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
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.
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