JOE'S HEALTHY TURKEY TETRAZZINI
Make and share this Joe's Healthy Turkey Tetrazzini recipe from Food.com.
Provided by JungleCat
Categories One Dish Meal
Time 1h
Yield 10 cups, 5 serving(s)
Number Of Ingredients 14
Steps:
- Cook turkey in frying pan.
- Saute chopped onion, red pepper, broccoli, and mushrooms until just softened.
- Break pasta in half and prepare as directed on package.
- In a separate pot, dissolve the chicken bouillon in the water.
- Stir in both cans of soup and 1 can (cup) of milk.
- Add peas and carrots.
- Heat to a gentle boil.
- Combine the turkey, sauteed vegetables, cooked pasta, soup mixture, and cheddar cheese in a large mixing bowl and stir.
- Transfer to a casserole dish (9x13 is barely large enough).
- Top with shredded parmesan cheese.
- Back, uncovered, in a 350 degree oven for about 30-40 mins.
CREAMY TURKEY TETRAZZINI
This is a great way to use leftover cooked turkey or chicken. It's also an easy one dish casserole that everyone in the family enjoys. The recipe started life as a Cooking Light recipe in a recent issue. I made modifications to suit our taste.
Provided by PanNan
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350.
- Melt butter in saute pan.
- Add onion, celery, pepper, salt, carrots, and mushrooms (optional).
- Saute until vegetables are tender.
- Add flour and stir until vegetables are coated.
- Add wine, and stir quickly until flour is absorbed.
- Gradually add broth, stirring constantly.
- Bring to a boil, reduce heat and simmer 5 minutes, stirring frequently.
- Remove from heat.
- Add 1/2 cup Parmesan cheese and the Neufchatel cheese, stirring until cheese melts.
- Add the peas, turkey and pasta.
- Stir until blended.
- Coat a casserole with non-stick spray and transfer mixture to the casserole.
- Combine breadcrumbs (or panko) with 1/2 cup Parmesan cheese.
- Sprinkle mixture evenly over the top of the casserole.
- Bake at 350 for 30 minutes until lightly browned.
- Let rest for 15 minutes before serving.
TURKEY TETRAZZINI
This classic turkey or chicken spaghetti casserole is rich with cheese and has a crunchy bread crumb topping. It was named after Luisa Tetrazzini, a famous Italian opera star at the turn of the 20th century. She enjoyed her fame with a flamboyant and generous public life, singing not only in opera houses but also for free on city streets: In 1910 she gave an outdoor Christmas Eve concert for a huge crowd in San Francisco. It's unclear exactly how this particular dish came to be named after her - it was certainly meant as a compliment - but some accounts say it was her own recipe. The optional curry powder isn't traditional, but it's delicious, and a little added flair seems in the spirit of Ms. Tetrazzini.
Provided by Sarah DiGregorio
Categories dinner, casseroles, main course
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Heat the oven to 400 degrees. Bring a large pot of well-salted water to a boil and cook the pasta until just shy of al dente, about 2 minutes less than the package directs. Drain and rinse with cold water.
- Meanwhile, in a large Dutch oven, melt 4 tablespoons of the butter over medium-high heat, and add the mushrooms. Season lightly with salt, and cook, stirring only occasionally, until the mushrooms have released their liquid and have started to brown deeply, 8 to 11 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the flour and curry powder, if using. Stir well, until the flour and the mushrooms are evenly combined and the flour is evenly moistened, about 1 minute. Whisk in the white wine, and let it come to a boil, whisking constantly. Let the wine bubble to reduce slightly, 2 minutes. Whisk in the chicken stock, and let it come to a boil. Cook until it thickens noticeably, about 5 minutes.
- Reduce the heat to low. Whisk in the chunks of cream cheese (don't worry if the cream cheese appears curdled), then fold in the turkey, peas and the cheeses. Season generously with black pepper. Add the drained pasta and toss with tongs to combine. Taste and add salt if necessary.
- Transfer to a 9-by-13-inch baking dish. Melt the remaining tablespoon of butter in a small bowl in the microwave, and toss it together with the panko and the almonds. Sprinkle the panko-almond mixture all over the top of the pasta, and bake until bubbly and browned on top, about 25 minutes. Let the casserole rest for 5 minutes before serving. It will be very creamy at first but will firm up as it cools.
HEALTHY TURKEY TETRAZZINI
Found this on the net, true! Wanted the protein to be higher than carbs too! While maintaining some sort of taste for me, HOPING this is my ideal recipe!
Provided by mickeydownunder
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- In a saucepan, over medium heat, combine cornstarch with milk, broth, garlic powder and pepper.
- Bring to a boil, stirring constantly.
- Remove from heat and stir in grated parmesan cheese, white wine, mushrooms, pimiento, cooked turkey, and spaghetti, cooked according to package directions and drained.
- Pour into a lightly greased casserole dish.
- Top with some more parmesan cheese and sliced almonds.
- Bake in a preheated 375 F oven for 25 minutes or until mixture bubbles and top is browned.
- Allow 10 minutes to rest before serving.
Nutrition Facts : Calories 367.1, Fat 11, SaturatedFat 4.3, Cholesterol 69.5, Sodium 456.7, Carbohydrate 32.3, Fiber 2.1, Sugar 2.1, Protein 31.4
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