Turkey Or Chicken Tettrazzini Oamc Recipes

CHICKEN OR TURKEY TETRAZZINI DELUXE

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 and set aside.
• Preheat oven to 375 degrees F (190 degrees C).
• Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup and chicken broth; cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken. Mix well and transfer mixture to a lightly greased 11x14 inch baking dish. Sprinkle with Parmesan cheese and paprika.
• Bake in the preheated oven for 25 to 35 minutes, or until heated through.

CHICKEN TETRAZZINI

Steps:

• Preheat the oven to 450 degrees F.
• Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
• Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
• Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
• Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
• Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

CHICKEN TETRAZZINI OAMC

Steps:

• Break spaghetti in half and cook as directed on package until al dente; drain.
• Sauté onions in margarine until transparent, about 10 minutes.
• Thoroughly mix onions and remaining ingredients with spaghetti in a large bowl. Put spaghetti mixture in 2 6-cup containers (or freezer bags) and freeze.
• Thaw Tetrazzini and put in a baking dish. Bake uncovered 30-40 min at 350° until bubbly.

TURKEY OR CHICKEN TETTRAZZINI (OAMC)

Steps:

• Prepare a buttered 15 x 10-inch baking dish or use two smaller 11 x 7-inch baking dishes.
• In a large bowl whisk together the undiluted soup, milk and alfredo sauce.
• Stir in the chopped turkey, cooked spaghetti, peas, mushroom slices, Swiss cheese and 1/2 cup parmesan cheese; toss to combine well.
• Season with salt and pepper.
• Transfer to the prepared baking dish or two small baking dishes.
• In a small bowl mix the crushed croutons, 1/2 cup parmesan cheese and paprika; sprinkle over the top of the casserole.
• Drizzle the melted butter over the croutons.
• If freezing; cover the baking dish tightly with foil and place in freezer for up to 6 weeks.
• To bake immediately set oven to 375 degrees.
• Bake covered for about 40 minutes, then uncover and bake another 15 minutes more or until bubbly and the top is browned.
• If baking this frozen; allow to thaw in the refrigerator overnight.
• Set oven to 350 degree, then bake covered for 40 minutes, uncover and bake for another 15 minutes more.
• Delicious!

TURKEY TETRAZZINI (OAMC)

Steps:

• Whisk together soup and milk in large mixing bowl; whisk in Alfredo sauce. Stir in chopped turkey, next 4 ingredients, and 1/2 cup Parmesan cheese. Pour into a lightly greased 15 x 10 x inch baking dish.
• Stir together remaining parmesan cheese, crushed croutons, and paprika; sprinkle evenly over casserole.
• Baked covered at 375°F for 30 minutes. Uncover, and bake 15 more minutes or until golden brown and bubbly. Let stand 10 minutes before serving.
• ******** OMAC Directions *********.
• Casserole may be assembled and frozen up to 1 months. Thaw in the refrigerator over night; bake, covered, at 350°F for 40 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2(11 in x 7 in) baking dishes. Proceeded as directed.

MCCALL'S COOKING SCHOOL TURKEY TETRAZZINI

Steps:

• First make the sauce: Melt butter in a large saucepan. Remove from heat and stir in flour, salt and nutmeg until smooth. Gradually add milk and stock or broth; bring to boiling, stirring constantly; boil 2 minutes or until slightly thickened.
• Using a wire whisk beat the egg yolks in a small bowl with the cream. Beat in a little of the hot mixture. Pour back into saucepan; cook over low heat, stirring constantly, until sauce is hot -- do not boil. Remove from heat. Stir in the sherry.
• Meanwhile, in a large stockpot, bring 6 quarts of water to boiling; add 2 tablespoons salt and the spaghetti; cook as label directs; drain in colander. Return spaghetti to kettle. Add 2 cups sauce; toss lightly until spaghetti and sauce are well combined.
• Combine turkey and mushrooms in a large bowl. Add 2 cups of sauce to this mixture and mix well.
• Divide the spaghetti in half and place in two 12 x 8 x82-inch baking dishes, arranging around the edges. Spoon half of the turkey mixture into the center of each dish. Reserve rest of sauce for later use. Sprinkle cheese over spaghetti in each dish. Cover with foil; refrigerate 1 hour or overnight.
• About 1 hour before serrving, preheat oven to 350 degrees. Bake, covered 45 minutes. reheat sauce; spoon over spaghetti in each dish.
• Note: The above preparation makes a company-attractive casserole. However I usually prefer to combine all the sauce with the spaghetti, turkey and mushrooms in step 3.
• Another note: To freeze: Line one of the baking dishes with foil; assemble casserole as directed. Fold foil over to seal; freeze right in the dish. When frozen, lift out foil; remove dish from freezer. To serve: Unwrap, return to casserole dish and let stand 1 hour to thaw. Bake, covered for 1 hour at 350 degrees or until bubbly.
• One more note; To make turkey stock: Break up carcass. Place in a stock pot with 3 cups water, 3 parsley sprigs, 2 carrots (pared and halved) 3 celery tops, 2 onions (halved), 2 teaspoons salt, 10 black peppercorns, 1 bay leaf. Bring to boiling; rduce heat; simmer, covered 2 hours. Strain. Boil gently, uncovered, to reduce stock to 2 cups. This may be done ahead.

TURKEY TETRAZZINI

Steps:

• Break spaghetti in three's and cook Ala dente, rinse and drain well.
• Saute onion, celery and mushrooms in 6 tbl. butter until soft and then set aside.
• Make a roux using the remaining 6 tbl. butter and 6 tbl. flour and cook on medium for about 10 minutes whisking continuous.
• Add the broth and garlic slowly and continue to whisk for about 10 minutes, mixture will not be thick.
• Add parmesan cheese, half and half, celery, onions, mushrooms and mix well.
• Mix in a very large bowl the turkey meat, spaghetti and rest of ingredients making sure to mix very well.
• Spray 2, 4 quart and 1, 2 quart casserole pans with Pam spray and add mixture. Put buttered bread crumbs on top.
• Cook in 350 degree oven for about 40 minutes.