Lighter Turkey Tetrazzini Recipes

EASY TURKEY TETRAZZINI

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.

QUICK TURKEY TETRAZZINI

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.

EASY TURKEY TETRAZZINI

Steps:

• Cook spaghetti according to package directions; drain.
• Melt bouillon in water, in large bowl.
• Add soup, celery salt and pepper.
• Add drained spaghetti.
• Stir in turkey, onion, pimento, and 1/2 cup cheese.
• Put in greased 8x8-inch baking pan.
• Top with remaining cheese.
• Bake at 350°F for 40 minutes.

STOVETOP TURKEY TETRAZZINI

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.

CREAMY TURKEY TETRAZZINI

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.

LIGHTER" TURKEY TETRAZZINI

Steps:

• Cook spaghetti or linguini as directed on label in a large saucepot. Drain and return to saucepot to keep warm.
• Meanwhile, in a 2 quart saucepot, melt 3 tbsp butter or margarine over medium heat.
• Add onion a cook until tender, stirring occasionally.
• Stir in flour until blended and cook for 1 minute.
• Gradually stir in milk, mushrooms with liquid, bouillon, salt and pepper.
• Cook, stirring constantly, until mixture thickens very slightly. Don't be concerned if the liquid seems thin.
• Remove from heat and stir in parmesan cheese.
• Add sauce mixture and turkey to spagetti or linguine in large pot. Gently toss to mix well and add mixture to 8 x 12 glass baking dish.
• Preheat oven 350°F
• Melt 3 tbsp butter in 2 quart saucepot on low heat.
• Tear bread slices into pieces and pulse with a food processor or blender to make course bread crumbs.
• Add bread crumbs to melted butter and stir until mixed. Top mixture with bread crumbs.
• Bake for 20 minutes and bread crumbs are golden.