Old fashioned turkey tetrazzini recipe - Main dishes

Author: Larry Black  

This comforting cheesy casserole is a perfect way to use up Thanksgiving leftovers! Turkey Tetrazzini is a classic spaghetti casserole that's perfect for your turkey leftovers from Delish.com.

Old Fashioned Turkey Tetrazzini Casserole

Old Fashioned Turkey Tetrazzini Casserole
Turn those Thanksgiving leftovers into one of the most delicious casseroles ever! Combine chopped roasted turkey and pasta with a creamy, cheesy mushroom sauce to create a hearty dinner your whole family will be excited about!
Provided by: Lana Stuart
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 17
  • 8 ounces spaghetti
  • Cooking spray
  • 1 tablespoon butter or margarine
  • 3 cups sliced fresh mushrooms
  • 1 small onion (minced)
  • 2 ribs celery (minced)
  • ½ cup all-purpose flour
  • 1 ½ cups milk
  • 14.5 ounces canned chicken broth
  • 3 ounces cream cheese
  • ½ cup grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon garlic powder
  • ¼ cup diced pimiento
  • 2 cups chopped cooked turkey or chicken
  • ½ cup chopped Italian parsley
  • Serving Size: 1 serving
  • Calories: 298 kcal
  • Carbohydrate: 34 g
  • Protein: 19 g
  • Fat: 10 g
  • Saturated Fat: 5 g
  • Cholesterol: 49 mg
  • Sodium: 552 mg
  • Fiber: 2 g
  • Sugar: 5 g
How to cook:
  1. Preheat the oven to 350 degrees.
  2. Cook the spaghetti according to the package directions. Set aside.
  3. Coat a large pan with cooking spray and place over medium-high heat. Add butter or margarine. When melted, add mushrooms, onion and celery. Cook, stirring frequently until tender.
  4. Whisk together the flour and milk until smooth.
  5. Add the flour-milk mixture along with the chicken broth, salt and pepper to the sautéed vegetables. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally.
  6. Remove from the heat and add cream cheese, stirring until melted. Stir in half the Parmesan cheese, garlic powder, pimiento, turkey, spaghetti and parsley.
  7. Spoon the mixture into a shallow baking dish coated with cooking spray. Sprinkle evenly with the remaining Parmesan cheese. Bake for 25-30 minutes or until thoroughly heated.
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. …


19/12/2013 · Be sure to have your YouTube ANNOTATIONS turned ON in order to read the printed directions and ingredients.

Turkey Tetrazzini

Turkey Tetrazzini
Put leftover turkey to work with this easy Turkey Tetrazzini Casserole. Made with creamy sauce and pasta baked under a crunchy crumb topping, this simple casserole is ready in under an hour or can be made ahead or frozen.
Provided by: Meggan Hill
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 15
  • 2 slices high-quality sandwich bread
  • 2 tablespoons butter (melted)
  • Salt and freshly ground black pepper
  • 8 ounces spaghetti (broken in half (see note 2))
  • 2 tablespoons butter
  • 1 medium onions (finely chopped)
  • 2 cloves garlic (minced)
  • 1 tablespoon minced fresh thyme ((see note 3))
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup half and half
  • 1/2 cup grated Parmesan cheese
  • hot sauce (to taste, optional (see note 4))
  • 2 cups cooked turkey (shredded or cut into 1/2 inch pieces (see note 5))
  • 1 cup frozen peas
  • Calories: 310 kcal
  • Carbohydrate: 32 g
  • Protein: 17 g
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Cholesterol: 55 mg
  • Sodium: 346 mg
  • Fiber: 3 g
  • Sugar: 3 g
  • Serving Size: 1 serving
How to cook:
  1. To make the topping:
  2. If using bread slices, tear the slices into 2-inch pieces. In a food processor, process the pieces until finely ground.
  3. In a small bowl, add bread crumbs and melted butter and toss until evenly coated. Set aside.
  4. To make the casserole:
  5. Adjust an oven rack to the middle position and heat oven to 400 degrees.
  6. In a large pot or Dutch oven, bring 4 quarts water and 1 tablespoon salt to boil. Add pasta and cook until al dente, about 7 to 9 minutes. Drain well and rinse with cold water to stop the cooking.
  7. Return the same large pot to medium-high heat and melt butter until foaming. Add onions and cook until softened, about 5 minutes. Stir in garlic and thyme until fragrant, about 30 seconds.
  8. Stir in flour and cook until golden, stirring constantly, about 1 minute. Whisk in broth and half and half. Bring to a simmer and continue to whisk until sauce thickens, about 1 minute longer.
  9. Remove from heat and whisk in Parmesan cheese. Season to taste with salt, pepper, and hot sauce if desired. Do not skip this step or your casserole may be bland!
  10. To the pot with sauce, add cooked pasta, turkey, and frozen peas, and toss to combine. Pour into a 2-quart baking dish and sprinkle with breadcrumb topping.
  11. Bake until the sauce is bubbling and the topping has browned, about 10 to 15 minutes. Cool 5 minutes before serving.
Notes: OLD FASHIONED TURKEY TETRAZZINI RECIPE RECIPES, 1 leftover turkey carcass (from a 12- to 14-pound turkey) 2 cooked turkey wings, meat removed: 2 cooked turkey drumsticks, meat removed: 1 turkey neck bone: …

