Joes Healthy Turkey Tetrazzini Recipes

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!

Steps:

• Preheat oven to 375°F.
• In a saucepan, over medium heat, combine cornstarch with milk, broth, garlic powder and pepper.
• Bring to a boil, stirring constantly.
• Remove from heat and stir in grated parmesan cheese, white wine, mushrooms, pimiento, cooked turkey, and spaghetti, cooked according to package directions and drained.
• Pour into a lightly greased casserole dish.
• Top with some more parmesan cheese and sliced almonds.
• Bake in a preheated 375 F oven for 25 minutes or until mixture bubbles and top is browned.
• Allow 10 minutes to rest before serving.

Steps:

• Cook turkey in frying pan.
• Saute chopped onion, red pepper, broccoli, and mushrooms until just softened.
• Break pasta in half and prepare as directed on package.
• In a separate pot, dissolve the chicken bouillon in the water.
• Stir in both cans of soup and 1 can (cup) of milk.
• Add peas and carrots.
• Heat to a gentle boil.
• Combine the turkey, sauteed vegetables, cooked pasta, soup mixture, and cheddar cheese in a large mixing bowl and stir.
• Transfer to a casserole dish (9x13 is barely large enough).
• Top with shredded parmesan cheese.
• Back, uncovered, in a 350 degree oven for about 30-40 mins.

Steps:

• Coat a skillet with oil and put over medium heat. Add shallot and garlic, cook, stirring, until translucent, about 3 minutes. Add the mushrooms and herbs and saute for 3 to 5 minutes until lightly browned. Season with salt and pepper. Transfer the mushrooms to a glass bowl, grate in the zest of a lemon, then cover with plastic wrap to infuse the flavor. Set aside.
• Heat the chicken broth in a medium saucepan and keep warm over low heat. Melt butter in the skillet and stir in the flour to make a roux. Cook, stirring constantly, for 3 minutes. Whisk in the warm stock and stir vigorously to avoid lumps. Continue for 5 minutes until the sauce is thickened and smooth. Add the egg, milk, reserved mushrooms, and turkey. Cook and stir until heated through, do not let boil. Fold in the cooked noodles and mix to combine.
• Spoon the mixture into a buttered 9 by 13-inch baking pan and smooth out with a spoon. Sprinkle with bread crumbs and Parmesan. Bake in a preheated 350 degrees F until the sauce bubbles and a top crust has formed, 20 to 30 minutes. Garnish with toasted almonds before serving.