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!
TURKEY TETRAZZINI
This Turkey Tetrazzini is a heavenly pasta casserole with chunks of turkey amidst a rich, cheesy and creamy herb flecked sauce, all topped with more cheese and baked until hot and bubbly.
Provided by Joanna Cismaru
Categories Dinner
Time 1h20m
Number Of Ingredients 13
Steps:
- Preheat Oven: Preheat the oven to 350°F.
- Cook Spaghetti: Cook the spaghetti according to package instructions until al dente, tender but still firm when bitten.
- Cook Onion & Garlic: Add the butter and olive oil to a saucepan and melt over medium heat. Add the onion and cook for about 5 minutes until the onion has softened. Stir in the garlic and cook for an additional 30 seconds until aromatic.
- Add Ingredients: Whisk in the flour and cook for about 2 minutes. Add the chicken broth, milk, Italian seasoning, salt, pepper and bring to a boil. Stir in the cream cheese and 1 ½ cups of the Parmesan cheese until melted.
- Assemble: Stir in the cooked turkey then add the cooked spaghetti. Toss everything together until well combined. Transfer everything to a greased 9x13-inch casserole dish and top with remaining ½ cup of Parmesan cheese.
- Bake: Transfer the casserole dish to the oven and bake for 30 - 45 minutes until heated through and the top is starting to brown.
Nutrition Facts : ServingSize 1 serving, Calories 654 kcal, Carbohydrate 57 g, Protein 34 g, Fat 32 g, SaturatedFat 17 g, Cholesterol 105 mg, Sodium 648 mg, Fiber 2 g, Sugar 7 g
TURKEY TETRAZZINI
Provided by Tyler Florence
Categories main-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Coat a skillet with oil and put over medium heat. Add shallot and garlic, cook, stirring, until translucent, about 3 minutes. Add the mushrooms and herbs and saute for 3 to 5 minutes until lightly browned. Season with salt and pepper. Transfer the mushrooms to a glass bowl, grate in the zest of a lemon, then cover with plastic wrap to infuse the flavor. Set aside.
- Heat the chicken broth in a medium saucepan and keep warm over low heat. Melt butter in the skillet and stir in the flour to make a roux. Cook, stirring constantly, for 3 minutes. Whisk in the warm stock and stir vigorously to avoid lumps. Continue for 5 minutes until the sauce is thickened and smooth. Add the egg, milk, reserved mushrooms, and turkey. Cook and stir until heated through, do not let boil. Fold in the cooked noodles and mix to combine.
- Spoon the mixture into a buttered 9 by 13-inch baking pan and smooth out with a spoon. Sprinkle with bread crumbs and Parmesan. Bake in a preheated 350 degrees F until the sauce bubbles and a top crust has formed, 20 to 30 minutes. Garnish with toasted almonds before serving.
A WAY BETTER TETRAZZINI (TODAY'S TURKEY TETRAZZINI)
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
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
MISS JULIA TURKEY TETRAZZINI
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F
- Cook the spaghetti, drain, and put it in the bottom of a 9 x 13 pyrex baking dish
- In a large skillet, saute the turkey and mushrooms in butter, then add the soup, sour cream and almonds and stir
- Add the Parmesan Cheese (as much as you'd like) and pour the mixture over the spaghetti
- Sprinkle more Parmesan over the top
- Bake 35 to 45 minutes.
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CLASSIC TURKEY TETRAZZINI - JULIA'S CUISINE
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3/5 (2)Total Time 1 hr 20 minsCategory Main CourseCalories 579 per serving
- Season both sides of the turkey with half of the salt and pepper. Heat 1 tbsp of olive oil in a large skillet over medium to high heat. Add the turkey and cook each side for about 6 minutes, or until cooked through. Remove from pan and transfer to a cutting board. Shred with two forks and set aside.
- Combine bread crumbs with1/3 cup parmesan cheese and about 1 tablespoon of the parsley. Whisk to combine and set aside.
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5/5 (1)Category Dress Up The OrdinaryServings 4-6
- Preheat the oven to 375 degrees. Start heating a pot of water to cook the noodles. Combine the milk, reconstituted Glace de Volaille Gold® cream, and white wine in a bowl or large liquid measuring cup.
- Melt the 4 tablespoons of butter in a large saucepan over medium heat. Add the onion and mushrooms and cook, stirring frequently, until the juices released by the mushrooms have evaporated. Stir in the flour and cook, stirring, for 3 minutes. Pour in the milk/stock mixture in a stream, stirring constantly to blend well. Bring to a simmer and cook 8-10 minutes.
- While the sauce is simmering add the noodles to boiling salted water and cook until al dente. Drain and set aside.
- In a large bowl, combine the mushroom sauce, noodles, turkey, peas, and 1/3 cup of the Parmesan cheese. Season to taste with salt and pepper. Transfer the mixture to a buttered 3-quart casserole.
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