Turkey Tetrazzini For Turkey Leftovers 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!

CREAMY TURKEY TETRAZZINI

Steps:

• Preheat oven to 350.
• Melt butter in saute pan.
• Add onion, celery, pepper, salt, carrots, and mushrooms (optional).
• Saute until vegetables are tender.
• Add flour and stir until vegetables are coated.
• Add wine, and stir quickly until flour is absorbed.
• Gradually add broth, stirring constantly.
• Bring to a boil, reduce heat and simmer 5 minutes, stirring frequently.
• Remove from heat.
• Add 1/2 cup Parmesan cheese and the Neufchatel cheese, stirring until cheese melts.
• Add the peas, turkey and pasta.
• Stir until blended.
• Coat a casserole with non-stick spray and transfer mixture to the casserole.
• Combine breadcrumbs (or panko) with 1/2 cup Parmesan cheese.
• Sprinkle mixture evenly over the top of the casserole.
• Bake at 350 for 30 minutes until lightly browned.
• Let rest for 15 minutes before serving.

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.

EASY TURKEY TETRAZZINI :TURKEY LEFTOVERS

Steps:

• Preheat oven to 325°
• Cook the egg noodles according to the package directions. I suggest cutting the time to the lower end or 2 minutes less than the package recommends. The dish gets baked at the end, and this will make it so the pasta does not go mushy.
• Strain out water when done and set aside.
• In same pan melt 2 tablespoons of the butter and sauce the onions and mushrooms for 10 minutes until mushrooms are softened. Remove from pan and set aside in a bowl.
• Bring pan to medium high heat. Melt 2 more tablespoons of butter then sprinkle in the flour and whisk quickly to completely combine. Cook for 2 minutes to get rid of the flour taste and bring out the nutty flavor.
• Add in milk and whisk until combined. Then add the half and half slowly and whisk until well blended. Raise heat to high, bring to a boil and let cook for about 10 minutes until sauce starts to thicken.
• Once sauce has thickened, add in the cream cheese and let it melt completely. Remove pan with sauce from heat. Add in nutmeg and season to taste with salt and pepper.
• Add turkey, peas, mushrooms/onion and noodles to pasta and stir to mix well.
• Place into 9X13 casserole dish.
• Melt last tablespoon of butter in microwave. Toss bread crumbs in the butter. Sprinkle breadcrumbs over the top of the casserole.
• Bake for 15-20 minutes until the breadcrumb topping is golden brown and the noodles are heated throughout.

TURKEY TETRAZZINI

Steps:

• Cook spaghetti according to package directions; drain. Transfer to a large bowl; add the next 10 ingredients. , Spoon into a greased 2-1/2-qt. casserole; sprinkle with additional cheese if desired. Bake, uncovered, at 375° for 40-45 minutes or until heated through.

LEFTOVER TURKEY TETRAZZINI

Steps:

• Cook spaghetti according to package directions. Drain and place in a greased 11x7-in. baking dish. Top with turkey; set aside., In a large skillet, saute the mushrooms and onion in butter until tender. Whisk in the soup, milk, poultry seasoning and mustard until blended. Add cheddar cheese; cook and stir over medium heat until melted. Pour over turkey., Sprinkle with mozzarella and Parmesan cheeses (dish will be full). Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with parsley.

LEFTOVER TURKEY TETRAZZINI

Steps:

• Cook pasta according to package directions, omitting salt. Meanwhile, spray large skillet with cooking spray; heat over medium-high heat.
• Add onion; cook 3 minutes or until softened. Add mushrooms; cook 5 minutes more or until mushrooms are tender and lightly browned.
• Add turkey, undrained tomatoes, soup, water and half of cheese to skillet; stir to combine. Stir in cooked pasta; heat until mixture is hot and pasta is coated. Top with remaining cheese.

TURKEY TETRAZZINI

Steps:

• In a large heavy saucepan cook the mushrooms in 1/4 cup of the butter over moderate heat, stirring, until most of the liquid they give off has evaporated, stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. Add in a stream the milk, the broth, and the wine, stirring, bring the mixture to a boil, stirring, and simmer the sauce for 5 minutes. In a kettle of boiling salted water cook the spaghetti until it is al dente and drain it well.
• In a large bowl combine well the spaghetti, the mushroom sauce, the turkey, the peas, and salt and pepper to taste, stir in 1/3 cup of the Parmesan, and transfer the mixture to a buttered shallow 3-quart casserole. In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits. The Tetrazzini may be prepared up to this point 1 month in advance and kept frozen, covered. Bake the Tetrazzini in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until it is bubbling and the top is golden.

TURKEY TETRAZZINI

Steps:

• Preheat oven to 325ºF and cook spaghetti noodles al dente. Spray a 9x13-inch baking dish with nonstick spray.
• In a large bowl combine turkey, cream of mushroom soup, sour cream, broth, butter, parmesan, salt, pepper, onion powder, garlic powder, and cayenne pepper. Mix until well combined.
• Add cooked noodles and toss to combine.
• Pour into prepared 9x13-inch baking dish. (You could also use a 12-inch oven-safe skillet.)
• Top with shredded mozzarella cheese.
• Cover with aluminum foil and bake 45 minutes.
• Remove foil and bake an additional 10-15 minutes until cheese is hot and bubbly.
• Top with parsley. Serve.

