Turkey Tetrazzini With Peas Recipes

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.

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.

Steps:

• Preheat oven to 350 degrees.
• Grease a casserole dish.
• Cook noodles according to package for al dente.
• Melt butter in a large pan. Saute mushrooms and onions for 5 minutes. Sprinkle with flour tossing to coat.
• Stirring in sherry, cream and leftover gravy.
• In a large bowl mix in turkey, peas, 1/3 cup Parmesan, Swiss cheese and the gravy mixture. Season with nutmeg, salt and pepper to taste.
• Pour into prepared casserole pan.
• Mix panko, 1/3 cup Parmesan cheese and parsley.
• Sprinkle on top of the casserole.
• Bake for 30 minutes.

Steps:

• 1. Put the dried porcini mushrooms in 1/2 cup boiling water to soak for 20 minutes. Slice them and reserve the soaking liquid.
• 2. Process the onion and garlic in food processor until finely chopped.
• 3. Cook the pasta. Drain and set aside. Preheat oven to 325.
• 4. Brown the ground turkey in a saute pan with the olive oil. Add the flour and mix in well. Add the onion/garlic mixture and continue cooking for about 8 minutes, until onion is translucent.
• 5. Add the fresh and the soaked dried mushrooms, with the soaking liquid, and the thyme, salt, pepper, paprika, and wine. Continue cooking until the mushrooms are cooked through.
• 6. Add the cream and 1/2 cup of parmesan. Mix turkey mixture with the cooked pasta.
• 7. Spray a 9x13 baking pan with cooking spray. Pour the turkey-pasta mixture into the baking pan and top with remaining parmesan cheese. I usually end up using about a cup of cheese on top because we like things extra cheesy.
• 8. Bake at 325 for about 15 minutes, or until cheese melts on top. You may want to cover it with foil so that the noodles don't get crispy. Stir and serve.

Steps:

• Preheat oven to 350ºF. In a large skillet over medium heat, melt butter. Sauté onion until soften. Add peppers and sauté for 3 minutes. Add mushrooms and cook for 3 minutes. Add garlic and sauté for 1 minute. Add flour and stir until vegetables are well coated. Pour broth and stir until well combined. Bring to a boil and cook for 2-3 minutes or until thickened. Reduce heat to low, add milk and condensed cream of mushroom. Cook mixture for 5 minutes.
• Add turkey, peas, black pepper, rosemary, and sage; mix until combined. Add cooked pasta and stir well. Transfer mixture into a 9 x 13" baking dish coated with cooking spray. Cover with foil and bake for 20 minutes. Uncover, sprinkle with cheese, paprika and parsley. Return baking dish to the oven and bake for 5 to 10 minutes or until cheese is melted.