Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Saturday, January 24, 2015

Turkey and Noodles in Romano Cream

Tender turkey and noodles in a creamy sauce is a tasty way to use leftover turkey (or freshly cooked turkey tenders). Here, I included mushrooms for a little earthy touch to balance the rich sauce.

Pecorino Romano cheese adds a sharp, salty bite, softened by the creaminess of half-and-half. When finely grated, the cheese melts quickly, bringing this dinner together in less than 20 minutes (with already-cooked turkey).

Pecorino Romano
Finely Grated Cheese
Note: Cooking your own tenders is easy and fast. Purchase about a pound and cut them into smaller portions (two to three inches long). Simmer them in chicken broth with salt and pepper until just cooked through, about 15 minutes, depending on thickness. Allow them to cool a bit then cut them into bite-sized pieces. (The turkey may be cooked a day ahead and refrigerated overnight.)

For another easy turkey dish, check out Turkey and Kale Minestrone.

Serves 4

  • 6 oz extra-wide egg noodles (with or without yolks)
  • 1/2 cup chicken broth
  • 1 tbsp flour
  • 2 tbsp unsalted butter
  • 12 oz. button mushrooms, thinly sliced
  • sea salt
  • freshly ground black pepper
  • 1-1/2 cups half-and-half
  • 1 lightly packed cup finely grated Pecorino Romano cheese
  • 1 lb cooked turkey breast, cut into bite-sized pieces
  • 2 tbsp fresh thyme
Sliced Mushrooms 
Bite-Sized Turkey
  1. Cook the noodles in boiling, salted water until tender but still firm, 6-7 minutes. Drain.
  2. Combine broth and flour in a small bowl, stirring until the flour dissolves. Set aside.
  3. Heat a large, deep skillet over medium heat and melt the butter, swirling to coat. Add the mushrooms and season with salt and pepper. Cook until tender and some of the liquid is absorbed, 7-8 minutes.
  4. Add the half-and-half and cook 3 minutes, stirring frequently. Recombine the broth-flour mixture and stir into the skillet. Stir in the cheese and cook until the sauce begins to thicken, 3-4 minutes.
  5. Add the cooked turkey and drained noodles. Cook until the turkey and noodles are hot throughout and the sauce is thick and creamy, about 3 minutes.
  6. Remove from the heat and stir in the thyme.
Mushrooms Beginning to Cook 
Cooked Mushrooms 
Sauce Beginning to Cook
 Divide among 4 shallow bowls and serve hot.

Turkey and Noodles in Romano Cream

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