TURKEY TETRAZZINI
Use up your turkey leftovers with this turkey tetrazzini recipe. It's a hearty casserole with egg noodles, a creamy sauce, and just enough vegetables.
Provided by Elise Bauer
Categories Dinner Casserole Comfort Food Casserole Turkey Turkey Leftovers
Time 1h45m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat the oven and boil the water: Preheat oven to 375°F. Start boiling 2 to 3 quarts of water for the pasta. Add 1 teaspoon of salt for each quart of water.
- Boil the pasta: About now, put the pasta into the boiling water you've heated. Follow the package directions and cook until al dente. While the pasta is cooking continue on with the recipe.
- Make the sauce: Into the saucepan with the butter and flour, slowly whisk in the milk, cream, chicken broth, and the sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes.
Nutrition Facts : Calories 559 kcal, Carbohydrate 35 g, Cholesterol 164 mg, Fiber 4 g, Protein 33 g, SaturatedFat 17 g, Sodium 737 mg, Sugar 7 g, Fat 32 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
TURKEY TETRAZZINI
This easy turkey tetrazzini recipe is the perfect way to enjoy leftover Thanksgiving turkey.
Categories Gourmet Casserole/Gratin Dinner leftovers Thanksgiving turkey Mushroom Pasta Bake Parmesan Pea Holiday 2018 Potluck Kid-Friendly Small Plates
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- In a large heavy saucepan cook the mushrooms in 1/4 cup of the butter over moderate heat, stirring, until most of the liquid they give off has evaporated, stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. Add in a stream the milk, the broth, and the wine, stirring, bring the mixture to a boil, stirring, and simmer the sauce for 5 minutes. In a kettle of boiling salted water cook the spaghetti until it is al dente and drain it well.
- In a large bowl combine well the spaghetti, the mushroom sauce, the turkey, the peas, and salt and pepper to taste, stir in 1/3 cup of the Parmesan, and transfer the mixture to a buttered shallow 3-quart casserole. In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits. The Tetrazzini may be prepared up to this point 1 month in advance and kept frozen, covered. Bake the Tetrazzini in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until it is bubbling and the top is golden.
TURKEY TETRAZZINI
This recipe comes from a cookbook our church compiled. It's convenient because it can be made ahead and frozen. After the holidays, we use leftover turkey to prepare a meal for university students. They clean their plates! -Gladys Waldrop, Clavert City, Kentucky
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook spaghetti according to package directions; drain. Transfer to a large bowl; add the next 10 ingredients. , Spoon into a greased 2-1/2-qt. casserole; sprinkle with additional cheese if desired. Bake, uncovered, at 375° for 40-45 minutes or until heated through.
Nutrition Facts : Calories 342 calories, Fat 12g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 808mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.
TURKEY TETRAZZINI WITH PEAS
This casserole is an American pasta dish that includes a cream sauce, mushrooms, and either chicken, turkey, you can use seafood. It is thought to have been invented in San Francisco and named after the famous opera singer of the early 1900s, Luisa Tetrazzini. A great dish to make using Thanksgiving leftovers. A very flexible dish using what leftovers you have.
Provided by Rita1652
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- Grease a casserole dish.
- Cook noodles according to package for al dente.
- Melt butter in a large pan. Saute mushrooms and onions for 5 minutes. Sprinkle with flour tossing to coat.
- Stirring in sherry, cream and leftover gravy.
- In a large bowl mix in turkey, peas, 1/3 cup Parmesan, Swiss cheese and the gravy mixture. Season with nutmeg, salt and pepper to taste.
- Pour into prepared casserole pan.
- Mix panko, 1/3 cup Parmesan cheese and parsley.
- Sprinkle on top of the casserole.
- Bake for 30 minutes.
Nutrition Facts : Calories 853.7, Fat 26.6, SaturatedFat 12.7, Cholesterol 148.3, Sodium 3439, Carbohydrate 97, Fiber 6.1, Sugar 5.4, Protein 46.6
TURKEY TETRAZZINI
This Turkey Tetrazzini is the perfect way to transform your leftover turkey into something delicious! This dish is comfort food to the max! VIDEO https://www.youtube.com/watch?v=_lcutnSQ-r8
Provided by CLUBFOODY
Categories Meat
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350ºF. In a large skillet over medium heat, melt butter. Sauté onion until soften. Add peppers and sauté for 3 minutes. Add mushrooms and cook for 3 minutes. Add garlic and sauté for 1 minute. Add flour and stir until vegetables are well coated. Pour broth and stir until well combined. Bring to a boil and cook for 2-3 minutes or until thickened. Reduce heat to low, add milk and condensed cream of mushroom. Cook mixture for 5 minutes.
- Add turkey, peas, black pepper, rosemary, and sage; mix until combined. Add cooked pasta and stir well. Transfer mixture into a 9 x 13" baking dish coated with cooking spray. Cover with foil and bake for 20 minutes. Uncover, sprinkle with cheese, paprika and parsley. Return baking dish to the oven and bake for 5 to 10 minutes or until cheese is melted.
Nutrition Facts : Calories 358.9, Fat 15.6, SaturatedFat 8.2, Cholesterol 60.8, Sodium 467.1, Carbohydrate 31.6, Fiber 2, Sugar 3, Protein 23
CHICKEN TETRAZZINI
There's no need to create a complicated sauce for this easy chicken tetrazzini recipe. With some precooked chicken and a couple cans of soup, you can have a fuss-free baked pasta dinner that's sure to be a hearty, homemade favorite.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 9
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- Cook spaghetti as directed on package using minimum cook time; drain.
- Meanwhile, in 10-inch nonstick skillet, melt butter over medium-high heat. Cook mushrooms in butter 6 to 8 minutes, stirring occasionally, until tender and browned.
- In large bowl, mix cooked spaghetti, mushrooms, chicken, soup, sour cream and pepper. Pour mixture into baking dish. Sprinkle with cheese.
- Bake 40 to 45 minutes or until bubbling on edges and completely heated through. Let stand 5 minutes before serving. Sprinkle with parsley.
Nutrition Facts : Calories 430, Carbohydrate 39 g, Cholesterol 80 mg, Fat 3, Fiber 2 g, Protein 23 g, SaturatedFat 9 g, ServingSize About 1 1/2 Cups, Sodium 660 mg, Sugar 3 g, TransFat 1 g
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