1/2 pound extra wide egg noodles
1 tablespoon extra virgin olive oil (EVOO), 1 turn of the pan
3 slices bacon or turkey bacon, chopped
1 1/3 pound ground turkey breast, (the average weight of 1 package)
1 pound white mushrooms, wiped, trimmed and sliced
1 medium onion, chopped
2 teaspoons dried thyme or poultry seasoning
1/2 cup dry white wine
1 cup chicken stock, available on soup aisle, (eyeball it)
1/2 cup heavy cream, 3 turns of the pan
1/4 teaspoon freshly grated nutmeg
2 tablespoons softened butter
2 cups grated Gruyere, (about an 8-ounce brick)
1 cup plain breadcrumbs
2 to 3 tablespoons chopped parsley leaves
Bring a large pot of water to a boilfor your egg noodles. When it boils, salt the water and cook noodles to al dente.
Pre-heat a large, deep skillet over medium high heat. Add EVOO, 1 turn of the pan, and bacon or turkey bacon. Render the bacon fat 2-3 minutes, until bacon begins to brown at edges. Add meat and brown it, crumbling it with a wooden spoon.
Move the meat over to 1 side of the pan and add mushrooms and onions to the opposite side. Cook mushrooms and onions 3-5 minutes, then combine the meat with veggies and season the mixture liberally with salt and pepper, then sprinkle in the ground thyme or poultry seasoning. Cook another 5 minutes then add wine. Deglaze the pan, lifting up pan drippings and bits. Stir in stock and bring to a bubble, then stir in cream and reduce the heat to low. Add nutmeg to sauce and stir. Taste to adjust seasonings.
Pre-heat broiler to high.
Combine noodles with turkey and sauce. Grease a casserole dish with a little softened butter nested in a piece of paper towel then transfer the turkey noodle mixture to the dish. Top the casserole with Gruyere then bread crumbs. Place the casserole 8-10 inches from the broiler and brown 2 to 3 minutes until cheese is melted and the crumbs are brown. Remove from oven and garnish the casserole with parsley.