Turkey Casserole with Egg Noodles
This is a classic turkey casserole but made dairy-free with plant-based alternatives.
Ingredients
- 2 lbs cooked turkey
- 1-2 boxes egg noodles
- Baby portobello mushrooms
- 3 stalks of celery
- 1 medium-large onion
- 4 cloves garlic
- 3 Tbsp butter
- 1/2 cup dry white wine
- 1 cup broth – vegetable bouillon(from Better Than Bouillon), mixed with water.
- Flour (cassava flour for gf)
- 20 ounces of cream
Instructions
- Chop the cooked leftover turkey into bite sized pieces. Add to a large bowl. If you are using ground turkey, cook in a skillet and break up in to bite sized pieces.
- Chop the onions and mince the garlic. Add 1Tbsp of butter to a hot pan then add the onions, garlic, mushrooms and celery. Cook for 8-10 minutes until the mushrooms shrink in size and the onions are translucent. Add to the bowl of turkey.
- Make the cream sauce by adding 2 Tbsp of butter to the empty skillet and adding 1 Tbsp of flour(cassava flour for gf) to make the roux. Cook the roux to cook out the raw flour taste, this should just take a few minutes, the roux will start to change color to a deeper color.
- Add the cream, wine and broth to the roux and mix. Allow to gently simmer until the sauce has reduced and the roux has sufficiently thickened the sauce to a creamy gravy consistency.
- Add the fresh parsley, thyme, nutmeg and cracked black pepper.
- Cook the egg noodles per instructions, then strain and add to the bowl of turkey and veggies.
- Pour the sauce over the noodles, turkey and veggies and mix thoroughly.
- Transfer everything to a large casserole pan and top with bread crumbs. Stick under the broiler until the top is golden brown and forms a crust. For gluten-free bread crumbs add some melted butter to them and place them over the top wet as they don’t work the same as regular bread crumbs.
- Sprinkle more fresh parsley and cracked black pepper on top. I add some optional crushed red pepper flakes on top and a garnish of fresh thyme sprigs.
Notes
-I made this recipe dairy-free for our family. The brands I use are Miyokos for plant-based butter and Nut Pod’s creamer to replace all dairy cream and milk.
-Diced turkey casserole vs shredded turkey casserole – Your method for breaking down the turkey meat can vary between using a knife to cut it up into clean diced pieces or you can shred and tear apart by hand.