Turkey Potato Tetrazzini Food

TURKEY TETRAZZINI

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.

TURKEY TETRAZZINI

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.

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.

CREAMY TURKEY TETRAZZINI

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.