Turkey Tetrazzini Recipe 445

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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



Turkey Tetrazzini II image

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

1 (16 ounce) package uncooked spaghetti
½ cup butter
½ cup all-purpose flour
3 cups chicken broth
2 cups milk
1 ⅔ cups grated Parmesan cheese
4 cups chopped cooked turkey

TURKEY TETRAZZINI

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 55m

Yield 8 to 12 servings

Number Of Ingredients 17



Turkey Tetrazzini image

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!

4 tablespoons (1/2 stick) butter
4 cloves garlic, minced
1 pound white mushrooms, quartered
1 cup dry white wine
1/2 teaspoon salt, plus more
1/2 teaspoon black pepper, plus more
1/4 cup flour
4 cups turkey or chicken broth, plus more if needed
One 8-ounce package cream cheese
3 cups leftover Thanksgiving turkey, shredded or diced
1 1/2 cups frozen green peas
1 cup grated Monterey Jack cheese
1 cup finely chopped black olives
1/2 cup grated Parmesan
4 slices bacon, fried and chopped
12 ounces thin spaghetti, broken in half and cooked
1 cup panko

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



Turkey Tetrazzini image

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.

1 package (7 ounces) spaghetti, broken into 2-inch pieces
2 cups cubed cooked turkey
1 cup shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 medium onion, chopped
2 cans (4 ounces each) sliced mushrooms, drained
1/3 cup 2% milk
1/4 cup chopped green pepper
1 jar (2 ounces) chopped pimientos, drained
1/4 teaspoon salt
1/8 teaspoon pepper
Additional shredded cheddar cheese, optional

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



Turkey Tetrazzini image

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.

1 1/2 cups chopped onions
1 pound white button mushrooms, ends trimmed, sliced
1 1/2 teaspoons Essence, recipe follows
1/2 cup chopped red bell peppers
1/2 teaspoon freshly chopped thyme leaves
7 tablespoons unsalted butter, divided
1 teaspoon minced garlic
1/4 cup all-purpose flour
1/4 cup dry white wine
2 cups chicken stock or low-sodium canned chicken broth
1 3/4 cups heavy cream
12 ounces wide egg noodles
1 pound cubed or bite-size shredded roast turkey
1 tablespoon freshly chopped parsley leaves
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1/3 cup freshly grated Parmesan
1 (5 1/2-ounce) bag potato chips, crushed
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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



Quick Turkey Tetrazzini image

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.

2/3 cup fresh breadcrumbs
3/4 cup finely grated Parmesan cheese (about 3 ounces)
6 tablespoons unsalted butter, melted
1 teaspoon kosher salt, plus more for seasoning
1 cup chopped onion
1 1/4 cups sliced mushrooms
3/4 pound cooked turkey, cut into 1-inch cubes (about 2 cups)
1 cup frozen peas, thawed
3 3/4 cups homemade or low-sodium canned chicken stock
6 tablespoons unbleached all-purpose flour
2 teaspoons fresh lemon juice
1/2 teaspoon dried thyme
Freshly ground pepper
1/2 pound curly egg noodles, cooked according to package directions

EASY TURKEY TETRAZZINI

An easy, quick turkey dish that turns precooked turkey into a family favorite.

Provided by ONE+ONE

Categories     Pasta and Noodles     Noodle Recipes

Time 45m

Yield 6

Number Of Ingredients 9



Easy Turkey Tetrazzini image

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 375 degrees F (190 degrees C).
  • Melt butter in a large heavy skillet. Saute mushrooms for 1 minute. Season with salt and pepper, and stir in turkey, condensed soup, and sour cream. Place cooked noodles in a 9x13 inch baking dish. Pour sauce mixture evenly over the top. Sprinkle with Parmesan cheese.
  • Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbling.

