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Ingredients
6 ounces fine egg noodles
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons flour
2 cups fresh turkey broth or canned chicken broth
½ cup heavy cream
¼ teaspoon red hot pepper flakes
½ teaspoon freshly grated nutmeg
Salt and freshly ground white pepper to taste
3 tablespoons finely chopped shallots
1 cup crushed canned tomatoes
3 cups cooked, skinless, boneless turkey cut into bite-size cubes
1 egg, lightly beaten
2 tablespoons freshly grated Parmesan cheese
Nutritional analysis per serving (4 to 6 servings)
30 grams carbs; 138 milligrams cholesterol; 430 calories; 9 grams monosaturated fat; 3 grams polyunsaturated fat; 10 grams saturated fat; 23 grams fat; 3 grams fiber; 624 milligrams sodium; 25 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook the noodles according to package instructions. Do not overcook. Drain and return to the pot. Add 1 tablespoon olive oil and toss well.
- Step 2
Meanwhile, melt the butter in a saucepan and add the flour, stirring with a wire whisk. Blend well. Add the broth, stirring rapidly with the whisk. When the sauce is thickened and smooth, simmer for 5 minutes. Add the cream, pepper flakes, nutmeg, salt and pepper. Blend well with the whisk and simmer briefly. Set aside.
- Step 3
Heat the remaining 1 tablespoon olive oil in a saucepan. Add the shallots and cook briefly, stirring. Add the tomatoes, stir and simmer for 5 minutes. Add the turkey meat and 1 cup of the cream sauce. Stir and blend gently. Taste and adjust the seasonings. Set aside.
- Step 4
To the remaining cream sauce add the beaten egg. Bring to a boil, stirring rapidly with the whisk for 30 seconds. Do not overcook. Remove from the heat.
- Step 5
Add the noodles to a baking pan measuring 11 by 8 by 2 inches. Smooth them over and spoon the turkey mixture over the noodles. Cover with the cream and egg mixture. Smooth over and sprinkle with the cheese.
- Step 6
Preheat the broiler to high and place the dish under the broiler and cook until nicely browned and bubbling on top. Serve immediately.
Private Notes
Comments
You don't bake it?? I'd bake it at 350º for at least 30 min if not 45min. That would brown the top nicely. This is like a kugel but with tomatoes and turkey added to it.
Excellent dish! I didn't have turkey so subbed poached chicken torn into bite size pieces. I also added sauteed mushrooms because I love them, and a half cup of sweet baby peas. This dish is destined to be a frequent meal around here!
While the recipe name is not terribly inspiring, this dish is company worthy. It can be made a ahead and run under the broiler for finishing.
Yes it's a fair amount of work/ clean up. Note, this is especially good with smoked turkey.
My family has enjoyed this dish for decades.
I think this recipe was first in NYT magazine in the 60’s but haven’t found it yet in the NYT archives. Made it years ago in an Arabia terrine for a dinner party. Very happy to rediscover it in More Sixty Minutes Gourmet. Usually make a double recipe and freeze it. Usually end up adding more heavy cream than called for so there is more sauce for the top layer.
De-vine!! Made with leftover chicken that I had roasted in the manner of the Citrus baked salmon - so, lots of lemony/orangey olive oil which I used in this recipe. Also subbed gluten free pasta and no one noticed. This is a total keeper and perfect for a crowd.
I was starting to feel disappointed in this recipe as I was tasting things about halfway through the cooking, but in the end it came out surprisingly delicious! I never have shallots so always end up using onion instead, and I don't like red pepper flakes, but otherwise I basically followed the recipe. I did follow Kener's advice in the comments and baked it at 350 for 30 minutes, since I don't have a broiler, and it all came out great. Will be a go-to for leftover turkey.