Ingredients

The following ingredients have 5 Servings
  • 6 ounces fine egg noodles
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups fresh turkey broth or canned chicken broth
  • 1/2 cup heavy cream
  • 1/4 teaspoon red hot pepper flakes
  • 1/2 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

Instruction

  • Cook the noodles according to package instructions. Do not overcook. Drain and return to the pot. Add 1 tablespoon olive oil and toss well.
  • 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.
  • 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.
  • 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.
  • 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.
  • Preheat the broiler to high and place the dish under the broiler and cook until nicely browned and bubbling on top. Serve immediately.