Maindish - Turkey tetrazzini recipes food network
Author: Nancy Lavigne
This dish is a kind of American pasta, poultry, mushroom and herb bake, yummy for dinner and leftover lunches.2000 Television Food Network, G.P. All Rights Reserved. Recipe from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993 Get Turkey Tetrazzini Recipe from Food Network
Turkey Tetrazzini
Turn your leftover Thanksgiving turkey into a hearty, creamy pasta casserole that can feed a crowd.
Provided by: Ree Drummond : Food Network
Total time: 55 minutes
Cook time: 30 minutes
Yields: 12 servings
Number of ingredients: 17
Provided by: Ree Drummond : Food Network
Total time: 55 minutes
Cook time: 30 minutes
Yields: 12 servings
Number of ingredients: 17
Ingredients:
- 4 tablespoons (1/2 stick) butter
- 4 cloves garlic, minced
- 1 pound white mushrooms, quartered
- 1 cup dry white wine
- 1/2 teaspoon salt, plus more
- 1/2 teaspoon black pepper, plus more
- 1/4 cup flour
- 4 cups turkey or chicken broth, plus more if needed
- One 8-ounce package cream cheese
- 3 cups leftover Thanksgiving turkey, shredded or diced
- 1 1/2 cups frozen green peas
- 1 cup grated Monterey Jack cheese
- 1 cup finely chopped black olives
- 1/2 cup grated Parmesan
- 4 slices bacon, fried and chopped
- 12 ounces thin spaghetti, broken in half and cooked
- 1 cup panko
How to cook:
- Preheat the oven to 350 degrees F.
- Melt the butter in a large pot over medium heat and add the garlic.
- Throw in the mushrooms, wine, salt and pepper, and cook them, stirring occasionally, until the liquid reduces by half, 3 to 4 minutes.
- Sprinkle the flour all over, then stir to combine.
- Pour in the broth, stir and continue to cook until the sauce is nice and thick, 3 to 4 minutes.
- Add the cream cheese and stir until it mixes in. (Don't worry if it seems a little lumpy at first. That will go away!)
- Add the turkey, peas, Monterey Jack, olives, Parmesan and bacon.
- Stir until everything is well combined, then add salt and pepper to taste.
- Add the spaghetti and stir to combine. If the mixture is too thick, splash in 1/2 cup of broth.
- Pour the whole shebang into a large casserole dish and even out the surface.
- Sprinkle on the panko breadcrumbs and bake it until the crumbs are golden brown and the casserole is bubbly, 20 to 25 minutes.
- Serve it to hearty appetites!
Turkey Tetrazzini
Recipe from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993
Provided by: Food Network
Total time: 80 minutes
Cook time: 70 minutes
Prep time: 10 minutes
Yields: 10 servings
Number of ingredients: 26
Provided by: Food Network
Total time: 80 minutes
Cook time: 70 minutes
Prep time: 10 minutes
Yields: 10 servings
Number of ingredients: 26
Ingredients:
- 1 1/2 cups chopped onions
- 1 pound white button mushrooms, ends trimmed, sliced
- 1 1/2 teaspoons Essence, recipe follows
- 1/2 cup chopped red bell peppers
- 1/2 teaspoon freshly chopped thyme leaves
- 7 tablespoons unsalted butter, divided
- 1 teaspoon minced garlic
- 1/4 cup all-purpose flour
- 1/4 cup dry white wine
- 2 cups chicken stock or low-sodium canned chicken broth
- 1 3/4 cups heavy cream
- 12 ounces wide egg noodles
- 1 pound cubed or bite-size shredded roast turkey
- 1 tablespoon freshly chopped parsley leaves
- 1 1/2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 1/3 cup freshly grated Parmesan
- 1 (5 1/2-ounce) bag potato chips, crushed
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
How to cook:
- Saute the onions and bell peppers in 6 tablespoons butter in a large skillet or Dutch oven over high heat until soft, about 4 minutes. Add the garlic and cook for 2 minutes, stirring. Add the mushrooms, Essence, and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes. Sprinkle with the flour and cook, stirring, for 2 minutes. Add the wine and chicken stock and cook, stirring, until smooth and thick, about 2 minutes. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 15 to 20 minutes.
- Preheat the oven to 375 degrees F.
- Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 10 minutes. Drain in a colander and set aside.
- Butter a 9 by 13-inch casserole or baking dish with the remaining tablespoon of butter and set aside.
- When the sauce has thickened, add the noodles, turkey, parsley, salt, black pepper, and Parmesan to the skillet and stir until thoroughly combined. Transfer to the prepared casserole and top with the potato chips. Bake uncovered until bubbly and golden brown, about 30 minutes. Serve immediately.
- Combine all ingredients thoroughly.
