Turkeyham 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.

HEALTHY TURKEY TETRAZZINI

Steps:

• Preheat oven to 375°F.
• In a saucepan, over medium heat, combine cornstarch with milk, broth, garlic powder and pepper.
• Bring to a boil, stirring constantly.
• Remove from heat and stir in grated parmesan cheese, white wine, mushrooms, pimiento, cooked turkey, and spaghetti, cooked according to package directions and drained.
• Pour into a lightly greased casserole dish.
• Top with some more parmesan cheese and sliced almonds.
• Bake in a preheated 375 F oven for 25 minutes or until mixture bubbles and top is browned.
• Allow 10 minutes to rest before serving.

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.

TURKEY TETRAZZINI

Steps:

• Coat a skillet with oil and put over medium heat. Add shallot and garlic, cook, stirring, until translucent, about 3 minutes. Add the mushrooms and herbs and saute for 3 to 5 minutes until lightly browned. Season with salt and pepper. Transfer the mushrooms to a glass bowl, grate in the zest of a lemon, then cover with plastic wrap to infuse the flavor. Set aside.
• Heat the chicken broth in a medium saucepan and keep warm over low heat. Melt butter in the skillet and stir in the flour to make a roux. Cook, stirring constantly, for 3 minutes. Whisk in the warm stock and stir vigorously to avoid lumps. Continue for 5 minutes until the sauce is thickened and smooth. Add the egg, milk, reserved mushrooms, and turkey. Cook and stir until heated through, do not let boil. Fold in the cooked noodles and mix to combine.
• Spoon the mixture into a buttered 9 by 13-inch baking pan and smooth out with a spoon. Sprinkle with bread crumbs and Parmesan. Bake in a preheated 350ºF until the sauce bubbles and a top crust has formed, 20 to 30 minutes. Garnish with toasted almonds before serving.

TURKEY TETRAZZINI

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.

HAM TETRAZZINI

Steps:

• Melt butter in a skillet. Saute mushrooms and onions, until most of mushroom liquid has evaporated.
• Blend in flour until smooth.
• Add broth, and milk or cream, stirring until smooth and thickened.
• Add cheese, salt, pepper and lemon juice. Stir until cheese melts. Lower heat and simmer uncovered 10-15 minutes.
• While sauce is simmering, cook spaghetti noodles. Drain noodles and add sauce along with ham and pimentos.
• Spoon into greased 2 quart casserole and sprinkle with parmesan and bread crumbs. This freezes well.
• Bake at 400 for 20-30 minutes.

THE ULTIMATE TURKEY TETRAZZINI

Steps:

• Saute the onions 4 tablespoons butter in a large skillet over high heat until soft, about 4 minutes.
• Add the garlic and cook for 2 minutes, stirring.
• Add the mushrooms, Creole seasoning, 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 stirring, until smooth and thick, about 2 minutes.
• Add the heavy cream and cream soups then 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, 5 to 10 minutes.
• Preheat the oven to 375°F
• Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 7 minutes. Drain in a colander and set aside.
• Butter a casserole or baking dish with 1 tablespoon of butter and set aside.
• When the sauce has thickened, add the noodles, turkey, parsley, salt, black pepper, and Parmesan cheese to the skillet and stir until thoroughly combined.
• Melt the last of the butter and toss into bread crumbs.
• Transfer to the prepared casserole and top with the bread crumb/butter mixture.
• Bake uncovered until bubbly and golden brown, about 30 minutes.
• Serve immediately.

EASY TURKEY TETRAZZINI

Steps:

• Cook spaghetti according to package directions; drain.
• Melt bouillon in water, in large bowl.
• Add soup, celery salt and pepper.
• Add drained spaghetti.
• Stir in turkey, onion, pimento, and 1/2 cup cheese.
• Put in greased 8x8-inch baking pan.
• Top with remaining cheese.
• Bake at 350°F for 40 minutes.

TURKEY TETRAZZINI

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.