Best Ever Turkey Tetrazzini Recipes

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TURKEY TETRAZZINI

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 55m

Yield 8 to 12 servings

Number Of Ingredients 17



Turkey Tetrazzini image

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!

4 tablespoons (1/2 stick) butter
4 cloves garlic, minced
1 pound white mushrooms, quartered
1 cup dry white wine
1/2 teaspoon salt, plus more
1/2 teaspoon black pepper, plus more
1/4 cup flour
4 cups turkey or chicken broth, plus more if needed
One 8-ounce package cream cheese
3 cups leftover Thanksgiving turkey, shredded or diced
1 1/2 cups frozen green peas
1 cup grated Monterey Jack cheese
1 cup finely chopped black olives
1/2 cup grated Parmesan
4 slices bacon, fried and chopped
12 ounces thin spaghetti, broken in half and cooked
1 cup panko

CREAMY TURKEY TETRAZZINI

This is a great way to use leftover cooked turkey or chicken. It's also an easy one dish casserole that everyone in the family enjoys. The recipe started life as a Cooking Light recipe in a recent issue. I made modifications to suit our taste.

Provided by PanNan

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 16



Creamy Turkey Tetrazzini image

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.

1 tablespoon butter
1/2 cup finely chopped onion
1/3 cup finely chopped celery
1/2 teaspoon ground pepper
1/2 teaspoon salt
3/4 cup frozen peas
3/4 cup carrot (I use the pre-cut matchstick carrots)
8 ounces sliced mushrooms (optional)
1/2 cup white wine (or sherry)
1/2 cup flour
4 cups chicken broth (or turkey broth)
1 cup parmesan cheese (divided)
4 ounces light cream cheese (low fat)
1 (8 ounce) package thin spaghetti (cooked)
2 cups turkey meat, cooked and shredded (or chicken)
1/2 cup breadcrumbs (I use panko)

TURKEY TETRAZZINI

Recipe from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 10 servings

Number Of Ingredients 26



Turkey Tetrazzini image

Steps:

  • Saute the onions and bell peppers in 6 tablespoons butter in a large skillet or Dutch oven over high heat until soft, about 4 minutes. Add the garlic and cook for 2 minutes, stirring. Add the mushrooms, Essence, 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 and cook, stirring, until smooth and thick, about 2 minutes. Add the heavy cream and 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, 15 to 20 minutes.
  • Preheat the oven to 375 degrees F.
  • Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 10 minutes. Drain in a colander and set aside.
  • Butter a 9 by 13-inch casserole or baking dish with the remaining tablespoon of butter and set aside.
  • When the sauce has thickened, add the noodles, turkey, parsley, salt, black pepper, and Parmesan to the skillet and stir until thoroughly combined. Transfer to the prepared casserole and top with the potato chips. Bake uncovered until bubbly and golden brown, about 30 minutes. Serve immediately.
  • Combine all ingredients thoroughly.

1 1/2 cups chopped onions
1 pound white button mushrooms, ends trimmed, sliced
1 1/2 teaspoons Essence, recipe follows
1/2 cup chopped red bell peppers
1/2 teaspoon freshly chopped thyme leaves
7 tablespoons unsalted butter, divided
1 teaspoon minced garlic
1/4 cup all-purpose flour
1/4 cup dry white wine
2 cups chicken stock or low-sodium canned chicken broth
1 3/4 cups heavy cream
12 ounces wide egg noodles
1 pound cubed or bite-size shredded roast turkey
1 tablespoon freshly chopped parsley leaves
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1/3 cup freshly grated Parmesan
1 (5 1/2-ounce) bag potato chips, crushed
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

QUICK TURKEY TETRAZZINI

A breadcrumb topping goes perfectly with this creamy and quick turkey tetrazzini casserole, which combines turkey, noodles, peas, and mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 14



Quick Turkey Tetrazzini image

Steps:

