Creamy Turkey Tetrazzini Recipes Recipes Recipe For Hand

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CREAMY TURKEY TETRAZZINI



Creamy Turkey Tetrazzini image

What a great way to use up leftover turkey! This casserole bakes up delicious and bubbly for a wonderful main course. -Audrey Thibodeau, Gilbert, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 14

1 package (1 pound) linguine
6 tablespoons butter
6 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
3 cups chicken broth
1 cup heavy whipping cream
4 cups cubed cooked turkey
1 cup sliced fresh mushrooms
1 jar (4 ounces) diced pimientos, drained
1/4 cup chopped fresh parsley
4 to 5 drops hot pepper sauce
1/3 cup grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. In a large saucepan, melt butter over medium heat. Stir in the flour, salt, pepper and cayenne until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cream., Drain linguine; add 2 cups sauce and toss to coat. Transfer to a greased 13x9-in. baking dish. Make a well in center of pasta, making a space about 6x4 in. , To the remaining sauce, add the turkey, mushrooms, pimientos, parsley and pepper sauce; mix well. Pour into center of dish. Sprinkle with cheese. , Cover and bake at 350° for 30 minutes. Uncover; bake until bubbly and heated through, 20-30 minutes longer.

Nutrition Facts : Calories 540 calories, Fat 25g fat (14g saturated fat), Cholesterol 132mg cholesterol, Sodium 729mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 3g fiber), Protein 31g protein.

EASY CREAMY TURKEY TETRAZZINI



Easy Creamy Turkey Tetrazzini image

This recipe is different because it's sooo very creamy! It's easy, fast and makes my kids ask for more! Chicken can be used in place of the turkey, and you can substitute 2 small cans of chopped mushrooms for the fresh. This is great taste for very little work!

Provided by Kaarin

Categories     Lunch/Snacks

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 8

8 ounces spaghetti, ready cut
1 lb white mushroom, sliced
1/3 cup butter
3 cups chopped cooked turkey or 3 cups cooked chicken
2 (10 3/4 ounce) cans cream of chicken soup
2 cups sour cream
salt and pepper
chopped parsley (optional)

Steps:

  • Cook and drain pasta.
  • In large skillet, saute mushrooms in butter.
  • Add the turkey, sour cream and soup.
  • Cook just till heated and combined.
  • Fold in noodles.
  • Season with salt and pepper.
  • Put in buttered casserole.
  • Top with parsley if desired.
  • Bake at 300 degrees for 40 minutes or until heated through.

CREAMY TURKEY TETRAZZINI



Creamy Turkey Tetrazzini image

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

1 tablespoon butter
1/2 cup finely chopped onion
1/3 cup finely chopped celery
1/2 teaspoon ground pepper
1/2 teaspoon salt
3/4 cup frozen peas
3/4 cup carrot (I use the pre-cut matchstick carrots)
8 ounces sliced mushrooms (optional)
1/2 cup white wine (or sherry)
1/2 cup flour
4 cups chicken broth (or turkey broth)
1 cup parmesan cheese (divided)
4 ounces light cream cheese (low fat)
1 (8 ounce) package thin spaghetti (cooked)
2 cups turkey meat, cooked and shredded (or chicken)
1/2 cup breadcrumbs (I use panko)

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.

EASY TURKEY TETRAZZINI



Easy Turkey Tetrazzini image

An easy, quick turkey dish that turns precooked turkey into a family favorite.

Provided by ONE+ONE

Categories     Pasta and Noodles     Noodle Recipes

Time 45m

Yield 6

Number Of Ingredients 9

1 (8 ounce) package cooked egg noodles
2 tablespoons butter
1 (6 ounce) can sliced mushrooms
1 teaspoon salt
⅛ teaspoon pepper
2 cups chopped cooked turkey
1 (10.75 ounce) can condensed cream of celery soup
1 cup sour cream
½ cup grated Parmesan cheese

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. Preheat oven to 375 degrees F (190 degrees C).
  • Melt butter in a large heavy skillet. Saute mushrooms for 1 minute. Season with salt and pepper, and stir in turkey, condensed soup, and sour cream. Place cooked noodles in a 9x13 inch baking dish. Pour sauce mixture evenly over the top. Sprinkle with Parmesan cheese.
  • Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbling.

Nutrition Facts : Calories 411.1 calories, Carbohydrate 33.5 g, Cholesterol 105.3 mg, Fat 20.1 g, Fiber 2.2 g, Protein 24 g, SaturatedFat 10.4 g, Sodium 1081.8 mg, Sugar 2.1 g

QUICK TURKEY TETRAZZINI



Quick Turkey Tetrazzini image

A breadcrumb topping goes perfectly with this creamy and quick turkey tetrazzini casserole, which combines turkey, noodles, peas, and mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 14

2/3 cup fresh breadcrumbs
3/4 cup finely grated Parmesan cheese (about 3 ounces)
6 tablespoons unsalted butter, melted
1 teaspoon kosher salt, plus more for seasoning
1 cup chopped onion
1 1/4 cups sliced mushrooms
3/4 pound cooked turkey, cut into 1-inch cubes (about 2 cups)
1 cup frozen peas, thawed
3 3/4 cups homemade or low-sodium canned chicken stock
6 tablespoons unbleached all-purpose flour
2 teaspoons fresh lemon juice
1/2 teaspoon dried thyme
Freshly ground pepper
1/2 pound curly egg noodles, cooked according to package directions

Steps:

  • Preheat oven to 425 degrees. In a bowl, combine breadcrumbs, 1/4 cup cheese, and 3 tablespoons butter. Season with salt; set aside.
  • In a medium saucepan over medium-high heat, toss 1 tablespoon butter with onion, mushrooms, and 1 teaspoon salt. Cover; cook 3 minutes. Remove lid; cook, stirring, 3 minutes more. Transfer to a bowl; add turkey and peas. Set aside. In same pan, whisk stock, remaining butter, and flour. Bring to a boil; reduce heat to a simmer. Whisk until thick, 4 to 5 minutes. Remove from heat; stir in lemon juice, thyme, and remaining 1/2 cup cheese. Season with salt and pepper. Combine sauce, turkey, and noodles in a 9-by-13-inch baking dish; top with breadcrumbs. Bake until golden and bubbling, 13 to 15 minutes. Serve warm.

MOM'S TURKEY TETRAZZINI



Mom's Turkey Tetrazzini image

Filled with family-friendly flavors, a pleasant peppery kick and a creamy from-scratch sauce, this hearty dish is just the kind of stick-to-your-ribs comfort food you're looking for. -Emma Hathway Price, Tampa, Florida

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 13

1 package (12 ounces) fettuccine
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
1/4 cup butter, cubed
3 tablespoons all-purpose flour
1 cup white wine or chicken broth
3 cups 2% milk
3 cups cubed cooked turkey
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon hot pepper sauce
1/2 cup shredded Parmesan cheese
Paprika, optional

Steps:

  • Preheat oven to 375°. Cook fettuccine according to package directions., Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Stir in flour until blended; whisk in wine until smooth, about 2 minutes. Slowly whisk in milk. Bring to a boil; cook and stir until thickened. Stir in turkey, salt, pepper and pepper sauce., Drain fettuccine. Layer half of the fettuccine, turkey mixture and cheese in a greased 13x9-in. baking dish. Repeat layers. Sprinkle with paprika if desired., Cover and bake 25-30 minutes or until heated through. Let stand 10 minutes before serving.

Nutrition Facts : Calories 516 calories, Fat 17g fat (9g saturated fat), Cholesterol 87mg cholesterol, Sodium 596mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 4g fiber), Protein 37g protein.

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