Turkey Tetrazzini
"Recipe from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993..."
INGREDIENTS
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1 1/2 cups chopped onions
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1/2 cup chopped red bell peppers
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7 tablespoons unsalted butter, divided
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1 teaspoon minced garlic
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1 pound white button mushrooms, ends trimmed, sliced
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1 1/2 teaspoons Essence, recipe follows
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1/2 teaspoon freshly chopped thyme leaves
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1/4 cup all-purpose flour
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1/4 cup dry white wine
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2 cups chicken stock or low-sodium canned chicken broth
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1 3/4 cups heavy cream
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12 ounces wide egg noodles
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1 pound cubed or bite-size shredded roast turkey
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1 tablespoon freshly chopped parsley leaves
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1 1/2 teaspoons salt
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3/4 teaspoon freshly ground black pepper
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1/3 cup freshly grated Parmesan
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1 (5 1/2-ounce) bag potato chips, crushed
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2 1/2 tablespoons paprika
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2 tablespoons salt
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2 tablespoons garlic powder
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1 tablespoon black pepper
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1 tablespoon onion powder
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1 tablespoon cayenne pepper
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1 tablespoon dried oregano
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1 tablespoon dried thyme
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