Nutrition Facts : Calories 411.1 calories, Carbohydrate 33.5 g, Cholesterol 105.3 mg, Fat 20.1 g, Fiber 2.2 g, Protein 24 g, SaturatedFat 10.4 g, Sodium 1081.8 mg, Sugar 2.1 g

1 (8 ounce) package cooked egg noodles
2 tablespoons butter
1 (6 ounce) can sliced mushrooms
1 teaspoon salt
⅛ teaspoon pepper
2 cups chopped cooked turkey
1 (10.75 ounce) can condensed cream of celery soup
1 cup sour cream
½ cup grated Parmesan cheese

EASY TURKEY TETRAZZINI

This is a tasty main dish and a great way to use leftover chicken or turkey. Everyone loves the spaghetti noodles mixed in.-Sue Ross, Casa Grande, Arizona

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 10



Easy Turkey Tetrazzini image

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a large bowl, dissolve bouillon in water. Add the soup, celery salt and pepper. Drain spaghetti; add to soup mixture. Stir in the turkey, onion, pimientos and 1/2 cup of cheese. , Transfer to a greased 8-in. square baking dish. Top with remaining cheese. Bake, uncovered, at 350° for 35-40 minutes or until heated through.

Nutrition Facts : Calories 273 calories, Fat 13g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 723mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 20g protein.

2 cups uncooked spaghetti (broken into 2-inch pieces)
1 teaspoon chicken bouillon granules
3/4 cup boiling water
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/8 teaspoon celery salt
1/8 teaspoon pepper
1-1/2 cups cubed cooked turkey
1 small onion, finely chopped
2 tablespoons diced pimientos, drained
1-1/2 cups shredded cheddar cheese, divided

EASY TURKEY TETRAZZINI

Make and share this Easy Turkey Tetrazzini recipe from Food.com.

Provided by MizzNezz

Categories     Poultry

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10



Easy Turkey Tetrazzini image

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.

Nutrition Facts : Calories 726, Fat 16.3, SaturatedFat 7.7, Cholesterol 56.4, Sodium 783.7, Carbohydrate 106.3, Fiber 4.6, Sugar 4.6, Protein 36

2 cups spaghetti, broken into 2 inch pieces
2 chicken bouillon cubes
3/4 cup boiling water
1 (10 3/4 ounce) can cream of mushroom soup
1/4 teaspoon celery salt
1/4 teaspoon pepper
1 1/2 cups cubed cooked turkey
1 cup chopped onion
1 tablespoon diced pimento (optional)
1 1/2 cups shredded cheddar cheese, divided

LEFTOVER TURKEY TETRAZZINI

I make this recipe with leftover turkey, and it's a whole new meal! We look forward to having it after Christmas and Thanksgiving and other times when I roast a turkey for a family gathering. -Susan Payne, Corner Brook, Newfoundland

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 13



Leftover Turkey Tetrazzini image

Steps:

  • Cook spaghetti according to package directions. Drain and place in a greased 11x7-in. baking dish. Top with turkey; set aside., In a large skillet, saute the mushrooms and onion in butter until tender. Whisk in the soup, milk, poultry seasoning and mustard until blended. Add cheddar cheese; cook and stir over medium heat until melted. Pour over turkey., Sprinkle with mozzarella and Parmesan cheeses (dish will be full). Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with parsley.

Nutrition Facts : Calories 444 calories, Fat 21g fat (12g saturated fat), Cholesterol 90mg cholesterol, Sodium 685mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein.

1 package (7 ounces) thin spaghetti, broken in half
2 cups cubed cooked turkey
1 cup sliced fresh mushrooms
1 small onion, chopped
3 tablespoons butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup 2% milk
1/2 teaspoon poultry seasoning
1/8 teaspoon ground mustard
1 cup shredded cheddar cheese
1 cup shredded part-skim mozzarella cheese
1 tablespoon shredded Parmesan cheese
Minced fresh parsley

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



Turkey Tetrazzini image

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.

Salt
1 pound spaghetti or linguine
5 tablespoons unsalted butter
1 pound cremini mushrooms, any tough or dry stems discarded, sliced
8 garlic cloves, chopped
1/3 cup all-purpose flour
1 tablespoon plus 1 teaspoon mild curry powder (optional)
1 cup dry white wine
4 cups chicken or turkey stock or broth
8 ounces cream cheese, cut into chunks
3 cups shredded or chopped leftover cooked turkey or chicken
1 cup frozen peas
1 heaping cup grated Parmesan (4 ounces)
1 cup shredded or grated fontina (4 ounces)
Black pepper
1 cup panko bread crumbs
1/2 cup slivered almonds

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