Turkey Normandy

Here’s a standard, courtesy of French cuisine, that is made from simple and wholesome ingredients. The apples, the cider, and the sage all will say autumn to you, and this makes a very satisfying dish that is hearty enough to keep you warm on these cooler evenings but is light enough to not bog you down. Enjoy!

Turkey Normandy

1 tablespoon margarine

3 apples, peeled, and thinly sliced

1 pound ground turkey breast

1/4 cup apples cider

1 tablespoon brandy

11 ounces creamy vegetarian soup (I used Trader Joe’s because it’s non-dairy, but you could also use cream of chicken soup, which is dairy)

1/4 cup chopped scallions

2 tablespoons fresh sage, minced, or 1/2 teaspoon dried sage

1/4 teaspoon pepper

12 ounces egg noodles, cooked, drained, and tossed with 1 tablespoon margarine

Preheat oven to 350 degrees F. Grease a large casserole dish.

Melt 1 tablespoon margarine in a large skillet. Add the apples, and cook for 10 minutes, stirring occasionally, until tender. Set aside.

Brown the ground turkey in the same skillet, then stir in the cider and brandy – cook for 2 minutes.

Stir in the scallions, sage, pepper, and apples. Simmer for 5 minutes and remove from heat.

Spoon the noodles into the greased casserole dish. Top with the turkey mixture. Bake for 15 minutes, then serve hot. Makes 4 servings.