Herbed Turkey Tetrazzini Recipes

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TURKEY TETRAZZINI



Turkey Tetrazzini image

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

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

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.

HERBED TURKEY TETRAZZINI



Herbed Turkey Tetrazzini image

There are many versions of this old-fashioned casserole. Mine offers a little more zip due to the thyme and lemon peel. It's a nice way to use up those turkey leftovers.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 12 servings.

Number Of Ingredients 19

6 cups uncooked egg noodles
2 tablespoons olive oil
1/3 cup sliced green onions
1 pound sliced fresh mushrooms
3 tablespoons minced fresh parsley
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1 garlic clove, minced
2 teaspoons grated lemon zest
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups chicken broth
1 cup milk
1 large egg yolk, lightly beaten
4 cups cubed cooked turkey
Salt and pepper to taste
1/3 cup dry bread crumbs
1/3 cup grated Parmesan cheese
1/2 cup sliced almonds, toasted

Steps:

  • Cook noodles according to package directions. Meanwhile, in a Dutch oven, heat oil over medium heat. Add green onions; cook and stir 3 minutes. Add mushrooms, parsley, thyme and bay leaves. Cook until mushrooms are lightly browned. Add garlic; cook 1 minute longer. Discard bay leaves. , Transfer mushroom mixture to a small bowl; stir in lemon zest and set aside. Drain noodles., Preheat oven to 350°. In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Whisk in broth. Bring to a boil; stir until thickened, about 2 minutes. Combine milk and egg yolk; add to sauce. Cook, stirring, 2 minutes longer. , Stir in mushroom mixture and turkey; heat through. Fold in noodles. Season with salt and pepper., Spoon into a greased 13-x9-in. baking dish. Toss bread crumbs and cheese; sprinkle over top. Bake, uncovered, until lightly browned, 25-30 minutes. Sprinkle with almonds.

Nutrition Facts : Calories 326 calories, Fat 14g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 296mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.

EASY TURKEY TETRAZZINI



Easy Turkey Tetrazzini image

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

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

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.

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