Make Ahead Turkey Tetrazzini Recipes

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TURKEY TETRAZZINI



Turkey Tetrazzini image

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

1 package (7 ounces) spaghetti, broken into 2-inch pieces
2 cups cubed cooked turkey
1 cup shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 medium onion, chopped
2 cans (4 ounces each) sliced mushrooms, drained
1/3 cup 2% milk
1/4 cup chopped green pepper
1 jar (2 ounces) chopped pimientos, drained
1/4 teaspoon salt
1/8 teaspoon pepper
Additional shredded cheddar cheese, optional

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.

MAKE-AHEAD TURKEY TETRAZZINI



Make-Ahead Turkey Tetrazzini image

Make this creamy, herb-flecked casserole, with cooked turkey and a splash of sherry, in advance to save time.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h25m

Yield 8

Number Of Ingredients 14

8 oz. uncooked spaghetti
1/4 cup margarine or butter
2 cups sliced fresh mushrooms
3 tablespoons Gold Medal™ all-purpose flour
2 cups Progresso™ chicken broth
3/4 cup half-and-half
1 to 3 tablespoons dry sherry, if desired
1/4 cup chopped fresh parsley
1 teaspoon salt
1/8 teaspoon nutmeg
Dash pepper
3 cups cubed cooked turkey
1/2 cup grated Parmesan cheese
Chopped fresh parsley, if desired

Steps:

  • Cook spaghetti as directed on package. Drain.
  • Meanwhile, melt margarine in Dutch oven over medium heat. Add mushrooms; cook 5 minutes or until tender, stirring frequently. Reduce heat to medium-low. Add flour; cook and stir until bubbly. Gradually add broth, stirring constantly, until mixture boils and thickens. Remove from heat; stir in half-and-half, sherry, 1/4 cup parsley, salt, nutmeg and pepper.
  • Add cooked spaghetti and turkey to mushroom mixture; stir gently to mix. Spoon mixture into ungreased 13x9-inch (3-quart) glass baking dish. Cover with foil; refrigerate at least 8 hours or overnight.
  • Heat oven to 350°F. Uncover baking dish; sprinkle Parmesan cheese over top. Cover; bake at 350°F. for 45 to 55 minutes or until thoroughly heated, removing foil during last 10 minutes of baking time. Sprinkle with parsley.

Nutrition Facts : Calories 340, Carbohydrate 27 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 1 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 2 g

MAKE-AHEAD CHICKEN TETRAZZINI



Make-Ahead Chicken Tetrazzini image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 18

Kosher salt and freshly ground black pepper
8 ounces ziti
2 tablespoons unsalted butter
1 tablespoon canola oil
2 boneless, skinless chicken breasts
2 cups small cauliflower florets
1/2 medium onion, chopped
1 pound cremini mushrooms, sliced
1 clove garlic, minced
2 tablespoons all-purpose flour
1/3 cup dry white wine
1 cup chicken broth
2/3 cup heavy cream
4 ounces cream cheese, at room temperature
3/4 cup grated Parmesan cheese
1 cup frozen peas, thawed
2 sprigs fresh thyme, leaves only
One 4.5-ounce can diced green chiles

Steps:

  • Bring a large pot of salted water to a boil. Add the ziti and cook until al dente (if a range is given on the box, choose the shortest time, otherwise, cook it 1 minute less than the suggested time). Drain the pasta and return it to the pot.
  • Meanwhile, melt the butter with the canola oil in a large high-sided skillet over medium-high heat. Sprinkle the chicken with salt and pepper, then add to the hot skillet and cook, turning once, until golden brown and just cooked through, about 7 minutes per side. Transfer to a plate.
  • Reduce the heat to medium and add the cauliflower, onion and mushrooms to the skillet along with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions have softened and the mushrooms are tender, about 6 minutes. Add the garlic and cook for 1 minute. Sprinkle the flour over top and cook, stirring, until all of the flour has moistened, about 1 minute. Add the wine and simmer, stirring, until reduced by about half. Add the chicken broth and 1/4 cup water, increase the heat to medium high and cook, stirring constantly, until simmering and slightly thickened. Add the heavy cream, cream cheese and 1/2 cup Parmesan; stir to combine. Pour all of the sauce and vegetables into the pot with the pasta. Add the peas, thyme and green chiles. Chop the chicken into bite-sized pieces and add to the pot. Season with salt and pepper.
  • Transfer the mixture to a 9-by-13-inch baking dish and sprinkle the top with the remaining 1/4 cup Parmesan. If not serving right away, let cool. Cover and refrigerate up to overnight.
  • When ready to bake, preheat the oven to 425 degrees F. Bake until hot and bubbling, about 45 minutes.

