Roast Turkey, Fennel & Onions

Roast Turkey, Fennel & Onions

Made with roast turkey breast, extra-wide egg noodles, white wine, chicken stock, Parmigiano-Reggiano cheese, heavy cream, extra-virgin olive oil, chopped fresh thyme leaves, sliced garlic cloves, fennel bulbs, onions, flour, fresh flat-leaf parsley leaves, salt & pepper, and topped with pine nuts.

I don’t know what to say other than it did not make the cut into my recipe binder.Β  It was ”meh” at most for me.

Recipe for—Roast Turkey, Fennel & Onions with Buttered Egg Noodles

So, if you have nothing else to do today, find a way to turn a “meh” meal into an OMG meal.

Take-Away Life Lesson:Β  Sometimes you just gotta grin and bear dinner.

18 thoughts on “Roast Turkey, Fennel & Onions

  1. I love fennel, not onion, sorry! πŸ™‚ In France, we use steamed fennel mostly with fish and white sauce and white dry wine… Bon appΓ©tit! πŸ™‚ I do believe that a delicious & refined meal is a true pleasure…

  2. Hmmm
    This post makes me realize something.
    There are lots of people raising turkeys in Indonesia but I have never seen them in the traditional markets.
    I wonder what they do with the birds!

      1. I know!
        I see lots of those birds on the farm! πŸ˜€
        I have to take an hour bus ride to a big supermarket to get a frozen turkey, then I take another bus ride home!

  3. disappointing, I’m sure, as all those “creamy” ingredients should spell “heaven.” Definitely needs some sort of contrast–color and flavor. And if all else fails, I add more salt. Thanks for sharing your results!

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