1/2 pound extra-wide egg noodles or papardelle pasta
2 tablespoons extra virgin olive oil (EVOO)
1 pound turkey cutlets
2 teaspoons poultry seasoning
4 tablespoons butter, divided
2 shallots, thinly sliced
3 tablespoons flour
1 cup dry white wine
2 cups chicken or turkey stock
1 cup sour cream
Freshly grated nutmeg, to taste
1/2 cup fresh breadcrumbs
1/4 cup grated Parmigiano Reggiano cheese (a generous handful)
1/4 cup flat leaf parsley leaves, chopped
8 cornichons or 6 baby gherkins, finely chopped
Place a large pot of water over high heat and bring up to a boil. Once boiling, add some salt and the egg noodles and cook until al dente, according to package directions.
While water comes to a boil, place the turkey cutlets between two pieces of plastic wrap. Smack the cutlets a few times with a small, heavy-bottomed skillet to make them a bit thinner, about 1/4-inch thick.
Place a large skillet over high heat with two turns of the pan of EVOO, about 2 tablespoons. Season turkey cutlets with a little salt, pepper and poultry seasoning and brown them for 2-3 minutes on each side, working in batches to avoid overcrowding the pan.
Once all of the turkey has been browned, add 2 tablespoons butter to the skillet. Once melted, add the shallots and cook for 2 minutes. Sprinkle the skillet with the flour and cook for 1 minute. Whisk in white wine, cook down for 1 minute, then add the stock. Bring the stock up to a bubble and stir in the sour cream and nutmeg. Thinly slice or chop the turkey cutlets into bite-size pieces and slide back into the sauce.
In a small, hot skillet, melt the remaining 2 tablespoons of butter, then add the breadcrumbs and get them nice and toasty. Mix in the grated cheese to combine. Remove from heat and add the chopped parsley.
Add the noodles to the turkey and sauce and coat them. Dish up the Turkey Tetrazzini and sprinkle the breadcrumb mixture and chopped cornichons or gherkins on top.