Turkey Tetrazzini

Recipe from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993

TOTAL TIME: 1 hr 20 min
Prep: 10 min
Inactive Prep: --
Cook: 1 hr 10 min
 
YIELD: 10 servings
LEVEL: Easy

ingredients

  • 2 cups chicken stock or low-sodium canned chicken broth
  • 1 3/4 cups heavy cream
  • 12 ounces wide egg noodles
  • 1 pound cubed or bite-size shredded roast turkey
  • 1 tablespoon freshly chopped parsley leaves
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/3 cup freshly grated Parmesan
  • 1 (5 1/2-ounce) bag potato chips, crushed
EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
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Directions

Saute the onions and bell peppers in 6 tablespoons butter in a large skillet or Dutch oven over high heat until soft, about 4 minutes. Add the garlic and cook for 2 minutes, stirring. Add the mushrooms, Essence, and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes. Sprinkle with the flour and cook, stirring, for 2 minutes. Add the wine and chicken stock and cook, stirring, until smooth and thick, about 2 minutes. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 15 to 20 minutes.

Preheat the oven to 375 degrees F.

Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 10 minutes. Drain in a colander and set aside.

Butter a 9 by 13-inch casserole or baking dish with the remaining tablespoon of butter and set aside.

When the sauce has thickened, add the noodles, turkey, parsley, salt, black pepper, and Parmesan to the skillet and stir until thoroughly combined. Transfer to the prepared casserole and top with the potato chips. Bake uncovered until bubbly and golden brown, about 30 minutes. Serve immediately.

Combine all ingredients thoroughly.

Yield: 2/3 cup

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Newest Ratings and Reviews

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  • on December 28, 2011

    Flag

    My toddlers even loved it! My husband said he fell even more in love with me : Thanks Emeril for another knock your socks off recipe. It's worth the time. I used homemade croutons on the top instead of chips. I couldn't get myself to top something this amazing with chips.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on July 28, 2011

    Flag

    really easy & very delicious!!!.. oh yeah.... actually my husband sayd to me... Woow baby I love you!!! ha ha ha....

    people found this review Helpful.
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