TURKEY TETRAZZINI
Recipe from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 10 servings
Number Of Ingredients 26
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.
TURKEY TETRAZZINI
Provided by Tyler Florence
Categories main-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 19
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.
EASY CHICKEN TETRAZZINI
A delicious recipe given to me by my sister, Ruth Clark. This is a favorite with my kids and their friends. The recipe is easy to double.
Provided by Marian Collins
Categories Main Dish Recipes Pasta Chicken
Yield 8
Number Of Ingredients 7
Steps:
- Put cooked spaghetti into 9x13-inch baking dish. Place chicken on top of spaghetti.
- In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit.
- Bake at 350 degrees F (175 degrees C) for 25 minutes.
Nutrition Facts : Calories 473.1 calories, Carbohydrate 48.2 g, Cholesterol 76.8 mg, Fat 17.3 g, Fiber 1.8 g, Protein 29.2 g, SaturatedFat 7.2 g, Sodium 898.3 mg, Sugar 1.9 g
CREAMY TURKEY TETRAZZINI
This is a great way to use leftover cooked turkey or chicken. It's also an easy one dish casserole that everyone in the family enjoys. The recipe started life as a Cooking Light recipe in a recent issue. I made modifications to suit our taste.
Provided by PanNan
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 16
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.
EGGS TETRAZZINI
I was searching through an old recipe box that I have had for 30 years or more. I came upon this recipe that I must have copied out of a magazine. I decided to give it a try last night and it was really very good. Would also be a good brunch dish. I made the recipe as written, but next time I make it, I will probably add some garlic and maybe some crumbled bacon. A very easy dish to throw together.
Provided by Denise in NH
Categories Cheese
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grease (or spray with cooking spray such as Pam) a 13x9-inch baking dish.
- Prepare spaghetti as label directs; drain and place in baking dish.
- Meanwhile, in 3 quart saucepan add the butter and when melted add chopped onions an cook till tender, about 5 minutes; stir in flour until blended.
- Gradually stir in milk and cook stirring constantly until mixture is thickened; stir in chopped eggs, mushrooms, bouillon, salt, pepper and paprika till well blended.
- Pour egg mixture over hot spaghetti; sprinkle with cheese.
- Bake 15 to 20 minutes until cheese melts and mixture is hot.
Nutrition Facts : Calories 464.7, Fat 18.8, SaturatedFat 10.1, Cholesterol 202, Sodium 667.6, Carbohydrate 53.4, Fiber 2.5, Sugar 2.4, Protein 19.7
TURKEY TETRAZZINI WITH EGG NOODLES & BROCCOLI
A hearty, comforting and creamy casserole that doesn't use any canned soups and uses up lots of leftover Thanksgiving turkey.
Provided by Debi
Number Of Ingredients 20
Steps:
- Preheat an oven to 375° F.
- Lightly butter a 9×13 baking dish.
- Fill a large saucepan with water and start to bring to a boil.
SICILIAN SPAGHETTI WITH CHERRY TOMATOES AND PISTACHIOS
Provided by rachael-ray
Number Of Ingredients 1
Steps:
- Step 1Bring a large pot of water to a boil for the pasta.Step 2If the nuts aren't roasted, in a small skillet, cook the nuts over medium heat, stirring occasionally, until fragrant, about 3 minutes. Let cool. Finely chop the nuts. (Or place the nuts in a food processor and pulse a few times until finely chopped.)Step 3In a large deep skillet with a lid, heat the olive oil, about four turns of the pan, over medium. Add the tomatoes. Cover and cook, shaking the skillet often, until the tomatoes slump, 10 to 15 minutes; season with salt and pepper.Step 4On a work surface, chop or grate the garlic. To make the gremolata, pile the mint, parsley, and lemon zest on top of the garlic. Finely chop everything together until evenly incorporated.Step 5Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. Reserve 1/2 cup of the cooking water and drain the pasta.Step 6Stir half the nuts, all the gremolata, and the chile paste into the tomatoes; season with salt. Add the pasta and about 1 cup cheese; toss, until evenly incorporated, about 1 minute. Add the cooking water if the pasta seems dry.Step 7Serve in shallow bowls and top with the remaining nuts. Serve with EVOO for drizzling and more cheese for sprinkling.