Turkey Tetrazzini
Get Turkey Tetrazzini Recipe from Food Network
Provided by: Virginia Willis
Total time: 80 minutes
Cook time: 45 minutes
Prep time: 25 minutes
Yields: 10 servings
Number of ingredients: 16
Provided by: Virginia Willis
Total time: 80 minutes
Cook time: 45 minutes
Prep time: 25 minutes
Yields: 10 servings
Number of ingredients: 16
Ingredients:
- 1 pound thin spaghetti
- 3 tablespoons unsalted butter, plus more for the casserole dish
- 1 cup fresh, plain or whole wheat panko breadcrumbs
- 1 cup freshly grated Parmigiano-Reggiano cheese (4 ounces)
- 1/4 cup chopped fresh flat-leaf parsley
- 1 pound mushrooms, sliced
- 1 onion, chopped
- 1 tablespoon chopped fresh thyme leaves
- 1/4 teaspoon freshly grated nutmeg
- Coarse salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 1/2 cup dry white wine
- 4 cups homemade chicken stock or reduced-fat low-sodium chicken broth
- 1/2 cup heavy cream, optional
- 4 cups cooked boneless turkey or chicken meat, shredded into 1-inch pieces
- 2 cups English peas, defrosted if frozen
How to cook:
- Heat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 7 minutes or according to package instructions. Drain in a colander. Toss with tongs to loosen and separate the strands and place in a large bowl.
- Butter a large casserole dish. Set aside. Melt 1 tablespoon of the butter and combine in a small bowl with the breadcrumbs, 1/2 cup of the Parmesan and the parsley. Set aside.
- Heat the remaining 2 tablespoons of butter in the now-empty pasta pot. Add the mushrooms and saute until soft and all the liquid in the pan has evaporated, about 5 minutes. Add the onion and cook until translucent, 3 to 5 minutes more. Add the thyme and nutmeg. Taste and adjust the seasoning with salt and pepper.
- Add the flour and stir to combine and coat, about 1 minute. Add the wine, increase heat to high and bring to a boil. Cook until the liquid is reduced, about 1 minute. Add the stock and optional cream and stir to combine. Reduce the heat to simmer and cook until the liquid is thick enough to coat the back of a spoon, about 3 minutes. Add the remaining 1/2 cup of Parmesan and stir until combined. Taste and adjust the seasoning with salt and pepper.
- Pour the mushroom mixture into the bowl with the cooked spaghetti. Add the turkey and peas and stir to combine. Taste and adjust the seasoning with salt and pepper.
- While still hot, pour the mixture into the buttered casserole dish, sprinkle with the reserved breadcrumb mixture and bake until bubbly and the top is golden brown, about 15 minutes. Remove to a rack to cool slightly before slicing. Serve on warmed plates.
Turkey Tetrazzini
This dish is a kind of American pasta, poultry, mushroom and herb bake, yummy for dinner and leftover lunches.2000 Television Food Network, G.P. All Rights Reserved.
Provided by: Tyler Florence
Total time: 95 minutes
Cook time: 60 minutes
Prep time: 35 minutes
Yields: 8 servings
Number of ingredients: 19
Provided by: Tyler Florence
Total time: 95 minutes
Cook time: 60 minutes
Prep time: 35 minutes
Yields: 8 servings
Number of ingredients: 19
Ingredients:
- 2 Tbsp vegetable oil
- 1 shallot, chopped
- 1 clove garlic, minced
- 1 lb(s) mushrooms, sliced
- 3 Tbsp parsley, chopped
- 2 Tbsp thyme leaves
- 2 bay leaves
- Salt and pepper, to taste
- Grated lemon zest
- 2 cups low sodium chicken broth
- 4 Tbsp butter
- ¼ cup flour
- 1 egg yolk, lightly beaten
- 1 cup milk
- 4 pounds turkey breast, cooked chunks or tenders
- 1 lb(s) egg noodles, cooked
- ½ cup bread crumbs
- ½ cup grated Parmesan
- ½ cup sliced almonds, toasted
How to cook:
- Step - 1
- Coat a skillet with oil and put over medium heat. Add shallot and garlic, cook, stirring, until translucent, about 3 minutes. Add the mushrooms and herbs and saute for 3 to 5 minutes until lightly browned. Season with salt and pepper. Transfer the mushrooms to a glass bowl, grate in the zest of a lemon, then cover with plastic wrap to infuse the flavor. Set aside.
- Step - 2
- Heat the chicken broth in a medium saucepan and keep warm over low heat. Melt butter in the skillet and stir in the flour to make a roux. Cook, stirring constantly, for 3 minutes. Whisk in the warm stock and stir vigorously to avoid lumps. Continue for 5 minutes until the sauce is thickened and smooth. Add the egg, milk, reserved mushrooms, and turkey. Cook and stir until heated through, do not let boil. Fold in the cooked noodles and mix to combine.
- Step - 3
- Spoon the mixture into a buttered 9 by 13-inch baking pan and smooth out with a spoon. Sprinkle with bread crumbs and Parmesan. Bake in a preheated 350ºF until the sauce bubbles and a top crust has formed, 20 to 30 minutes. Garnish with toasted almonds before serving.
