Creamy Turkey Tetrazzini recipes - Main course

Author: David Plummer  

Tender turkey chunks, mushrooms, and pasta are smothered in a rich and creamy sauce and topped with cheese. Creamy turkey tetrazzini is a delicious and cheesy pasta bake that makes using up leftovers easy and scrumptious!

Turkey Tetrazzini

Turkey Tetrazzini
This Turkey Tetrazzini recipe is the perfect way to enjoy leftover turkey. Tender turkey chunks, mushrooms, and pasta are smothered in a rich and creamy sauce and topped with cheese.
Provided by: Holly Nilsson
Total time: 60 minutes
Cook time: 40 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: Italian
Number of ingredients: 15
  • 12 ounces dry spaghetti
  • 3 tablespoons butter
  • 1 onion (diced)
  • 3 cloves garlic (minced)
  • ¾ pound mushrooms (sliced)
  • 3 tablespoons flour
  • 2 ¼ cups chicken broth (reduced sodium)
  • 8 ounces spreadable cream cheese (garlic flavor)
  • 1 ⅓ cups half & half or light cream
  • salt & pepper to taste
  • 1 tablespoon fresh parsley
  • 1 teaspoon Italian seasoning
  • 2 cups turkey (cooked and chopped)
  • 2 cups mozzarella cheese (divided)
  • ¼ cup parmesan cheese
  • Calories: 462 kcal
  • Carbohydrate: 41 g
  • Protein: 26 g
  • Fat: 21 g
  • Saturated Fat: 12 g
  • Cholesterol: 82 mg
  • Sodium: 680 mg
  • Fiber: 2 g
  • Sugar: 4 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 350°F.
  2. Cook spaghetti al dente according to package directions.
  3. Cook butter, onions and garlic over medium heat until softened. Add mushrooms and cook an additional 3 minutes. Stir in flour and cook 1 minute.
  4. Add broth and cream all at once. Cook until thick & bubbly, let boil 1 minute. Stir in cream cheese until melted. Add parsley and seasonings
  5. Combine spaghetti, turkey, 1 cup of mozzarella cheese and sauce. Pour into a greased 9×13 pan. Top with remaining mozzarella, cover and bake 20 minutes. Sprinkle with parmesan and bake an additional 10-15 minutes uncovered until hot & bubbly.
Notes: Turkey Alfredo Tetrazzini Recipe: How to, Directions. Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the Alfredo sauce, peas, turkey, mushrooms, cheeses, wine and onion powder. Drain spaghetti. …

Creamy Turkey Tetrazzini

Creamy Turkey Tetrazzini
Creamy turkey tetrazzini is a delicious and cheesy pasta bake that makes using up leftovers easy and scrumptious!
Provided by: Melissa Griffiths - Bless this Mess
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 12
  • 1 pound thin spaghetti
  • 1/3 cup butter
  • 1/3 cup flour
  • 3 to 4 cloves garlic, minced
  • 1 1/2 cups whole milk
  • 2 cups chicken broth
  • 1/2 cup fresh grated parmesan
  • 2 1/2 cups mozzarella or swiss cheese (or a mix of the two), grated, divided
  • 2 cups cooked turkey, shredded
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • Additional salt and pepper, to taste
  • Calories: 291 calories
  • Sugar: 3.1 g
  • Sodium: 801.3 mg
  • Fat: 8.4 g
  • Saturated Fat: 4.3 g
  • Trans Fat: 0 g
  • Carbohydrate: 33.8 g
  • Fiber: 1.8 g
  • Protein: 19.6 g
  • Cholesterol: 36.2 mg
How to cook:
  1. Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish well and set aside.
  2. In a large dutch oven, bring 4 quarts of water to a boil. Break the spaghetti in half, and place in the water. Cook for 5 minutes, stirring often.
  3. Drain the spaghetti into a colander and set aside. Return the stock pot to the stove.
  4. Over medium to medium-high heat, melt the butter.
  5. When the butter is melted, whisk in the flour and let it cook for 1 minute.
  6. Add garlic and cook until fragrant, about 30 seconds.
  7. Slowly whisk in milk and chicken broth. Cook, stirring constantly, until mixture starts to bubble. Cook for 2 minutes.
  8. Remove from heat and whisk in parmesan and 1/2 cup of grated swiss/mozzarella. When cheeses are melted, stir in the turkey, salt, and pepper.
  9. Add the cooked noodles to the mixture. Add additional salt and pepper to taste.
  10. Transfer all of the cheesy goodness to the prepared 9×13-baking dish. Top with the 2 cups of remaining cheese.
  11. Bake at 350 degrees F. for 30 minutes, until everything is melted and bubbly.
  12. Let the dish rest for 5 minutes before serving hot.
Notes: Easy Turkey Tetrazzini, 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. …

