Stovetop Turkey Tetrazzini Food

STOVETOP TURKEY TETRAZZINI

Steps:

• Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir 6-8 minutes or until mushrooms are tender., Add cream cheese and broth; cook, uncovered, over low heat 4-6 minutes or until blended, stirring occasionally. Add turkey, pimientos, salt and spaghetti; heat through, tossing to coat. Serve with Parmesan cheese.

30 MINUTE STOVETOP TURKEY TETRAZZINI

Steps:

• Heat the oil in a large pot one medium-high heat. Add the onion (if using) and mushrooms and cook until starting to soften. This should take about 2-3 minutes.
• Pour the chicken stock and milk into the pot bring to a boil over medium-high heat. Add the spaghetti to the pot and cook until almost al-dente, about 10 minutes. Stir in the cooked turkey meat and finish cooking until the pasta is done.
• Take the pot off the heat, stir in the sour cream, butter and cheese. Serve immediately garnished with chopped parsley, if you like.

STOVETOP TURKEY TETRAZZINI WITH BROCCOLI

Steps:

• Heat oil in large skillet over medium-high heat. Add onion, celery, mushrooms, thyme, salt, and pepper. Cook and stir about 8 minutes, or until vegetables are softened. Add wine and cook for 2 minutes. Add the chicken stock and bring to a boil. Stir in the broccoli and noodles. Top the noodles with the turkey. Press down on mixture to get as much of the noodles submerged into liquid as possible. Cover and lower heat to low.Simmer covered skillet for about 10 minutes, stirring occasionally. Noodles should be cooked al dente. Remove the lid and stir in the evaporated milk. Simmer uncovered for 5-10 minutes. Sauce will thicken slightly. Remove from heat and stir in Parmesan cheese, parsley, and lemon zest.Divide evenly between 6 plates and serve.

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!

SIMPLE TURKEY TETRAZZINI

Steps:

• Prepare Dinner as directed on package, adding onions to the boiling water the last 5 min. of the Macaroni cooking time.
• Add remaining ingredients; mix well.
• Cook 5 min. or until heated through, stirring occasionally.

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.

SKILLET TURKEY TETRAZZINI

Steps:

• In large skillet, melt butter over medium-high heat.
• Add mushrooms and garlic; cook until mushrooms are lightly browned, about 4 minutes.
• Add broth, water, and sherry; bring to a boil.
• Stir in spaghetti.
• Reduce heat, cover, and simmer until most of the liquid is absorbed, about 10 minutes.
• Stir in turkey, half-and-half, and peas.
• Cook stirring occasionally until pasta is tender and sauce is slightly thickened, about 5 minutes.
• Remove from heat; stir in half of the parmesan, parsley, and pepper.
• Serve with remaining parmesan.

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.