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

TURKEY TETRAZZINI



Turkey Tetrazzini image

Refrigerated Alfredo pasta sauce speeds preparation of timeless tetrazzini.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 11

1/2 lb uncooked spaghetti, broken into thirds
5 tablespoons butter or margarine
1/2 cup chopped onion (1 medium)
1 bell pepper, chopped
1 package (8 oz) fresh button mushrooms, quartered
1/3 cup dry sherry
2 containers (10 oz each) refrigerated reduced-fat Alfredo pasta sauce
1/2 cup plus 2 tablespoons finely shredded Parmesan cheese
3 cups cut-up cooked turkey
1/2 cup bread crumbs
1/2 cup sliced almonds

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish or 3-quart baking dish with cooking spray. Cook and drain spaghetti as directed on package using minimum cook time. In 4-quart Dutch oven or saucepan, melt 3 tablespoons of the butter over medium heat. Cook and stir onion in butter 3 minutes or until onion begins to soften. Stir in bell pepper and mushrooms. Cook and stir 5 to 8 minutes longer or until vegetables are tender.
  • Stir sherry, Alfredo sauce and 1/2 cup of the cheese into mushroom mixture. Cook and stir about 2 minutes or just until hot and ingredients are blended. Stir in turkey and spaghetti. Spoon into baking dish.
  • In small bowl, stir together bread crumbs, remaining 2 tablespoons butter and remaining 2 tablespoons cheese. Sprinkle crumbs and almonds evenly over mushroom mixture. Bake 30 to 35 minutes or until hot and topping is golden brown.

Nutrition Facts : Calories 660, Carbohydrate 50 g, Cholesterol 125 mg, Fat 4, Fiber 5 g, Protein 39 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 7 g, TransFat 1 g

TURKEY TETRAZZINI



Turkey Tetrazzini image

This Turkey Tetrazzini is your must-try turkey leftover recipe this year! It's is an updated, from scratch version without any canned soups, just tender chunks of turkey, sautéed mushrooms, petite peas and pasta smothered in a rich and creamy sauce, topped with cheese and golden crispy panko. This recipe is extremely flexible and easy to customize - use different pasta, different protein (try shredded chicken, pork or ham) and different veggies. It's hearty enough to satisfy a crowd and is make-ahead and freezer friendly, just assemble then pop it in the oven when ready. Then sit back, relax and enjoy the barrage of compliments over this creamy, cheesy, comforting Turkey Tetrazzini.

Provided by Jen

Number Of Ingredients 24

16 ounces spaghetti, (snapped in half)
2 tablespoons unsalted butter
2 tablespoons olive oil
1 onion, (diced)
6-8 garlic cloves, (minced)
1 lb. baby Bella mushrooms, (chopped (optional))
1/3 cup all-purpose flour
2 1/2 cups milk
2 cups low sodium chicken broth
1 1/2 tablespoons cornstarch
½ cup heavy cream ((may sub milk))
2 teaspoons chicken bouillon
2 teaspoons Worcestershire sauce
1 ¼ teaspoon salt, plus more to taste
1 tsp EACH dried oregano, dried parsley, dried basil
1/2 tsp EACH dried thyme, smoked paprika, pepper
3/4 cups freshly grated cheddar
1 3/4 cups freshly grated Monterey Jack, (divided)
½ cups freshly grated Parmesan cheese
3 cups turkey, (chopped (may sub cooked chicken))
1 cup frozen petite peas, (not thawed)
3/4 cup panko breadcrumbs
1 tablespoon melted butter
1 tablespoon olive oil

