THE ULTIMATE TURKEY TETRAZZINI
I put this together with a LOT of help from Emeril. This is his recipe with a few tweaks and is oh so good. We thought this was a "BAM" good turkey tetrazzini. :-D I hope you like it too.
Provided by Hunkle
Categories Poultry
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Saute the onions 4 tablespoons butter in a large skillet over high heat until soft, about 4 minutes.
- Add the garlic and cook for 2 minutes, stirring.
- Add the mushrooms, Creole seasoning, 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 stirring, until smooth and thick, about 2 minutes.
- Add the heavy cream and cream soups then 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, 5 to 10 minutes.
- Preheat the oven to 375°F
- Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 7 minutes. Drain in a colander and set aside.
- Butter a casserole or baking dish with 1 tablespoon of butter and set aside.
- When the sauce has thickened, add the noodles, turkey, parsley, salt, black pepper, and Parmesan cheese to the skillet and stir until thoroughly combined.
- Melt the last of the butter and toss into bread crumbs.
- Transfer to the prepared casserole and top with the bread crumb/butter mixture.
- Bake uncovered until bubbly and golden brown, about 30 minutes.
- Serve immediately.
Nutrition Facts : Calories 766, Fat 42, SaturatedFat 22.4, Cholesterol 185.8, Sodium 1049.3, Carbohydrate 61.4, Fiber 3.6, Sugar 5.4, Protein 34.5
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