- 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
EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):
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.
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.
Combine all ingredients thoroughly.
Yield: 2/3 cup