Turkey Egg Noodle Casserole

 

Ingredients

 

    12 oz. Racconto egg noodles

    1/4 cup unsalted butter

    2 cups sliced shallots or thinly sliced onions

    2 cups diced celery

    1/4 cup all-purpose flour

    1/3 cup dry vermouth or dry white wine

    1 1/2 cups of milk

    1/4 cup cream

    2 cups chicken or turkey stock

    2 teaspoons dry tarragon

    2 Tbsp. whole grain mustard

    3 cups coarsely chopped cooked turkey

    6 ounces grated Gruyere cheese

    Racconto sea Salt

    1/2 teaspoon freshly ground black pepper

    2 Tbsp. Racconto lemon juice

    1/2 cup Racconto panko bread crumbs

    1 Tbsp. melted butter

    Freshly chopped parsley for garnish (optional)

 

Preparation

 

Preheat oven to 375°F. Start heating 4 quarts of water for the pasta.

 

Melt butter in a large, thick-bottomed pot (5-quart) on medium heat. Add the shallots and celery and cook until softened, about 5 minutes. Stir in the flour and cook over low heat, stirring for about 3 minutes.

 

Cook noodles for 2 minutes less than the directions printed on the package. Pasta should be a bit firmer than al dente. While the pasta is cooking continue on with the recipe.

 

Into the saucepan with the butter, shallots, celery, and flour, add the dry vermouth and let bubble for a minute. Stir in the milk, cream, and stock. Add the tarragon. Bring to a simmer and cook over medium-low heat, stirring frequently, for 5 to 8 minutes.

 

During this time the pasta will be ready. Drain it and rinse it with cold water to stop the cooking.

 

Add the grated cheese and mustard to the saucepan mixture. Stir until the cheese is melted. Add the chopped cooked turkey. Add salt and add freshly ground black pepper to taste.

 

If the pasta is stuck together, rinse in the colander with a little water to separate the noodles from each other. Add the noodles to the the turkey mixture.  Stir in the lemon juice. Adjust seasonings to your taste. Transfer the mixture to a buttered 3-quart casserole.

 

Sprinkle with panko and drizzle 1 Tbsp. melted butter over the top. Bake the casserole in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.

 

 

True Italian. Authentically Delicious.

Racconto U.S.A. • 2060 N. Janice Avenue • Melrose Park, IL 60160 • 708-865-8000  |  Racconto ITALY • Via Nardones, 8 • 80132 Napoli, Italia

©2016 All rights reserved.

True Italian. Authentically Delicious.

Racconto U.S.A. • 2060 N. Janice Avenue • Melrose Park, IL 60160 • 708-865-8000
Racconto ITALY • Via Nardones, 8 • 80132 Napoli, Italia

©2016 All rights reserved.

True Italian. Authentically Delicious.

Racconto U.S.A. • 2060 N. Janice Avenue • Melrose Park, IL 60160 • 708-865-8000
Racconto ITALY • Via Nardones, 8 • 80132 Napoli, Italia

©2016 All rights reserved.

True Italian. Authentically Delicious.