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Categories:
salt boiling water egg noodles butter flour turkey broth turmeric heavy cream turkey mushrooms almonds Parmesan cheese Swiss cheese salt sherry pepper
Viewed: 10 - Published at: 3 years agoIngredients
- 1 Tbsp. salt
- 3 qt. boiling water
- 8 oz. egg noodles
- 3 Tbsp. butter or margarine
- 3 Tbsp. flour
- 2 c. turkey broth
- 1/8 tsp. turmeric
- 1 c. heavy cream
- 2 c. diced cooked turkey
- 2 (3 oz.) cans sliced mushrooms, drained
- 1/2 c. blanched shredded almonds
- 1/4 c. grated Parmesan cheese
- 1/4 c. grated Swiss cheese
- 1 tsp. salt
- 1/2 c. sherry or white wine
- 1/8 tsp. pepper
Method
- Add 1 tablespoon salt to rapidly boiling water. Gradually add egg noodles so that water continues to boil. Cook, uncovered, stirring occasionally, until tender. Drain in colander. Melt butter or margarine in top of double boiler over boiling water. Blend in flour; add turkey broth and cook, stirring constantly, until mixture thickens. Add turmeric, wine, 1 teaspoon salt and pepper. Remove from heat and stir in heavy cream. Add 1/2 the sauce to the noodles and place in greased shallow baking dish. Add turkey, mushrooms and almonds to the remaining sauce. Place turkey mixture in the center of the noodles and sprinkle top with a mixture of Parmesan and Swiss cheese. Bake in a moderate 375° oven for 30 minutes or until topping is lightly browned. Makes 4 to 6 servings.
