Turkey Tetrazzini

We (aka. Michael) bought and cooked our very first turkey for this recipe. It actually worked out quite well because we had tons of leftover turkey meat for sammies for the week. You can buy pre-cooked turkey from the deli at the grocery to save time, of course. This one is very roughly modified from an Emeril recipe. We changed it up a bit (by omitting butter and a lot of the cream), so it's much healthier than his original, though you still can't consider it a diet meal, sorry friends. This one is definitely a winner. It makes a ton - probably serves 8-10.


  • 1 1/2 cups chopped onions
  • 1 medium chopped red bell pepper (about 1 cup)
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 pound white button mushrooms, sliced
  • 2 teaspoons Essence seasoning, recipe follows
  • 1/2 teaspoon freshly chopped thyme leaves
  • 1/4 cup all-purpose flour 
  • 1/4 cup dry white wine
  • 2 cups low-sodium chicken broth 
  • 1 8 oz. carton heavy cream
  • 12 ounces wide egg noodles
  • 1 1/2 pounds shredded roast turkey
  • 1 tablespoon freshly chopped parsley leaves
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/3 cup freshly grated Parmesan
  • A few handfuls of potato chips, crushed


  1. Heat olive oil in a dutch oven over medium high heat. Once hot, add garlic and saute for 30 seconds. Add the onions and bell peppers until soft, about 5 minutes. 
  2. Add the mushrooms, Essence seasoning, and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes. 
  3. Sprinkle with the flour and cook, stirring, for 2 minutes. 
  4. Add the wine and chicken stock and cook, stirring, until smooth and thick, about 2 minutes. 
  5. 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.
  6. 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.
  7. Preheat the oven to 375 degrees F. Butter or spray a 9 by 13-inch casserole or baking dish and set aside.
  8. When the sauce has thickened, add the noodles, turkey, parsley, salt, black pepper, and Parmesan to the ductch oven and stir until thoroughly combined. 
  9. Transfer to the prepared casserole and top with the potato chips. Bake uncovered until bubbly and golden brown, about 30 minutes. Serve immediately.

Essence Creole Seasoning (modified - the original makes 2/3 a cup! You'll still have a bit leftover with this version, but not nearly as much)


  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried minced onions
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme


  1. Combine all ingredients thoroughly.


Lea Ann said...

I do believe my search for the perfect turkey tettrazini recipe is over. :)

grace said...

emeril and paula deen must've been in cahoots in making the original recipe for this one, but hey, sometimes it's okay to splurge. :)

Hornsfan said...

looks great - even though he isn't the king of health, i love a good emeril recipe!

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