Turkey Egg Noodle Casserole


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 tsp dry tarragon
2 Tbsp whole grain mustard
3 cups coarsely chopped cooked turkey
6 oz grated Gruyere cheese
Racconto Sea Salt
1/2 tsp 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)


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.

Total Prep Time: 45 minutes
Serves: 6