Turkey Tetrazzini With Spinach And Mushrooms Recipes

CHICKEN TETRAZZINI FLORENTINE

Steps:

• Heat oven to 350°F.
• Cook spaghetti in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
• Meanwhile, melt butter in large skillet on medium heat. Add onions; cook and stir 5 min. Stir in mushrooms; cook and stir 4 min. or until mushroom liquid is cooked off. Add flour; cook and stir 1 min. Stir in broth; cook 4 min. or until thickened, stirring constantly.
• Mix cream cheese spread, milk and seasonings until blended. Drain spaghetti mixture; return to pan. Add cream cheese mixture, mushroom mixture, chicken and 3 Tbsp. Parmesan; mix well. Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
• Bake 25 min. Top with mozzarella and remaining Parmesan; bake, uncovered, 8 to 10 min. or until spaghetti mixture is hot and bubbly and mozzarella is melted.

TURKEY MUSHROOM TETRAZZINI

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions; drain. , Mix cornstarch, broth and seasonings. In a large saucepan, heat butter over medium-high heat; saute onion until tender. Add garlic; cook and stir 1 minute. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat to low. Add milk; cook and stir 2-3 minutes. Stir in turkey, mushrooms and spaghetti. , Transfer to an 8-in. square baking dish coated with cooking spray. Bake, covered, 20 minutes. Sprinkle with cheese and paprika; bake, uncovered, until heated through, 5-10 minutes.

TURKEY TETRAZZINI I

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 4 minutes, or until almost tender. Drain.
• Melt the butter in a saucepan over medium heat. Add the onion; cook and stir until tender. Stir in the flour until blended, then gradually stir in the milk so that no lumps form. Season with salt, pepper, poultry seasoning and mustard. Cook over medium heat, stirring constantly until the mixture thickens. Remove from the heat and add 2/3 cup cheese and pimento, stirring until cheese melts. Add undrained mushrooms to cheese sauce.
• Place a layer of pasta in the bottom of a 9x13 inch baking dish. Cover with a layer of turkey, and then a layer of cheese sauce. Repeat the layers. Sprinkle remaining 1/3 cup cheese over top.
• Bake for about 25 minutes in the preheated oven, until sauce is bubbly and cheese on top is toasted.

TOP-NOTCH TURKEY TETRAZZINI

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with non-stick cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain well. Keep warm.
• Melt 4 tablespoons butter in a skillet over medium heat. Cook and stir mushrooms and onions until onions begin to turn translucent and mushrooms release some liquid, about 5 minutes. Add garlic and stir until fragrant, about 1 minutes. Add flour, stirring constantly, until thoroughly incorporated in the butter and begins to bubble, about 2 minutes.
• Mix the Swanson® Chicken Broth and half-and-half together; pour gradually into mushroom mixture, whisking until it is smooth. Season with salt, poultry seasoning, and pepper. Bring to a boil, stirring occasionally. Reduce and continue cooking until mixture begins to thicken, about 3 minutes. Mix in turkey and peas. Remove from heat.
• Melt 3 tablespoons butter in a small saucepan over low heat. Stir in the Parmesan cheese and panko bread crumbs, mixing until crumbly. Remove from heat.
• Place 1/2 of the spaghetti in the bottom of prepared casserole dish. Spoon 1/2 of the sauce mixture over the spaghetti. Repeat the layer with the remaining spaghetti and sauce. Sprinkle the bread crumb mixture over the top.
• Bake in preheated oven until bubbly and the top is golden brown, 20 to 25 minutes. Top with chopped fresh parsley.

TURKEY TETRAZZINI FLORENTINE CASSEROLE

Steps:

• Cook the linguine to desired doneness as directed on the package.
• Meanwhile, heat oven to 350°F and spray 8-inch square 2-quart baking dish with nonstick spray.
• In large bowl, combine cooked linguine and all remaining casserole ingredients; stir gently to mix, spoon into baking dish.
• In small bowl, combine topping ingredients; mix well.
• Sprinkle evenly over top. Cover with foil and bake at 350°F degrees for 35 minutes or until bubbly.
• Uncover and bake an additional 10 minutes or until topping is browned.

TURKEY TETRAZZINI WITH SPINACH AND MUSHROOMS

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Toss with 1 tablespoon butter and season with salt and pepper.
• Meanwhile, heat the remaining 2 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the mushrooms, thyme, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the mushrooms are lightly golden, 6 to 7 minutes. Add the wine and cook until absorbed, about 1 minute. Add the heavy cream and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until the sauce is slightly thickened, 4 to 5 minutes.
• Stir the turkey and spinach into the sauce and cook until the turkey is warmed through and the spinach is wilted, about 3 minutes. Stir in the reserved cooking water and return to a simmer. Remove from the heat and stir in 1/3 cup parmesan.
• Toss the noodles with the turkey mixture. Sprinkle with the remaining parmesan.

RICE TETRAZZINI

Steps:

• 1. Preheat oven to 400 degrees. Spray a 1-1/2 quart casserole dish with cooking spray.
• 2. Sauté mushrooms in 2 tablespoons of the butter in medium-sized saucepan for 2 minutes. Remove mushrooms to bowl and set aside.
• 3. Melt remaining butter in saucepan. Stir in flour until smooth. Gradually stir in half-and-half, salt, pepper and nutmeg until well blended. Cook, stirring, until thickened, about 2 minutes.
• 4. Remove from heat.
• 5. Stir in the egg yolk. Set sauce aside.
• 6. Combine rice and half the cheese in medium-sized bowl. Add the turkey (or chicken), mushrooms and spinach. Toss to mix.
• 7. Spoon rice mixture into prepared casserole dish.
• 8. Pour sauce over the rice. Sprinkle with remaining cheese.
• 9. Bake, uncovered at 400 degrees for 35 minutes or until golden brown and bubbly hot.