Spätzle casserole with turkey

Ingredients for 4 servings:

• 400 g turkey meat
• 400 g mushrooms, brown
• 1 bunch of spring onions
• 1 garlic clove(s)
• 200 ml vegetable stock
• 400 g crème fraîche
• 2 tbsp parsley
• salt and pepper
• nutmeg
• 250 g Emmental cheese, grated
• 320 g spaetzle

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Preheat the oven to 200 degrees Celsius (top/bottom heat). Wash the meat, pat dry, and cut into bite-sized pieces. Add to the hot pan, season with salt and pepper, and fry until golden brown. In the meantime, clean (do not wash!) and slice the mushrooms. Wash and clean the spring onions, then slice them. Add both to the meat. Finely chop or press the garlic and add it. Fry together over medium heat for about 5 minutes. In the meantime, cook the spaetzle so they still have a bit of bite, as they will continue to cook in the oven. Add the crème fraîche, vegetable stock, and parsley to the pan and stir everything together. Season with salt, pepper, and nutmeg. Pour the sauce and the cooked spaetzle into a baking dish and mix. I often mix it beforehand, as it’s easier that way than in the baking dish itself. Sprinkle the Emmental cheese over the top and place it in the middle rack of the oven. Bake for 15 minutes at 200 degrees.