Angel Hair Turkey Tetrazzini Recipes

TURKEY TETRAZZINI A LA STOUFFERS®

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a casserole dish with 2 teaspoons butter.
• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
• Melt 2 tablespoons butter in a large pot over medium heat; cook and stir celery until it begins to soften, 1 minute. Stir mushrooms into celery; cook and stir until mushrooms are softened, 3 minutes more.
• Remove vegetables from skillet; melt remaining 2 tablespoons butter and whisk flour into hot butter to make a paste. Slowly whisk chicken broth and bring to a simmer; reduce heat to low and cook, whisking constantly, until sauce is thickened. Mix in cream, sherry, salt, and white pepper.
• Fold turkey, celery, and mushrooms into sauce; mix in angel hair pasta. Transfer mixture to prepared casserole dish and sprinkle panko crumbs on top.
• Bake in the preheated oven until sauce is bubbling and crumb topping has browned, about 30 minutes.

ANGEL HAIR TURKEY TETRAZZINI

Steps:

• Saute celery in 2 T. butter for 1 minute, add sliced mushrooms, continue to saute about three minutes. Celery should be crisp tender.
• Remove vegetables from pan. Melt remainder of butter, add flour stirring with a whisk to combine.
• Add chicken broth slowly and heat to thicken, adding cream and sherry, salt and pepper.
• Add turkey, and cooked vegetables to thickened sauce and combine with cooked pasta.
• Place in buttered casserole, add panko crumbs on top, bake 325 for 1/ 2 hour.

TURKEY TETRAZZINI

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.

TURKEY TETRAZZINI II

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.