Steps:

  • Pasta: Cook pasta just until al dente according to package directions - don't overcook! Strain, rinse with cold water and toss in a drizzle of olive oil to prevent it from clumping.
  • Prep: Preheat oven to 375 degrees F. Lightly grease a 9x13 baking dish. Set aside.
  • Onions and Mushrooms: In a large Dutch oven over medium heat, melt 2 tablespoons butter in 2 tablespoon olive oil. Add onions and cook until mostly softened, about 5 minutes. Add mushrooms and garlic and cook until the mushrooms are softened, about 3 minutes.
  • Sauce: Sprinkle flour over the mushrooms and cook an additional 2 minutes (it will be thick, if not using mushrooms, you'll need an extra drizzle of olive oil). Slowly stir in the milk, heavy cream and 1 cup chicken broth. Whisk the cornstarch with the remaining 1 cup broth until smooth then add it to the pot. Add Worcestershire, chicken bouillon and all of the seasonings. Bring to a simmer until thickened (but not overly thick), 5-10 minutes.
  • Add cheese: Reduce heat to low and whisk in cheddar until melted, followed by 3/4 cup Monterrey until melted, followed by Parmesan until melted.
  • Add turkey: Stir in turkey and peas, followed by cooked spaghetti. Toss until evenly coated (it will seem like a lot of extra sauce which is a good thing). Taste and season with additional salt and pepper if desired (I like about 1/2 teaspoon more pepper).
  • Assemble: Transfer the mixture to the prepared dish. Top with 1 cup Monterrey Jack cheese. At this point you can cover with foil and refrigerate until ready to bake or proceed with the recipe (see make ahead instructions in notes).
  • Panko topping: In a medium skillet, melt butter in olive oil over medium heat. Add panko and stir to coat. Continue cooking until crumbs become golden brown then immediately remove from heat and sprinkle over the casserole.
  • Bake: Cover casserole with foil and bake for 30 minutes, or until cheese is melted. Garnish individual servings with chopped parsley and season with salt and pepper to taste.

A WAY BETTER TETRAZZINI (TODAY'S TURKEY TETRAZZINI)



A Way Better Tetrazzini (Today's Turkey Tetrazzini) image

Make and share this A Way Better Tetrazzini (Today's Turkey Tetrazzini) recipe from Food.com.

Provided by BigFatMomma

Categories     Turkey Breasts

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb dried spaghetti
1 (9 ounce) package frozen artichoke hearts, thawed and chopped
8 ounces fresh mushrooms, chopped
1/3 cup dry sherry
1/3 cup parsley, chopped (fresh)
3 shallots or 3 scallions, chopped
1 garlic clove, minced
1 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 cups fat-free ricotta cheese
1 cup skim milk
2 cups cubed cooked turkey breast
1/2 cup fresh breadcrumb

Steps:

  • Preheat oven to 350 degrees. Spray a 13x9 pan with cooking spray.
  • In a large pot of salted boiling water, cook pasta until barely tender (do not overcook--the pasta will continue cooking in the oven), and drain well, and return to the pot.
  • Meanwhile, lightly oil a large skillet, and heat over medium heat.
  • Add artichokes, mushrooms, sherry, parsley, garlic, shallots, tarragon, pepper and salt.
  • Cook, stirring occasionally until the mushrooms soften.
  • Add the vegetable mixture to the pasta, then add the milk, ricotta and turkey.
  • Mix well, and spread evenly in the prepared dish.
  • Sprinkle over the bread crumbs.
  • Bake until golden brown and hot, about 30 minutes.
  • Let stand at least 5 minutes before serving.

