TURKEY TETRAZZINI FOR TWO
You'll gobble up this saucy pasta classic from June Esmond of Utica, Illinois. Creamy and comforting, it's chock-full of turkey, plus it makes just enough for two.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cook spaghetti according to package directions; drain. Stir in the turkey, soup, cheese, onion, pimientos, Worcestershire sauce and salt if desired. , Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Nutrition Facts :
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.
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.
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 II
This is an easy recipe for turkey tetrazzini. Cook time may vary depending upon how soupy or thick you prefer the sauce.
Provided by ANNOFBEV
Categories Main Dish Recipes Pasta Tetrazzini Recipes
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
- Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in the prepared baking dish.
- Melt butter in a medium saucepan over 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 Parmesan cheese, and remove from heat.
- Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.
Nutrition Facts : Calories 564.9 calories, Carbohydrate 51.7 g, Cholesterol 105.1 mg, Fat 22.1 g, Fiber 2 g, Protein 37.6 g, SaturatedFat 12.3 g, Sodium 774.1 mg, Sugar 4.9 g
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.
TURKEY TETRAZZINI
Say goodbye to your turkey leftovers with our Turkey Tetrazzini recipe. Made with peas and fresh mushrooms and served on a bed of hot noodles, creamy Turkey Tetrazzini is surprisingly simple to make. You may just want to enjoy the taste of Turkey Tetrazzini all year round.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings, 2 cups each
Number Of Ingredients 7
Steps:
- Cook noodles as directed on package, omitting salt.
- Meanwhile, melt butter in large skillet on medium heat. Add mushrooms; cook and stir until 8 to 10 min. or until tender. Stir in reduced-fat cream cheese and broth. Bring to boil, stirring frequently; simmer on medium-low heat 7 min. or until slightly thickened, stirring occasionally. Stir in turkey and peas; cook 3 to 5 min. or until heated through, stirring frequently.
- Drain noodles. Serve topped with turkey mixture.
Nutrition Facts : Calories 400, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 155 mg, Sodium 420 mg, Carbohydrate 28 g, Fiber 3 g, Sugar 4 g, Protein 40 g
QUICK TURKEY TETRAZZINI
A breadcrumb topping goes perfectly with this creamy and quick turkey tetrazzini casserole, which combines turkey, noodles, peas, and mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees. In a bowl, combine breadcrumbs, 1/4 cup cheese, and 3 tablespoons butter. Season with salt; set aside.
- In a medium saucepan over medium-high heat, toss 1 tablespoon butter with onion, mushrooms, and 1 teaspoon salt. Cover; cook 3 minutes. Remove lid; cook, stirring, 3 minutes more. Transfer to a bowl; add turkey and peas. Set aside. In same pan, whisk stock, remaining butter, and flour. Bring to a boil; reduce heat to a simmer. Whisk until thick, 4 to 5 minutes. Remove from heat; stir in lemon juice, thyme, and remaining 1/2 cup cheese. Season with salt and pepper. Combine sauce, turkey, and noodles in a 9-by-13-inch baking dish; top with breadcrumbs. Bake until golden and bubbling, 13 to 15 minutes. Serve warm.
TURKEY TETRAZZINI
This classic turkey or chicken spaghetti casserole is rich with cheese and has a crunchy bread crumb topping. It was named after Luisa Tetrazzini, a famous Italian opera star at the turn of the 20th century. She enjoyed her fame with a flamboyant and generous public life, singing not only in opera houses but also for free on city streets: In 1910 she gave an outdoor Christmas Eve concert for a huge crowd in San Francisco. It's unclear exactly how this particular dish came to be named after her - it was certainly meant as a compliment - but some accounts say it was her own recipe. The optional curry powder isn't traditional, but it's delicious, and a little added flair seems in the spirit of Ms. Tetrazzini.
Provided by Sarah DiGregorio
Categories dinner, casseroles, main course
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 17
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.
TURKEY TETRAZZINI
This easy turkey tetrazzini recipe is the perfect way to enjoy leftover Thanksgiving turkey.
Categories Gourmet Casserole/Gratin Dinner leftovers Thanksgiving turkey Mushroom Pasta Bake Parmesan Pea Holiday 2018 Potluck Kid-Friendly Small Plates
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- In a large heavy saucepan cook the mushrooms in 1/4 cup of the butter over moderate heat, stirring, until most of the liquid they give off has evaporated, stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. Add in a stream the milk, the broth, and the wine, stirring, bring the mixture to a boil, stirring, and simmer the sauce for 5 minutes. In a kettle of boiling salted water cook the spaghetti until it is al dente and drain it well.
- In a large bowl combine well the spaghetti, the mushroom sauce, the turkey, the peas, and salt and pepper to taste, stir in 1/3 cup of the Parmesan, and transfer the mixture to a buttered shallow 3-quart casserole. In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits. The Tetrazzini may be prepared up to this point 1 month in advance and kept frozen, covered. Bake the Tetrazzini in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until it is bubbling and the top is golden.
