Recipe Background
This dish isn't even a blessing in disguise! It's just a bountiful blessing of big flavors! Big Blessings Casserole features tender turkey, buttery egg noodles, and a creamy sauce in a casserole that's just perfect for shaking things up this Thanksgiving season! The crunchy breadcrumb topping is just another heavenly part that makes Big Blessings Casserole a gift for your guests and your taste buds! Enjoy this wonderfully divine bounty!
This dish isn't even a blessing in disguise! It's just a bountiful blessing of big flavors! Big Blessings Casserole features tender turkey, buttery egg noodles, and a creamy sauce in a casserole that's just perfect for shaking things up this Thanksgiving season! The crunchy breadcrumb topping is just another heavenly part that makes Big Blessings Casserole a gift for your guests and your taste buds! Enjoy this wonderfully divine bounty!
Ingredients
- 1/2 stick unsalted butter plus 1 tablespoon, melted, divided, plus more, to taste, for greasing the casserole dish
- 2 cups shallots sliced
- 2 cups celery diced
- 1/4 cup all-purpose flour
- 1 (12-ounce) package egg noodles
- 1/3 cup dry vermouth or dry white wine
- 1 1/2 cups milk
- 1/4 cup cream can substitute sour cream
- 2 cups chicken stock or turkey stock
- 2 teaspoons dry tarragon
- 6 ounces Gruyère cheese grated
- 2 tablespoons whole-grain mustard
- 3 cups turkey cooked and coarsely chopped
- salt to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons lemon juice
- 1/2 cup panko breadcrumbs
- parsley optional, to taste, freshly chopped, for garnish
Directions
- Preheat the oven to 375 degrees F.
- Using the extra butter, grease a 9x13-inch casserole dish.
- In a large, thick-bottomed pot over medium heat, melt 1/2 stick of the remaining butter.
- Add the shallots and the celery to the melted butter and cook, while stirring, until softened, about 5 minutes.
- Add the flour to the shallot mixture and reduce the heat to low.
- Cook the shallot mixture, while stirring, until combined and the flour is golden, about 3 minutes.
- In a large pot of salted, boiling water, add the egg noodles and cook until just shy of al dente, about 2 minutes less than the time on the package directions. Drain the noodles, rinse them under cold water, and set them aside.
- Add the dry vermouth to the shallot mixture and cook, while stirring, until it begins to simmer, about 1 minute.
- Add the milk, the cream, and the stock to the vermouth mixture and stir to combine.
- Add the tarragon to the sauce mixture.
- Raise the heat to medium-low.
- Bring the sauce mixture to a simmer.
- Simmer the sauce, while stirring frequently, until the liquid has reduced slightly, about 5-8 minutes.
- Add the Gruyère cheese and the mustard to the sauce and stir to combine until the cheese has melted.
- Add the turkey to the sauce and stir to combine.
- Season the turkey mixture with the salt and the black pepper.
- Add the egg noodles to the turkey mixture and stir to combine.
- Add the lemon juice to the turkey mixture and stir to combine.
- Transfer the turkey mixture to the prepared casserole dish, spreading it out evenly.
- Sprinkle the top of the turkey mixture evenly with the panko.
- Drizzle the remaining 1 tablespoon of the melted butter evenly over the top of the breadcrumbs.
- Bake on the middle oven rack until it is bubbling and the top is golden, about 30-40 minutes.
- Serve garnished with the parsley.
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