Recipe from “New New Orleans Cooking” by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993
| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 10 min |
| Cook: | 1 hr 10 min |
| Yield: | 10 servings |
| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 10 min |
| Cook: | 1 hr 10 min |
| Yield: | 10 servings |
Ingredients
- 1 1/2 cups chopped onions
- 1 pound white button mushrooms, ends trimmed, sliced
- 1 1/2 teaspoons Essence, recipe follows
- 1/2 cup chopped red bell peppers
- 1/2 teaspoon freshly chopped thyme leaves
- 7 tablespoons unsalted butter, divided
- 1 teaspoon minced garlic
- 1/4 cup all-purpose flour
- 1/4 cup dry white wine
- 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
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Instructions
- 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.
Reviews
I have tried several recipes for turkey tetrazzini, and this is my favorite. I liked the Pioneer Woman’s recipe too, but this is even better I think. This is now my go-to.
We made this recipe according to directions. It was a very good use for a lot of leftover turkey. I would add a little more heat (spice) next time.
Been making this for about 10 years now. I always use a whole rotisserie chicken; make the Essence and keep it on hand. I use spaghetti noodles and break into thirds as opposed to egg noodles. Seems like a lot of work/ingredients but once the prep is done, the assembly is easy. We make this about 3-6 times a year. We’ve even catered events with it. Just fantastic!
Excellent recipe ! Perfect for leftovers
This is a great use for leftover turkey. I use less of the dried egg noodles than called for and I added sliced green olives. Makes a nice tangy bite. The Essence is essential.
Excellent result!
Creamy and rich. This is the real deal. I would make no changes to this. It was easy after the prep was done. I would serve this ‘casserole’ at any dinner party with pride.
This is a great recipe.
I’ve been making this recipe for years now. It’s so much fun to make because not only is it delicious (especially a day or two later ) but it’s always a hit, everyone loves it, it’s great to see people enjoy it. It’s going to be the star of our holiday dinner this year.
Delicious! Whole family loves it.