Creamy Cheesy Turkey Tetrazzini

Creamy Cheesy Turkey Tetrazzini
Provided by:
Yields: 6 servings
Number of ingredients: 23
  • 2 Tbl. olive oil
  • 2 Tbl. butter
  • 8 oz. sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1/2 tsp. coarse ground black pepper
  • 4 cloves garlic
  • 1/4 tsp. kosher salt
  • 1/2 Tbl. white wine
  • 1 stick butter
  • 1/2 cup flour
  • 3 cups milk
  • 2 egg yolks, beaten
  • 2 tsp. salt
  • 1/2 tsp. white pepper
  • 2 oz. cream cheese
  • 1 cup grated fresh parmesan cheese
  • 1/2 cup shredded 4 Cheese Mexican cheese, I used Sargento's Off the Block Fine Cut
  • 1/2 cup dry white wine
  • 2 - 2 1/2 cups chunky pieces of leftover cooked turkey or chicken
  • 1 cup sliced black olives, slice in half (slice large ones into thirds)
  • 1 1/2 cups shredded 4 Cheese Mexican blend cheese, I used Sargento's Fine Shred
  • 1 (8-9 oz.) pkg. fresh fettuccine noodles
  • a little more wine (or milk) to thin if needed
How to cook:
  1. For Vegetables:
  2. In small sauté pan, melt butter and olive...
  3. In small sauté pan, melt butter and olive oil over medium-low heat. Add mushrooms, onions and pepper, and sauté until mushrooms and onions are deep golden. About 20 minutes. Add garlic and sauté 1 more minute. Remove from heat, sprinkle with kosher salt, stir in white wine, set aside.
  4. For Sauce:
  5. In very large, deep frying pan, melt butter. Stir in flour. Cook, stirring, over medium-low heat for 2-3 minutes. Do not brown. Lower heat if browning starts to occur.
  6. Slowly whisk in milk. Whisk and stir until mixture comes to a simmer/low boil, stirring continuously for about 3-5 minutes until thickened. Remove from heat.
  7. In small bowl, whisk egg yolks. Stir in 1 tablespoon of sauce while continuously stirring to make sure you don't cook or curdle the yolks. Repeat with another tablespoon.
  8. Slowly whisk egg mixture into sauce mixture in frying pan, stopping to catch up and whisk, until yolks are completely mixed in and mixture is silky smooth. Stir in salt, white pepper, cream cheese, grated parmesan cheese, shredded Mexican blend cheese, and white wine.
  9. To Finish:
  10. Preheat oven to 350º F.
  11. Preheat oven to 350º F.
  12. Bring pot of salted water to a boil, and boil fresh noodles according to package directions, usually only about 3 minutes.
  13. While waiting for water to boil, add torn up pieces of turkey (or chicken), and sliced black olives to sauce mixture.
  14. When noodles are done, drain well, do not rinse, and fold into sauce coating well. *If too thick for your liking, you can always thin it a little with about a 1/4 cup more white wine (or milk) if desired.
  15. Pour mixture into greased baking dish, top with 1 1/2 cups shredded Mexican blend cheese, and bake for about 20 - 25 minutes until heated through and cheese on top has fully melted.
Notes: Turkey Tetrazzini — Sandra Lee Semi-Homemade, 1 cup shredded Swiss cheese Sargento® 2 cups cubed cooked turkey. 1⁄2 cup shaved Parmesan cheese. 1⁄4 cup crumbled cooked bacon. …

