45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 6 persons
Weight Per Serving: 347g
Price Per Serving: 3.11$
577kcal
Nutrition
Calories: 577kcal
Protein: 35.83%
Fat: 45.66%
Carbs: 18.51%
Ingredients
- 0.7 cup breadcrumbs fresh
- 3 ounces parmesan cheese finely grated
- 6 tablespoons butter unsalted melted
- 1 teaspoon kosher salt plus more for seasoning
- 1 cup onion chopped
- 1.3 cups mushrooms sliced
- 1.3 cups mushrooms sliced
- 0.8 pound turkey cooked cut into 1-inch cubes ( 2 cups)
- 1 cup peas frozen thawed
- 3.8 cups chicken broth low-sodium homemade canned
- 6 tablespoons flour all-purpose
- 2 teaspoons juice of lemon fresh
- 0.5 teaspoon thyme dried
- 1 serving pepper freshly ground
- 0.5 pound salad leaves curly endive cooked
Equipment
- bowl
- frying pan
- sauce pan
- oven
- whisk
- baking pan
Directions
- Preheat oven to 425 degrees. In a bowl, combine breadcrumbs, 1/4 cup cheese, and 3 tablespoons butter. Season with salt; set aside.
- In a medium saucepan over medium-high heat, toss 1 tablespoon butter with onion, mushrooms, and 1 teaspoon salt. Cover; cook 3 minutes.
- Remove lid; cook, stirring, 3 minutes more.
- Transfer to a bowl; add turkey and peas. Set aside. In same pan, whisk stock, remaining butter, and flour. Bring to a boil; reduce heat to a simmer.
- Whisk until thick, 4 to 5 minutes.
- Remove from heat; stir in lemon juice, thyme, and remaining 1/2 cup cheese. Season with salt and pepper.
- Combine sauce, turkey, and noodles in a 9-by-13-inch baking dish; top with breadcrumbs.
- Bake until golden and bubbling, 13 to 15 minutes.
- Serve warm.
- Mike Krautter
Nutrition Facts
Properties
Nutrition Score
31.249565145244%
Flavonoids
Nutrients percent of daily need