Mains - Baked Turkey Tetrazzini recipes

Author: Jeffrey Metcalf

Mains Noodles One dish meal Dinner

Turkey Tetrazzini Casserole
Baked Turkey Tetrazzini
Creamy Turkey Tetrazzini
Easy Turkey Tetrazzini

Turkey Tetrazzini Casserole

This rich, creamy casserole made with cooked spaghetti, mushrooms, turkey and peas smothered in Parmesan sauce is quite possibly the best thing that could ever happen to leftover roast turkey. This recipe also works with leftover roast chicken or ham.
Provided by: Isabelle Boucher
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 13

Ingredients:

5 tbsp butter, divided
6 tbsp flour
2 cups chicken broth
1 1/2 cups half-and-half cream
1 tsp salt
1 tsp fresh ground pepper
1/2 lb (250g) uncooked spaghetti, snapped in half
1/2 lb (250g) sliced cremini mushrooms
1/4 cup dry white wine
2 cups diced cooked turkey
1 cup frozen peas, unthawed
3/4 cup grated parmesan cheese, divided
3/4 cup panko breadcrumbs

How to cook:

Preheat oven to 375F. Lightly butter a 9x13-inch casserole dish.
In a small saucepan, melt 4 tbsp butter over medium-high heat. Add the flour and cook, stirring constantly, for 2 minutes. Whisk in the chicken broth and cream, and bring to a simmer. Reduce heat to medium-low and cook for about 5 minutes or until the sauce is thick and silky, whisking constantly as you go. Season with salt and pepper, and set aside.
Bring a large pot of salted water to a boil, and cook the spaghetti as per package directions until al dente. Drain and set aside.
While the spaghetti is cooking, melt the remaining 1 tbsp butter in a large heavy-bottomed saucepan set over medium-high heat. Add the mushrooms and saute for 5 minutes, or until the mushrooms are soft and have released most of their liquid. Add the wine and continue cooking for 5 minutes longer, or until most of the liquid in the pan has cooked off.
Stir in the cream sauce, cooked turkey, peas, cooked spaghetti, and 1/2 cup Parmesan cheese. Test the seasoning, adding more salt and pepper as desired.
Transfer the mixture to the prepared casserole dish. Sprinkle evenly with the panko crumbs and remaining 1/4 cup parmesan. Bake in preheated oven for 20-25 minutes, or until top is golden-brown and filling is bubbling and hot. Serve immediately with a sprinkling of fresh parsley.

Notes: Leftover Turkey Tetrazzini, Other Leftover Recipes. Crock Pot Ham Bone and Bean Soup · Old Fashion Scalloped Potatoes and Ham · What to Do With Leftover

Turkey Tetrazzini - THE ORIGINAL CLASSIC RECIPE (Vintage

Turkey Tetrazzini - THE ORIGINAL CLASSIC RECIPE (Vintage Retro French American Fusion Duration: 9:09

Baked Turkey Tetrazzini

A delicious combination of leftover turkey, veggies, and noodles. I usually double the topping ingredients.
Provided by: Lola650
Total time: 60 minutes
Cook time: 45 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 17

Ingredients:

3 tablespoons butter
1 (8 ounce) package white mushrooms, sliced
1 onion, chopped
2 stalks celery, thinly sliced
3 tablespoons all-purpose flour
3 ½ cups milk
½ (8 ounce) package cream cheese
1 tablespoon Worcestershire sauce
1 ½ teaspoons salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
3 cups cubed leftover cooked turkey
1 cup peas
½ (8 ounce) package egg noodles, or more to taste
½ cup grated Parmesan cheese
½ cup bread crumbs
3 tablespoons melted butter

Nutrition:

How to cook:

Heat 3 tablespoons butter in a large skillet over medium heat; cook and stir mushrooms, onion, and celery until tender, 5 to 10 minutes. Sprinkle flour over mushroom mixture and stir to coat.
Mix milk, cream cheese, Worcestershire sauce, salt, pepper, and nutmeg into mushroom mixture; cook, stirring occasionally, until cream cheese is melted and sauce is warmed, 5 to 10 minutes. Add turkey and peas to sauce.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and mix noodles into turkey mixture; pour into the prepared baking dish.
Combine Parmesan cheese, bread crumbs, and 3 tablespoons melted butter together in a bowl until crumbly; sprinkle over noodle mixture.
Bake in the preheated oven until top is browned and sauce is bubbling, about 30 minutes.

Notes: Turkey Tetrazzini, Preheat an oven to 450°F. Oil a 9-by-13-inch baking dish or 6 individual ramekins or baking dishes. In a large fry pan over medium-high heat, melt 2 Tbs. of the

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
Total time: 65 minutes
Cook time: 45 minutes
Prep time: 20 minutes
Yields: 6 servings
Number of ingredients: 16

Ingredients:

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)

Nutrition:

How to cook:

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.

Notes: Turkey Tetrazzini, Ingredients · 12 ounces mushrooms,sliced (about 4 to 5 cups) · 8 tablespoons unsalted butter, divided · 1/4 cup all-purpose flour · 12 ounces egg noodles, spaghetti

Easy Turkey Tetrazzini

This easy Turkey Tetrazzini is the best way to take advantage of Thanksgiving leftovers (or use rotisserie chicken instead)!
Provided by: Blair Lonergan
Total time: 45 minutes
Cook time: 20 minutes
Prep time: 25 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 17

Ingredients:

8 ounces spaghetti
2 slices bacon
1 tablespoon salted butter
½ cup diced onion
½ cup diced celery
½ cup diced sweet red bell pepper
8 ounces sliced fresh mushrooms
1 clove garlic, minced or pressed
3 cups cooked, shredded (or diced) turkey
¾ cup freshly grated Parmesan cheese, divided
1 (10 ¾ ounce) can condensed cream of mushroom soup, not diluted
1 (15 ounce) jar Alfredo sauce (about 1 ¾ cups total)
½ cup chicken broth
¼ cup dry white wine
¼ teaspoon freshly ground pepper
1 cup frozen green peas
½ cup (2 ounces) slivered almonds

Nutrition:

How to cook:

Preheat oven to 350°F. Grease 13 x 9-inch baking dish; set aside.
Boil spaghetti in a large pot of salted boiling water, just until barely al dente (about 1 minute less than called for on the box). Drain.
Meanwhile, fry the bacon in a large skillet or Dutch oven over medium-high heat until crisp, about 7-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel lined plate, reserving the drippings in the pan.
Add butter to the skillet with the drippings. When the butter melts, add the onion, celery, bell pepper and mushrooms. Sauté until tender, about 5-7 minutes. Add the garlic and cook for 30 seconds, or until fragrant.
Stir in the cooked spaghetti, cooked bacon, turkey, ½ cup of the Parmesan cheese, cream of mushroom soup, Alfredo sauce, chicken broth, white wine, pepper and frozen peas. Toss gently to combine; transfer to the prepared baking dish.
Sprinkle remaining ¼ cup of Parmesan and slivered almonds on top. Bake, uncovered, for 20-25 minutes, or until the filling is hot and the nuts are lightly toasted.

Notes: Creamy Turkey Tetrazzini Recipe, Preheat oven to 350. · Melt butter in saute pan. · Add onion, celery, pepper, salt, carrots, and mushrooms (optional). · Saute until vegetables are tender. · Add