Top Notch Turkey Tetrazzini Food

BUFFALO TURKEY DIP

Steps:

• Preheat the oven to 375 degrees F.
• Combine the salad dressing spread, sour cream, blue cheese, hot sauce, milk and cream cheese in a food processor and process until smooth. Transfer the mixture to a medium bowl and stir in the turkey.
• Scoop the turkey mixture into an 8-inch square baking dish and smooth the top. Bake until the mixture is warmed through and barely beginning to brown at the edges, 25 to 30 minutes. Transfer the dip to a rack and let cool for 5 minutes.
• Scatter the chopped celery and carrots over the top, then sprinkle with the parsley and more blue cheese. Serve warm with tortilla chips and celery and carrot sticks for dipping.

TOP-NOTCH TURKEY TETRAZZINI

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with non-stick cooking spray.
• 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 10 minutes. Drain well. Keep warm.
• Melt 4 tablespoons butter in a skillet over medium heat. Cook and stir mushrooms and onions until onions begin to turn translucent and mushrooms release some liquid, about 5 minutes. Add garlic and stir until fragrant, about 1 minutes. Add flour, stirring constantly, until thoroughly incorporated in the butter and begins to bubble, about 2 minutes.
• Mix the Swanson® Chicken Broth and half-and-half together; pour gradually into mushroom mixture, whisking until it is smooth. Season with salt, poultry seasoning, and pepper. Bring to a boil, stirring occasionally. Reduce and continue cooking until mixture begins to thicken, about 3 minutes. Mix in turkey and peas. Remove from heat.
• Melt 3 tablespoons butter in a small saucepan over low heat. Stir in the Parmesan cheese and panko bread crumbs, mixing until crumbly. Remove from heat.
• Place 1/2 of the spaghetti in the bottom of prepared casserole dish. Spoon 1/2 of the sauce mixture over the spaghetti. Repeat the layer with the remaining spaghetti and sauce. Sprinkle the bread crumb mixture over the top.
• Bake in preheated oven until bubbly and the top is golden brown, 20 to 25 minutes. Top with chopped fresh parsley.

JULIE'S TURKEY TETRAZZINI

Steps:

• In a large skillet, melt 4 tablespoons of the butter.
• Add shallot and cook over medium heat until soft, 1 minute.
• Add mushrooms and cook until they begin to brown, 5 minutes.
• Sprinkle with flour and stir for 1 minute.
• Stir in milk, sherry, salt and pepper.
• Bring to a simmer then reduce to low, cooking until thickened, 3 minutes.
• Remove sauce from heat and stir in 1/3 cup of parmesan and the turkey.
• Pour over pasta in a baking dish and sprinkle with the bread crumbs and remaining parmesan.
• Dot the top with remaining butter cut into tiny pieces.
• Bake until golden brown and crusty, 20 minutes.

TURKEY TETRAZZINI

Steps:

• Cook noodles in a lare amount of boiling salted water. Drain and transfer to a greased 13x9-inch baking dish, cutting long noodles to make serving easier.
• In a saucepan, melt butter over medium-high heat. Add onion, mushrooms and celery and cook for 4 minutes, until softened. Stir in flour and cook for 2 minutes.
• Add stock, evaporated milk, poultry seasoning, nutmeg, salt and pepper.
• Cook stirring often, for 5 minutes, or until thickened. (sauce will still be quite thin). Stir in turkey and peas. Spoon mixture over noodles.
• Top with cheese breadcrumbs and parsley. Bake in a preheated 350F oven for 30 minutes or until bubbling and browned. Let stand 10 minutes before serving.
• TIPS: Tetrazzini can be assembled, covered and refrigerated several hours before baking.

TOP-NOTCH TURKEY TETRAZZINI

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with non-stick cooking spray.
• 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 10 minutes. Drain well. Keep warm.
• Melt 4 tablespoons butter in a skillet over medium heat. Cook and stir mushrooms and onions until onions begin to turn translucent and mushrooms release some liquid, about 5 minutes. Add garlic and stir until fragrant, about 1 minutes. Add flour, stirring constantly, until thoroughly incorporated in the butter and begins to bubble, about 2 minutes.
• Mix the Swanson® Chicken Broth and half-and-half together; pour gradually into mushroom mixture, whisking until it is smooth. Season with salt, poultry seasoning, and pepper. Bring to a boil, stirring occasionally. Reduce and continue cooking until mixture begins to thicken, about 3 minutes. Mix in turkey and peas. Remove from heat.
• Melt 3 tablespoons butter in a small saucepan over low heat. Stir in the Parmesan cheese and panko bread crumbs, mixing until crumbly. Remove from heat.
• Place 1/2 of the spaghetti in the bottom of prepared casserole dish. Spoon 1/2 of the sauce mixture over the spaghetti. Repeat the layer with the remaining spaghetti and sauce. Sprinkle the bread crumb mixture over the top.
• Bake in preheated oven until bubbly and the top is golden brown, 20 to 25 minutes. Top with chopped fresh parsley.

TURKEY TETRAZZINI

Steps:

• Preheat oven to 350°F.
• Lightly grease a 9-by-13-inch baking dish.
• Cook noodles according to package directions until al dente.
• Drain, and put in large mixing bowl.
• Melt butter in a medium saucepan over a medium heat.
• Stir in flour.
• Mix in chicken broth and milk.
• Cook and stir until the mixture comes to a boil.
• Stir in about 1 1/3 cups of Parmesan cheese, and remove from heat.
• Combine chicken broth mixture and turkey in the bowl with prepared noodles.
• Mix thoroughly.
• Transfer to the greased dish, and top with remaining cheese.
• Bake 1 hour in preheated oven, until surface is lightl.

TOP-NOTCH TURKEY TETRAZZINI

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with non-stick cooking spray.
• 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 10 minutes. Drain well. Keep warm.
• Melt 4 tablespoons butter in a skillet over medium heat. Cook and stir mushrooms and onions until onions begin to turn translucent and mushrooms release some liquid, about 5 minutes. Add garlic and stir until fragrant, about 1 minutes. Add flour, stirring constantly, until thoroughly incorporated in the butter and begins to bubble, about 2 minutes.
• Mix the Swanson® Chicken Broth and half-and-half together; pour gradually into mushroom mixture, whisking until it is smooth. Season with salt, poultry seasoning, and pepper. Bring to a boil, stirring occasionally. Reduce and continue cooking until mixture begins to thicken, about 3 minutes. Mix in turkey and peas. Remove from heat.
• Melt 3 tablespoons butter in a small saucepan over low heat. Stir in the Parmesan cheese and panko bread crumbs, mixing until crumbly. Remove from heat.
• Place 1/2 of the spaghetti in the bottom of prepared casserole dish. Spoon 1/2 of the sauce mixture over the spaghetti. Repeat the layer with the remaining spaghetti and sauce. Sprinkle the bread crumb mixture over the top.
• Bake in preheated oven until bubbly and the top is golden brown, 20 to 25 minutes. Top with chopped fresh parsley.