EASY CREAMY TURKEY TETRAZZINI
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
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
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
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.
TURKEY TETRAZZINI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 8 to 12 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter in a large pot over medium heat and add the garlic.
- Throw in the mushrooms, wine, salt and pepper, and cook them, stirring occasionally, until the liquid reduces by half, 3 to 4 minutes.
- Sprinkle the flour all over, then stir to combine.
- Pour in the broth, stir and continue to cook until the sauce is nice and thick, 3 to 4 minutes.
- Add the cream cheese and stir until it mixes in. (Don't worry if it seems a little lumpy at first. That will go away!)
- Add the turkey, peas, Monterey Jack, olives, Parmesan and bacon.
- Stir until everything is well combined, then add salt and pepper to taste.
- Add the spaghetti and stir to combine. If the mixture is too thick, splash in 1/2 cup of broth.
- Pour the whole shebang into a large casserole dish and even out the surface.
- Sprinkle on the panko breadcrumbs and bake it until the crumbs are golden brown and the casserole is bubbly, 20 to 25 minutes.
- Serve it to hearty appetites!
CREAMY TURKEY TETRAZZINI
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
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.
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.
EASY TURKEY TETRAZZINI
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
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
TURKEY TETRAZZINI A LA STOUFFERS®
This recipe tastes just like Stouffer's® turkey tetrazzini. Best recipe I have found.
Provided by margieatk
Categories Main Dish Recipes Pasta Tetrazzini Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a casserole dish with 2 teaspoons butter.
- Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
- Melt 2 tablespoons butter in a large pot over medium heat; cook and stir celery until it begins to soften, 1 minute. Stir mushrooms into celery; cook and stir until mushrooms are softened, 3 minutes more.
- Remove vegetables from skillet; melt remaining 2 tablespoons butter and whisk flour into hot butter to make a paste. Slowly whisk chicken broth and bring to a simmer; reduce heat to low and cook, whisking constantly, until sauce is thickened. Mix in cream, sherry, salt, and white pepper.
- Fold turkey, celery, and mushrooms into sauce; mix in angel hair pasta. Transfer mixture to prepared casserole dish and sprinkle panko crumbs on top.
- Bake in the preheated oven until sauce is bubbling and crumb topping has browned, about 30 minutes.
Nutrition Facts : Calories 456.9 calories, Carbohydrate 34.1 g, Cholesterol 113.7 mg, Fat 27.3 g, Fiber 1.9 g, Protein 20.9 g, SaturatedFat 15.7 g, Sodium 678.1 mg, Sugar 1.6 g
CREAMY TURKEY TETRAZZINI
Make and share this Creamy Turkey Tetrazzini recipe from Food.com.
Provided by Dorn2077
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions and mushrooms in butter.
- Add broth and cream cheese;.
- stir over low heat until cream cheese is melted.
- Add remaining ingredients except parmesan cheese; mix lightly.
- Pour into 1-1/2 quart casserole; sprinkle with parmesan cheese.
- Bake at 350 degrees for 30 minutes.
Nutrition Facts : Calories 400.5, Fat 24.1, SaturatedFat 14.5, Cholesterol 83.3, Sodium 543.9, Carbohydrate 28.5, Fiber 1.6, Sugar 1.9, Protein 17.6
TURKEY TETRAZZINI
Make and share this Turkey Tetrazzini recipe from Food.com.
Provided by ratherbeswimmin
Categories Poultry
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook spahgetti accoarding to package directions; drain.
- Transfer to a large bowl; add the next 9 ingredients and mix well.
- Spoon into a greased 2 1/2 quart casserole; sprinkle with cheese if desired.
- Bake, uncovered, at 375 degrees for 40-45 minutes or until heated through.
Nutrition Facts : Calories 346.6, Fat 12.6, SaturatedFat 5.8, Cholesterol 57.1, Sodium 896.9, Carbohydrate 32.3, Fiber 1.9, Sugar 3.4, Protein 25.4
STOVETOP TURKEY TETRAZZINI
A very special aunt shared this fun spin on creamy tetrazzini. We think it's even better the next day. -Tasia Cox, Niceville, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir 6-8 minutes or until mushrooms are tender., Add cream cheese and broth; cook, uncovered, over low heat 4-6 minutes or until blended, stirring occasionally. Add turkey, pimientos, salt and spaghetti; heat through, tossing to coat. Serve with Parmesan cheese.
Nutrition Facts : Calories 420 calories, Fat 21g fat (11g saturated fat), Cholesterol 102mg cholesterol, Sodium 717mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.