TURKEY TETRAZZINI
Make and share this Turkey Tetrazzini recipe from Food.com.
Provided by RecipeNut
Categories Poultry
Time 55m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Saute onions, celery, and peppers in margarine.
- Combine all ingredients in large bowl.
- Bake at 350 F.
- until bubbly (approximately 45 minutes).
- Serve with Parmesan cheese.
- Fills 2 (9x13 inch) casserole pans.
- Can be halved.
Nutrition Facts : Calories 448, Fat 26.8, SaturatedFat 10.3, Cholesterol 72.3, Sodium 783.4, Carbohydrate 26.9, Fiber 1.6, Sugar 2.9, Protein 24.1
More about "turkey tetrazzini ii food"
TURKEY TETRAZZINI RECIPE | MYRECIPES
From myrecipes.com
TURKEY TETRAZZINI | RICARDO
From ricardocuisine.com
EASY TURKEY TETRAZZINI RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
TURKEY TETRAZZINI | CARNATION®
From verybestbaking.com
BEST TURKEY TETRAZZINI RECIPE - HOW TO MAKE TURKEY TETRAZZINI
From thepioneerwoman.com
INA GARTEN TURKEY TETRAZZINI - CHEFS & RECIPES
From chefsandrecipes.com
TURKEY TETRAZZINI II | TURKEY TETRAZZINI, RECIPES, FOOD
From pinterest.ca
TURKEY TETRAZZINI RECIPE - MELISSA ROBERTS | FOOD & WINE
From foodandwine.com
OUR FAVORITE TURKEY TETRAZZINI CASSEROLE RECIPE | SOUTHERN LIVING
From southernliving.com
BEST TURKEY TETRAZZINI RECIPE - HOW TO MAKE TURKEY TETRAZZINI
From delish.com
BAKE TURKEY TETRAZZINI | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
TURKEY TETRAZZINI II | RECIPE | DELICIOUS CASSEROLE DISHES, TURKEY ...
From pinterest.com
TURKEY TETRAZZINI | RACHAEL RAY IN SEASON
From rachaelraymag.com
TURKEY TETRAZZINI - THIS IS NOT DIET FOOD
From thisisnotdietfood.com
TURKEY TETRAZZINI RECIPE (CLASSIC DINNER CASSEROLE) | KITCHN
From thekitchn.com
PERFECT TURKEY TETRAZZINI RECIPE - TASTYDONE
From tastydone.com
TURKEY TETRAZZINI – COMFORT FOOD RECIPE
From missiontosave.com
TURKEY TETRAZZINI (WITH VIDEO) | HOW TO FEED A LOON
From howtofeedaloon.com
PIONEER WOMAN TURKEY TETRAZZINI RECIPE : 30 RECIPE DIRECTIONS
From lissasloves.com
QUICK TURKEY TETRAZZINI | CANADIAN LIVING
From canadianliving.com
TURKEY TETRAZZINI - THE GOOD PLATE
From the-good-plate.com
TURKEY TETRAZZINI FOR TWO RECIPE - FOOD NEWS
From foodnewsnews.com
TURKEY TETRAZZINI II - AMERICAN RECIPES - FOODDIEZ.COM
From fooddiez.com
ONE POT TURKEY TETRAZZINI RECIPE - IFOODREAL.COM
From ifoodreal.com
EASY TURKEY TETRAZZINI - ADORE FOODS – REAL FOOD RECIPES
From adorefoods.com
BEST TURKEY TETRAZZINI RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
TURKEY TETRAZZINI {BEST RECIPE FROM SCRATCH} – WELLPLATED.COM
From wellplated.com
TURKEY TETRAZZINI - SAVOR THE BEST
From savorthebest.com
TURKEY TETRAZZINI II - AMERICAN RECIPES
From fooddiez.com
TURKEY TETRAZZINI + VIDEO (NO CANNED SOUPS!) MAKE …
From carlsbadcravings.com
CARNATION® | TURKEY TETRAZZINI
From carnationmilk.ca
7 COMFORTING TURKEY TETRAZZINI RECIPES | ALLRECIPES
From allrecipes.com
TURKEY TETRAZZINI DONE LIGHT – KAREN MANGUM NUTRITION
From karenmangum.com
CLASSIC TURKEY TETRAZZINI - JULIA'S CUISINE
From juliascuisine.com
BEST EVER TURKEY TETRAZZINI - THE GIRL ON BLOOR
From thegirlonbloor.com
GOT TURKEY? THIS TURKEY TETRAZZINI IS SO GOOD, YOU MIGHT WANT TO …
From chewingthefat.us.com
TURKEY TETRAZZINI — COOKS WITHOUT BORDERS
From cookswithoutborders.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love