Turkey and Noodle Gratin

Name: Turkey and Noodle Gratin
Total time: 1 h
Yield: 4 to 6 servings
Ingredients: 6 ounces fine egg noodles; 2 tablespoons olive oil; 2 tablespoons butter; 2 tablespoons flour; 2 cups fresh turkey broth or canned chicken broth; 1/2 cup heavy cream; 1/4 teaspoon red hot pepper flakes; 1/2 teaspoon freshly grated nutmeg; Salt and freshly ground white pepper to taste; 3 tablespoons finely chopped shallots; 1 cup crushed canned tomatoes; 3 cups cooked, skinless, boneless turkey cut into bite-size cubes; 1 egg, lightly beaten; 2 tablespoons freshly grated Parmesan cheese

Recipe from Le Pavillon

Adapted by Pierre Franey

Total Time: 1 hour
Rating: 5(43)
Comments: Read comments

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 to 6 servings

6ounces fine egg noodles
2tablespoons olive oil
2tablespoons butter
2tablespoons flour
2cups fresh turkey broth or canned chicken broth
½cup heavy cream
¼teaspoon red hot pepper flakes
½teaspoon freshly grated nutmeg
Salt and freshly ground white pepper to taste
3tablespoons finely chopped shallots
1cup crushed canned tomatoes
3cups cooked, skinless, boneless turkey cut into bite-size cubes
1egg, lightly beaten
2tablespoons freshly grated Parmesan cheese

Ingredient Substitution Guide

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Preparation

Step 1
Cook the noodles according to package instructions. Do not overcook. Drain and return to the pot. Add 1 tablespoon olive oil and toss well.
Step 2
Meanwhile, melt the butter in a saucepan and add the flour, stirring with a wire whisk. Blend well. Add the broth, stirring rapidly with the whisk. When the sauce is thickened and smooth, simmer for 5 minutes. Add the cream, pepper flakes, nutmeg, salt and pepper. Blend well with the whisk and simmer briefly. Set aside.
Step 3
Heat the remaining 1 tablespoon olive oil in a saucepan. Add the shallots and cook briefly, stirring. Add the tomatoes, stir and simmer for 5 minutes. Add the turkey meat and 1 cup of the cream sauce. Stir and blend gently. Taste and adjust the seasonings. Set aside.
Step 4
To the remaining cream sauce add the beaten egg. Bring to a boil, stirring rapidly with the whisk for 30 seconds. Do not overcook. Remove from the heat.
Step 5
Add the noodles to a baking pan measuring 11 by 8 by 2 inches. Smooth them over and spoon the turkey mixture over the noodles. Cover with the cream and egg mixture. Smooth over and sprinkle with the cheese.
Step 6
Preheat the broiler to high and place the dish under the broiler and cook until nicely browned and bubbling on top. Serve immediately.

Ratings

5 out of 5

43 user ratings

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Comments

Kener7 years ago

You don't bake it?? I'd bake it at 350º for at least 30 min if not 45min. That would brown the top nicely. This is like a kugel but with tomatoes and turkey added to it.

Mattie7 years ago

Excellent dish! I didn't have turkey so subbed poached chicken torn into bite size pieces. I also added sauteed mushrooms because I love them, and a half cup of sweet baby peas. This dish is destined to be a frequent meal around here!

Hut7 years ago

While the recipe name is not terribly inspiring, this dish is company worthy. It can be made a ahead and run under the broiler for finishing.

Yes it's a fair amount of work/ clean up. Note, this is especially good with smoked turkey.

My family has enjoyed this dish for decades.

trefoiles2 months ago

I think this recipe was first in NYT magazine in the 60’s but haven’t found it yet in the NYT archives. Made it years ago in an Arabia terrine for a dinner party. Very happy to rediscover it in More Sixty Minutes Gourmet. Usually make a double recipe and freeze it. Usually end up adding more heavy cream than called for so there is more sauce for the top layer.

Mary Steele6 years ago

De-vine!! Made with leftover chicken that I had roasted in the manner of the Citrus baked salmon - so, lots of lemony/orangey olive oil which I used in this recipe. Also subbed gluten free pasta and no one noticed. This is a total keeper and perfect for a crowd.

Diana7 years ago

I was starting to feel disappointed in this recipe as I was tasting things about halfway through the cooking, but in the end it came out surprisingly delicious! I never have shallots so always end up using onion instead, and I don't like red pepper flakes, but otherwise I basically followed the recipe. I did follow Kener's advice in the comments and baked it at 350 for 30 minutes, since I don't have a broiler, and it all came out great. Will be a go-to for leftover turkey.

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