TETRAZZINI RECIPE RECIPES

Name: Turkey Tetrazzini
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 8 servings
Cuisine: italian
Ingredients: 2 tablespoons vegetable oil; 1 shallot, chopped; 1 garlic clove, minced; 1 pound mushrooms, sliced; 3 tablespoons chopped parsley; 2 tablespoons thyme leaves; 2 bay leaves; Salt and pepper, to taste; Grated lemon zest; 2 cups chicken broth, low sodium; 4 tablespoons butter; 1/4 cup flour; 1 egg yolk, lightly beaten; 1 cup milk; 4 pounds cooked turkey breast, chunks or tenders; 1 pound egg noodles, cooked; 1/2 cup bread crumbs; 1/2 cup grated Parmesan; 1/2 cup sliced almonds, toasted

TURKEY TETRAZZINI RECIPE | TYLER FLORENCE | FOOD NETWORK

Turkey Tetrazzini Recipe | Tyler Florence | Food Network image

Provided by Tyler Florence

Categories main-dish

Total Time 1 hours 35 minutes

Prep Time 35 minutes

Cook Time 1 hours 0 minutes

Yield 8 servings

Number Of Ingredients 19

Ingredients

2 tablespoons vegetable oil
1 shallot, chopped
1 garlic clove, minced
1 pound mushrooms, sliced
3 tablespoons chopped parsley
2 tablespoons thyme leaves
2 bay leaves
Salt and pepper, to taste
Grated lemon zest
2 cups chicken broth, low sodium
4 tablespoons butter
1/4 cup flour
1 egg yolk, lightly beaten
1 cup milk
4 pounds cooked turkey breast, chunks or tenders
1 pound egg noodles, cooked
1/2 cup bread crumbs
1/2 cup grated Parmesan
1/2 cup sliced almonds, toasted

Steps:

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.
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.
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 350 degrees F until the sauce bubbles and a top crust has formed, 20 to 30 minutes. Garnish with toasted almonds before serving.

TURKEY TETRAZZINI RECIPE | REE DRUMMOND | FOOD NETWORK

Turkey Tetrazzini Recipe | Ree Drummond | Food Network image

Turn your leftover Thanksgiving turkey into a hearty, creamy pasta casserole that can feed a crowd.

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 55 minutes

Cook Time 30 minutes

Yield 8 to 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

Steps:

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!

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