Skillet Turkey Tetrazzini Recipes

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TURKEY TETRAZZINI



Turkey Tetrazzini image

Turkey Tetrazzini is the perfect recipe for leftover turkey that is mixed with a creamy sauce, all topped with mozzarella cheese and baked in one dish.

Provided by Amanda Rettke--iamhomesteader.com

Categories     Dinner     Main Course

Time 1h10m

Number Of Ingredients 14

1 box (16 ounces) spaghetti noodles, (cooked al dente per package instructions)
3 cups turkey, (roasted or cooked, cut into cubes)
2 cans (21.5 ounces) cream of mushroom soup
2 cups sour cream
1/2 cup chicken broth
1/2 cup unsalted butter (melted)
1/4 cup parmesan cheese (grated)
1/2 teaspoon Kosher salt
1/2 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
2 cups shredded mozzarella cheese
1 tablespoon fresh parsley, (chopped for garnish)

Steps:

  • Preheat oven to 325ºF and cook spaghetti noodles al dente. Spray a 9x13-inch baking dish with nonstick spray.
  • In a large bowl combine turkey, cream of mushroom soup, sour cream, broth, butter, parmesan, salt, pepper, onion powder, garlic powder, and cayenne pepper. Mix until well combined.
  • Add cooked noodles and toss to combine.
  • Pour into prepared 9x13-inch baking dish. (You could also use a 12-inch oven-safe skillet.)
  • Top with shredded mozzarella cheese.
  • Cover with aluminum foil and bake 45 minutes.
  • Remove foil and bake an additional 10-15 minutes until cheese is hot and bubbly.
  • Top with parsley. Serve.

Nutrition Facts : Calories 499 kcal, ServingSize 1 serving

LEFTOVER TURKEY TETRAZZINI



Leftover Turkey Tetrazzini image

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

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

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.

STOVETOP TURKEY TETRAZZINI



Stovetop Turkey Tetrazzini image

A very special aunt shared this fun spin on creamy tetrazzini. We think it's even better the next day. -Tasia Cox, Niceville, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

8 ounces uncooked spaghetti
2 tablespoons butter
1 cup sliced fresh mushrooms
1 celery rib, chopped
1/2 cup chopped onion
1 package (8 ounces) cream cheese, cubed
1 can (10-1/2 ounces) condensed chicken broth, undiluted
2 cups chopped cooked turkey
1 jar (2 ounces) diced pimientos, drained
1/4 teaspoon salt
1/4 cup grated Parmesan cheese

Steps:

  • Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir 6-8 minutes or until mushrooms are tender., Add cream cheese and broth; cook, uncovered, over low heat 4-6 minutes or until blended, stirring occasionally. Add turkey, pimientos, salt and spaghetti; heat through, tossing to coat. Serve with Parmesan cheese.

Nutrition Facts : Calories 420 calories, Fat 21g fat (11g saturated fat), Cholesterol 102mg cholesterol, Sodium 717mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.

EASY SKILLET CHICKEN TETRAZZINI



Easy Skillet Chicken Tetrazzini image

I got this recipe from a Campbells Soup add in one of those 'family' magazines years ago. I lost the recipe, but have made it so many times, that I'm posting it here from memory, for safe-keeping. I haven't been able to find this recipe anywhere, including the Campbell's web site, so I'm hoping that my memory serves me well. I cut the green bell pepper into 1/2 inch dice, because it makes a prettier presentation. Enjoy.

Provided by arroz241_11561377

Categories     One Dish Meal

Time 40m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 9

1/4 cup butter
1 medium onion, diced
1 medium green bell pepper, chopped
2 (4 ounce) cans mushrooms, drained
2 (10 ounce) cans cream of chicken soup, diluted
2 -3 teaspoons garlic powder
2 tablespoons dry sherry
1 -2 chicken breast, cubed
1/2 cup parmesan cheese, grated

Steps:

  • In a large skillet, melt butter on med-low, and saute onion, green bell pepper and drained mushrooms, for 2 minutes, . (do not let butter burn).
  • Add chicken cubes, and saute until chicken is cooked through.
  • Meanwhile, in a large bowl add 2 cans of soup, and dilute with 1/2-1 can of milk, until mixture is a thick gravy consistancy.
  • Pour soup into saute pan with chicken and veggies, and stir.
  • Add garlic powder, sherry, stir and cook on medium heat for 2-3 minutes.
  • Add parmesan cheese,stir until melted.
  • Serve over cooked thin spaghetti, or egg noodles.
  • Note: The amount of chicken you use, depends on the size of the breasts.
  • Sherry, garlic powder and parmesan cheese amounts, can be added to taste.

Nutrition Facts : Calories 193.1, Fat 13.4, SaturatedFat 6.4, Cholesterol 38, Sodium 658.2, Carbohydrate 8.9, Fiber 0.8, Sugar 2, Protein 9.2

SKILLET TURKEY TETRAZZINI



Skillet Turkey Tetrazzini image

I love this dish because you only dirty one pan. Serve with a green salad and there's dinner! Perfect comfort food!

Provided by mydesigirl

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons butter
8 ounces cremini mushrooms, sliced
2 garlic cloves, minced
1 (14 ounce) can chicken broth
1 cup water
1 tablespoon dry sherry
8 ounces spaghetti, broken in half
2 cups cooked turkey, cubed
2 cups half-and-half, at room temperature (regular or fat-free)
1 cup frozen peas
1/2 cup parmesan cheese, grated (divided)
1 tablespoon Italian parsley, minced
fresh ground black pepper, to taste

Steps:

  • In large skillet, melt butter over medium-high heat.
  • Add mushrooms and garlic; cook until mushrooms are lightly browned, about 4 minutes.
  • Add broth, water, and sherry; bring to a boil.
  • Stir in spaghetti.
  • Reduce heat, cover, and simmer until most of the liquid is absorbed, about 10 minutes.
  • Stir in turkey, half-and-half, and peas.
  • Cook stirring occasionally until pasta is tender and sauce is slightly thickened, about 5 minutes.
  • Remove from heat; stir in half of the parmesan, parsley, and pepper.
  • Serve with remaining parmesan.

TURKEY TETRAZZINI



Turkey Tetrazzini image

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

2 cups egg noodles, uncooked
1 Tbsp. butter
2 cups sliced fresh mushrooms
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese
1 cup fat-free reduced-sodium chicken broth
3 cups chopped cooked turkey
1 cup frozen peas

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

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