This dish delivers the flavours and comforts of late autumn and has the makings of an entertaining tradition. The cheese noodles require no equipment and are fast and easy to make, with delicious results that will surprise and delight any palate. This delicious dish is one of 15 exceptional recipes found in the 2021 Milk Calendar.

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PREP 20 min
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COOK 15 min


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Turkey Pistachio Sage Butter

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Step 1

In a large bowl, lightly beat eggs with a fork, then stir in cheese until combined. Add 3/4 cup (175 mL) of the breadcrumbs and stir until crumbly dough starts to form. Using hands, knead dough together, gradually adding some of the remaining breadcrumbs until dough is stiff and no longer sticky. Using about 1 tsp (5 mL) of the dough, roll into thin strands using the palms of your hands. Set noodles onto a plate and repeat until all dough is used.

Step 2

Turkey Pistachio Sage Butter: In a non-stick skillet, cook turkey, sage, salt and pepper, breaking up with a spoon for about 5 minutes or until no longer pink. Stir in butter and pistachios and cook for about 3 minutes or until butter is starting to brown. Keep warm.

Step 3

Meanwhile, in a pot of boiling, salted water, cook noodles for about 3 minutes or until they float to the top. Remove with slotted spoon and add to sauce in skillet. Stir in noodles to combine with sauce and sprinkle with cheese to serve.


You can make your noodles long and thin or short and wide—just be sure to make them all the same width so they cook evenly. They cook fast, so have the noodles ready while the sauce comes together and you’re waiting for the water to boil.

Nutritional info per serving:

(1/3rd recipe)
Calories 700
Protein 41 g
Carbohydrates 31 g
Fat 45 g
Fibre 4 g
Sodium 1,400 mg
Sugars  4 g
Saturated Fat 22 g
Trans Fat 1 g
Cholesterol  285 mg