Totally Awesome 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.

TURKEY TETRAZZINI

Steps:

• Heat the oven to 400 degrees. Bring a large pot of well-salted water to a boil and cook the pasta until just shy of al dente, about 2 minutes less than the package directs. Drain and rinse with cold water.
• Meanwhile, in a large Dutch oven, melt 4 tablespoons of the butter over medium-high heat, and add the mushrooms. Season lightly with salt, and cook, stirring only occasionally, until the mushrooms have released their liquid and have started to brown deeply, 8 to 11 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the flour and curry powder, if using. Stir well, until the flour and the mushrooms are evenly combined and the flour is evenly moistened, about 1 minute. Whisk in the white wine, and let it come to a boil, whisking constantly. Let the wine bubble to reduce slightly, 2 minutes. Whisk in the chicken stock, and let it come to a boil. Cook until it thickens noticeably, about 5 minutes.
• Reduce the heat to low. Whisk in the chunks of cream cheese (don't worry if the cream cheese appears curdled), then fold in the turkey, peas and the cheeses. Season generously with black pepper. Add the drained pasta and toss with tongs to combine. Taste and add salt if necessary.
• Transfer to a 9-by-13-inch baking dish. Melt the remaining tablespoon of butter in a small bowl in the microwave, and toss it together with the panko and the almonds. Sprinkle the panko-almond mixture all over the top of the pasta, and bake until bubbly and browned on top, about 25 minutes. Let the casserole rest for 5 minutes before serving. It will be very creamy at first but will firm up as it cools.

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.

AWESOME TETRAZZINI (CHICKEN OR TURKEY)

Steps:

• Lightly grease a 13" x 9" glass casserole dish; set aside.
• Melt 4 tablespoons butter in skillet over medium heat.
• Add garlic, onion, bell pepper, mushrooms and celery; saute until tender.
• While vegetables cook, pour broth into a saucepan and warm on low heat.
• Break noodles into 3 or 4 shorter lengths and cook according to package directions. (In addition to 'thin' spaghetti, both regular spaghetti and vermicelli will work fine. Angel hair pasta does NOT. Using the smaller amount will result in a creamier dish. Use the full pound if you're stretching it to feed a crowd. And in that case, you may need to divide it into two baking dishes.)
• In another large skillet, melt remaining stick (8 tablespoons) butter over medium heat.
• When butter begins to bubble, sprinkle flour in slowly, whisking constantly until a smooth paste is formed; after flour is totally incorporated, continue cooking and whisking for another full minute. (This will prevent the sauce from having a 'floury' taste.).
• Add warm broth in a slow, steady stream, continuing to whisk constantly.
• Add cream slowly, and then stir in sour cream; continue to whisk constantly until mixture thickens.
• When thick, remove from heat; add about 3/4ths of cheeses, reserving some of each type for topping; continue stirring until cheese has melted and sauce is smooth.
• Add basil. (Other choices might be tarragon or poultry seasoning or whatever you especially like with chicken/turkey.).
• Add cayenne or red pepper flakes, if desired. (Tetrazzini can be a little bland, and my family doesn't go for that, so I add a generous amount. If serving children, you might substitute a teaspoon or so of paprika or seasoned pepper to add a little zip without too much heat.).
• Stir sauce well; taste and add salt, pepper and other seasonings as needed.
• Combine pasta, chicken, sauteed veggies and cheese sauce, stirring well to mix; check and adjust seasonings a final time.
• Pour mixture into baking dish(es); top with remaining cheese.
• At this point, it can be cooked immediately, refrigerated overnight or frozen.
• Bake at 375 degrees F approximately 30 minutes, until cheese has melted and dish is bubbling slightly.
• Serve with a great salad, hot French bread or garlic toast, and a decadent dessert for a fabulous crowd-pleaser.

TOTALLY AWESOME TURKEY TETRAZZINI

Steps:

• In a sauce pan over medium heat, melt the butter.
• Add the flour, salt,pepper and cayenne; stir until smooth.
• Gradually add broth; bring to a boil.
• Cook and stir for two minutes or until thickened.
• Remove from heat; stir in cream.
• Mix 2 cups sauce with linguini; pour into a greased casserole dish.
• Make a well in the center of the noodles, leaving about a 6 x 4 inch space.
• To the remaining sauce add turkey, mushrooms pimentos, parsley, and hot pepper sauce; mix well.
• Pour into the center of the dish.
• Sprinkle with parmesan cheese.
• Cover and bake at 350°F for 30 minutes.
• Uncover and bake 20-30 minutes more, or until bubbly and heated through.
• Yield 8-10 servings.