Turkey Tetrazzini

modified from Robin to the Rescue by Food Network’s Robin Miller

12 ounces egg noodles
2 tsp olive oil
2-3 cloves garlic, minced
1 pound turkey, chopped into 1-inch pieces
dried thyme, oregano, salt, pepper
2 cups chicken broth
1/2 cup frozen peas
1 1/2 cups sour cream
1/4 cup grated Parmesan cheese

Cook the egg noodles, drain and set aside.
Sautee garlic in olive oil, add the turkey and cook until browned on all sides. Add herbs and cook until they are fragrant. Then add broth and bring to a simmer. Simmer about 10 minutes, or until turkey is cooked through.
Add the peas and simmer for about 1 minute. Remove from heat and stir in sour cream.
Add egg noodles and sprinkle with Parmesan just before serving.


Trying this one in the Crock Pot, it smells delicious! I tossed the turkey, garlic, herbs, and broth in on high for a few hours, have since turned it to low and will add the peas about an hour before serving.


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