MOM'S TURKEY TETRAZZINI
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
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.
OATMEAL COOKIE LATTE ICE CREAM
I tried this ice cream flavor at Two Roosteres in Raleigh, NC and knew I had to come home and try to recreate it!
Provided by LauraF
Categories Ice Cream
Time 13h30m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with a silicone liner.
- Combine butter, sugars, and salt in a large bowl; beat with an electric mixer until creamy. Beat in egg until smooth. Stir in oats, flour, baking powder, baking soda, and cinnamon until evenly combined.
- Spread cookie dough onto the prepared baking sheet in a large rectangle, about 1/4 inch thick.
- Bake in the preheated oven until golden brown, 10 to 12 minutes. Remove baking sheet from the oven and allow to cool for a few minutes. Cut the rectangle into smaller squares while still soft. Let cool completely on a wire rack.
- Spread oats on a second baking sheet and bake in the preheated oven until toasted and fragrant, about 10 minutes. Set aside to cool.
- For the ice cream combine milk, cream, sugar, and salt in a saucepan. Bring to a simmer over medium heat, whisking until sugar is dissolved. Remove from heat and stir in ground coffee and toasted oats. Let cool for 30 minutes then refrigerate so flavors can infuse, 8 hours to overnight.
- Strain the ice cream base through a fine-mesh sieve set over a large bowl or measuring cup. Press the solids with a spatula to extract as much liquid as possible. Discard the coffee ground and oatmeal mash.
- Pour ice cream base into an ice cream maker and freeze according to manufacturer's instructions, 15 to 20 minutes.
- Meanwhile, break up oatmeal cookie pieces into smaller crumbles. Add about half of the crumbles near the end of the churning time.
- Pour ice cream into a freezer-safe container and freeze until firm, at least 4 hours. Top with remaining cookie crumbles when serving.
Nutrition Facts : Calories 419.9 calories, Carbohydrate 53.5 g, Cholesterol 86.9 mg, Fat 20.8 g, Fiber 2 g, Protein 6.8 g, SaturatedFat 12.3 g, Sodium 277.1 mg
THE ULTIMATE TURKEY TETRAZZINI
I put this together with a LOT of help from Emeril. This is his recipe with a few tweaks and is oh so good. We thought this was a "BAM" good turkey tetrazzini. :-D I hope you like it too.
Provided by Hunkle
Categories Poultry
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Saute the onions 4 tablespoons butter in a large skillet over high heat until soft, about 4 minutes.
- Add the garlic and cook for 2 minutes, stirring.
- Add the mushrooms, Creole seasoning, and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes.
- Sprinkle with the flour and cook, stirring, for 2 minutes.
- Add the wine and chicken stock stirring, until smooth and thick, about 2 minutes.
- Add the heavy cream and cream soups then bring to a boil.
- Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 5 to 10 minutes.
- Preheat the oven to 375°F
- Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 7 minutes. Drain in a colander and set aside.
- Butter a casserole or baking dish with 1 tablespoon of butter and set aside.
- When the sauce has thickened, add the noodles, turkey, parsley, salt, black pepper, and Parmesan cheese to the skillet and stir until thoroughly combined.
- Melt the last of the butter and toss into bread crumbs.
- Transfer to the prepared casserole and top with the bread crumb/butter mixture.
- Bake uncovered until bubbly and golden brown, about 30 minutes.
- Serve immediately.
Nutrition Facts : Calories 766, Fat 42, SaturatedFat 22.4, Cholesterol 185.8, Sodium 1049.3, Carbohydrate 61.4, Fiber 3.6, Sugar 5.4, Protein 34.5
LEFTOVER TURKEY TETRAZZINI
This is a holiday favorite among our family and it's so quick and easy to make. I usually serve with a salad and garlic bread.
Provided by Muffin Mom N Garlic Girl
Time 45m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x13-inch casserole dish.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain and transfer to a large bowl.
- Add cooked turkey, condensed mushroom soup, Parmesan cheese, milk, mushrooms, pimentos, melted butter, capers, parsley, onion, poultry seasoning, garlic, salt, and pepper; mix until well combined. Pour mixture into the prepared casserole dish.
- Bake in the preheated oven until heated through, about 15 minutes.
Nutrition Facts : Calories 484.9 calories, Carbohydrate 40.5 g, Cholesterol 84.1 mg, Fat 19.7 g, Fiber 1.8 g, Protein 36.2 g, SaturatedFat 8.8 g, Sodium 1309.3 mg, Sugar 4.4 g
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