TURKEY TETRAZZINI RECIPE

Steps:

• Cook the spaghetti according to the package directions, drain and rinse with cold water so the pasta doesn't stick together.
• Melt the butter in a large skillet over medium heat. Add the onion and cook until softened, 5-8 minutes. Next add the garlic and cook 1 minute longer, then add the sliced mushrooms and cook for 8-10 minutes until the mushrooms are brown.
• Add the salt, pepper, poultry seasoning and Italian seasoning to the mushrooms and onions and stir.
• Carefully pour in the wine to deglaze the pan, stir and let reduce in half, about 2 minutes.
• Sprinkle in the flour, stirring to combine with the vegetables, let cook for 1 minute, then pour in the chicken broth. Whisk until the broth is combined with the vegetables and let come to a boil for 5 minutes.
• Add the cream and the peas, stir and bring to a simmer for 10 minutes until the broth has thickened.
• Remove the skillet from the heat, stir in the turkey, mozzarella and parmesan cheeses until the cheese melts in with the sauce.
• Place the spaghetti back into the pot you cooked it in or a large bowl, then pour in the sauce tossing to mix together well.
• Spray a 9″ x 13″ baking dish with cooking spray, then pour the spaghetti mixture in smoothing out the top into an even layer.
• Add the remaining 1/2 cup of parmesan cheese to the top along with the breadcrumbs and bake for 25-30 minutes until the top is browned and the casserole is bubbling.

TURKEY TETRAZZINI

Steps:

• Preheat oven to 375°.
• Sauté mushrooms in butter in a large saucepan till lightly browned. Add salt and pepper to taste. Deglaze the pan by adding sherry, cooking, and stirring until most evaporates.
• Remove mushrooms and add flour to the pan. Cook for just a minute, then add the chicken broth, whisking to avoid lumps. Cook till the mixture thickens slightly.
• Add the warm cream and stir to combine.
• Remove from heat. Add the turkey, peas, and reserved mushrooms.
• Taste for seasoning, and add more salt and pepper as needed.
• Place pasta into a 9 x 13-inch baking dish (I use a smaller dish for a deeper casserole).
• Add the chicken, mushrooms, and peas, and sauce to the pasta. Mix to combine.
• Sprinkle with Parmesan. (Alternatively, toss the pasta with the sauce, chicken, mushrooms, and peas.
• Bake till lightly browned and heated through, about 15-20 minutes.

TURKEY TETRAZZINI

Steps:

• Cook pasta until not quite done - al dente according to package instructions (it will finish cooking in the oven.) Drain, rinse, and set aside.
• In a large pot, heat butter over medium-high heat. Add garlic and saute for a couple of minutes. If you are adding mushrooms, do it now and salt, then saute for a couple more minutes.
• Pour in 1 cup of the chicken broth and allow it to cook with the mushrooms for several minutes, or until the liquid reduces by half.
• Sprinkle in flour, then stir the mushrooms around for another minute. Pour in the rest of the broth and stir, cooking for another few minutes until the roux thickens.
• Reduce heat to medium low. Add the leftover turkey, and the peas(if you are adding these). Stir to combine, adding salt and pepper as needed.
• Add the cooked spaghetti and stir it to combine. Splash in more broth as needed; you want the mixture to have a little extra moisture since it will cook off in the oven. If it's a little soupy, that's fine! Add up to 2 more cups of liquid if you think it needs it.
• Pour the mixture into a l13x9 baking and sprinkle the top with Parmesan cheese and Panko crumbs. Bake at 350 degrees F for 20-30 minutes, or until the casserole is bubbly and the crumbs are golden brown.

TURKEY TETRAZZINI

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.

TURKEY TETRAZZINI (FOR TURKEY LEFTOVERS!)

Steps:

• Cook pasta according to package directions. Drain and rinse, toss with a little oil and set aside.
• Sauté mushrooms, onions, and peppers in 2 T. butter over medium heat. Stir constantly until softened. Remove vegetables and set aside.
• In same pan, melt 1/4 cup butter with flour and cook over medium heat for several minutes, stirring until well blended.
• Add half and half, chicken broth, and dry sherry and whisk until it comes to a boil and is slightly thickened.
• Add salt. pepper, Worcestershire, marjoram, basil, and thyme. Stir until well blended.
• Add turkey, pasta, peas, and reserved vegetables to pan.
• Turn off heat and combine thoroughly.
• Turn into a well greased (or oil sprayed) 9″ x 13″ (3 quart) baking dish.
• Top with cheddar and Parmesan cheeses. Dust with paprika.
• Bake uncovered at 350 degrees for about 40-45 minutes or until hot throughout. If made ahead and refrigerated, bake for about an hour.
• Enjoy!!

TURKEY TETRAZZINI

Steps:

• 1. Preheat oven to 375 degrees. Butter 9x13 baking dish.
• 2. Heat olive oil in a large saucepan over medium heat. Add onion and saute until translucent.
• 3. Add garlic and cook for 1 minute longer.
• 4. Add butter to onions and garlic; stir until melted and bubbly.
• 5. Then and flour and stir until you have a med-dark blonde roux.
• 6. Slowly stir in chicken stock, cream, and milk stirring out any lumps. Add salt and pepper to taste and the optional spices listed (if desired). Bring to boil, stirring continuously, and when it begins to thicken, add a cup each of the cheeses, turn off heat, and stir until cheese is melted.
• 7. Stir in turkey (chicken) and set aside off heat.
• 8. After preparing spaghetti, drain and pour into prepared baking dish. Pour turkey mixture over pasta and top with remaining cheeses. Bake 45 min or until bubbly and cheese topping starts to brown.
• 9. Serve with toasted garlic sourdough bread (YUM!) and a side of your favorite green salad. Enjoy!

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.