Classic Turkey Tetrazzini Food

TURKEY TETRAZZINI

Steps:

• 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.
• 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.
• 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.

CLASSIC TURKEY TETRAZZINI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, saute onions in 6 tablespoons butter until tender. Add mushrooms and red pepper; saute 4-5 minutes longer or until vegetables are tender. , Stir in flour and salt until blended. Gradually whisk in milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in turkey and cheese; heat through. Remove from the heat. , Drain spaghetti; add to turkey mixture and mix well. Transfer to one greased 13x9-in. baking dish and one greased 11x7-in. baking dish. , Melt remaining butter; toss with bread crumbs. Sprinkle over casseroles. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Sprinkle with parsley.

TURKEY TETRAZZINI

Steps:

• Coat a skillet with oil and put over medium heat. Add shallot and garlic, cook, stirring, until translucent, about 3 minutes. Add the mushrooms and herbs and saute for 3 to 5 minutes until lightly browned. Season with salt and pepper. Transfer the mushrooms to a glass bowl, grate in the zest of a lemon, then cover with plastic wrap to infuse the flavor. Set aside.
• Heat the chicken broth in a medium saucepan and keep warm over low heat. Melt butter in the skillet and stir in the flour to make a roux. Cook, stirring constantly, for 3 minutes. Whisk in the warm stock and stir vigorously to avoid lumps. Continue for 5 minutes until the sauce is thickened and smooth. Add the egg, milk, reserved mushrooms, and turkey. Cook and stir until heated through, do not let boil. Fold in the cooked noodles and mix to combine.
• Spoon the mixture into a buttered 9 by 13-inch baking pan and smooth out with a spoon. Sprinkle with bread crumbs and Parmesan. Bake in a preheated 350 degrees F until the sauce bubbles and a top crust has formed, 20 to 30 minutes. Garnish with toasted almonds before serving.

TURKEY TETRAZZINI

Steps:

• In a large heavy saucepan cook the mushrooms in 1/4 cup of the butter over moderate heat, stirring, until most of the liquid they give off has evaporated, stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. Add in a stream the milk, the broth, and the wine, stirring, bring the mixture to a boil, stirring, and simmer the sauce for 5 minutes. In a kettle of boiling salted water cook the spaghetti until it is al dente and drain it well.
• In a large bowl combine well the spaghetti, the mushroom sauce, the turkey, the peas, and salt and pepper to taste, stir in 1/3 cup of the Parmesan, and transfer the mixture to a buttered shallow 3-quart casserole. In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits. The Tetrazzini may be prepared up to this point 1 month in advance and kept frozen, covered. Bake the Tetrazzini in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until it is bubbling and the top is golden.

EASY TURKEY TETRAZZINI

Steps:

• Cook spaghetti according to package directions; drain.
• Melt bouillon in water, in large bowl.
• Add soup, celery salt and pepper.
• Add drained spaghetti.
• Stir in turkey, onion, pimento, and 1/2 cup cheese.
• Put in greased 8x8-inch baking pan.
• Top with remaining cheese.
• Bake at 350°F for 40 minutes.

CREAMY TURKEY TETRAZZINI

Steps:

• Preheat oven to 350.
• Melt butter in saute pan.
• Add onion, celery, pepper, salt, carrots, and mushrooms (optional).
• Saute until vegetables are tender.
• Add flour and stir until vegetables are coated.
• Add wine, and stir quickly until flour is absorbed.
• Gradually add broth, stirring constantly.
• Bring to a boil, reduce heat and simmer 5 minutes, stirring frequently.
• Remove from heat.
• Add 1/2 cup Parmesan cheese and the Neufchatel cheese, stirring until cheese melts.
• Add the peas, turkey and pasta.
• Stir until blended.
• Coat a casserole with non-stick spray and transfer mixture to the casserole.
• Combine breadcrumbs (or panko) with 1/2 cup Parmesan cheese.
• Sprinkle mixture evenly over the top of the casserole.
• Bake at 350 for 30 minutes until lightly browned.
• Let rest for 15 minutes before serving.

TRADITIONAL TURKEY TETRAZZINI

Steps:

• Cook spaghetti according to package directions and set aside until needed.
• Saute mushrooms in oil until tender, about 5 minutes.
• Set mushrooms aside.
• Wipe out pan.
• Melt butter in pan and add flour gradually, stirring with a whisk to form a roux.
• Cook until bubbly, then add broth slowly and keep stirring with whisk until mixture becomes thick.
• Remove sauce from heat.
• Stir in cream, Parmesan, and wine, mixing until cheese melts.
• Mix in turkey and mushrooms.
• Toss spaghetti with sauce mixture, coating noodles thoroughly.
• Place noodles in a greased 9x13-inch baking dish.
• Melt 2 tbsp butter and toss with bread crumbs.
• Sprinkle over the top of noodles.
• Sprinkle the nutmeg lightly over the top of the breadcrumbs.
• Bake noodles at 375F for 25-30 minutes or until hot and bubbly.

