Turkey and Noodle Casserole

Ingredients:

• 220 g wide egg noodles
• Salt
• 1 tbsp. l. olive oil
• 3 slices pork or turkey bacon, chopped
• 600 g ground turkey
• 450 g porcini mushrooms, sliced
• 1 medium onion, chopped
• Black pepper
• 2 teaspoons dried thyme or poultry seasoning
• 1/2 cup dry white wine
• 1 tbsp. chicken broth
• 1/2 cup heavy cream
• 1/4 teaspoon freshly grated nutmeg
• 2 tbsp softened butter
• 2 tbsp. grated Gruyère cheese (about 230 g piece)
• 1 tbsp. breadcrumbs
• 2-3 tbsp finely chopped parsley

Preparation:

1. Fill a large pot with water, add salt and cook the noodles until al dente – semi-firm.
2. Heat a deep frying pan over medium-high heat. Add the olive oil and bacon. Cook for 2-3 minutes, until the bacon is crispy around the edges. Add the ground beef and cook, breaking it up with a wooden spoon. Move the meat to one side of the pan and add the mushrooms and onions to the opposite side. Cook the mushrooms and onions for 3-5 minutes, then combine the meat with the vegetables and season the mixture generously with salt and pepper, then sprinkle with thyme or poultry seasoning. Cook for another 5 minutes, then add the wine. Stir, then add the stock and bring the mixture to a simmer. Pour in the cream and reduce the heat to low. Add nutmeg to the sauce and stir. Adjust the seasonings to taste.
3. Preheat oven to high with grill function. Mix noodles with turkey meat, vegetables, and sauce. Grease a baking dish with a little softened butter, then transfer the mixture into the dish. Sprinkle the top with Gruyère cheese, then breadcrumbs. The casserole will brown in 2-3 minutes; the cheese should melt and the breadcrumbs should be golden brown. Remove the casserole from the oven and sprinkle with parsley.