Tetrazzini Turkey Chicken Veal Or Lobster Recipes

CHICKEN TETRAZZINI

Steps:

• Preheat the oven to 450 degrees F.
• Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
• Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
• Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
• Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
• Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

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.

CHICKEN OR TURKEY TETRAZZINI

Steps:

• Preheat oven 350 degrees and grease a 2 quart baking dish.
• In a microwaveable safe bowl, cover and cook the onion and optional bellpepper until tender; about 3-5 minutes.
• Combine all remaining ingredients with the onion/bellpepper mixture, except 1/4 cup cheddar cheese. That includes the chicken or turkey, spaghetti, cream of mushroom soup, 1 1/4 cup cheddar cheese, Parmesan, milk, mushrooms, bacon, garlic powder, salt and pepper.
• Turn into the prepared baking dish. Sprinkle additional 1/4 cup cheddar on top and bake about 30 minutes or until bubbly.

CREAMY CHICKEN (OR TURKEY) TETRAZZINI

Steps:

• Cook and stir onion and celery in butter in a large skillet on medium heat until tender.
• Add broth, cream cheese and 1/2 cup parmesan.
• Cook on low heat until cream cheese is melted, stirring occasionally.
• Add all remaining ingredients except 1/4 cup parmesan.
• Mix lightly.
• Transfer to 13x9 inch baking dish; sprinkle with remaining 1/4 cup parmesan.
• Bake at 350º for 30 minutes.

TURKEY/CHICKEN TETRAZZINI

Steps:

• Heat oven to 350F.
• Melt butter over low heat.
• Blend in flour and seasonings.
• Cook, stirring until mixture is smooth and bubbly.
• Remove from heat.
• Stir in broth and cream.
• Heat to boiling, stirring constantly.
• Boil 1 minute.
• Add sherry.
• Stir in spaghetti, turkey, and mushrooms.
• Pour into a square baking dish, 8x8x2".
• Sprinkle with Parmesan cheese.
• Bake 30 minutes or until bubbly in center.
• If desired, brown top by placing briefly under broiler.
• Garnish with parsley and green olives, if desired.

LOBSTER TETRAZZINI

Steps:

• Cut the meat from 4 pounds boiled lobster into strips, reserving any coral.
• Simmer the water the lobster was cooked in until it is reduced to 2 cups and reserve it. Saute 1/2 pounds mushrooms thinly sliced in 3 tablespoons butter until they are soft and lightly browned and reserve them.
• In a saucepan melt 3 tablespoons butter, stir in 2 tablespoons flour and cook (the roux), stirring for a few minutes.
• Add the lobster coral and stir in gradually the reserved cooking liquid.
• Cook the sauce, stirring, until it is smooth and thick.
• Then stir in 1 cup heavy cream and 3 tablespoons of sherry.
• Add a pinch of nutmeg and salt and pepper to taste. Simmer the sauce for 10 minutes.
• Add the lobster meat, the mushrooms and 1/2 cup diced truffles.
• Arrange 1/2 pound hot cooked spaghetti in coils on platter.
• Make a well in center of the spaghetti and pour in the lobster sauce.

TETRAZZINI (TURKEY, CHICKEN, VEAL OR LOBSTER)

Steps:

• Preheat oven to 400F.
• Have your meat, vermicelli and sauce at the ready.
• Melt butter and add mushrooms. Cook 5 minutes and season with nutmeg, sherry and salt.
• Put vermicelli in a shallow baking dish. Pour half the sauce over it.
• Arrange the mushrooms and meat on top. Cover the the rest of the sauce and sprinkle with the cheese.
• Bake until well heated and browned.