Recipe courtesy of Rachael Ray
Total:
1 hr
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

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

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.

IDEAS YOU'LL LOVE

Rosemary Roasted Potatoes

Rosie's Red Onion Salsa

Recipe courtesy of Cooking Channel

Confit of White Beans with Roasted Tomato and Orecchiette Fagioli all'Uccelletto

Recipe courtesy of Michael Chiarello

Whole Roasted Turkeys with Fennel Spice Rub

Recipe courtesy of Michael Chiarello

Roast Turkey

Recipe courtesy of Aimee Ashley|Muriel Ashley

Roasted Fennel with Parmesan

Recipe courtesy of Giada De Laurentiis

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

The Freshman Class

7:30am | 6:30c

The Freshman Class

8:30am | 7:30c

The Freshman Class

9:30am | 8:30c

Dinner at Tiffani's

10:30am | 9:30c

Dinner at Tiffani's

11:30am | 10:30c

Dinner at Tiffani's

12:30pm | 11:30c

Dinner at Tiffani's

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Donut Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c

Cupcake Wars

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c
12am | 11c
1am | 12c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here