I pulled out a turkey from our deep freeze. It was 15 pounds, and made a lovely first meal. But I wasn’t looking forward to continuous turkey soup meals, so I started looking around at things to make with ALL THAT TURKEY! Here is the recipe I adapted for tonight’s dinner. I felt like I was on my own cooking show, as I chopped and measured and stirred, but the end result was actually quite delicious! Try it! Good luck!
- 1- pound Egg noodles
- 4 Tablespoons Butter
- 4 cloves Garlic, Minced
- 1/2 onion diced
- 1/2 cup green pepper diced
- 1/2 cup red pepper diced
- 1 pound White Mushrooms, Quartered
- 1/2 teaspoon Salt
- 1 cup White Wine (I used White Zinfandel)
- 1/3 cup Flour
- 4 cups Turkey (or Chicken) Broth
- 1 block 8 Ounce Cream Cheese (I was skeptical, but this made a nice creamy sauce)
- 4 cups Cooked (leftover) Turkey, Shredded Or Diced
- 1 cup Finely Chopped Black Olives
- 1-1/2 cup Frozen Green Peas
- 1/2 cup chopped up broccoli (only because I had some left over!)
- 4 slices Bacon, Fried And Cut Into Bits
- 1 cup Grated Monterey Jack Cheese
- 1 cup Grated Cheddar Cheese
- 1/2-1 cup light cream
- Salt And Pepper, to taste
- Extra Broth For Thinning
- 1 cup Smashed barbecue chips (or Panko Bread Crumbs)
Cook pasta until not quite done Drain, rinse, and set aside.
Cook bacon until crisp. Set aside.
In a large pot, heat butter over medium-high heat. Add garlic, onions, peppers and saute for a couple of minutes. Add mushrooms and salt, then saute for a couple more minutes. Pour in the wine and allow it to cook with the mushrooms and onion and peppers for several minutes, or until the liquid reduces by half.
Sprinkle in flour, then stir the mushrooms around for another minute. Pour in the broth and stir, cooking for another few minutes until the roux thickens.
Reduce heat to medium low. Cut cream cheese into cubes and add it to the pot. Stir it to melt (don’t worry if the cream cheese remains in little bits for awhile) Add the leftover turkey, the olives, the peas, the chopped up bacon, and the cheeses. Stir to combine, adding salt and pepper as needed. Add the cream.
Add the cooked Pasta and stir it to combine. Splash in more broth as needed; you want the mixture to have a little extra moisture since it will cook off in the oven. If it’s a little soupy, that’s fine.
Pour the mixture into a large baking dish and sprinkle the top with the Chips or Panko crumbs. Bake at 350 degrees F for 50 minutes, or until the casserole is bubbly and the crumbs are golden brown.