Preparation: 20 mins

Cooking: 30 mins

Serves: 4

Ingredients

  • 2 cups diced turkey meat
  • 6 oz. egg noodles (cooked)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1 cup milk
  • 1/2 cup chicken broth
  • 1 tablespoons worchestershire
  • 1/2 cup fresh peas
  • 1 cup fresh porcini mushrooms – sliced
  • 1/2 cup diced onion
  • 2 tablespoons fresh chopped flat leaf parsely
  • 1/2 teaspoon red pepper flakes (optional)
  • salt and pepper to taste

Directions

  1. Saute onions and mushrooms in 2 tablespoons of olive oil
  2. Add peas and continue cooking for about 2 additional minutes. Remove from heat and set aside.
  3. Create a sauce by making a roux first. This is simply done by melting 2 tablespoons of butter and sprinkling 2 tablespoons of flour on top. Whisk together to make a paste.
  4. Add milk to the roux and continue whisking on low heat.
  5. Then add the chicken broth, and Worcestershire sauce.
  6. Combine the sauce with the noodles, turkey, peas and mushroom mix, and stir well.
  7. Add parsley, salt and pepper and red pepper flakes. Mix well.
  8. Pour into a buttered 8 inch round casserole dish and cook at 350 degrees for 30 minutes.
  9. Serve with a nice side salad. 

Image & Recipe credit: Leftover Turkey Casserole