Ingredients Jump to Instructions ↓

  1. 1 package(s) (1-ounce) dried porcini mushrooms

  2. 2 1/2 cup(s) large pieces of roast turkey

  3. 8 ounce(s) wide egg noodles , cooked

  4. 3 tablespoon(s) olive oil

  5. 3 tablespoon(s) finely chopped shallots

  6. 1 teaspoon(s) chopped thyme leaves

  7. 1 pinch(s) cayenne pepper

  8. 3 tablespoon(s) all-purpose flour

  9. 2 1/2 cup(s) milk

  10. 1 tablespoon(s) cognac , quartered

  11. 1/4 teaspoon(s) salt

  12. 1/2 cup(s) Parmesan cheese

  13. 1/2 cup(s) bread crumbs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees F. Soak mushrooms according to package directions, reserving 1 1/2 cups liquid. Chop mushrooms, then toss with large pieces of roast turkey and wide egg noodles in a large bowl.

  2. Meanwhile, heat olive oil in a large skillet over medium heat and sauté shallots until softened, about 5 minutes. Add thyme leaves and cayenne pepper and cook until shallots become golden, about 2 more minutes.

  3. Stir in all-purpose flour and cook until browned, 1 to 2 minutes. Add milk, cognac, and reserved porcini liquid. Scrape bits from bottom of pan and season with salt. Heat just to boiling, then pour over noodle mixture; toss. Transfer to a baking dish, cover with lightly buttered aluminum foil, and bake for 25 minutes.

  4. Meanwhile, in a small bowl, mix Parmesan cheese with bread crumbs. Remove foil from casserole and sprinkle with cheese mixture. Continue to bake until golden, about 10 minutes.


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