This is a grown-up version of an old classic, and my favorite way to enjoy leftover turkey from Thanksgiving. You can substitute with plain egg noodles if you prefer.
4 ounces whole-grain egg noodles
1 tablespoon extra virgin olive oil
1/4 medium onion, thinly sliced
Salt, to taste
Freshly ground black pepper
1 medium portobello mushroom top, sliced
1 clove garlic, finely minced
1 teaspoon fresh thyme
1 tablespoon fresh flat-leaf Italian parsley
3 tablespoons unsalted butter, divided, plus extra for greasing
2 tablespoons all-purpose flour
1/2 cup low-sodium vegetable stock
1/4 cup milk
1 cup cooked turkey meat, cut into bite-sized pieces
2 tablespoons plain breadcrumbs
1. Preheat oven to 350°F. Place a 16-ounce soufflé dish on an aluminum foil-lined baking sheet and butter sides and bottom of dish. Set aside.
2. Bring a medium saucepan of water to a boil and add salt. Add pasta and cook for 5-7 minutes, until al dente. When pasta is done, drain and set aside.
3. Meanwhile, in a medium sauté pan, heat oil over medium heat. Add onion and cook until softened, about 5 minutes. Season with salt and pepper. Add mushrooms and cook for another 5 minutes. Add garlic, thyme and parsley and cook for another 1-2 minutes. Transfer mixture to a plate and set aside.
4. Carefully clean out sauté pan and melt 2 tablespoons butter over medium heat. Add flour and whisk until lightly golden brown, making a roux. Slowly pour in stock and continue stirring, until you have a smooth, creamy mixture. Add milk and stir again. Add turkey, mushroom mixture and pasta and allow to heat through, about 3-4 minutes. Transfer mixture to buttered soufflé dish. Top mixture with breadcrumbs. Cut remaining 1 tablespoon butter of small pieces and scatter over top. Bake for 20-25 minutes, until top is lightly golden brown.
Serves 1.Pin It