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
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
MCCALL'S COOKING SCHOOL TURKEY TETRAZZINI
This is my absolute favorite of all the Cooking School recipes! It's an especially tasty was of using up your leftover holiday bird or is worth cooking up a breast for. (See *recipe#132827* for directions.) Cooked chicken meat can be used, but turkey gives an even richer flavor. This dish is fit for company but is also good for OAMC as it freezes well.
Provided by Lorraine of AZ
Categories Poultry
Time 2h
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- First make the sauce: Melt butter in a large saucepan. Remove from heat and stir in flour, salt and nutmeg until smooth. Gradually add milk and stock or broth; bring to boiling, stirring constantly; boil 2 minutes or until slightly thickened.
- Using a wire whisk beat the egg yolks in a small bowl with the cream. Beat in a little of the hot mixture. Pour back into saucepan; cook over low heat, stirring constantly, until sauce is hot -- do not boil. Remove from heat. Stir in the sherry.
- Meanwhile, in a large stockpot, bring 6 quarts of water to boiling; add 2 tablespoons salt and the spaghetti; cook as label directs; drain in colander. Return spaghetti to kettle. Add 2 cups sauce; toss lightly until spaghetti and sauce are well combined.
- Combine turkey and mushrooms in a large bowl. Add 2 cups of sauce to this mixture and mix well.
- Divide the spaghetti in half and place in two 12 x 8 x82-inch baking dishes, arranging around the edges. Spoon half of the turkey mixture into the center of each dish. Reserve rest of sauce for later use. Sprinkle cheese over spaghetti in each dish. Cover with foil; refrigerate 1 hour or overnight.
- About 1 hour before serrving, preheat oven to 350 degrees. Bake, covered 45 minutes. reheat sauce; spoon over spaghetti in each dish.
- Note: The above preparation makes a company-attractive casserole. However I usually prefer to combine all the sauce with the spaghetti, turkey and mushrooms in step 3.
- Another note: To freeze: Line one of the baking dishes with foil; assemble casserole as directed. Fold foil over to seal; freeze right in the dish. When frozen, lift out foil; remove dish from freezer. To serve: Unwrap, return to casserole dish and let stand 1 hour to thaw. Bake, covered for 1 hour at 350 degrees or until bubbly.
- One more note; To make turkey stock: Break up carcass. Place in a stock pot with 3 cups water, 3 parsley sprigs, 2 carrots (pared and halved) 3 celery tops, 2 onions (halved), 2 teaspoons salt, 10 black peppercorns, 1 bay leaf. Bring to boiling; rduce heat; simmer, covered 2 hours. Strain. Boil gently, uncovered, to reduce stock to 2 cups. This may be done ahead.
TURKEY TETRAZZINI
Say goodbye to your turkey leftovers with our Turkey Tetrazzini recipe. Made with peas and fresh mushrooms and served on a bed of hot noodles, creamy Turkey Tetrazzini is surprisingly simple to make. You may just want to enjoy the taste of Turkey Tetrazzini all year round.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings, 2 cups each
Number Of Ingredients 7
Steps:
- Cook noodles as directed on package, omitting salt.
- Meanwhile, melt butter in large skillet on medium heat. Add mushrooms; cook and stir until 8 to 10 min. or until tender. Stir in reduced-fat cream cheese and broth. Bring to boil, stirring frequently; simmer on medium-low heat 7 min. or until slightly thickened, stirring occasionally. Stir in turkey and peas; cook 3 to 5 min. or until heated through, stirring frequently.
- Drain noodles. Serve topped with turkey mixture.
Nutrition Facts : Calories 400, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 155 mg, Sodium 420 mg, Carbohydrate 28 g, Fiber 3 g, Sugar 4 g, Protein 40 g
TURKEY TETRAZZINI
This Turkey Tetrazzini is a heavenly pasta casserole with chunks of turkey amidst a rich, cheesy and creamy herb flecked sauce, all topped with more cheese and baked until hot and bubbly.
Provided by Joanna Cismaru
Categories Dinner
Time 1h20m
Number Of Ingredients 13
Steps:
- Preheat Oven: Preheat the oven to 350°F.
- Cook Spaghetti: Cook the spaghetti according to package instructions until al dente, tender but still firm when bitten.
- Cook Onion & Garlic: Add the butter and olive oil to a saucepan and melt over medium heat. Add the onion and cook for about 5 minutes until the onion has softened. Stir in the garlic and cook for an additional 30 seconds until aromatic.
- Add Ingredients: Whisk in the flour and cook for about 2 minutes. Add the chicken broth, milk, Italian seasoning, salt, pepper and bring to a boil. Stir in the cream cheese and 1 ½ cups of the Parmesan cheese until melted.
- Assemble: Stir in the cooked turkey then add the cooked spaghetti. Toss everything together until well combined. Transfer everything to a greased 9x13-inch casserole dish and top with remaining ½ cup of Parmesan cheese.
- Bake: Transfer the casserole dish to the oven and bake for 30 - 45 minutes until heated through and the top is starting to brown.
Nutrition Facts : ServingSize 1 serving, Calories 654 kcal, Carbohydrate 57 g, Protein 34 g, Fat 32 g, SaturatedFat 17 g, Cholesterol 105 mg, Sodium 648 mg, Fiber 2 g, Sugar 7 g
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