Roast Turkey, Fennel and Onions with Buttered Egg Noodles

Name: Roast Turkey, Fennel and Onions with Buttered Egg Noodles
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 to 6 servings
Ingredients: 2 tablespoons EVOO; 2 tablespoons butter, plus 2 tablespoons for the egg noodles; 2 tablespoons fresh thyme leaves, finely chopped; 3 to 4 cloves garlic, thinly sliced; 2 bulbs fennel, quartered, cored and thinly sliced; 2 large onions, quartered and thinly sliced; Salt and freshly ground black pepper; 2 round tablespoons flour; 1/2 cup dry white wine; 2 cups chicken stock; 1 to 1 1/2 pounds sliced roast turkey breast, bite-size pieces; 1 pound extra-wide egg noodles; 1/2 cup heavy cream; 1/4 cup fresh flat-leaf parsley leaves, finely chopped; Handful grated Parmigiano-Reggiano; Toasted pine nuts, for garnish

Recipe courtesy of Rachael Ray

Show: Rachael Ray's Week in a Day

Episode: Thanksgiving Before and After

Roast Turkey, Fennel and Onions with Buttered Egg Noodles

0 Reviews

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

694

Total Fat

24

Saturated Fat

9

Carbohydrates

72

Dietary Fiber

6

Sugar

9

Protein

44

Cholesterol

166

Sodium

1008

Total: 1 hr
Prep: 20 min
Cook: 40 min

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

694

Total Fat

24

Saturated Fat

9

Carbohydrates

72

Dietary Fiber

6

Sugar

9

Protein

44

Cholesterol

166

Sodium

1008

Total: 1 hr
Prep: 20 min
Cook: 40 min

Ingredients

2 tablespoons EVOO

2 tablespoons butter, plus 2 tablespoons for the egg noodles

2 tablespoons fresh thyme leaves, finely chopped

3 to 4 cloves garlic, thinly sliced

2 bulbs fennel, quartered, cored and thinly sliced

2 large onions, quartered and thinly sliced

Salt and freshly ground black pepper

2 round tablespoons flour

1/2 cup dry white wine

2 cups chicken stock

1 to 1 1/2 pounds sliced roast turkey breast, bite-size pieces

1 pound extra-wide egg noodles

1/2 cup heavy cream

1/4 cup fresh flat-leaf parsley leaves, finely chopped

Handful grated Parmigiano-Reggiano

Toasted pine nuts, for garnish

Directions

Watch how to make this recipe.

Heat the EVOO in a deep skillet over medium heat. Add the butter and melt into the oil. Add the thyme, garlic, fennel, onions and some salt and pepper. Saute until very soft and light golden in color, about 20 minutes, stirring frequently. Sprinkle the flour over the vegetables and stir a minute. Deglaze with the wine, then stir in the stock and thicken. Then add the turkey. Cool and store for a make-ahead meal. Reheat over medium heat.
To serve, heat a large pot of water over high heat, season the water with salt and cook the pasta to al dente.
Heat the turkey and fennel over medium heat, add the cream and thicken the sauce, adjust the seasoning.
Drain the egg noodles, return to the pot and toss with the butter, parsley, parm and some salt and pepper. Serve the turkey on a bed of egg noodles garnished with pine nuts.

Cook’s Note

To roast turkey breasts when it's not Thanksgiving time, preheat the oven to 325 degrees F. Rub the skin of the whole turkey breast with butter or oil, sprinkle with salt and pepper and cook until temperature reads 165 degrees F on thermometer (1 hour for boneless and 75 to 90 minutes for bone-in). Let rest covered with foil.

Roast Turkey, Fennel and Onions with Buttered Egg Noodles

Roast Turkey, Fennel and Onions with Buttered Egg Noodles

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