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CHICKEN TETRAZZINI RECIPE - PINCH OF YUM
From pinchofyum.com
4.1/5 (13)Total Time 1 hr 15 minsCategory DinnerCalories 353 per serving
- Preheat the oven to 350 degrees. Prepare the ingredients – pull the chicken, cook the noodles, sauté the mushrooms.
- Melt the butter in a small saucepan over medium heat. Add the flour and whisk until incorporated. Cook for a few minutes to remove the floury taste. Slowly add the milk and broth, a little bit at a time, whisking after each addition until you get a nice, smooth, thickened sauce. Season with salt and stir in the wine. Taste and adjust – more salt, more wine, more broth to thin the sauce, etc.
- Toss the noodles with about a cup of sauce. In a greased 9×13 pan, layer: sauced-up noodles, mushrooms, half of sauce, chicken, remaining half of sauce, and Parmesan.
- Bake for 30 minutes until melty and bubbly. Broil for 5 minutes to get the top browned. Season with salt and pepper to taste for serving. YUM-O.
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- While the pasta is cooking, add the butter to a large skillet over medium heat to melt. Add the onions and mushrooms to the skillet and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook 1 minute more.
TETRAZZINI [STEP BY STEP RECIPE] - CONTENTEDNESS COOKING
From contentednesscooking.com
Cuisine Italian, AmericanTotal Time 23 minsCategory CasseroleCalories 642 per serving
- Preheat your oven to 350°F and prepare a 10 inch diameter casserole. Grease it with a bit of olive oil or vegan butter.
- Heat a skillet with olive oil. Add the onion, garlic, and mushrooms, then fry for around 4 minutes. After that, add vegan chicken cubes and fry for 5 minutes more. Season with a pinch of salt and pepper.
- Melt vegan butter in a casserole or pot. For making a white sauce, stir flour into the butter. Add the almond milk slowly, while stirring, until the sauce thickens. Seasoned with nutmeg, salt and pepper. Then add half of the vegan parmesan and set aside.
- Mix the cooked or leftover pasta with white sauce and the mushroom mix in a large bowl. Transfer it to the prepared casserole dish, top with vegan mozzarella and remaining vegan Parmesan.
HAM AND TURKEY TETRAZZINI - SIPS ... - SIPS, NIBBLES & BITES
From sipsnibblesbites.com
5/5 (3)Total Time 1 hrCategory Main CourseCalories 598 per serving
- Prepare Egg Noodles based on the manufacturer’s instructions. Undercook slightly as it will continue to cook in the oven.
- In a large saucepan over medium-high heat, heat olive oil and sauté onions until softened, add garlic for 30 seconds then add the mushrooms and seasonings, cover and let steam until mushrooms release their juices.
- If using leftover veggies, skip this step. Add chopped carrots, reduce heat to low, cover and let steam for 15 minutes. Add ¼ cup of water if dry.
- Add remaining ingredients, remove from the heat and toss everything together with the cooked egg noodles
TURKEY TETRAZZINI RECIPE - MELISSA ROBERTS | FOOD & WINE
From foodandwine.com
5/5 (2)Category TurkeyServings 8Total Time 1 hr 30 mins
- Preheat the oven to 375°. In a large pot of boiling salted water, cook the egg noodles about 2 minutes short of al dente. Drain the noodles well, give them a quick rinse under cold running water and drain again.
- Generously butter a deep 13-by-9-inch baking dish. In a medium microwave-safe bowl, melt 3 tablespoons of the butter. Add the panko, cheese and 1/4 teaspoon each of salt and pepper and stir to combine. Dust the greased dish with 3 tablespoons of the crumbs. Set the remaining crumbs aside.
- In a large, deep skillet, melt the remaining 4 tablespoons of butter over moderate heat. Add the onions and cook, stirring occasionally, until the onions just begin to soften, about 3 minutes. Add the mushrooms and cook until the liquid the mushrooms give off has almost evaporated, about 5 minutes. Add the sherry, increase the heat to moderately high and boil until the liquid is reduced by half, about 2 minutes. Add the flour and cook over moderate heat, stirring constantly, until moistened, about 1 minute. Add the broth, bring to a simmer and cook, stirring, until thickened, about 3 minutes. Stir in the pasta, turkey, herbs and lemon zest and season with salt and pepper.
