Recipe Mushroom Turkey Tetrazzini Recipe
Recipe - Mushroom Turkey Tetrazzini Recipe
INGREDIENTS:
-12 ounces uncooked spaghetti, broken into 2-inch pieces
●2 teaspoons chicken bouillon granules
●1/2 pound sliced fresh mushrooms
●2 tablespoons butter
●2 tablespoons all-purpose flour
●1/4 cup sherry or reduced-sodium chicken broth
●3/4 teaspoon salt-free lemon-pepper seasoning
●1/2 teaspoon salt
●1/8 teaspoon ground nutmeg
●1 cup fat-free evaporated milk
●2/3 cup grated Parmesan cheese, divided
●4 cups cubed cooked turkey breast
●1/4 teaspoon paprika
Leftover Turkey? Make Creamy TURKEY Tetrazzini!
Turkey tetrazzini is one of the best recipes for leftover Thanksgiving turkey. Creamy baked pasta with turkey, veggies, and a crispy top! ⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️
✅TURKEY TETRAZZINI INGREDIENTS:
➤16 oz whole wheat spaghetti
➤1/3 c dry-packed sun-dried tomatoes
➤2 tbsp unsalted butter
➤1 tbsp extra virgin olive oil
➤1 small yellow onion, finely chopped
➤3 cloves garlic, minced
➤16 oz sliced cremini (baby bella) mushrooms
➤1 tbsp sherry vinegar
➤1/4 c white whole wheat flour
➤3-4 c reduced sodium chicken broth
➤4 oz reduced fat cream cheese
➤1 tbsp Worcestershire sauce
➤1 tsp smoked paprika
➤1 tsp kosher salt
➤1/2 tsp black pepper
➤3 c cooked, shredded turkey (or chicken)
➤10 oz frozen green peas
➤2/3 c freshly grated Parmesan cheese
➤2/3 c shredded Provolone, Mozzarella, or Monterey jack cheese
➤1 c whole milk plain Greek yogurt
➤1/2 c Panko breadcrumbs (whole wheat if possible)
✅DIRECTIONS:
1. Preheat the oven to 350 F. Coat a deep 9x13 baking dish with nonstick spray.
2. Cook the pasta in salted water until it is just below al dente (it should still be too chewy to eat; the pasta will cook more in the oven). Drain and set aside.
3. Place the sun-dried tomatoes in a small bowl with hot water. Set aside to rehydrate (skip if using oil-packed sun-dried tomatoes,; simply drain them and pat off excess oil).
4. In a Dutch oven or deep pot, heat the butter and oil over medium heat. Once the butter is melted, add the onion and sauté until softened and turning translucent, about 5 minutes.
5. Add the mushrooms and garlic, then increase to medium high. Sauté until the mushrooms begin to soften, about 5 minutes, stirring periodically.
6. Stir in the sherry vinegar and let cook 30 seconds.
7. Sprinkle the flour over the top, then stir to coat the mushrooms. Continue cooking, stirring periodically for 2 minutes.
8. Pour in 3 cups of broth. Bring to a gently boil and let cook, stirring fairly often, until the mixture is reduced by about 1/3, about 6 to 8 minutes.
9. Remove the pan from the heat. Add the cream cheese, Worcestershire, smoked paprika, salt, and pepper. Stir until the cream cheese is mostly melted.
10. Drain and chop the sun-dried tomatoes. Add to the pot with the turkey, peas, Provolone cheese, and Parmesan cheese. Stir until the cheese is melted, then stir in the Greek yogurt.
11. Add the pasta and stir it to combine. If it looks very thick, add more broth as needed.
12. Pour the pasta mixture into the prepared baking dish. Sprinkle the Panko over the top. Bake the turkey tetrazzini for 25 minutes, or until the casserole is hot and bubbly. Remove from the oven and let rest a few minutes.
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:18 Sauté the onions
1:34 Sauté the mushrooms
3:16 Add whole wheat flour
4:14 Add the broth and simmer
4:47 Drain the pasta
5:11 Season the sauce
6:11 Add cream cheese and sun-dried tomatoes
7:00 Add cheeses and turkey
8:55 Add pasta
9:55 Prepare baking dish and add panko
11:09 Taste test
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#turkeytetrazzini #leftoverturkey #wellplated
TURKEY TETRAZZINI with Asparagus Recipe from Chef Victoria Love great for left over Turkey!
Watch Chef Victoria Love demonstrate how to make a delicious TURKEY TETRAZZINI with fresh Asparagus.
Please click like and subscribe to @Chef Victoria Love's YouTube Channel and have fun in the kitchen!
