Julies Turkey Tetrazzini Recipes

TOP-NOTCH TURKEY TETRAZZINI

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with non-stick cooking spray.
• 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 10 minutes. Drain well. Keep warm.
• Melt 4 tablespoons butter in a skillet over medium heat. Cook and stir mushrooms and onions until onions begin to turn translucent and mushrooms release some liquid, about 5 minutes. Add garlic and stir until fragrant, about 1 minutes. Add flour, stirring constantly, until thoroughly incorporated in the butter and begins to bubble, about 2 minutes.
• Mix the Swanson® Chicken Broth and half-and-half together; pour gradually into mushroom mixture, whisking until it is smooth. Season with salt, poultry seasoning, and pepper. Bring to a boil, stirring occasionally. Reduce and continue cooking until mixture begins to thicken, about 3 minutes. Mix in turkey and peas. Remove from heat.
• Melt 3 tablespoons butter in a small saucepan over low heat. Stir in the Parmesan cheese and panko bread crumbs, mixing until crumbly. Remove from heat.
• Place 1/2 of the spaghetti in the bottom of prepared casserole dish. Spoon 1/2 of the sauce mixture over the spaghetti. Repeat the layer with the remaining spaghetti and sauce. Sprinkle the bread crumb mixture over the top.
• Bake in preheated oven until bubbly and the top is golden brown, 20 to 25 minutes. Top with chopped fresh parsley.

JULIE'S TURKEY TETRAZZINI

Steps:

• In a large skillet, melt 4 tablespoons of the butter.
• Add shallot and cook over medium heat until soft, 1 minute.
• Add mushrooms and cook until they begin to brown, 5 minutes.
• Sprinkle with flour and stir for 1 minute.
• Stir in milk, sherry, salt and pepper.
• Bring to a simmer then reduce to low, cooking until thickened, 3 minutes.
• Remove sauce from heat and stir in 1/3 cup of parmesan and the turkey.
• Pour over pasta in a baking dish and sprinkle with the bread crumbs and remaining parmesan.
• Dot the top with remaining butter cut into tiny pieces.
• Bake until golden brown and crusty, 20 minutes.

TURKEY TETRAZZINI II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in the prepared baking dish.
• Melt butter in a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat.
• Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.

JOE'S HEALTHY TURKEY TETRAZZINI

Steps:

• Cook turkey in frying pan.
• Saute chopped onion, red pepper, broccoli, and mushrooms until just softened.
• Break pasta in half and prepare as directed on package.
• In a separate pot, dissolve the chicken bouillon in the water.
• Stir in both cans of soup and 1 can (cup) of milk.
• Add peas and carrots.
• Heat to a gentle boil.
• Combine the turkey, sauteed vegetables, cooked pasta, soup mixture, and cheddar cheese in a large mixing bowl and stir.
• Transfer to a casserole dish (9x13 is barely large enough).
• Top with shredded parmesan cheese.
• Back, uncovered, in a 350 degree oven for about 30-40 mins.

TURKEY TETRAZZINI

Steps:

• Heat the oven to 400 degrees. Bring a large pot of well-salted water to a boil and cook the pasta until just shy of al dente, about 2 minutes less than the package directs. Drain and rinse with cold water.
• Meanwhile, in a large Dutch oven, melt 4 tablespoons of the butter over medium-high heat, and add the mushrooms. Season lightly with salt, and cook, stirring only occasionally, until the mushrooms have released their liquid and have started to brown deeply, 8 to 11 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the flour and curry powder, if using. Stir well, until the flour and the mushrooms are evenly combined and the flour is evenly moistened, about 1 minute. Whisk in the white wine, and let it come to a boil, whisking constantly. Let the wine bubble to reduce slightly, 2 minutes. Whisk in the chicken stock, and let it come to a boil. Cook until it thickens noticeably, about 5 minutes.
• Reduce the heat to low. Whisk in the chunks of cream cheese (don't worry if the cream cheese appears curdled), then fold in the turkey, peas and the cheeses. Season generously with black pepper. Add the drained pasta and toss with tongs to combine. Taste and add salt if necessary.
• Transfer to a 9-by-13-inch baking dish. Melt the remaining tablespoon of butter in a small bowl in the microwave, and toss it together with the panko and the almonds. Sprinkle the panko-almond mixture all over the top of the pasta, and bake until bubbly and browned on top, about 25 minutes. Let the casserole rest for 5 minutes before serving. It will be very creamy at first but will firm up as it cools.