- Spread the contents of the skillet into the prepared baking dish. Sprinkle the reserved breadcrumbs evenly over the top. Bake the casserole for about 30 minutes, until golden brown on top. Serve hot.
EASY TURKEY TETRAZZINI RECIPE - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
4.8/5 (13)Total Time 50 minsCategory Dinner, Lunch, Main, Main DishCalories 295 per serving
- Preheat oven to 375°F. Spray a 9 by 13-inch baking dish with cooking spray and set it aside. Cook egg noodles in a large pot, following package instructions, then strain and set aside.Add 4 Tbsp. butter to a large skillet along with diced onion. Cook on medium-high until the onions are translucent. Then, add flour and whisk until a thick paste forms a roux. Slowly add chicken broth and then milk, whisking until smooth and creamy, to form your béchamel.Mix in Italian seasoning and nutmeg, then shredded turkey, mushrooms, peas, Parmesan, and mozzarella. Season with salt and pepper to taste. Finally, add in the cooked egg noodles and gently mix to combine.
- Add the mixture to the greased casserole dish and smooth it out into an even layer. In another pan, melt the remaining butter over medium-high heat and add panko breadcrumbs. Cook until golden, stirring constantly. Remove from the pan immediately and sprinkle them over the casserole evenly.
- Bake for 30 minutes, until bubbling and heated through. Top with parsley for garnish, and enjoy!
20 EASY RECIPES WITH EGG NOODLES - INSANELY GOOD
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5/5 (1)Published 2021-10-27Category Recipe Roundup
- Chicken Noodle Soup. It doesn’t get much more comforting than chicken noodle soup. It’s the ultimate ‘feel better’ food whether you’re sick, tired, or just feeling lonely and homesick.
- Beef Noodle Soup. If you love the idea of comforting chicken noodle soup but prefer beef to chicken, use this recipe for beef noodle soup instead. You’ll still get the wide, buttery egg noodles and all the yummy veggies, but instead of chicken, you’ll enjoy succulent chunks of beef that are so tender, they’ll fall apart in your mouth.
- Cheesy Egg Noodles. Sometimes, the simplest meals are the best, and it doesn’t get much simpler than this seven-ingredient, 35-minute cheesy egg noodle dish.
- German Spaetzle (Egg Noodles) German spaetzle takes egg noodles and makes them look like – well, anything but egg noodles. They’re chewy and tasty, and you can make them in just 15 minutes.
- Buttered Egg Noodles. I can’t make, talk about, or even think about buttered noodles without picturing Abed from Community (and more recently, Sam from Atypical).
- Ukrainian Traditional Egg Noodle Casserole. This traditional Ukrainian dish is one of the most straightforward egg noodle recipes you can make. It requires only four ingredients: egg noodles, milk, eggs, and smoked sea salt.
- Sweet Noodle Kugel. With sour cream, cottage cheese, sugar, cinnamon, and plenty of butter, this kugel dish may be sweeter than you’re used to eating.
- Beef Stroganoff. Surprisingly, you can whip up this rich and hearty homemade beef stroganoff in just 30 minutes, and no, you won’t need Hamburger Helper to do it!
- Pizza Noodle Casserole. Pizza, noodles, and casserole are three things that don’t really go together, unless you combine them using this recipe, of course.
- Reuben Noodle Casserole. You can also make a mean Reuben casserole with egg noodles in the same fashion. If you love the classic Reuben sandwich but want to try something new, make it in casserole form instead.
TURKEY TETRAZZINI - A FAMILY FEAST®
From afamilyfeast.com
4/5 (1)Total Time 1 hr 15 minsCategory Entree
- Place chicken stock into medium to large sauce pan and bring to a boil. Boil until reduced to one cup, letting two cups evaporate. This will give you a triple strength stock. Add all of the milk and cream and bring to hot but not boiling. Add Fontina cheese, salt, pepper and nutmeg, stir and keep mixture on medium low heat.
- While stock is reducing, melt butter in a large pot over medium heat and add onions. Sauté for five minutes and add mushrooms. Sauté for five more minutes and add flour. Reduce heat and stir to make a roux. Cook for three minutes. Add hot stock and milk mixture to butter, mushroom and flour mixture one third at a time, stirring with a wooden spoon. This sauce will be intentionally thin.
- Spray a 3-4 quart casserole dish with non-stick cooking spray and ladle in some sauce to coat the bottom.
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