Description

Use your leftover turkey to make this creamy, crunchy casserole when that big dinner is over. It is fancy enough to invite more guests if you are not too tired from the big day!

Ingredients

• 12 oz. egg noodles
• 1/4 c. unsalted butter
• 2 c. sliced shallots or thinly sliced onions
• 2 c. diced celery
• 1/4 c. all-purpose flour
• 1/3 c. dry vermouth or dry white wine
• 1 1/2 c. milk
• 1/4 c. cream
• 2 c. chicken or turkey stock
• 2 t. dry tarragon
• 2 T. whole grain mustard
• 3 c. coarsely chopped cooked turkey
• 6 oz. grated Gruyere cheese
• salt
• 1/2 t. freshly ground black pepper
• 2 T. lemon juice
• 1/2 c. panko bread crumbs
• 1 T. melted butter
• freshly chopped parsley for garnish (optional)

Steps

1. Preheat oven to 375 degrees.
2. Heat 4 quarts water for the pasta. Add 2 tablespoons salt to the water (1 T. for every 2 quarts of water).
3. Melt butter in a large, heavy bottomed pot (5-quart) on medium heat. Add shallots and celery and cook until softened, about 5 minutes. Stir in flour and cook over low heat, stirring for about 3 minutes.