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!
TURKEY TETRAZZINI
This recipe comes from a cookbook our church compiled. It's convenient because it can be made ahead and frozen. After the holidays, we use leftover turkey to prepare a meal for university students. They clean their plates! -Gladys Waldrop, Clavert City, Kentucky
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook spaghetti according to package directions; drain. Transfer to a large bowl; add the next 10 ingredients. , Spoon into a greased 2-1/2-qt. casserole; sprinkle with additional cheese if desired. Bake, uncovered, at 375° for 40-45 minutes or until heated through.
Nutrition Facts : Calories 342 calories, Fat 12g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 808mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.
TERRIFIC TURKEY TETRAZZINI
Leftover turkey gets a boost in this tetrazzini variation--turkey in a creamy mushroom sauce is mixed with cooked spaghetti, topped with Parmesan cheese, and baked until golden and bubbly.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 8
Number Of Ingredients 9
Steps:
- Cut turkey into bite sized pieces. Melt butter in a saucepan, then stir in flour; cooking until it starts to bubble. Gradually add chicken stock, stirring until sauce thickens, then add soymilk; salt and pepper and cheese. Add turkey and mushrooms and slowly simmer.
- Meanwhile cook pasta according to package instructions, drain and stir into the turkey mixture. Pour into a non-stick baking dish. Bake at 450 degrees F until heated through and cheese has melted.
Nutrition Facts : Calories 680.2 calories, Carbohydrate 52.1 g, Cholesterol 161.1 mg, Fat 21.9 g, Fiber 2.8 g, Protein 65.3 g, SaturatedFat 10.3 g, Sodium 339.8 mg, Sugar 2.6 g
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.
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.
TERRIFIC TURKEY (OR CHICKEN) TETRAZZINI
After turkey soup, this is my go-to recipe for post-holiday turkey leftovers. It's easy, yet is somewhat more upscale than a plain old noodle casserole. It was created out of necessity but is now made by request!
Provided by JackieOhNo
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In medium saucepan, heat 2 olive oil. Add onion, mushrooms, and celery, and saute until tender, then set aside.
- Meanwhile, cook pasta according to package directions and drain.
- In large skillet, melt butter. Whisk in flour and cook for 1 minute, then slowly add half-and-half, and then broth. Bring to a boil and thicken, stirring constantly. Whisk in sherry and spices, then stir in chopped turkey, frozen peas, and reserved onion mixture. Add pasta and stir until evenly coated with sauce.
- Spray a baking dish with non-stick cooking spray. Pour in noodle and sauce mixture, then top with Parmesan cheese. Bake at 350 degrees for 10 to 15 minutes, until bubbly. You can also just run this under the broiler for a few minutes to brown. Enjoy!
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From browneyedbaker.com
4.2/5 (15)Total Time 1 hr 20 minsCategory Main CourseCalories 640 per serving
- Preheat oven to 375 degrees F. Butter a 9x13-inch baking dish; set aside. Fill a large pot with water and put it over high heat to boil.
- In a large, 12-inch skillet with sides, melt 3 tablespoons of the butter over medium heat. Add the mushrooms and cook, stirring occasionally, until all of the liquid has evaporated, about 10 minutes. Transfer the mushrooms to a bowl and set aside.
- In the same skillet, melt 4 tablespoons of the butter over medium heat. Whisk in the flour and cook, whisking occasionally, until the flour is browned and has a nutty aroma, about 3 minutes.
- While the flour cooks, add the noodles to the boiling water and cook to al dente. While the noodles are cooking, continue on with the recipe.
TURKEY TETRAZZINI RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
4.4/5 (200)Category Main DishesServings 12Total Time 1 hr 5 mins
- Butter or lightly coat with cooking spray a 9x13-inch baking dish. Preheat oven to 375-degrees F.
- In a large skillet or stock pot over medium heat, melt 3 tablespoons butter with 2 tablespoons oil. Add diced onion and mushrooms and season with 1/2 teaspoon of salt. Cook, stirring occasionally, 5 minutes. Add sage and cook 2 minutes. Add sherry and cook, stirring occasionally for 2 minutes. Push onions, and mushrooms to one side of pan.
- Add 3 tablespoons butter. Sift in flour and whisk until smooth. Cook and stir until light tan in color, about 2 minutes. Season with remaining 1/2 teaspoon of salt. Stir everything in pan together.
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Servings 4Total Time 45 mins
19 LEFTOVER TURKEY RECIPES TO EXTEND YOUR THANKSGIVING ...
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Estimated Reading Time 6 minsPublished 2020-11-27
- Cheesy Turkey and Ranch Quesadillas. This one’s a 2-step recipe. Slice your leftover turkey breast into pieces, then fold them into tortillas. Don’t forget to fold in some cheddar cheese and ranch dressing.