Turkey Tetrazzini

Turkey Tetrazzini
Turkey Tetrazzini has many variations, but at its heart it is a baked noodle casserole.
Provided by: Meleyna Nomura
Yields: 8 servings
Number of ingredients: 18
  • 12 ounces cremini mushrooms
  • 2 shallots (about 4 ounces each)
  • 7 tablespoons unsalted butter, divided
  • 1/2 teaspoon kosher salt, divided
  • 1/4 cup dry white wine
  • 1/4 cup all-purpose flour
  • 1 1/2 cups low-sodium chicken stock
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1 bay leaf
  • 12 ounces linguine
  • 3 cups cooked turkey (white or dark meat, or a mix of both)
  • 1 cup frozen peas
  • 1 tablespoon lemon juice, from one half of a lemon
  • 2 teaspoons soy sauce
  • 1/2 cup grated Parmesan cheese, divided
  • 1/3 cup panko breadcrumbs
  • Kosher salt
  • Saturated Fat: 13.0 g
  • Unsaturated Fat: 0.0 g
  • Carbohydrate: 48.7 g
  • Sugar: 7.7 g
  • Serving Size: Serves 8
  • Protein: 30.2 g
  • Fat: 22.7 g
  • Calories: 523 cal
  • Sodium: 760.6 mg
  • Fiber: 3.4 g
  • Cholesterol: 0 mg
How to cook:
  1. Step 1
  2. Preheat oven to 375°F and adjust the rack to the center of the oven. Bring a large pot of salted water to a boil.
  3. Step 2
  4. Thinly slice 12 ounces cremini mushrooms and finely chop the shallots. Melt 3 tablespoons of butter in a large skillet (preferably not nonstick) over medium-high heat. Add sliced mushrooms and stir to coat in butter. Cook, stirring occasionally, until the mushrooms are browned, 8 to 10 minutes.
  5. Step 3
  6. Reduce heat to medium and stir in the chopped shallots and 1/4 teaspoon kosher salt. Cook until the shallots have softened, 3 to 4 more minutes. Add 1/4 cup dry white wine, scraping the bottom of the pan to pull up the brown bits and simmer 1 to 2 minutes, until the wine has mostly evaporated. Transfer the mushroom mixture to the largest bowl you have.
  7. Step 4
  8. Return skillet to the stovetop (no need to clean it first) and melt 3 another tablespoons butter over medium heat. Add 1/4 cup all-purpose flour and cook, whisking occasionally, for 1 to 2 minutes or until the mixture starts to turn golden-brown. Gradually pour in 1 1/2 cups chicken stock, a splash at a time, whisking constantly to prevent lumps from forming. Then whisk in 1 1/2 cups whole milk, 1/2 cup heavy cream, and 1 bay leaf, and bring to a simmer. Once mixture reaches a simmer, reduce heat to medium-low and let cook for 10 minutes, whisking frequently to prevent the bottom from scorching.
  9. Step 5
  10. While the sauce simmers, cook 1 pound linguine until very al dente, about 3 minutes less than the package indicates. Reserve 1/2 cup of cooking water then drain the pasta. Add the pasta to the bowl with the mushrooms.
  11. Step 6
  12. To the same bowl, add 3 cups cooked turkey and 1 cup frozen peas. (No need to thaw the peas.) Remove and discard the bay leaf from the sauce. Add the sauce to the bowl, along with 1 tablespoon of lemon juice, 2 teaspoons soy sauce, 1/4 cup grated Parmesan cheese, and 1/2 cup of the reserved pasta cooking water. (The mixture should be quite liquid at this point, but will thicken as it bakes in the oven.) Stir and taste for seasoning, adding some kosher salt if necessary.
  13. Step 7
  14. Pour pasta mixture and sauce into a 9x13-inch baking dish. Sprinkle over remaining 1/4 cup grated Parmesan cheese and 1/3 cup panko breadcrumbs. Cut the remaining 1 tablespoon of butter into small pieces then dot the top of the casserole. Bake, uncovered, until top is golden-brown, 30 to 40 minutes. Let sit 15 minutes before serving.
Notes: Turkey Tetrazzini Swiss Cheese - Recipes, Put into crock in the order listed. Cover and cook on high 2 to 3 hours, stirring occasionally. Reduce heat; cook on low for 6 to 8 hours. Ingredients: 9 (almonds …
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