  • Preheat oven to 425 degrees. In a bowl, combine breadcrumbs, 1/4 cup cheese, and 3 tablespoons butter. Season with salt; set aside.
  • In a medium saucepan over medium-high heat, toss 1 tablespoon butter with onion, mushrooms, and 1 teaspoon salt. Cover; cook 3 minutes. Remove lid; cook, stirring, 3 minutes more. Transfer to a bowl; add turkey and peas. Set aside. In same pan, whisk stock, remaining butter, and flour. Bring to a boil; reduce heat to a simmer. Whisk until thick, 4 to 5 minutes. Remove from heat; stir in lemon juice, thyme, and remaining 1/2 cup cheese. Season with salt and pepper. Combine sauce, turkey, and noodles in a 9-by-13-inch baking dish; top with breadcrumbs. Bake until golden and bubbling, 13 to 15 minutes. Serve warm.

2/3 cup fresh breadcrumbs
3/4 cup finely grated Parmesan cheese (about 3 ounces)
6 tablespoons unsalted butter, melted
1 teaspoon kosher salt, plus more for seasoning
1 cup chopped onion
1 1/4 cups sliced mushrooms
3/4 pound cooked turkey, cut into 1-inch cubes (about 2 cups)
1 cup frozen peas, thawed
3 3/4 cups homemade or low-sodium canned chicken stock
6 tablespoons unbleached all-purpose flour
2 teaspoons fresh lemon juice
1/2 teaspoon dried thyme
Freshly ground pepper
1/2 pound curly egg noodles, cooked according to package directions

CLASSIC TURKEY TETRAZZINI

This classic casserole is so easy to make and works well with either leftover turkey or fresh turkey cutlets. You can also substitute flavored bread crumbs for the plain ones and jarred, roasted red pepper for the fresh variety. -Shannon Weddle, Berryville, Virginia

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 13



Classic Turkey Tetrazzini image

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, saute onions in 6 tablespoons butter until tender. Add mushrooms and red pepper; saute 4-5 minutes longer or until vegetables are tender. , Stir in flour and salt until blended. Gradually whisk in milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in turkey and cheese; heat through. Remove from the heat. , Drain spaghetti; add to turkey mixture and mix well. Transfer to one greased 13x9-in. baking dish and one greased 11x7-in. baking dish. , Melt remaining butter; toss with bread crumbs. Sprinkle over casseroles. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Sprinkle with parsley.

Nutrition Facts :

1 package (16 ounces) spaghetti
2 medium onions, chopped
9 tablespoons butter, divided
1 pound sliced fresh mushrooms
1 large sweet red pepper, chopped
1/2 cup all-purpose flour
1 teaspoon salt
6 cups 2% milk
1 tablespoon chicken bouillon granules
6 cups cubed cooked turkey breast
1 cup grated Parmesan cheese
1-1/2 cups dry bread crumbs
4 teaspoons minced fresh parsley

TURKEY TETRAZZINI

This easy turkey tetrazzini recipe is the perfect way to enjoy leftover Thanksgiving turkey.

Categories     Gourmet     Casserole/Gratin     Dinner     leftovers     Thanksgiving     turkey     Mushroom     Pasta     Bake     Parmesan     Pea     Holiday 2018     Potluck     Kid-Friendly     Small Plates

Yield 4-6 servings

Number Of Ingredients 11



Turkey Tetrazzini image

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.

10 ounces mushrooms, sliced thin (about 4 cups)
5 tablespoons unsalted butter
1/4 cup all-purpose flour
1 3/4 cups milk
2 cups chicken broth
1/4 cup dry white wine
10 ounces spaghetti
3 cups coarsely chopped cooked turkey, including cooked giblets if desired
1 cup cooked peas
2/3 cup freshly grated Parmesan
1/3 cup fine fresh bread crumbs

EASY TURKEY TETRAZZINI

An easy, quick turkey dish that turns precooked turkey into a family favorite.

Provided by ONE+ONE

Categories     Pasta and Noodles     Noodle Recipes

Time 45m

Yield 6

Number Of Ingredients 9



Easy Turkey Tetrazzini image

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.

