Turketti Cooking Time Recipes

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TURKETTI



Turketti image

This recipe is from the www.allrecipes.com website. Another good way to use up some of that leftover Turkey! SUBMITTED BY: Tobi "A yummy casserole that uses leftover turkey. It was a post-Thanksgiving tradition in our home when I was a child. I'm not sure where Mom got it, but it's real comfort food!" Cook's Note You can use almost any shape of dry pasta for this dish.

Provided by senseicheryl

Categories     One Dish Meal

Time 1h7m

Yield 1 9 x 13 inch pan

Number Of Ingredients 11

8 ounces spaghetti
1/2 small onion, chopped
1/4 cup pimiento, chopped
1/4 cup green bell pepper, chopped
1/2 cup cheddar cheese, shredded
2 cups turkey, leftovers, pulled into bite-sized pieces
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/2 cup chicken broth
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup cheddar cheese, shredded

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • Break spaghetti into 2-inch pieces. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the spaghetti uncovered, stirring occasionally, until it has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  • Combine onion, pimiento, and green pepper with cooked spaghetti, 1/2 cup Cheddar cheese, turkey meat, mushroom soup, chicken broth, salt, and pepper in a large bowl. Mix lightly and spread the mixture in the baking dish and top with 1/2 cup shredded Cheddar cheese.
  • Bake, uncovered, in oven for 45 minutes until the casserole is bubbling and cheese topping is melted and browned.

Nutrition Facts : Calories 1613.5, Fat 59.8, SaturatedFat 28.9, Cholesterol 118.7, Sodium 4233.2, Carbohydrate 200.5, Fiber 9.4, Sugar 13.2, Protein 66.4

TURKEY SPAGHETTI



Turkey Spaghetti image

Leftover turkey gets transformed into a bubbling, cheesy pasta casserole with just enough kick from pickled jalapenos.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter, plus more for buttering the pan
8 ounces spaghetti
1 teaspoon ground cumin
4 scallions, sliced (green and white parts kept separate)
3 cloves garlic, chopped
2 tablespoons all-purpose flour
2 cups whole milk
2 cups shredded Mexican blend cheese
2 cups shredded Monterey Jack cheese
4 cups shredded cooked turkey
1 to 2 tablespoons sliced pickled jalapenos, chopped, plus 1 tablespoon brine
1 medium tomato, chopped

Steps:

  • Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Butter a 9-by-13-inch baking dish.
  • Cook the spaghetti according to the package instructions. Drain and then rinse. Shake off any excess water and transfer to the prepared baking dish.
  • Melt the butter in a large saucepan over medium heat. Add the cumin, scallion whites and garlic and cook, stirring, until soft, about 4 minutes. Sprinkle in the flour and cook, stirring, until completely absorbed, about 1 minute. Add the milk, 1 teaspoon salt and a few grinds of pepper and cook, stirring, until the sauce is heated through, steaming and thickened slightly, about 5 minutes. Remove from the heat and add small handfuls of half of each cheese, stirring to melt after each addition.
  • Stir in the turkey, pickled jalapenos, brine and tomatoes. Adjust the seasoning with salt and pepper.
  • Pour the sauce over the cooked spaghetti, using a wooden spoon or rubber spatula to evenly distribute the turkey into the pasta. Sprinkle the top with the remaining cheeses. Bake, uncovered, until melted and bubbly, 25 to 30 minutes. Sprinkle with the scallion greens.

TURKETTA



Turketta image

Provided by Alton Brown

Categories     main-dish

Time 9h55m

Yield 8 servings

Number Of Ingredients 7

16 tablespoons (2 sticks) unsalted butter
1 cup parsley leaves
2 tablespoons rosemary needles
8 large sage leaves
One 6-to-7-pound turkey breast, skin-on and bone-in
1 tablespoon plus 2 teaspoons kosher salt, divided
1 tablespoon plus 1 teaspoon maple sugar, divided

Steps:

  • Melt the butter in a small, high-sided saucepan over medium heat. When the butter starts to foam up, drop the heat to low and cook until it reaches 300 degrees F. Fry the parsley, rosemary and sage until bright green and crisp, about 60 seconds. (Be careful: when you add the herbs, there will be splattering.) Strain the butter through a fine-mesh sieve into a heat-safe container and transfer the herbs to a paper towel-lined plate. When cool enough to handle, roughly chop.
  • Carefully remove the skin from the turkey breast and lay flat on a piece of parchment paper set inside a sheet pan. Cover with plastic wrap and refrigerate.
  • Debone the breast, remove the tenderloins and place the breast smooth-side down. Make a shallow diagonal cut in the thickest part of each lobe to open them up and then score the breast.
  • Cover a half sheet pan with plastic wrap, allowing 8 inches of overhang in both directions. Sprinkle the center with 2 teaspoons of kosher salt and 1 teaspoon of maple sugar and place the two breasts, flush together, directly in the center. Cover with plastic wrap and lightly pound to an even thickness. Remove the plastic wrap, realign the breasts if they've separated and brush the scored side with 3 tablespoons of the herb butter. Massage in the chopped herbs and season with 2 teaspoons of kosher salt and 1 tablespoon of maple sugar. Roll the breast into a cylinder and wrap tightly with the plastic wrap. Refrigerate overnight.
  • Place a rack in the center of the oven and heat to 450 degrees F.
  • Remove the plastic from both the skin and the roll. Carefully position the roll on the bottom of the skin. Roll up as tightly as possible, tucking the skin's edges in as you go: we're looking for full coverage here. With the seam-side down, truss the roll with twine at 1-to-2-inch intervals.
  • Place the roll on a rack set inside a half sheet pan, brush with 2 tablespoons of the herb butter and season with the remaining teaspoon of salt. Insert a remote probe thermometer into the center of the roll at a 45-degree angle.
  • Roast the turkey until the thermometer reads 100 degrees F, about 40 minutes, then baste with an additional 2 tablespoons of herb butter and rotate the pan 180 degrees. Continue to roast until the thermometer hits 150 degrees F, about 20 minutes more. Rest 20 minutes before slicing and serving.

TURKEY SPAGHETTI CASSEROLE



Turkey Spaghetti Casserole image

My mom made this creamy comforting dish when I was growing up. Whenever I have leftover chicken or turkey, I look forward to making this simple, yet tasty, filling dish. -Casandra Hetrick, Lindsey, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 13

1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
1/3 cup sliced fresh mushrooms
1 tablespoon butter
2-1/2 cups reduced-sodium chicken broth
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1/4 teaspoon salt
1/4 teaspoon pepper
2-1/2 cups cubed cooked turkey breast
6 ounces uncooked spaghetti, broken into 2-inch pieces
1/2 cup shredded reduced-fat Colby-Monterey Jack cheese
1/2 teaspoon paprika

Steps:

  • In a small skillet, saute the vegetables in butter until tender. In a large bowl, combine the broth, soup, salt and pepper., In a 2-1/2-qt. baking dish coated with cooking spray, layer the turkey, spaghetti and vegetable mixture. Pour broth mixture over the top., Cover and bake at 350° for 70-80 minutes or until spaghetti is tender, stirring once. Uncover; sprinkle with cheese and paprika. Bake 5-10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 284 calories, Fat 6g fat (3g saturated fat), Cholesterol 62mg cholesterol, Sodium 702mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

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