- Leftover Thanksgiving Turkey Pesto Panini. Would you look at this delicious stack of goodness! This turkey pesto panini made all the more special. How? By topping it with mozzarella, pesto, tomatoes, avocado slices, and of course, turkey.
- Turkey Tetrazzini With A Crunchy Topping. What would happen if you throw in all your leftovers into a dish? You’ll get this amazing turkey tetrazzini dish.
- Crockpot Turkey And Rice Soup. A bowl of soothing, warm, and filling rice soup. Loaded with carrots, rice, egg noodles, and tender shredded leftover turkey.
- Ground Turkey Skillet with Green Beans. Have yourself a guilt-free meal with this ground turkey skillet. Who can resist its chock-full of green beans? Plus, it’s tasty and definitely effortless to prepare.
- Light Turkey And Corn Chowder. Sipping this savory and warm turkey and corn chowder will definitely make your day. It’s a light yet satisfying meal to cook for your family on a chilly evening.
- Leftover Thanksgiving Turkey And Sweet Potato Frittata. Here’s a perfect balance of nutritious and delicious. Mix in some sweet potatoes with your leftover turkey to make a delicious frittata.
- Leftover Thanksgiving Turkey Pot Pie. You can never go wrong with an extra creamy pot pie. Not when it’s stuffed with leftover turkey and juicy summer veggies.
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CLASSIC CREAMY TURKEY TETRAZZINI CASSEROLE ...
From yellowblissroad.com
Cuisine AmericanTotal Time 1 hrCategory DinnerCalories 710 per serving
- Cook the spaghetti in a large pot of boiling, salted water to just al dente (should still have a good “bite” to it). Drain and set aside.
- Meanwhile, in a large pot, melt 3 tablespoons of butter over medium low heat. Add onions and garlic and cook until onions are tender, about 3-4 minutes. Add mushrooms and cook until tender; another 3-4 minutes.
- Sprinkle flour over the onions and mushrooms and whisk together until coated. Cook until golden; 1-2 minutes. Add the chicken broth and whisk together until smooth. Bring to a simmer and continue cooking until the mixture thickens; 2-3 minutes. Season with salt and pepper. **If sauce seems too thick, add a little milk or broth.
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From mrfood.com
4/5 (9)Category Turkey, Misc. Poultry
- Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. Cook spaghetti according to package directions; drain and set aside.
- Meanwhile, in a soup pot over medium-high heat, bring broth to a boil. Stir in mushrooms and cook 3 minutes. Stir in milk.
- In a small cup, combine cornstarch and wine, and stir until smooth; slowly pour into mushroom mixture and cook until slightly thickened, stirring constantly.
- Remove from heat and stir in salt, pepper, and turkey. Add spaghetti and toss until well coated. Spoon spaghetti mixture into baking dish and sprinkle evenly with bread crumbs.
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5/5 (6)Servings 12Cuisine American, Comfort FoodTotal Time 50 mins
- Cook pasta until not quite done - al dente according to package instructions (it will finish cooking in the oven.) Drain, rinse, and set aside.
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4.4/5 (84)Total Time 1 hr 5 minsCategory Casserole, Main CourseCalories 390 per serving
- Preheat oven to 350° convection or 375° conventional. Coat a 9 by 13 baking dish with PAM of butter.
- Cook 1 pound of pasta to al dente per package instructions—use Linguine or spaghetti. Cube about 4 cups of leftover turkey.
- Melt one stick butter (1/2 cup) over medium heat. Add onion, celery, and mushrooms if using. Cook about 3-4 minutes until the celery is clearing. Add the four cloves of crushed garlic, and cook one more minute. Add one teaspoon salt, 1/2 teaspoon pepper.
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4.8/5 (4)Total Time 1 hr 15 minsCategory PastaCalories 579 per serving
- Break the spaghetti into 3-4 pieces before cooking. Cook the spaghetti according to package directions, drain well. Put the cooked spaghetti in a buttered baking dish, set aside.
- Saute' mushrooms in butter and remove to a dish. Add flour to the butter in the pan and cook this mixture (called a roux) for a couple of minutes until it becomes a golden amber color. Then add milk, chicken broth and jack cheese and whisk well. Stir until sauce has thickened. Add the turkey, sherry and cooked mushrooms. Heat through.
- Top the spaghetti with the sauce, stir to combine and sprinkle with parmesan cheese. Bake at 350 for 45 minutes, covered. Remove cover the last 10 minutes of baking
TURKEY TETRAZZINI RECIPE - MELISSA ROBERTS | FOOD & WINE
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- 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.
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- Preheat oven to 400 degrees F. Cook the spaghetti according to package directions, except omit the cooking oil and only lightly salt the water. Drain well.
- Meanwhile, in a covered large saucepan, cook the mushrooms and sweet pepper in a small amount of boiling water for 3 to 6 minutes or until the vegetables are tender. Drain well; return to saucepan.
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