Can anyone give me an easy turkey tettrazinni recipe?

one that doesnt have eggs and wine or cream of mushroom soupCan anyone give me an easy turkey tettrazinni recipe?
Not trying to advertise or anything, but their website has the simplest, quickest recipes. Just subsitute the egg noodles for plain ones.





http://food.yahoo.com/recipes/kraft/7446鈥?/a>Can anyone give me an easy turkey tettrazinni recipe?
Recipe from ';New New Orleans Cooking';, by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993.








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





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
Turkey Tetrazzini


Serves: 6





1/4 pound mushrooms, sliced


1 tablespoon margarine


2 tablespoons unbleached flour, white


1/2 teaspoon salt


1/2 teaspoon black pepper, freshly ground


1/8 teaspoon cayenne pepper


2 cups milk


1 teaspoon worcestershire sauce


1/2 cup swiss cheese or gruy猫re cheese, shredded


1/3 cup green onions, sliced


2 cups turkeys or chicken, cooked, (about 1/2 pound) cut into small cubes


1/2 pound spaghetti, cooked al dente and drained


1/4 cup parmesan cheese, grated





Preheat oven to 350潞F.





In a large saucepan over medium heat, saut茅 the mushrooms in the margarine, stirring them often, until they are just tender.





Stir in the flour, salt, pepper, and cayenne. Gradually add milk, stirring constantly. Add the Worcestershire sauce and simmer the sauce, stirring, until it has thickened.





Add the cheese and green onions to the sauce and mix well. Add half the sauce to the turkey and half to the spaghetti.





Place the spaghetti in the bottom of a greased 2-quart baking dish. Make a well in the center and pour in the turkey. Sprinkle with Parmesan cheese.





Bake for 20 minutes, until heated through.
TURKEY TETRAZZINI





6 oz. spaghetti, cooked


1/4 c. butter


1/2 c. flour


2 2/3 c. chicken broth


1 c. cream


1/4 c. sherry


1 tsp. salt


Pepper to taste


1/2 lb. mushrooms


1/2 c. chopped green peppers


1 c. grated Parmesan cheese





In large pot, melt butter; add flour and whisk. Add wine, cream, seasonings, cheese, turkey, mushrooms and green peppers. Place cooked spaghetti in bottom of baking dish and top with tetrazzini mixture. Bake at 325 degrees for 30 minutes.

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