Turkey Tetrazzini

Turkey Tetrazzini
Turkey Tetrazzini is a classic spaghetti casserole that's perfect for your turkey leftovers from Delish.com.
Total time: 70 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 18
  • Cooking spray
  • 1 lb. spaghetti
  • 6 tbsp. butter, divided
  • 2 cloves garlic, minced
  • 1 lb. sliced baby bella mushrooms
  • 1/2 c. white wine
  • 1/4 c. all-purpose flour
  • 2 1/2 c. low-sodium chicken broth
  • 1 c. heavy cream
  • Kosher salt
  • Freshly ground black pepper
  • 2 lb. leftover roast turkey, chopped (about 5 cups)
  • 1 c. shredded white cheddar
  • 1 c. frozen peas
  • 1 tsp. dried oregano
  • 1 c. panko bread crumbs
  • 1/2 c. freshly grated Parmesan
  • 2 tbsp. extra-virgin olive oil
How to cook:
  1. Preheat oven to 350° and grease a 9”-x-13” baking dish with cooking spray. In a large pot of boiling salted water cook spaghetti according to package directions. Drain.
  2. In a large skillet over medium heat, melt 2 tablespoons butter. Add garlic and cook until fragrant, 1 minute. Add mushrooms and wine and cook until most of wine is absorbed and mushrooms are soft, 5 minutes.
  3. Add remaining 4 tablespoons butter to skillet, then whisk in flour and cook until golden, 3 minutes. Slowly add broth and cream and whisk until no lumps remain. Simmer until thickened, 5 minutes. Season with salt and pepper.
  4. Add turkey, cheese, peas, and oregano and toss until combined. Add cooked spaghetti and toss to coat. Season with salt and pepper then transfer mixture into prepared dish.
  5. In a medium bowl, toss to combine panko, Parmesan, and oil. Top baking dish evenly with panko mixture.
  6. Bake until top is golden and cheese is melty, 25 minutes.
  7. Let cool 10 minutes before serving.
Notes: 20 Old-Fashioned Chicken Recipes To Make Tonight, Nearly everyone loves chicken for what it isn't. Chicken isn't flashy, it isn't high in fat, and, above all, it isn't hard to make. It soaks up flavors readily …

Classic Turkey Tetrazzini with Sherry

Classic Turkey Tetrazzini with Sherry
This comforting cheesy casserole is a perfect way to use up Thanksgiving leftovers!
Provided by: Mackenzie Ryan
Total time: 75 minutes
Cook time: 30 minutes
Prep time: 45 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 21
  • 1 pound linguine (broken in half and cooked to one minute less than the package recommends. )
  • 4 Tablespoons butter split in half
  • 1 pound cremini mushrooms (sliced)
  • 2 large shallots (diced)
  • 4 garlic cloves (minced)
  • 1 teaspoon fresh thyme
  • 2 Tablespoons dry sherry
  • 1/3 cup flour
  • 4 Tablespoons butter
  • 2 cups whole milk
  • 1½ cup heavy cream
  • 2½ cups chicken stock
  • 1/8 teaspoon grated nutmeg
  • 3 cups shredded turkey meat
  • 1 cup parmigiano reggiano cheese
  • 1 cup frozen peas
  • 3/4 cup panko breadcrumbs
  • 1/4 cup parmesan cheese
  • 3 Tablespoons butter (melted)
  • 1/4 parsley (chopped)
  • salt and pepper (to taste)
  • Serving Size: 1 serving
  • Calories: 765 kcal
  • Carbohydrate: 64 g
  • Protein: 34 g
  • Fat: 41 g
  • Saturated Fat: 25 g
  • Cholesterol: 157 mg
  • Sodium: 650 mg
  • Fiber: 4 g
  • Sugar: 9 g
How to cook:
  1. Preheat the oven to 400°F and grease a 9x13” pan with butter, making sure to get the corners and sides.
  2. Bring a large pot of heavily salted water to a boil. Snap the linguine in half and cook one minute less than the package recommends for al dente. Set aside.
  3. In the bottom of a large heavy bottomed pot, melt the butter and add in the mushrooms. Cook until a deep golden brown on both sides, stirring occasionally.
  4. Add in another tablespoon of butter and cook the shallots and garlic until they are translucent. Stir in the fresh thyme and dry sherry and cook for another minute, or until fragrant. Remove from the pan and set aside.
  5. In a small pot, heat the whole milk, heavy cream, and chicken stock to a simmer.
  6. While this heats, melt 4 more tablespoons of butter in the original pan and stir in the flour. Cook until the mixture becomes a very light brown and smells toasty. About 2-3 minutes. Add in the ground nutmeg.
  7. Slowly add the broth mixture into the flour and stir to combine. Allow the sauce to simmer until the sauce is smooth, slightly thick, and coats the back of a spoon. About five minutes.
  8. Stir in the parmigiano reggiano cheese until melted and remove from the heat. Fold in the leftover turkey meat, mushroom mixture, parsley, cooked linguine and frozen peas then transfer to the buttered pan.
  9. Melt one tablespoon of butter and stir it into a small bowl filled with the panko bread crumbs and parmesan cheese. Season it with salt and pepper, stir in the parsley, then sprinkle it on the tetrazzini.
  10. Bake for 25-30 minutes or until the sauce is bubbling and the breadcrumb mixture is toasted and golden brown. If the breadcrumbs start to darken too quickly, cover the dish with aluminum foil.
  11. Remove the dish from the oven and allow to rest for at least five minutes before serving. This lets the sauce thicken a bit so it isn't runny.
Notes: Turkey Tetrazzini - an easy and delicious leftover turkey, Drain and set aside. In a dutch oven, melt butter. Stir in flour to make a roux and then add chicken broth, stirring constantly until the sauce has …
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