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
10 min
1 hr 10 min

10 servings

  • 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

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

Rich, buttery white wine

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4.8 121
I made it virtually the same way with fettucine noodles except that I used leftover, buttery turkey gravy and decreased the butter and cream. I put in no flour or chicken stock because that's already in my gravy. I reduced a bit of red wine because I didn't want to open a whole new bottle of white. It was delicious, potato chips and all. My picky husband and daughter-in-law loved it, as did son and grandkids. But this was really good casserole, destined to be a family favorite whenever we have leftover turkey. item not reviewed by moderator and published
This recipe was fabulous! Everyone loved it and said it was like eating at a restaurant. The flavor was wonderful and was fairly easy to make. We had enough for leftovers and it was just as good the next day. I did not put the crushed potato chips on top. item not reviewed by moderator and published
This recipe would have been delicious, I'm sure, except I managed to stir in the entire batch of Emeril's ESSENCE seasoning: all 2/3 of a cup. Talk about "bam!" I'm scheming on how to salvage this overly-seasoned batch. Maybe served in a tortilla with sour cream and fresh avocados...? item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
This was fantastic, I didn't have turkey so I used some leftover rotisserie chicken, fabulous will definitely make again item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published

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