Totally Awesome Turkey Tetrazzini Recipes

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, saute onions in 6 tablespoons butter until tender. Add mushrooms and red pepper; saute 4-5 minutes longer or until vegetables are tender. , Stir in flour and salt until blended. Gradually whisk in milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in turkey and cheese; heat through. Remove from the heat. , Drain spaghetti; add to turkey mixture and mix well. Transfer to one greased 13x9-in. baking dish and one greased 11x7-in. baking dish. , Melt remaining butter; toss with bread crumbs. Sprinkle over casseroles. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Sprinkle with parsley.

Steps:

• Lightly grease a 13" x 9" glass casserole dish; set aside.
• Melt 4 tablespoons butter in skillet over medium heat.
• Add garlic, onion, bell pepper, mushrooms and celery; saute until tender.
• While vegetables cook, pour broth into a saucepan and warm on low heat.
• Break noodles into 3 or 4 shorter lengths and cook according to package directions. (In addition to 'thin' spaghetti, both regular spaghetti and vermicelli will work fine. Angel hair pasta does NOT. Using the smaller amount will result in a creamier dish. Use the full pound if you're stretching it to feed a crowd. And in that case, you may need to divide it into two baking dishes.)
• In another large skillet, melt remaining stick (8 tablespoons) butter over medium heat.
• When butter begins to bubble, sprinkle flour in slowly, whisking constantly until a smooth paste is formed; after flour is totally incorporated, continue cooking and whisking for another full minute. (This will prevent the sauce from having a 'floury' taste.).
• Add warm broth in a slow, steady stream, continuing to whisk constantly.
• Add cream slowly, and then stir in sour cream; continue to whisk constantly until mixture thickens.
• When thick, remove from heat; add about 3/4ths of cheeses, reserving some of each type for topping; continue stirring until cheese has melted and sauce is smooth.
• Add basil. (Other choices might be tarragon or poultry seasoning or whatever you especially like with chicken/turkey.).
• Add cayenne or red pepper flakes, if desired. (Tetrazzini can be a little bland, and my family doesn't go for that, so I add a generous amount. If serving children, you might substitute a teaspoon or so of paprika or seasoned pepper to add a little zip without too much heat.).
• Stir sauce well; taste and add salt, pepper and other seasonings as needed.
• Combine pasta, chicken, sauteed veggies and cheese sauce, stirring well to mix; check and adjust seasonings a final time.
• Pour mixture into baking dish(es); top with remaining cheese.
• At this point, it can be cooked immediately, refrigerated overnight or frozen.
• Bake at 375 degrees F approximately 30 minutes, until cheese has melted and dish is bubbling slightly.
• Serve with a great salad, hot French bread or garlic toast, and a decadent dessert for a fabulous crowd-pleaser.

Steps:

• In a sauce pan over medium heat, melt the butter.
• Add the flour, salt,pepper and cayenne; stir until smooth.
• Gradually add broth; bring to a boil.
• Cook and stir for two minutes or until thickened.
• Remove from heat; stir in cream.
• Mix 2 cups sauce with linguini; pour into a greased casserole dish.
• Make a well in the center of the noodles, leaving about a 6 x 4 inch space.
• To the remaining sauce add turkey, mushrooms pimentos, parsley, and hot pepper sauce; mix well.
• Pour into the center of the dish.
• Sprinkle with parmesan cheese.
• Cover and bake at 350°F for 30 minutes.
• Uncover and bake 20-30 minutes more, or until bubbly and heated through.
• Yield 8-10 servings.