Roast Turkey Fennel and Onions with Buttered Egg Noodles
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
Instructions
Roast Turkey, Fennel and Onions with Buttered Egg Noodles serves 6 original recipe by Food Network.
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