The Ultimate Turkey Tetrazzini

1. 1

   Saute the onions 4 tablespoons butter in a large skillet over high heat until soft, about 4 minutes.

2. 2

   Add the garlic and cook for 2 minutes, stirring.

3. 3

   Add the mushrooms, Creole seasoning, and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes.

4. 4

   Sprinkle with the flour and cook, stirring, for 2 minutes.

5. 5

   Add the wine and chicken stock stirring, until smooth and thick, about 2 minutes.

6. 6

   Add the heavy cream and cream soups then bring to a boil.

7. 7

   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, 5 to 10 minutes.

8. 8

   Preheat the oven to 375u00b0F

9. 9

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

10. 10

    Butter a casserole or baking dish with 1 tablespoon of butter and set aside.

11. 11

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

12. 12

    Melt the last of the butter and toss into bread crumbs.

13. 13

    Transfer to the prepared casserole and top with the bread crumb/butter mixture.

14. 14

    Bake uncovered until bubbly and golden brown, about 30 minutes.

15. 15

    Serve immediately.

* Per serving · 4 servings · Values may vary.