Leftover Turkey Or Rotisserie Chicken Tetrazzini Recipes

CHICKEN OR TURKEY TETRAZZINI DELUXE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
• Preheat oven to 375 degrees F (190 degrees C).
• Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup and chicken broth; cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken. Mix well and transfer mixture to a lightly greased 11x14 inch baking dish. Sprinkle with Parmesan cheese and paprika.
• Bake in the preheated oven for 25 to 35 minutes, or until heated through.

LEFTOVER TURKEY OR ROTISSERIE CHICKEN TETRAZZINI

Steps:

• 1. Preheat oven to 350 degrees F. Lightly grease 9x13 casserole dish.
• 2. Cook egg noodles to al dente. Drain. Return to large pot.
• 3. To make the sauce, melt butter over low heat. Stir in flour, salt, and pepper. Stir over low heat until smooth. Remove from heat and gradually stir in chicken broth, milk, half and half and wine. Return to heat and bring to a low boil for 1 minute, stirring constantly.
• 4. Add turkey or rotisserie chicken to large pot with drained egg noodles. Stir in sauce. Mix thoroughly.
• 5. Pour mixture into greased casserole dish and top with Parmesan cheese.
• 6. Bake at 350 for 30 minutes until golden brown.

EASY TURKEY TETRAZZINI

Steps:

• Preheat oven to 350°F. Grease 13 x 9-inch baking dish; set aside.
• Boil spaghetti in a large pot of salted boiling water, just until barely al dente (about 1 minute less than called for on the box). Drain.
• Meanwhile, fry the bacon in a large skillet or Dutch oven over medium-high heat until crisp, about 7-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel lined plate, reserving the drippings in the pan.
• Add butter to the skillet with the drippings. When the butter melts, add the onion, celery, bell pepper and mushrooms. Sauté until tender, about 5-7 minutes. Add the garlic and cook for 30 seconds, or until fragrant.
• Stir in the cooked spaghetti, cooked bacon, turkey, ½ cup of the Parmesan cheese, cream of mushroom soup, Alfredo sauce, chicken broth, white wine, pepper and frozen peas. Toss gently to combine; transfer to the prepared baking dish.
• Sprinkle remaining ¼ cup of Parmesan and slivered almonds on top. Bake, uncovered, for 20-25 minutes, or until the filling is hot and the nuts are lightly toasted.

CHICKEN TETRAZZINI

Steps:

• Bring chicken bones, broth, carrot, onion, celery, garlic, peppercorns, bay leaf, and cloves to a boil in a 3- to 4-quart heavy saucepan, then simmer, partially covered, skimming froth, 30 minutes.
• Pour stock through a large sieve into a bowl, discarding solids, and return to saucepan. Measure stock: If more than 2 cups, boil until reduced. Keep warm, covered.
• Put oven rack in middle position and preheat oven to 350°F. Butter a shallow 3-quart glass or ceramic baking dish.
• Heat 3 tablespoons butter in a large heavy skillet over moderately high heat until foam subsides, then sauté mushrooms with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to turn golden, about 8 minutes.
• Melt remaining 3 tablespoons butter in a 2- to 3-quart heavy saucepan over low heat, then add flour and cook roux, whisking, 3 minutes. Add warm stock in a fast stream, whisking constantly, and bring to a boil. Reduce heat and simmer, whisking occasionally, 5 minutes. Add cream, Sherry, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper and simmer over low heat, whisking occasionally, 10 minutes. Stir in truffle butter (if using).
• Cook spaghetti in a large pot of >boiling salted water until al dente, then drain well.
• Toss together spaghetti, mushrooms, and half of sauce in a large bowl, then transfer to baking dish. Stir together chicken meat and remaining sauce in same large bowl. Make a depression in spaghetti, then spoon chicken into it and sprinkle dish with cheese.
• Bake until sauce is bubbling and top is lightly browned, about 30 minutes. Serve immediately.
• *Available at some specialty foods shops and D'Artagnan (800-327-8246).

LEFTOVER TURKEY TETRAZZINI

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.