Heat the EVOO in a deep skillet over medium heat. Add the butter
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.
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