Turkey Tetrazzini
2016-04-11 17:13:18
Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
Ingredients
- 1 onion, chopped
- 1 red bell pepper, choppped
- 6 tablespoons butter
- 1 garlic clove, minced
- 1 button button mushrooms, sliced
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon oregano
- 1/2 teaspoon fresh thyme, chopped
- 1/4 cup flour
- 1/4 cup white wine
- 2 cups chicken stock
- 1 3/4 heavy cream
- 12 ounces egg noodles
- 1 pound shredded roast turkey
- 11/2 teaspoons salt
- 3/4 teaspoon pepper
- 1/3 parmesan cheese
- 1/2 cup bread crumbs
Instructions
- In a large skillet melt 6 tablespoons of butter over medium heat. Saute the onion and bell pepper until soft, 5 minutes. Add the garlic and cook, 2 minutes. Add the mushrooms, spices, thyme and cook until the mushrooms are soft, 7 minutes. Sprinkle with flour and cook, 2 minutes. Add the wine and chicken stock and cook until thick, 3 minutes. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer until the sauce is thick enough to coat the back of a spoon, 20 minutes. While the sauce is thickening, preheat the oven to 375 degrees and bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente, 10 minutes. Once sauce is thickened, add noodles, turkey, salt, pepper, and parmesan to the skillet. Transfer to a buttered 9 X 13 baking dish and top with bread crumbs. Bake for 30 minutes uncovered until bubbly and golden brown.
Adapted from Emeril Lagasse
Adapted from Emeril Lagasse
SALT & PREPPY https://www.saltandpreppy.com/
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