Nutrition Facts : Calories 424.8, Fat 2.1, SaturatedFat 0.5, Cholesterol 0.8, Sodium 316.3, Carbohydrate 74.2, Fiber 5.1, Sugar 3.1, Protein 15.6

LEFTOVER TURKEY TETRAZZINI



Leftover Turkey Tetrazzini image

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

1 (16 ounce) package thin spaghetti
4 cups diced cooked turkey
2 (10.5 ounce) cans condensed cream of mushroom soup
1 ½ cups grated Parmesan cheese
1 cup milk
1 (4 ounce) can sliced mushrooms, drained
1 (4 ounce) jar diced pimentos, drained
4 tablespoons butter, melted
3 tablespoons capers
3 tablespoons chopped fresh parsley
1 teaspoon dried minced onion
½ teaspoon poultry seasoning
½ teaspoon minced garlic
½ teaspoon salt
½ teaspoon ground white pepper

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

LEFTOVER TURKEY TETRAZZINI



Leftover Turkey Tetrazzini image

I make this recipe with leftover turkey, and it's a whole new meal! We look forward to having it after Christmas and Thanksgiving and other times when I roast a turkey for a family gathering. -Susan Payne, Corner Brook, Newfoundland

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 13

1 package (7 ounces) thin spaghetti, broken in half
2 cups cubed cooked turkey
1 cup sliced fresh mushrooms
1 small onion, chopped
3 tablespoons butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup 2% milk
1/2 teaspoon poultry seasoning
1/8 teaspoon ground mustard
1 cup shredded cheddar cheese
1 cup shredded part-skim mozzarella cheese
1 tablespoon shredded Parmesan cheese
Minced fresh parsley

Steps:

  • Cook spaghetti according to package directions. Drain and place in a greased 11x7-in. baking dish. Top with turkey; set aside., In a large skillet, saute the mushrooms and onion in butter until tender. Whisk in the soup, milk, poultry seasoning and mustard until blended. Add cheddar cheese; cook and stir over medium heat until melted. Pour over turkey., Sprinkle with mozzarella and Parmesan cheeses (dish will be full). Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with parsley.

Nutrition Facts : Calories 444 calories, Fat 21g fat (12g saturated fat), Cholesterol 90mg cholesterol, Sodium 685mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein.

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TURKEY TETRAZZINI - TABLE FOR TWO® BY JULIE CHIOU
2021-11-16 Instructions. Boil the angel hair noodles until al dente. In a 9×13 inch pan mixed together the turkey, celery soup, evaporated milk, salt, pepper, and one and a half cups of parmesan cheese. Strain the noodles and add them into the 9×13 inch pan. Mix everything together thoroughly.
From tablefortwoblog.com


MAKE AHEAD CHICKEN TETRAZZINI RECIPE : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


EASY TURKEY TETRAZZINI – THE BEST LEFTOVER TURKEY RECIPE
2019-11-18 First, preheat your oven to 350°f. Cook spaghetti according to package directions. Meanwhile, melt butter on low. Once melted add in flour. Cook a couple minutes until bubbly. Stir in turkey broth, heavy cream, garlic salt, season salt and celery salt. Bring to a boil then boil 2 minutes stirring the whole time.
From cakestokale.com


TURKEY TETRAZZINI RECIPE | LEFTOVER TURKEY RECIPE | MANTITLEMENT
2020-09-21 Add the salt, pepper, poultry seasoning and Italian seasoning to the mushrooms and onions and stir. Carefully pour in the wine to deglaze the pan, stir and let reduce in half, about 2 minutes. Sprinkle in the flour, stirring to combine with the vegetables, let cook for 1 minute, then pour in the chicken broth.
From mantitlement.com


MAKE-AHEAD TURKEY TETRAZZINI | RECIPE | TURKEY TETRAZZINI, PASTA …
Sep 7, 2017 - Make this creamy, herb-flecked casserole, with cooked turkey and a splash of sherry, in advance to save time. Sep 7, 2017 - Make this creamy, herb-flecked casserole, with cooked turkey and a splash of sherry, in advance to save time. Pinterest. Today. Explore . When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.ca


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