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Chef Victoria Love’s
Asparagus Turkey Tetrazzini
1 Bunch Thin Asparagus
1 Tablespoon Olive Oil
1 Large Onion, diced
4 Tablespoons Butter
4 Tablespoons All Purpose Flour
3 Cups Milk
1 Cup Grated Swiss Cheese
1 teaspoon Worcestershire Sauce
2 Tablespoons Apple Cider Vinegar, Sherry or White Wine Vinegar
¼ teaspoon Kosher Salt
⅛ teaspoon Ground Black Pepper
2 Cups Leftover Roasted Turkey meat, cut into 1 cubes
1/2 Box Cooked Spaghetti
1/2 Cup Plain Breadcrumbs
1/4 Cup Grated Parmesan Cheese
1.Bring water to a boil in a large skillet, cook asparagus until tender about 1 minute, remove from water and rinse under cool water, cut into 2 pieces, about 1 1/2 cups.
2. Preheat the oven to 350 degrees. Spray nonstick cooking spray into a 3 quart casserole dish 13x 9 x 2. In a saucepan over medium heat, add olive oil and sauté onions until translucent and light golden brown, remove from pan and set aside.
3. In the same saucepan, melt butter over low heat, stir in flour and cook together for 1 minute, whisk in milk, continue to whisk and bring to a boil, remove from heat, add Swiss cheese and stir with wooden spoon, stir in Worcestershire sauce, vinegar, salt and pepper.
4. Stir in onions, turkey and asparagus, stir in linguini, pour into a casserole dish, mix together breadcrumbs and Parmesan cheese, sprinkle over mixture, bake in oven uncovered for 30 minutes until golden around edges.
Chicken Tetrazzini Casserole
Chicken Tetrazzini - Hey folks! Looking for an easy dinner idea? This Chicken Tetrazzini is the perfect weeknight dinner! Very easy and delicious!
Level of Difficulty: 2.5/5
Ingredients:
5 tbsp Branch and Vine Garlic Olive Oil
1 1/2 lbs. Boneless, Skinless Chicken thighs, cut into 1-inch pieces
Kosher Salt and Ground Black Pepper, to taste
6 tbsp Butter
2 Ribs of Celery
1 lb. Mushrooms, thinly sliced
1 Yellow Onion, chopped
1 Red Bell Pepper, chopped
1/2 cup White Wine
1/4 cup All-Purpose Flour
1 cup Chicken Broth
1 cup Whole Milk
6 oz Cheddar Cheese
1/2 cup Grated Parmesan Cheese
1 lb. Spaghetti
3/4 cup Frozen Peas
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Recipe: Chicken or Turkey Tetrazzini Deluxe
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Christmas Recipes:
The best recipes of your day: easy to prepare
INGREDIENTS:
1 (16 ounce) package linguine pasta
1/2 cup butter
3 cups sliced fresh mushrooms
1 cup minced onion
1 cup minced green bell pepper
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups chicken broth
2 cups shredded sharp Cheddar cheese
1 (10 ounce) package frozen green peas
1/2 cup cooking sherry
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon ground black pepper
4 cups chopped cooked chicken breast
1 cup grated Parmesan cheese
paprika to taste
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
Preheat oven to 375 degrees F (190 degrees C).
Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup and chicken broth; cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken. Mix well and transfer mixture to a lightly greased 11x14 inch baking dish. Sprinkle with Parmesan cheese and paprika.
Bake in the preheated oven for 25 to 35 minutes, or until heated through.
What's For Dinner? Turkey Tetrazzini
Jennifer shows you how to cook a great casserole: turkey tetrazzini.
A flavorful, easy to make dish that serves up to 8 people. Perfect for smaller numbers of people because the leftovers can be frozen for another entree or divided into individual servings for quick, yummy lunches.
Turkey Tetrazzini
Ingredients:
1 lb cooked shredded turkey
1 lb spaghetti noodles
1 22.6oz cream of mushroom soup (family sized can)
½ can milk
¼ cup cooking sherry (Optional)
2 tablespoons Worcestershire sauce
1 turkey gravy packet or 2 tbs gravy mix
12 oz peas
2 cups shredded cheddar cheese
1 cup grated parmesan cheese
1 tbs paprika
Directions:
1. Pre-cook spaghetti noodles in a small pan. Only cook about halfway. Drain and set aside.
2. Place cream of mushroom soup, cooking sherry, Worcestershire sauce, and gravy packet in a casserole pan or stock pot
3. Add ½ a can of milk.
4. Place pot on low heat and stir together until warm.
5. Add peas and cooked turkey to the mixture and stir together.
6. Set off of heat and stir in cheddar cheese.
7. Add pre-cooked pasta and stir together with a spaghetti fork.
8. Wipe sides of the pan with a clean cloth.
9. Add the grated parmesan cheese as topping.
10. Sprinkle Paprika over the top.
11. Place in 350 degree oven without lid for 30-45 minutes until golden brown.
Let cool for 5-10 minutes before serving.
Will serve 6-8 people.
Hints:
Whenever you have a full turkey dinner, shred and freeze the leftover meat in 1 lb portions so you have the perfect amount of turkey ready for tetrazzini.
Portion your leftovers into lunch sized servings; they make a great stand alone lunch. Or, if you have a lot, freeze everything in 1 container for an entree in the future.
Recipe Origins:
This recipe is from Michael's grandmother, Norma Brenner, modified by Jennifer Brenner.