Turkey Tetrazzini

Ingredients

• 1½ cups chopped onions
• ½ cup chopped red bell peppers
• 7 tbsp unsalted butter, divided
• 1 tsp minced garlic
• 1 lb white button mushrooms, ends trimmed, sliced
• ½ tsp freshly chopped thyme leaves
• ½ tsp oregano
• ½ tsp paprika
• ¼ cup all-purpose flour
• ¼ cup dry white wine
• 2 cups chicken stock or broth
• 1½ cups milk
• ¼ cup cream
• 12 oz wide egg noodles
• 1 lb cubed or bite-size shredded roast turkey
• 1 cup peas
• 1 tbsp freshly chopped parsley leaves
• 1½ tsp salt
• ¾ tsp freshly ground black pepper
• ⅓ cup freshly grated Parmesan
• ⅓ cup bread crumbs (or 1 small bag potato chips, crushed)

Method

1. 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 and spices 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 milk and 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.
2. Preheat the oven to 375 degrees F.
3. 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.
4. Butter a 9 by 13-inch casserole or baking dish with the remaining tablespoon of butter and set aside.
5. When the sauce has thickened, add the noodles, turkey, peas, parsley, salt, black pepper, and Parmesan to the skillet and stir until thoroughly combined. Transfer to the prepared casserole and top with the bread crumbs or chips. Bake uncovered until bubbly and golden brown, about 30 minutes. Serve immediately.
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