Turkey Noodle Casserole

Every year we start our Thanksgiving planning with the best of intentions. “Last year was over-the-top. Could we please put the brakes on with the side dishes this time?” And every year we cook way more food than our extended family could possibly eat in one sitting.

I blame my father. He can’t resist a side that sounds good. Of course we need creamed turnips along with creamed cauliflower, mashed potatoes, mashed sweet potatoes, and turnip gratin. And that’s just the starches. Every year we pick out a turkey big enough for all of us, not counting the fact that we will be so full with sides that we don’t have a lot of room left for the turkey.

But is this problem? Having too much turkey? Uh, let me think about it. No. No it is not a problem. It just means more opportunities for creative uses of turkey leftovers like this luscious turkey noodle casserole. It’s creamy, it’s crunchy, it’s sort of fancy for a casserole. Never mind that though, it tastes great. A perfect home for the leftover turkey that lost out to too many sides.

Turkey Noodle Casserole Recipe

Ingredients

• 12 oz egg noodles
• 1/4 cup unsalted butter
• 2 cups sliced shallots or thinly sliced onions
• 2 cups diced celery
• 1/4 cup all-purpose flour
• 1/3 cup dry vermouth or dry white wine
• 1 1/2 cups of milk
• 1/4 cup cream or sour cream
• 2 cups chicken or turkey stock
• 2 teaspoons dry tarragon
• 2 Tbsp whole grain mustard
• 3 cups coarsely chopped cooked turkey
• 6 ounces grated Gruyere cheese
• Salt
• 1/2 teaspoon freshly ground black pepper
• 2 Tbsp lemon juice
• 1/2 cup panko bread crumbs
• 1 Tbsp melted butter
• Freshly chopped parsley for garnish (optional)

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