Tempting Turkey Tetrazzini Recipes

TEMPTING TURKEY TETRAZZINI

Steps:

• Cook and drain spaghetti as directed on package. Rinse with cold water; drain.
• Heat oven to 350°F.
• Mix broth, half-and-half, flour, butter, salt and pepper in 3-quart saucepan. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute.
• Stir in spaghetti, turkey, olives and almonds. Spread in ungreased rectangular baking dish, 13x9x2 inches. Sprinkle with cheese.
• Bake uncovered 25 to 30 minutes or until hot and bubbly.

LEFTOVER TURKEY TETRAZZINI

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.

TEMPTING TETRAZZINI CASSEROLE

Steps:

• Stir in the soup, milk, Parmesan cheese, sherry if desired, and onion powder in a large bowl. Add the chicken or turkey, mushrooms and spaghetti and toss to coat. Spoon the chicken mixture into a 3-quart shallow baking dish.
• Stir the bread crumbs and butter in a small bowl with a fork and sprinkle the bread crumb mixture over the chicken mixture.
• Bake at 400°F for 25 minutes or until the mixture is hot and bubbling.
• RECIPE TIPS:.
• Helper: For 3 cups cubed, cooked chicken: cook 1 1/2 pounds skinless, boneless chicken breasts, cubed, in a 3-quart saucepan over medium heat in 5 cups boiling water, for 5 minutes or until the chicken is cooked through.
• Easy Substitution: Substitute 2 cans (12 1/2 ounces each) Swanson Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.

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.

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.

THE ULTIMATE TURKEY TETRAZZINI

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.