Turkey Alfredo Tetrazzini Food

TURKEY TETRAZZINI

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish or 3-quart baking dish with cooking spray. Cook and drain spaghetti as directed on package using minimum cook time. In 4-quart Dutch oven or saucepan, melt 3 tablespoons of the butter over medium heat. Cook and stir onion in butter 3 minutes or until onion begins to soften. Stir in bell pepper and mushrooms. Cook and stir 5 to 8 minutes longer or until vegetables are tender.
• Stir sherry, Alfredo sauce and 1/2 cup of the cheese into mushroom mixture. Cook and stir about 2 minutes or just until hot and ingredients are blended. Stir in turkey and spaghetti. Spoon into baking dish.
• In small bowl, stir together bread crumbs, remaining 2 tablespoons butter and remaining 2 tablespoons cheese. Sprinkle crumbs and almonds evenly over mushroom mixture. Bake 30 to 35 minutes or until hot and topping is golden brown.

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!

TURKEY ALFREDO TETRAZZINI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the Alfredo sauce, peas, turkey, mushrooms, cheeses, wine and onion powder. Drain spaghetti. Add to sauce mixture; toss to coat. Transfer to a greased 8-in. square baking dish. Sprinkle with onions and paprika., Cover and bake at 350° until heated through, 30-35 minutes.

LUXURIOUS TURKEY TETRAZZINI

Steps:

• Heat 2 tablespoons of the butter in a skillet. When the foaming subsides, add the mushrooms and saute, over high heat for 2 to 3 minutes until the mushrooms have absorbed the butter and are tender. Stir in the Madeira and evaporate over high heat.
• In another saucepan heat 3 tablespoons of butter. When foaming subsides, stir in the flour and cook for a minute. Whisk in the chicken broth and bring to a boil. Cook, over low heat, for about 5 minutes or until thickened. Remove sauce from heat and stir in the cream. Season to taste with salt and pepper. Fold in the mushrooms and turkey.
• Preheat the oven to 350 degrees. Butter a 1 1/2 quart casserole. Layer half of pasta, half of mushroom and turkey mixture and repeat with pasta and turkey mushroom mix. Scatter Parmesan and bread crumbs over the top and dot with remaining tablespoon of butter. Heat for 45 minutes or until heated through, sauce is bubbling and top is browning. If you wish, slide casserole under the broiler for a moment to brown the top.

LEFTOVER TURKEY TETRAZZINI

Steps:

• Cook spaghetti according to package directions. Drain and place in a greased 11x7-in. baking dish. Top with turkey; set aside., In a large skillet, saute the mushrooms and onion in butter until tender. Whisk in the soup, milk, poultry seasoning and mustard until blended. Add cheddar cheese; cook and stir over medium heat until melted. Pour over turkey., Sprinkle with mozzarella and Parmesan cheeses (dish will be full). Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with parsley.

EASY TURKEY TETRAZZINI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large heavy skillet. Saute mushrooms for 1 minute. Season with salt and pepper, and stir in turkey, condensed soup, and sour cream. Place cooked noodles in a 9x13 inch baking dish. Pour sauce mixture evenly over the top. Sprinkle with Parmesan cheese.
• Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbling.

TURKEY OR CHICKEN SPAGHETTI TETRAZZINI

Steps:

• Set oven to 375 degrees F.
• Butter two 11 x 7-inch baking dishes (or use 1 large casserole dish).
• In a skillet melt butter over medium heat; add in onions and mushrooms and saute until softened (about 6-7 minutes) add in the garlic the last 2 minutes; remove from heat.
• In a large mixing bowl combine the undiluted soup, half and half cream and alfredo sauce.
• Add in the sauteed onion/mushroom mixture with cooked turkey or chicken and cooked spaghetti, peas, 1/2 cup Parmesan cheese and 1-1/2 cups Swiss cheese; mix well to combine and season with salt and pepper.
• Transfer to the baking dishes or large casserole dish.
• In a bowl mix together the crushed croutons with 3/4 cup grated parmesan cheese and pinch paprika; sprinkle evenly over the casserole.
• Bake for about 30 minutes or until hot and bubbly.
• Delicious!

TURKEY TETRAZZINI (SOUTHERN LIVING)

Steps:

• Whisk together soup & milk in large mixing bowl; whisk in Alfredo sauce.
• Stir in chopped turkey, spaghetti, peas, mushrooms, Swiss cheese, and 1/c c Parmesan cheese.
• Pour into lightly greased 15x10" baking dish.
• Stir together remaining 1/2 c Parmesan cheese, crushed croutons, and paprika; sprinkle evenly over casserole.
• Bake, covered, at 375* for 30 minutes.
• Uncover and bake 15 more minutes or until golden and bubbly.
• Let stand 10 mins before serving.
• NOTE #1: Casserole may be assembled and frozen up to 1 month. Thaw in frig overnight; baked, covered, for 40 minutes Uncover and bake 15 more mins or til cheese is melted and bubbly.
• NOTE #2: If you prefer a smaller casserole, use 2 11x7" baking dishes. Proceed as directed.

BAKED TURKEY TETRAZZINI

Steps:

• Heat 3 tablespoons butter in a large skillet over medium heat; cook and stir mushrooms, onion, and celery until tender, 5 to 10 minutes. Sprinkle flour over mushroom mixture and stir to coat.
• Mix milk, cream cheese, Worcestershire sauce, salt, pepper, and nutmeg into mushroom mixture; cook, stirring occasionally, until cream cheese is melted and sauce is warmed, 5 to 10 minutes. Add turkey and peas to sauce.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and mix noodles into turkey mixture; pour into the prepared baking dish.
• Combine Parmesan cheese, bread crumbs, and 3 tablespoons melted butter together in a bowl until crumbly; sprinkle over noodle mixture.
• Bake in the preheated oven until top is browned and sauce is bubbling, about 30 minutes.