Bake for about 60 minutes, or until the internal temp is 160 degrees F. Toss the onions two to three times during baking to ensure even cooking. Towards the end of the bake, pour about 1/3 cup of brandy over the breast and onions.
For the Sauce:
Melt butter and allow to brown in a medium pan over medium heat.
Stir in flour and cook for 1 minute.
Add brandy and allow to reduce.
Add in chicken stock.
Cook until thick while stirring occasionally.
For the Butternut Squash
Slice the butternut squash in half.
Roast on a baking sheet for 25- 30 minutes.
When cooled, slice into cubes.
For the Casserole:
Shred turkey meat.
Place shredded meat back into casserole dish.
Add butternut squash, peas and egg noodles.
Add gouda, French’s Crispy Jalapeños and and French's Crispy Fried Onions
Bake for 20 minutes at 350F.
While the casserole is baking heat oil in a small pan and fry the sage leaves for a few seconds three at a time. Transfer to a paper towel and sprinkle with sea salt then arrange on casserole when its done baking.
You can sub in frozen butternut squash as a time saver. Just cook according to the package's instructions and add in.
If you're really in a rush you can use a large can or cream of mushroom soup in place of the brown butter brandy sauce.
This recipe calls for gouda but any number of cheeses will be great including cheddar, jack, or muenster
Alchohol in the brandy will cook off but you can omit it if desired.
This casserole keeps for up to three days in the refrigerator but you can freeze it for up to two months. Make sure to wrap well.
I love egg noodles in this dish but macaroni, gemelli and rotini work well too.