To make use of some of our left over Thanksgiving turkey we decided to make some delicious
Turkey Tetrazzini. I say "we" but it was really the man of the house who made this dish! My Nana used to make turkey tetrazzini all the time, I swear she'd roast a whole turkey just to make tetrazzini. She used spaghetti, but Emeril's recipe called for egg noodles. This dish wasn't exactly like Nana's, but it was definitely tasty!
Start by sauteing the red bell pepper and onions in butter in a large dutch oven. Add garlic, mushrooms, Essence, and thyme. Cook until mushrooms are soft...about 6 minutes. This part smelled great!
Sprinkle with flour and cook for 2 minutes. Add wine and chicken stock and cook stirring until smooth, about 2 more minutes. Add the heavy cream and bring to a boil. Simmer over medium heat for 15 to 20 minutes until sauce is thick enough to coat the back of a spoon.
After the sauce has thickened add the cooked egg noodles, turkey, parsley, salt, pepper and Parmesan cheese. Stir until mixed. Transfer to a buttered baking dish. And here comes my favorite part....
Cover the whole thing in crushed potato chips (for those of you who live in New England--my favorite kind of potato chips are
Wachusett Brand. I really like their sour cream and onion, but we used their regular flavor here...they are small bags and are usually sold 2 for $3. Can't go wrong). Bake the whole thing uncovered at 375 for 3o minutes or until bubbly and golden brown! This was a winner at our house. We ate the entire thing! For the complete recipe, click
HERE.
To make use of some of our left over Thanksgiving turkey we decided to make some delicious Turkey Tetrazzini. I say "we" but it was really the man of the house who made this dish! My Nana used to make turkey tetrazzini all the time, I swear she'd roast a whole turkey just to make tetrazzini. She used spaghetti, but Emeril's recipe called for egg noodles. This dish wasn't exactly like Nana's, but it was definitely tasty!
Start by sauteing the red bell pepper and onions in butter in a large dutch oven. Add garlic, mushrooms, Essence, and thyme. Cook until mushrooms are soft...about 6 minutes. This part smelled great! 
Sprinkle with flour and cook for 2 minutes. Add wine and chicken stock and cook stirring until smooth, about 2 more minutes. Add the heavy cream and bring to a boil. Simmer over medium heat for 15 to 20 minutes until sauce is thick enough to coat the back of a spoon.
Cover the whole thing in crushed potato chips (for those of you who live in New England--my favorite kind of potato chips are Wachusett Brand. I really like their sour cream and onion, but we used their regular flavor here...they are small bags and are usually sold 2 for $3. Can't go wrong). Bake the whole thing uncovered at 375 for 3o minutes or until bubbly and golden brown! This was a winner at our house. We ate the entire thing! For the complete recipe, click HERE.
