Turkeyless Tetrazzini Food

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.

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 350 degrees F until the sauce bubbles and a top crust has formed, 20 to 30 minutes. Garnish with toasted almonds before serving.

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:

• Pasta: Cook pasta just until al dente according to package directions - don't overcook! Strain, rinse with cold water and toss in a drizzle of olive oil to prevent it from clumping.
• Prep: Preheat oven to 375 degrees F. Lightly grease a 9x13 baking dish. Set aside.
• Onions and Mushrooms: In a large Dutch oven over medium heat, melt 2 tablespoons butter in 2 tablespoon olive oil. Add onions and cook until mostly softened, about 5 minutes. Add mushrooms and garlic and cook until the mushrooms are softened, about 3 minutes.
• Sauce: Sprinkle flour over the mushrooms and cook an additional 2 minutes (it will be thick, if not using mushrooms, you'll need an extra drizzle of olive oil). Slowly stir in the milk, heavy cream and 1 cup chicken broth. Whisk the cornstarch with the remaining 1 cup broth until smooth then add it to the pot. Add Worcestershire, chicken bouillon and all of the seasonings. Bring to a simmer until thickened (but not overly thick), 5-10 minutes.
• Add cheese: Reduce heat to low and whisk in cheddar until melted, followed by 3/4 cup Monterrey until melted, followed by Parmesan until melted.
• Add turkey: Stir in turkey and peas, followed by cooked spaghetti. Toss until evenly coated (it will seem like a lot of extra sauce which is a good thing). Taste and season with additional salt and pepper if desired (I like about 1/2 teaspoon more pepper).
• Assemble: Transfer the mixture to the prepared dish. Top with 1 cup Monterrey Jack cheese. At this point you can cover with foil and refrigerate until ready to bake or proceed with the recipe (see make ahead instructions in notes).
• Panko topping: In a medium skillet, melt butter in olive oil over medium heat. Add panko and stir to coat. Continue cooking until crumbs become golden brown then immediately remove from heat and sprinkle over the casserole.
• Bake: Cover casserole with foil and bake for 30 minutes, or until cheese is melted. Garnish individual servings with chopped parsley and season with salt and pepper to taste.

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.

TURKEYLESS TETRAZZINI

Steps:

• Preheat oven to 350 degrees.
• In saute pan over medium-low heat, cook mushrooms in wine until they release their moisture and are cooked through, about 8 minutes.
• Gently combine mushrooms, tofu, spaghetti and almonds, in large bowl; set aside.
• For the sauce, combine flour and oil in saucepan over low heat. Stir until smooth paste forms.
• Add broth, a little at a time, stirring after each addition until smooth. Remove from heat and stir in pepper, soy milk.
• Lightly oil baking pan or ovenproof casserole.
• Combine pasta mixture with sauce; place in pan or casserole.
• Top with almonds slivers.
• Bake until golden brown on top, about 30 minutes.