Recipe from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993
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 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
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):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
Combine all ingredients thoroughly.
Yield: 2/3 cup
Photo: Turkey Tetrazzini Recipe
















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By Precursor
on April 09, 2013
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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...
By shorty1747_12846454
Vacaville, CA
on January 31, 2013
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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 fdepalma
on January 26, 2013
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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.
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