3 T olive oil
1 onion diced
2 garlic cloves minced
1 pound Cremini mushrooms sliced
1/2 C white wine
1 t thyme sliced
2 C leftover turkey diced*
1 container of creme fraiche (7.5 ounces)*
1 C chicken broth
1/4 t nutmeg
1 C green peas frozen
1/2 C Parmesan*
1/2 package of wide egg noodles
Salt and pepper
Add olive oil to large fry pan and heat then add garlic and onions. Cook until translucent. Add cremini mushrooms and thyme and cook until mushrooms have released their liquid. Deglaze with white wine over medium high heart. Add creme fraiche, chicken broth, nutmeg and combine and simmer for 10 minutes. Add turkey and peas and cook until peas and turkey heated. Season with salt and pepper to taste.
Bring 4-5 quarts of water salted to boil. Add noodles and cook unit all dente or about 6 minutes. Drain and combine with turkey mixture. Butter a 12″ by 9 ” pan and transfer mixture to the dish. Top with Parmesan cheese and bake for about 20 minutes.
*Cooked chicken can be substituted in place of turkey.
* I have substituted sour cream or Mexican creme when I was out of creme fraiche.
*I have also added crushed garlic croutons to the top with the Parmesan before baking.