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 LASAGNA
Looking for a delicious Italian dinner? Then check out this cheesy turkey lasagna that's made using Progresso® bread crumbs, sweet peas and mushrooms.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Meanwhile, in medium bowl, mix ricotta cheese, 1 cup of the Italian cheese, the milk, Italian seasoning and egg.
- In baking dish, spread 1 cup of the Alfredo sauce. Top with 4 noodles. Layer with 1 cup of the ricotta mixture, 1 cup of the turkey, 1/2 cup of the peas, half of the mushrooms and 1 cup of the Italian cheese. Top with 1 cup of the Alfredo sauce. Top with 4 more noodles; repeat layers once. Top with remaining 4 noodles. Spoon remaining 2 cups Alfredo sauce over noodles. In small bowl, mix bread crumbs and melted butter; sprinkle over lasagna.
- Cover; bake 40 minutes. Uncover; sprinkle with Cheddar cheese. Bake about 10 minutes longer or until noodles are tender and lasagna is bubbly. Let stand 10 minutes.
Nutrition Facts : Calories 770, Carbohydrate 43 g, Fat 1, Fiber 2 g, Protein 45 g, SaturatedFat 27 g, ServingSize 1 Serving, Sodium 1706 mg
TURKEY LASAGNA
Steps:
- Preheat the oven to 400 degrees F.
- Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
- Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
- In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
- Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.
TURKEY LASAGNA
This lasagna recipe skips the onerous step of boiling lasagna noodles. Layer uncooked ones in the hearty turkey ragu and they will emerge from the oven fork-tender under their bubbling blanket of cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 3h40m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened and beginning to become translucent, about 8 minutes. Add the turkey and garlic and continue to cook, breaking the meat up with a wooden spoon, until the turkey is cooked through, 6 to 8 minutes. Add the tomato paste, stir to combine and cook, stirring occasionally, about 5 minutes.
- Add the crushed tomatoes to the saucepan. Add the whole peeled tomatoes, crushing them with you hand as you pour them in. Stir in the oregano. Add salt and pepper to taste, bring to a simmer and cook, stirring occasionally, until the sauce is slightly reduced and thickened, about 30 minutes; remove the lid for the last 5 minutes of cooking.
- Meanwhile, set aside 1 cup of the mozzarella and 1/4 cup of the Parmesan in a small bowl. Mix together the ricotta, parsley, egg, the remaining mozzarella and Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl.
- Preheat the oven to 375 degrees F.
- Spread about 2 cups of the sauce in the bottom of a deep 9-by-13-inch broiler-proof baking dish (see Cook's Note). Place 3 uncooked lasagna noodles across the bottom of the dish lengthwise, leaving about 1/2 inch between each. Place a fourth noddle across the short side of the dish, breaking to fit as needed. Spread about 1 1/2 cups sauce on the noodles. Using an ice-cream scoop or a large spoon, dollop one-third of the cheese mixture evenly on top of the sauce. Arrange another layer of noodles the same as the first, pressing down gently to spread the cheese mixture. Repeat layering the sauce, cheese mixture and noodles two more times, ending with the noodles. On top of the last layer, spread the remaining sauce.
- Cover the baking dish tightly with foil and bake until the noodles are tender when you insert the tip of a paring knife, about 1 hour. Remove the foil from the baking dish and sprinkle with the reserved mozzarella and Parmesan. Increase the oven temperature to broil and broil the lasagna until the cheese is melted, golden and bubbling, 5 to 7 minutes. Let the lasagna sit for 30 minutes before serving.
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
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 :
TURKEY TETRAZZINI A LA STOUFFERS®
This recipe tastes just like Stouffer's® turkey tetrazzini. Best recipe I have found.
Provided by margieatk
Categories Main Dish Recipes Pasta Tetrazzini Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a casserole dish with 2 teaspoons butter.
- Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
- Melt 2 tablespoons butter in a large pot over medium heat; cook and stir celery until it begins to soften, 1 minute. Stir mushrooms into celery; cook and stir until mushrooms are softened, 3 minutes more.
- Remove vegetables from skillet; melt remaining 2 tablespoons butter and whisk flour into hot butter to make a paste. Slowly whisk chicken broth and bring to a simmer; reduce heat to low and cook, whisking constantly, until sauce is thickened. Mix in cream, sherry, salt, and white pepper.
- Fold turkey, celery, and mushrooms into sauce; mix in angel hair pasta. Transfer mixture to prepared casserole dish and sprinkle panko crumbs on top.
- Bake in the preheated oven until sauce is bubbling and crumb topping has browned, about 30 minutes.
Nutrition Facts : Calories 456.9 calories, Carbohydrate 34.1 g, Cholesterol 113.7 mg, Fat 27.3 g, Fiber 1.9 g, Protein 20.9 g, SaturatedFat 15.7 g, Sodium 678.1 mg, Sugar 1.6 g
TRADITIONAL TURKEY TETRAZZINI
Great noodle dish that you can make with leftover turkey or even chicken. Has a touch of nutmeg for that special flavor. Recipe courtesy of Karen.
Provided by PalatablePastime
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook spaghetti according to package directions and set aside until needed.
- Saute mushrooms in oil until tender, about 5 minutes.
- Set mushrooms aside.
- Wipe out pan.
- Melt butter in pan and add flour gradually, stirring with a whisk to form a roux.
- Cook until bubbly, then add broth slowly and keep stirring with whisk until mixture becomes thick.
- Remove sauce from heat.
- Stir in cream, Parmesan, and wine, mixing until cheese melts.
- Mix in turkey and mushrooms.
- Toss spaghetti with sauce mixture, coating noodles thoroughly.
- Place noodles in a greased 9x13-inch baking dish.
- Melt 2 tbsp butter and toss with bread crumbs.
- Sprinkle over the top of noodles.
- Sprinkle the nutmeg lightly over the top of the breadcrumbs.
- Bake noodles at 375F for 25-30 minutes or until hot and bubbly.
TURKEY TETRAZZINI
Make and share this Turkey Tetrazzini recipe from Food.com.
Provided by RecipeNut
Categories Poultry
Time 55m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Saute onions, celery, and peppers in margarine.
- Combine all ingredients in large bowl.
- Bake at 350 F.
- until bubbly (approximately 45 minutes).
- Serve with Parmesan cheese.
- Fills 2 (9x13 inch) casserole pans.
- Can be halved.
Nutrition Facts : Calories 448, Fat 26.8, SaturatedFat 10.3, Cholesterol 72.3, Sodium 783.4, Carbohydrate 26.9, Fiber 1.6, Sugar 2.9, Protein 24.1
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