Recipe by Rachael Ray
- 6 to 8Servings
- 6 tbsp. butter
- 1 cup panko breadcrumbs
- 1 cup shredded Gruyère or Parmigiano-Reggiano
- 1/4 cup flat-leaf parsley leaves, chopped
- 12 oz. extra-wide egg noodles
- 1/3 cup (a handful) fresh dill sprigs, finely chopped
- 2 tbsp. olive oil
- 12 oz. white mushrooms, sliced or chopped
- 1 large shallot, finely chopped
- 3 large cloves garlic, chopped
- Finely ground black and white pepper
- 2 tbsp. flour
- 1/2 cup dry sherry, dry (white) vermouth, or white wine
- About 2 cups whole milk
- Freshly grated nutmeg (about 1/8 tsp.)
- About 3 to 4 cups shredded or chopped cooked turkey or rotisserie chicken
- 1/2 cup (a generous handful) fresh or frozen peas
1. Bring a large pot of water to a boil for the noodles.
2. In a small saucepan, melt 4 tbsp. butter over low heat. Mix in the panko, cheese, and parsley.
3. Arrange a rack in the center of the oven. Preheat the broiler.
4. Salt the boiling water and add the noodles. Cook until 1 minute shy of the package directions. Drain; return to the pot. Toss with the dill and 1 tbsp. butter.
5. Meanwhile, in a large skillet, heat the oil, two turns of the pan, over medium. Add the remaining 1 tbsp. butter. When it melts, add the mushrooms; cook, stirring often, until lightly browned. Add the shallot and garlic; season with salt, black pepper, and white pepper. Sprinkle with the flour. Add the sherry; cook, stirring often, until absorbed, about 1 minute. Add the milk; season with nutmeg. Cook until the sauce thickens slightly, about 3 minutes. Add the turkey and peas; cook, stirring often, until heated through, about 4 minutes.
6. Mix the sauce into the noodles. Transfer to a large baking dish. Top with the breadcrumbs. Broil until the top is browned and the edges are bubbling, 3 to 4 minutes.