Nutrition Facts : Calories 411.1 calories, Carbohydrate 33.5 g, Cholesterol 105.3 mg, Fat 20.1 g, Fiber 2.2 g, Protein 24 g, SaturatedFat 10.4 g, Sodium 1081.8 mg, Sugar 2.1 g

1 (8 ounce) package cooked egg noodles
2 tablespoons butter
1 (6 ounce) can sliced mushrooms
1 teaspoon salt
⅛ teaspoon pepper
2 cups chopped cooked turkey
1 (10.75 ounce) can condensed cream of celery soup
1 cup sour cream
½ cup grated Parmesan cheese

A WAY BETTER TETRAZZINI (TODAY'S TURKEY TETRAZZINI)

Make and share this A Way Better Tetrazzini (Today's Turkey Tetrazzini) recipe from Food.com.

Provided by BigFatMomma

Categories     Turkey Breasts

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14



A Way Better Tetrazzini (Today's Turkey Tetrazzini) image

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.

Nutrition Facts : Calories 424.8, Fat 2.1, SaturatedFat 0.5, Cholesterol 0.8, Sodium 316.3, Carbohydrate 74.2, Fiber 5.1, Sugar 3.1, Protein 15.6

1 lb dried spaghetti
1 (9 ounce) package frozen artichoke hearts, thawed and chopped
8 ounces fresh mushrooms, chopped
1/3 cup dry sherry
1/3 cup parsley, chopped (fresh)
3 shallots or 3 scallions, chopped
1 garlic clove, minced
1 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 cups fat-free ricotta cheese
1 cup skim milk
2 cups cubed cooked turkey breast
1/2 cup fresh breadcrumb

LEFTOVER TURKEY TETRAZZINI

I make this recipe with leftover turkey, and it's a whole new meal! We look forward to having it after Christmas and Thanksgiving and other times when I roast a turkey for a family gathering. -Susan Payne, Corner Brook, Newfoundland

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 13



Leftover Turkey Tetrazzini image

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.

Nutrition Facts : Calories 444 calories, Fat 21g fat (12g saturated fat), Cholesterol 90mg cholesterol, Sodium 685mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein.

1 package (7 ounces) thin spaghetti, broken in half
2 cups cubed cooked turkey
1 cup sliced fresh mushrooms
1 small onion, chopped
3 tablespoons butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup 2% milk
1/2 teaspoon poultry seasoning
1/8 teaspoon ground mustard
1 cup shredded cheddar cheese
1 cup shredded part-skim mozzarella cheese
1 tablespoon shredded Parmesan cheese
Minced fresh parsley

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From verybestbaking.com


THE BEST TURKEY TETRAZZINI (PARMESAN-PANKO TOPPING)
Heat a large skillet over medium heat. Add 1/4 cup butter and, once it's melted, add the onions. Cook until it's soft and translucent, about 5 minutes. Add the garlic and cook for one minute more. Sprinkle the flour over the onions, cooking for …
From thewickednoodle.com


[HOMEMADE] TURKEY TETRAZZINI. : FOOD
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From reddit.com


TURKEY TETRAZZINI RECIPE (CLASSIC DINNER CASSEROLE) | KITCHN
Instructions. Preheat oven to 375°F and adjust the rack to the center of the oven. Bring a large pot of salted water to a boil. Thinly slice 12 ounces cremini mushrooms and finely chop the shallots. Melt 3 tablespoons of butter in a large skillet (preferably not nonstick) over medium-high heat.
From thekitchn.com


OUR FAVORITE TURKEY TETRAZZINI CASSEROLE RECIPE | SOUTHERN ...
Simply whisk together the soup, milk, and Alfredo sauce. Stir in chopped turkey, cooked thin spaghetti, peas, mushrooms, Swiss cheese, and ½ cup Parmesan cheese. Pour everything into a lightly greased baking dish before topping with crushed croutons, paprika, and remaining Parmesan cheese. The casserole will need to bake covered for about 30 ...
From southernliving.com


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