The Ultimate Turkey Tetrazzini Recipes

TURKEY TETRAZZINI

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!

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.

LUXURIOUS TURKEY TETRAZZINI

Steps:

• Heat 2 tablespoons of the butter in a skillet. When the foaming subsides, add the mushrooms and saute, over high heat for 2 to 3 minutes until the mushrooms have absorbed the butter and are tender. Stir in the Madeira and evaporate over high heat.
• In another saucepan heat 3 tablespoons of butter. When foaming subsides, stir in the flour and cook for a minute. Whisk in the chicken broth and bring to a boil. Cook, over low heat, for about 5 minutes or until thickened. Remove sauce from heat and stir in the cream. Season to taste with salt and pepper. Fold in the mushrooms and turkey.
• Preheat the oven to 350 degrees. Butter a 1 1/2 quart casserole. Layer half of pasta, half of mushroom and turkey mixture and repeat with pasta and turkey mushroom mix. Scatter Parmesan and bread crumbs over the top and dot with remaining tablespoon of butter. Heat for 45 minutes or until heated through, sauce is bubbling and top is browning. If you wish, slide casserole under the broiler for a moment to brown the top.

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.

A WAY BETTER TETRAZZINI (TODAY'S TURKEY TETRAZZINI)

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.