Roast Turkey, Fennel and Onions with Buttered Egg Noodles

Ingredients

• 2 tablespoons butter for the egg noodles
• 2 cups chicken stock see 
• 0.5 cup cooking wine dry white
• 2 tablespoons evoo 
• 2  bulbs fennel cored thinly sliced quartered
• 0.3 cup flat-leaf parsley leaves fresh finely chopped
• 2  round tablespoons flour 
• 2 tablespoons thyme leaves fresh finely chopped
• 3 cloves garlic thinly sliced
• 0.5 cup heavy cream 
• 2 large onions thinly sliced quartered
• 1 Handful parmigiano-reggiano grated
• 6 servings pinenuts toasted for garnish
• 1 pounds roast turkey breast sliced
• 6 servings salt and pepper black freshly ground
• 1 pound extra-wide egg noodles 

Equipment

• frying pan
• pot

Directions

1. Watch how to make this recipe.
2. Heat the EVOO in a deep skillet over medium heat.
3. Add the butter and melt into the oil.
4. Add the thyme, garlic, fennel, onions and some salt and pepper.
5. Saute until very soft and light golden in color, about 20 minutes, stirring frequently.
6. Sprinkle the flour over the vegetables and stir a minute. Deglaze with the wine, then stir in the stock and thicken. Then add the turkey. Cool and store for a make-ahead meal. Reheat over medium heat.
7. To serve, heat a large pot of water over high heat, season the water with salt and cook the pasta to al dente.
8. Heat the turkey and fennel over medium heat, add the cream and thicken the sauce, adjust the seasoning.
9. Drain the egg noodles, return to the pot and toss with the butter, parsley, parm and some salt and pepper.
10. Serve the turkey on a bed of egg noodles garnished with pine nuts.