Leftover Turkey Tetrazzini Recipes

QUICK TURKEY TETRAZZINI

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.

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.

LEFTOVER TURKEY TETRAZZINI

Steps:

• Cook pasta according to package directions, omitting salt. Meanwhile, spray large skillet with cooking spray; heat over medium-high heat.
• Add onion; cook 3 minutes or until softened. Add mushrooms; cook 5 minutes more or until mushrooms are tender and lightly browned.
• Add turkey, undrained tomatoes, soup, water and half of cheese to skillet; stir to combine. Stir in cooked pasta; heat until mixture is hot and pasta is coated. Top with remaining cheese.

EASY TURKEY TETRAZZINI

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.

LEFTOVER TURKEY TETRAZZINI

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.

LEFTOVER TURKEY TETRAZZINI

Steps:

• Cook Spaghetti , drain and set aside.
• Pre heatn oven to 400 F.
• Saute onions and mushroom in sauce pan with butter for 4 minutes.
• Add gravy and heat
• Add half and half and sherry wine, blend.
• Add turkey and 1/4 c cheese to finish sauce.
• Season to taste with salt and pepper.
• Grease a 2 quart casserole
• Put cooked spaghetti in casserole.
• Pour sauce over spaghetti.
• Top with remaining parmesean cheese.
• Bake 10 to 15 minutes or until lightly brown.

OUR 30+ BEST LEFTOVER TURKEY RECIPES (+LEFTOVER TURKEY SALAD)

Steps:

• Combine all ingredients in a bowl.
• Serve on bread or rolls.

TURKEY TETRAZZINI RECIPE

Steps:

• Cook the spaghetti according to the package directions, drain and rinse with cold water so the pasta doesn't stick together.
• Melt the butter in a large skillet over medium heat. Add the onion and cook until softened, 5-8 minutes. Next add the garlic and cook 1 minute longer, then add the sliced mushrooms and cook for 8-10 minutes until the mushrooms are brown.
• Add the salt, pepper, poultry seasoning and Italian seasoning to the mushrooms and onions and stir.
• Carefully pour in the wine to deglaze the pan, stir and let reduce in half, about 2 minutes.
• Sprinkle in the flour, stirring to combine with the vegetables, let cook for 1 minute, then pour in the chicken broth. Whisk until the broth is combined with the vegetables and let come to a boil for 5 minutes.
• Add the cream and the peas, stir and bring to a simmer for 10 minutes until the broth has thickened.
• Remove the skillet from the heat, stir in the turkey, mozzarella and parmesan cheeses until the cheese melts in with the sauce.
• Place the spaghetti back into the pot you cooked it in or a large bowl, then pour in the sauce tossing to mix together well.
• Spray a 9″ x 13″ baking dish with cooking spray, then pour the spaghetti mixture in smoothing out the top into an even layer.
• Add the remaining 1/2 cup of parmesan cheese to the top along with the breadcrumbs and bake for 25-30 minutes until the top is browned and the casserole is bubbling.

20 TURKEY CASSEROLES YOU'LL LOVE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a turkey casserole in 30 minutes or less!