Turkey Or Chicken Tettrazzini Oamc Recipes

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.

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.

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.

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!