
3/4 cup chopped red bell pepper (about half of a bell pepper chopped)
1/2 cup butter
1 tablespoon minced garlic
1 pound white button mushrooms, sliced
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon dried oregano
3/4 teaspoon ground thyme
1 tablespoon dried parsley
2 teaspoons salt
1 teaspoon pepper
1/4 cup all purpose flour
1/2 cup white wine
2 cups chicken broth
1 3/4 cup low fat milk
1 pound wide egg noodles
4 cups chopped (bite sized) turkey
3 cups parmesan cheese
panko bread crumbs
melt the butter in a large skillet. add the onions and the peppers and saute for about four minutes. add the garlic and cook for about a minute. add the mushrooms and all the spices and cook for about five minutes more. add the flour to the mixture until well blended. add the wine and chicken broth and stir until smooth. add the milk and bring to a boil until the sauce is thick and smooth (about ten minutes more).
while sauce is thickening, bring a large pot of water to a boil and cook the egg noodles. drain and set aside.
preheat the oven to 375 degrees. butter or spray an extra large casserole or baking dish.
when the sauce has thickened, add the noodles and turkey. mix until thoroughly combined. place half of the mixture in the backing dish. cover with half of the cheese. layer with the rest of the pasta mixture and cover with remaining cheese. sprinkle entire dish with panko bread crumbs.
bake uncovered for about 20-30 minutes until hot and bubbly.
serve with leftover thanksgiving veggies and rolls...perfection!
*this recipe was adapted from a recipe by emeril lagasse.
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