TURKEY TETRAZZINI

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a large pot over medium heat and add the garlic.
• Throw in the mushrooms, wine, salt and pepper, and cook them, stirring occasionally, until the liquid reduces by half, 3 to 4 minutes.
• Sprinkle the flour all over, then stir to combine.
• Pour in the broth, stir and continue to cook until the sauce is nice and thick, 3 to 4 minutes.
• Add the cream cheese and stir until it mixes in. (Don't worry if it seems a little lumpy at first. That will go away!)
• Add the turkey, peas, Monterey Jack, olives, Parmesan and bacon.
• Stir until everything is well combined, then add salt and pepper to taste.
• Add the spaghetti and stir to combine. If the mixture is too thick, splash in 1/2 cup of broth.
• Pour the whole shebang into a large casserole dish and even out the surface.
• Sprinkle on the panko breadcrumbs and bake it until the crumbs are golden brown and the casserole is bubbly, 20 to 25 minutes.
• Serve it to hearty appetites!

TURKEY TETRAZZINI

Steps:

• Heat the oven to 400 degrees. Bring a large pot of well-salted water to a boil and cook the pasta until just shy of al dente, about 2 minutes less than the package directs. Drain and rinse with cold water.
• Meanwhile, in a large Dutch oven, melt 4 tablespoons of the butter over medium-high heat, and add the mushrooms. Season lightly with salt, and cook, stirring only occasionally, until the mushrooms have released their liquid and have started to brown deeply, 8 to 11 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the flour and curry powder, if using. Stir well, until the flour and the mushrooms are evenly combined and the flour is evenly moistened, about 1 minute. Whisk in the white wine, and let it come to a boil, whisking constantly. Let the wine bubble to reduce slightly, 2 minutes. Whisk in the chicken stock, and let it come to a boil. Cook until it thickens noticeably, about 5 minutes.
• Reduce the heat to low. Whisk in the chunks of cream cheese (don't worry if the cream cheese appears curdled), then fold in the turkey, peas and the cheeses. Season generously with black pepper. Add the drained pasta and toss with tongs to combine. Taste and add salt if necessary.
• Transfer to a 9-by-13-inch baking dish. Melt the remaining tablespoon of butter in a small bowl in the microwave, and toss it together with the panko and the almonds. Sprinkle the panko-almond mixture all over the top of the pasta, and bake until bubbly and browned on top, about 25 minutes. Let the casserole rest for 5 minutes before serving. It will be very creamy at first but will firm up as it cools.

LUXURIOUS TURKEY TETRAZZINI

Steps:

• Heat 2 tablespoons of the butter in a skillet. When the foaming subsides, add the mushrooms and saute, over high heat for 2 to 3 minutes until the mushrooms have absorbed the butter and are tender. Stir in the Madeira and evaporate over high heat.
• In another saucepan heat 3 tablespoons of butter. When foaming subsides, stir in the flour and cook for a minute. Whisk in the chicken broth and bring to a boil. Cook, over low heat, for about 5 minutes or until thickened. Remove sauce from heat and stir in the cream. Season to taste with salt and pepper. Fold in the mushrooms and turkey.
• Preheat the oven to 350 degrees. Butter a 1 1/2 quart casserole. Layer half of pasta, half of mushroom and turkey mixture and repeat with pasta and turkey mushroom mix. Scatter Parmesan and bread crumbs over the top and dot with remaining tablespoon of butter. Heat for 45 minutes or until heated through, sauce is bubbling and top is browning. If you wish, slide casserole under the broiler for a moment to brown the top.

A WAY BETTER TETRAZZINI (TODAY'S TURKEY TETRAZZINI)

Steps:

• Preheat oven to 350 degrees. Spray a 13x9 pan with cooking spray.
• In a large pot of salted boiling water, cook pasta until barely tender (do not overcook--the pasta will continue cooking in the oven), and drain well, and return to the pot.
• Meanwhile, lightly oil a large skillet, and heat over medium heat.
• Add artichokes, mushrooms, sherry, parsley, garlic, shallots, tarragon, pepper and salt.
• Cook, stirring occasionally until the mushrooms soften.
• Add the vegetable mixture to the pasta, then add the milk, ricotta and turkey.
• Mix well, and spread evenly in the prepared dish.
• Sprinkle over the bread crumbs.
• Bake until golden brown and hot, about 30 minutes.
• Let stand at least 5 minutes before serving.

TURKEY TETRAZZINI

Steps:

• Saute onions, celery, and peppers in margarine.
• Combine all ingredients in large bowl.
• Bake at 350 F.
• until bubbly (approximately 45 minutes).
• Serve with Parmesan cheese.
• Fills 2 (9x13 inch) casserole pans.
• Can be halved.

LEFTOVER TURKEY TETRAZZINI

Steps:

• Cook spaghetti according to package directions. Drain and place in a greased 11x7-in. baking dish. Top with turkey; set aside., In a large skillet, saute the mushrooms and onion in butter until tender. Whisk in the soup, milk, poultry seasoning and mustard until blended. Add cheddar cheese; cook and stir over medium heat until melted. Pour over turkey., Sprinkle with mozzarella and Parmesan cheeses (dish will be full). Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with parsley.

LEFTOVER TURKEY TETRAZZINI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x13-inch casserole dish.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain and transfer to a large bowl.
• Add cooked turkey, condensed mushroom soup, Parmesan cheese, milk, mushrooms, pimentos, melted butter, capers, parsley, onion, poultry seasoning, garlic, salt, and pepper; mix until well combined. Pour mixture into the prepared casserole dish.
• Bake in the preheated oven until heated through, about 15 minutes.