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
Cook:
1 hr 10 min

Yield:
10 servings
Level:
Easy

Ingredients
  • 1 1/2 cups chopped onions
  • 1/2 cup chopped red bell peppers
  • 7 tablespoons unsalted butter, divided
  • 1 teaspoon minced garlic
  • 1 pound white button mushrooms, ends trimmed, sliced
  • 1 1/2 teaspoons Essence, recipe follows
  • 1/2 teaspoon freshly chopped thyme leaves
  • 1/4 cup all-purpose flour
  • 1/4 cup dry white wine
  • 2 cups 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):
  • 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
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.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Yield: 2/3 cup


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Pairs Well With
Chardonnay

Rich, buttery white wine

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    118 Reviews
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    Oh, bam, bam, bam!!!!!! 
    I enjoy so many of Emeril's dishes. Easy to put together, and just so 
    good. I took some to the older neighbor lady, and two men neighbors, and still 
    had more than enough for hubby, me & some leftover!! 
    Next time will cut it in half.
    I have made this casserole several times. A neighbors son was visiting one time and he told my son what ever you don't eat, I will. Awesome recipe. Thanks Emeril!
    This recipe was amazing! Great casserole for a cold, winter night! We used lightly salted chips due to the amount of salt in the recipe and it was great! Will definitely be making again, but with more turkey!
    This was fantastic, I didn't have turkey so I used some leftover rotisserie chicken, fabulous will definitely make again
    This was superb! amazing! I have been making chicken/turkey casseroles for years, but looking back, they were tasteless and gooey. The sauce in this casserole, along with the spices really gives us a velvety and spicy flavour, with just enough turkey and noodles to make a small portion very satisfying . Thank you Emeril!!
    Nice recipe! Very tasty and forgiving. I made it two years in a row for New Year's Day and doubled the recipe each time. Even my mother liked it and she is not usually a fan of pepper. I omit the noodles and chips so that we can serve it at a buffet where people spoon it over rice. Emeril's Essence is fabulous. I use it on my popcorn too!
    I made it with skim lactose-free milk instead of heavy cream, but added 1 tbsp of butter more at that stage of the recipe. Not strictly lactose-free but easy enough on my stomach! Kids & hubby loved it, although, admittedly I added dashes of cayenne pepper on top of mine to kick it up a few notches and it was perfect for me! Better than any turkey tetrazzini i've ever had. I didn't read the other reviews till now...I'll probably use this recipe with tuna next time. Thanks, Emeril!
    I struggled to give this four stars because most of the flavor comes from the butter and added salt. If I make again the seasonings will change.
    I love this recipe and I have made it several times - it has just the right amount of kick to keep it from being bland. The flavors mesh perfectly.
    Sorry that I cannot give an accurate rating for what probably is a marvelous dish. I am writing to advise other readers to CAREFULLY read the recipe.
     
     There are two lists of ingredients. In the first, which I see now is the master list of ingredients, it clearly says 1 1/2 teaspons Essence (a spice mix. However, I missed the quantity and followed second list of ingredients which I see now clearly makes 2/3 cup of Essence. I did not go back and look at the first ingredient list and thus, yes -- you guessed it, I put 2/3 cup of Essence in the casserole instead of 1 1/2 TEASPOONS! It seemed like a lot but I THOUGHT I was following the recipe.
     
     Needless to say the dish was vastly overseasoned and unedibly salty. It was saved by making three more batches without any spices and diluting the original batch. Next time I will slow down and comprehend what is written! Chefeat emptor...
    *sigh* You're not alone in this.
    I fixed this last night for company for the first time and it was by far a big hit, seconds for all. Great recipe and I will definately be fixing it again and again.
    By far the best recipe ever for Turkey Tetrazzini. I have been making this for awhile now and it is sooooooo good. You won't be disappointed. I don't change anything its perfect just the way it is.
    This is a very good recipe as mentioned by all the reviews. The Emeril's Essence gives this recipe the 5 stars and why it is better then others for me. The Essence gives the dish a nice spice and flavor that other casseroles don't have. When you have cream, pasta and turkey you need something to take the dish to the next level and spice does that.
    This is the first time I ever made a recipe that tasted like I was at a fancy, expensive restaurant. It is unbelievably good.
    just tested the recipe on college guys getting ready for sunday night football... they only ate one serving..we will see if they come back for more...
    Super delicious, super easy! Made it as is, only change I made - didn't use the potato chips, used leftover crispy fried onions on top. Amazing!
    This exact same recipe is also on Foodnetwork as Tuna Tetrazzini. I have used this recipe with tuna - and it was the best tuna casserole I ever had. Tonite I used leftover Christmas Eve ham... and it was delicious! I julienned about 5 slices of ham to get 2+ cups of ham. Used whole milk instead of heavy cream, and topped with fresh bread crumbs tossed with olive oil. This is a great, versatile recipe. Will have to try it with turkey or chicken some day!
    This continues to be one of the best casseroles we've ever had. Packed with lots of flavor and easy to make. If you get the chance, make it with leftover smoked turkey ... incredible!!!
    Made this last night for my husband and 18 year old son....OH BOY! They Loved it!! The casserole dish was close to gone! Awesome recipe for leftover turkey or chicken! Emeril is my go-to chef first always!!!!
    This was the best tetrazzini I've had. Didn't change anything perfect for left over turkey
    Wow! I would make Turkey, just to have the leftovers so I could make this dish. This was great! Even the 10-yr old loved it.
    This recipe rocks!!!!! Easy to put together and kid friendly. My family of 6 loved it. I didn't change a thing.
    This recipe is good. I upped the essence like folks said, and replaced the turkey with more chicken and the mushrooms with peas and carrots. It turned out flavorful but the yield is way off. There's no way this recipe feeds 10 adults - more like 6. I wish the recipes included the serving size, for example ten 1/2 cup servings, so people can adjust for the portion they need.
    Very Good. As far of turkey tetts go, I am used to a long pasta. This is a great alternative with the eggs noodles. I added a handful of peas and more seasoning, as others suggested. Also, I thought it was overkill with the chips - so I mixed panko and shredded Parmesan and topped with that. Turned out great!! Better the next day for sure!!
    Tasted good, but maybe more along the lines of glorified pot pie. If/when I make this again, will definitely be adding more Essence and more white wine to kick up the flavor. Traded chips for crushed Ritz crackers and it was lovely.
    This was delicious! I used leftover turkey from Thanksgiving, and to accommodate some health concerns, I left out most of the salt and some of the garlic (which my hubby doesn't care for, love the Essence, used some spray rather than all the butter, and left it all in the dutch oven to 'cook.' Turned out great.
    If you are sick of leftover turkey, and looking for something interesting to do with the bird, look no further. This was extremely easy and flavorful. I made this recipe exact, and wouldn't change a thing. Can't wait roast another turkey, so I can make this again. A real winner.
    This is an easy and yummy recipe. My husband loved it, and he's a picky eater.
    Very yummy! Fist time I have tried turkey tetrazzini and it was great! Definitely recommend.
    yummy! I replaced olive oil for most of the butter. It was still very good.
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