Turkey Tortellini Toss Recipes
TURKEY TORTELLINI TOSS
One night I had frozen cheese tortellini on hand but didn't have a clue about what I was going to make. I scanned my cupboards and refrigerator, and soon I was happily cooking away. So fresh-tasting and simple, this is a combination I turn to again and again! -Leo Parr, New Orleans, Louisiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook tortellini according to package directions., Meanwhile, in a large skillet, cook turkey, zucchini and garlic over medium heat until turkey is no longer pink, 7-9 minutes, breaking turkey into crumbles; drain. Add tomatoes, oregano, salt and pepper flakes; cook 2 minutes longer. Stir in 3/4 cup cheese., Drain tortellini; add to skillet and toss to combine. Drizzle with oil; sprinkle with remaining cheese.
Nutrition Facts : Calories 332 calories, Fat 20g fat (8g saturated fat), Cholesterol 101mg cholesterol, Sodium 449mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.
TURKEY AND TORTELLINI ALFREDO
Turkey leftovers turn into a quick and creamy Italian meal with a rich Alfredo sauce and tortellini. Great with crusty Italian bread and a salad.
Provided by ZENNYONE
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a saucepan of lightly salted water to a boil, stir in the tortellini, bring back to a boil, reduce heat, and simmer the tortellini until they're cooked but not completely tender, about 5 minutes. Drain the tortellini in a colander set in the sink.
- Preheat oven to 325 degrees F (165 degrees C). Grease a 1 1/2-quart oval baking dish.
- Heat the butter in a skillet over medium heat. Cook and stir the garlic until fragrant, about 2 minutes. Whisk in the Alfredo sauce and milk; season to taste with salt and pepper. Bring the mixture to a simmer over medium-low heat. Stir in the the tortellini and turkey, mixing just enough to coat the pasta and turkey with the sauce. Spoon the mixture into the prepared baking dish, and sprinkle the top with mozzarella and Parmesan cheeses.
- Bake in the preheated oven until the casserole is hot and bubbling and the cheese topping has melted and begun to brown, 15 to 20 minutes.
Nutrition Facts : Calories 735 calories, Carbohydrate 36.3 g, Cholesterol 152 mg, Fat 49 g, Fiber 1.6 g, Protein 39.5 g, SaturatedFat 21.7 g, Sodium 1493.3 mg, Sugar 5.9 g
PARSLEY TORTELLINI TOSS
Two ladies from our church brought this over after I had my first child. Every time I make it, I think of those two dear sisters who made my initial days as a mom easier.-Jacqueline Graves, Lawrenceville, Georgia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12-15 servings.
Number Of Ingredients 14
Steps:
- Cook tortellini according to package directions; rinse in cold water and drain. Place in a large bowl; add the next eight ingredients. , In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad; toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.
Nutrition Facts : Calories 257 calories, Fat 16g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 417mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.
TURKEY TORTELLINI SOUP
A leftover turkey carcass is used to make a delicious broth, which is then used to make a warming soup akin to the Italian favorite tortellini en brodo. The recipe is written for 1 pound of carcass -- for each additional pound, double the aromatic ingredients (carrot, onion, celery, parsley and peppercorns; do not add more bay leaves) used to enhance the broth's flavor. For more tortellini, you will need about 8 cups turkey broth for every 9 ounces of tortellini.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h30m
Number Of Ingredients 11
Steps:
- In a large stockpot, combine carrot, onion, celery, parsley, peppercorns, and bay leaf. Add the turkey carcass and enough water to fully cover. Bring to a gentle simmer for at least 1 hour and up to 2 1/2 hours for full flavor. Strain through a fine-mesh sieve; discard solids and de-grease. (Broth may be refrigerated, covered, for up to a week.)
- In a large pot, bring 8 cups turkey broth to a boil and season with salt. Add spinach leaves and turkey meat; simmer until spinach wilts, about 2 minutes.
- Meanwhile, as the turkey broth comes to a boil, cook tortellini according to package instructions in a separate pot. Drain, and add to turkey broth just before serving.
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- Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If using low-heat setting, turn to high-heat setting when adding in tortellini. Stir, cover and cook for 30 minutes more or until tortellini is tender. Stir in spinach. If desired, sprinkle each serving with 1 tablespoon cheese.
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