turkey tetrazzini

Ingredients

1 1/2 cups chopped onions
1 1/2 teaspoons Essence of Emeril*, recipe follows
1/2 cup chopped red bell peppers
1/2 teaspoon freshly chopped thyme leaves
4 tablespoons unsalted butter
2 teaspoons minced garlic
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 cavatappi
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

Directions

Saute the onions and bell peppers in butter in a large skillet or Dutch oven over high heat until soft, about 4 minutes. Add the garlic, salt, pepper, and herbs and cook, stirring occasionally about 2 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.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente, about 7 minutes. Drain in a colander and set aside.

When the sauce has thickened, add the noodles, turkey, parsley, and Parmesan to the skillet and stir until thoroughly combined.

Total: 50 min
Prep:10 min
Serves: 10

* Essence of Emeril ingredients
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 leaf oregano
1 tablespoon dried thyme

Modified recipe from Emeril Lagasse, 2007

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