TURKEY TETRAZZINI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 8 to 12 servings
Number Of Ingredients 17
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!
JOE'S HEALTHY TURKEY TETRAZZINI
Make and share this Joe's Healthy Turkey Tetrazzini recipe from Food.com.
Provided by JungleCat
Categories One Dish Meal
Time 1h
Yield 10 cups, 5 serving(s)
Number Of Ingredients 14
Steps:
- Cook turkey in frying pan.
- Saute chopped onion, red pepper, broccoli, and mushrooms until just softened.
- Break pasta in half and prepare as directed on package.
- In a separate pot, dissolve the chicken bouillon in the water.
- Stir in both cans of soup and 1 can (cup) of milk.
- Add peas and carrots.
- Heat to a gentle boil.
- Combine the turkey, sauteed vegetables, cooked pasta, soup mixture, and cheddar cheese in a large mixing bowl and stir.
- Transfer to a casserole dish (9x13 is barely large enough).
- Top with shredded parmesan cheese.
- Back, uncovered, in a 350 degree oven for about 30-40 mins.
HEALTHY TURKEY TETRAZZINI
Found this on the net, true! Wanted the protein to be higher than carbs too! While maintaining some sort of taste for me, HOPING this is my ideal recipe!
Provided by mickeydownunder
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- In a saucepan, over medium heat, combine cornstarch with milk, broth, garlic powder and pepper.
- Bring to a boil, stirring constantly.
- Remove from heat and stir in grated parmesan cheese, white wine, mushrooms, pimiento, cooked turkey, and spaghetti, cooked according to package directions and drained.
- Pour into a lightly greased casserole dish.
- Top with some more parmesan cheese and sliced almonds.
- Bake in a preheated 375 F oven for 25 minutes or until mixture bubbles and top is browned.
- Allow 10 minutes to rest before serving.
Nutrition Facts : Calories 367.1, Fat 11, SaturatedFat 4.3, Cholesterol 69.5, Sodium 456.7, Carbohydrate 32.3, Fiber 2.1, Sugar 2.1, Protein 31.4
TURKEY TETRAZZINI
This classic turkey or chicken spaghetti casserole is rich with cheese and has a crunchy bread crumb topping. It was named after Luisa Tetrazzini, a famous Italian opera star at the turn of the 20th century. She enjoyed her fame with a flamboyant and generous public life, singing not only in opera houses but also for free on city streets: In 1910 she gave an outdoor Christmas Eve concert for a huge crowd in San Francisco. It's unclear exactly how this particular dish came to be named after her - it was certainly meant as a compliment - but some accounts say it was her own recipe. The optional curry powder isn't traditional, but it's delicious, and a little added flair seems in the spirit of Ms. Tetrazzini.
Provided by Sarah DiGregorio
Categories dinner, casseroles, main course
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 17
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.
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