MAKE-AHEAD TURKEY TETRAZZINI
Make this creamy, herb-flecked casserole, with cooked turkey and a splash of sherry, in advance to save time.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h25m
Yield 8
Number Of Ingredients 14
Steps:
- Cook spaghetti as directed on package. Drain.
- Meanwhile, melt margarine in Dutch oven over medium heat. Add mushrooms; cook 5 minutes or until tender, stirring frequently. Reduce heat to medium-low. Add flour; cook and stir until bubbly. Gradually add broth, stirring constantly, until mixture boils and thickens. Remove from heat; stir in half-and-half, sherry, 1/4 cup parsley, salt, nutmeg and pepper.
- Add cooked spaghetti and turkey to mushroom mixture; stir gently to mix. Spoon mixture into ungreased 13x9-inch (3-quart) glass baking dish. Cover with foil; refrigerate at least 8 hours or overnight.
- Heat oven to 350°F. Uncover baking dish; sprinkle Parmesan cheese over top. Cover; bake at 350°F. for 45 to 55 minutes or until thoroughly heated, removing foil during last 10 minutes of baking time. Sprinkle with parsley.
Nutrition Facts : Calories 340, Carbohydrate 27 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 1 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 2 g
MAKE-AHEAD CHICKEN TETRAZZINI
Provided by Valerie Bertinelli
Categories main-dish
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Bring a large pot of salted water to a boil. Add the ziti and cook until al dente (if a range is given on the box, choose the shortest time, otherwise, cook it 1 minute less than the suggested time). Drain the pasta and return it to the pot.
- Meanwhile, melt the butter with the canola oil in a large high-sided skillet over medium-high heat. Sprinkle the chicken with salt and pepper, then add to the hot skillet and cook, turning once, until golden brown and just cooked through, about 7 minutes per side. Transfer to a plate.
- Reduce the heat to medium and add the cauliflower, onion and mushrooms to the skillet along with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions have softened and the mushrooms are tender, about 6 minutes. Add the garlic and cook for 1 minute. Sprinkle the flour over top and cook, stirring, until all of the flour has moistened, about 1 minute. Add the wine and simmer, stirring, until reduced by about half. Add the chicken broth and 1/4 cup water, increase the heat to medium high and cook, stirring constantly, until simmering and slightly thickened. Add the heavy cream, cream cheese and 1/2 cup Parmesan; stir to combine. Pour all of the sauce and vegetables into the pot with the pasta. Add the peas, thyme and green chiles. Chop the chicken into bite-sized pieces and add to the pot. Season with salt and pepper.
- Transfer the mixture to a 9-by-13-inch baking dish and sprinkle the top with the remaining 1/4 cup Parmesan. If not serving right away, let cool. Cover and refrigerate up to overnight.
- When ready to bake, preheat the oven to 425 degrees F. Bake until hot and bubbling, about 45 minutes.
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
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.
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
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
TURKEY TETRAZZINI
This recipe comes from a cookbook our church compiled. It's convenient because it can be made ahead and frozen. After the holidays, we use leftover turkey to prepare a meal for university students. They clean their plates! -Gladys Waldrop, Clavert City, Kentucky
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 342 calories, Fat 12g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 808mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.
TURKEY TETRAZZINI
Refrigerated Alfredo pasta sauce speeds preparation of timeless tetrazzini.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish or 3-quart baking dish with cooking spray. Cook and drain spaghetti as directed on package using minimum cook time. In 4-quart Dutch oven or saucepan, melt 3 tablespoons of the butter over medium heat. Cook and stir onion in butter 3 minutes or until onion begins to soften. Stir in bell pepper and mushrooms. Cook and stir 5 to 8 minutes longer or until vegetables are tender.
- Stir sherry, Alfredo sauce and 1/2 cup of the cheese into mushroom mixture. Cook and stir about 2 minutes or just until hot and ingredients are blended. Stir in turkey and spaghetti. Spoon into baking dish.
- In small bowl, stir together bread crumbs, remaining 2 tablespoons butter and remaining 2 tablespoons cheese. Sprinkle crumbs and almonds evenly over mushroom mixture. Bake 30 to 35 minutes or until hot and topping is golden brown.
Nutrition Facts : Calories 660, Carbohydrate 50 g, Cholesterol 125 mg, Fat 4, Fiber 5 g, Protein 39 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 7 g, TransFat 1 g
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
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.
TURKEY TETRAZZINI CASSEROLE
This is a make-ahead meal: one of many I made in preparation for the birth of my daughter. This would be a great way to use leftover Thanksgiving turkey.
Provided by Angela Curtis
Categories One Dish Meal
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- This is a make ahead meal and there are three ways you can make these: individual pans (8- 9 round foil tart or pot pie pans 5 inches across, 1 1/4 inches deep); family casseroles (2 8x8x2 inch foil pans); and company sized (1 8x12x1 inch foil pan, slide this sized pan onto a cutting board before handling hot as it is large).
- Cook linguine 3/4 of time recommended by manufacturer.
- Rinse under cold running water until cool and let drain.
- Combine everything but butter, breadcrumbs, and cheese.
- Pour this mixture equally into whatever sized pan (s) you have decided on.
- Freeze uncovered while you make the breadcrumbs.
- Melt the butter.
- Stir breadcrumbs in and cook until light amber.
- Spread hot crumbs on a plate and refrigerate about 30 minutes to cool.
- Blend Parmesan into cooled crumbs.
- Spread crumbs evenly over pan (s).
- Cover with foil and label.
- When ready to cook preheat oven to 400 and uncover pan (s).
- Both the individual and family sizes take an hour to cook.
- The company size takes an hour and 15 minutes.
Nutrition Facts : Calories 530.3, Fat 21.3, SaturatedFat 10.5, Cholesterol 88.6, Sodium 958.4, Carbohydrate 46.4, Fiber 2.2, Sugar 3.2, Protein 32.1
TURKEY TETRAZZINI
Another favorite from The Encyclopedia of Creative Cooking edited by Charlotte Turgeon. This is a good recipe use up, or stretch, that left over turkey. It's a good make-ahead dish too, as you can put it in the fridge and then cook it later that day, or the next. This last time that I made it, I was unable to get the sherry called for by the recipe. I substituted a rose, and while the taste was a little different, it worked just fine.
Provided by Sandaidh
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat 4 tbsp butter and olive oil in a large saucepan.
- Add mushrooms and sauté for 5 minutes.
- Remove mushrooms with a slotted spoon and reserve.
- Add flour to pan juices.
- Stir to form roux Cook until bubbly.
- Slowly add chicken broth and cook until thickened.
- Remove from heat.
- Add cream, sherry, Parmasan cheese and nutmeg.
- Stir until cheese melts.
- Add turkey and mushrooms, stir well.
- Turn into well greased 13x9x2 inch or 3 qt baking dish.
- Melt 2 tbsp butter.
- Toss with bread crumbs.
- Sprinkle over casserole.
- Bake, uncovered, in a pre-heated 375 degree oven for 25 to 30 minutes.
Nutrition Facts : Calories 674.6, Fat 41.5, SaturatedFat 20.9, Cholesterol 149.1, Sodium 643.1, Carbohydrate 38.9, Fiber 1.9, Sugar 2.5, Protein 35.2
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