This dish isn’t even a blessing in disguise! It’s just a bountiful blessing of big flavors! Big Blessings Casserole features tender turkey, buttery egg noodles, and a creamy sauce in a casserole that’s just perfect for shaking things up this Thanksgiving season! The crunchy breadcrumb topping is just another heavenly part that makes Big Blessings Casserole a gift for your guests and your taste buds! Enjoy this wonderfully divine bounty!
Ingredients
- 1/2 stick unsalted butter, plus 1 tablespoon, melted, divided, plus more, to taste, for greasing the casserole dish
- 2 cups shallots, sliced
- 2 cups celery, diced
- 1/4 cup all-purpose flour
- 1 (12-ounce) package egg noodles
- 1/3 cup dry vermouth or dry white wine
- 1 1/2 cups milk
- 1/4 cup cream, can substitute sour cream
- 2 cups chicken stock or turkey stock
- 2 teaspoons dry tarragon
- 6 ounces Gruyère cheese, grated
- 2 tablespoons whole-grain mustard
- 3 cups turkey, cooked and coarsely chopped
- salt, to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons lemon juice
- 1/2 cup panko breadcrumbs
- parsley, optional, to taste, freshly chopped, for garnish
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Using the extra butter, grease a 9×13-inch casserole dish.
Step 3 –In a large, thick-bottomed pot over medium heat, melt 1/2 stick of the remaining butter.
Step 4 –Add the shallots and the celery to the melted butter and cook, while stirring, until softened, about 5 minutes.
Step 5 –Add the flour to the shallot mixture and reduce the heat to low.
Step 6 –Cook the shallot mixture, while stirring, until combined and the flour is golden, about 3 minutes.
Step 7 –In a large pot of salted, boiling water, add the egg noodles and cook until just shy of al dente, about 2 minutes less than the time on the package directions. Drain the noodles, rinse them under cold water, and set them aside.
Step 8 –Add the dry vermouth to the shallot mixture and cook, while stirring, until it begins to simmer, about 1 minute.
Step 9 –Add the milk, the cream, and the stock to the vermouth mixture and stir to combine.
Step 10 –Add the tarragon to the sauce mixture.
Step 11 –Raise the heat to medium-low.
Step 12 –Bring the sauce mixture to a simmer.
Step 13 –Simmer the sauce, while stirring frequently, until the liquid has reduced slightly, about 5-8 minutes.
Step 14 –Add the Gruyère cheese and the mustard to the sauce and stir to combine until the cheese has melted.
Step 15 –Add the turkey to the sauce and stir to combine.
Step 16 –Season the turkey mixture with the salt and the black pepper.
Step 17 –Add the egg noodles to the turkey mixture and stir to combine.
Step 18 –Add the lemon juice to the turkey mixture and stir to combine.
Step 19 –Transfer the turkey mixture to the prepared casserole dish, spreading it out evenly.
Step 20 –Sprinkle the top of the turkey mixture evenly with the panko.
Step 21 –Drizzle the remaining 1 tablespoon of the melted butter evenly over the top of the breadcrumbs.
Step 22 –Bake on the middle oven rack until it is bubbling and the top is golden, about 30-40 minutes.
Step 23 –Serve garnished with the parsley.
