TURKEY MUSHROOM TETRAZZINI RECIPES
MUSHROOM TURKEY TETRAZZINI RECIPE: HOW TO MAKE IT
This creamy, comforting casserole makes a fantastic way to use up that leftover Thanksgiving turkey. And it’s a real family-pleaser! —Linda Howe, Lisle, Illinois.
Provided by Taste of Home
Categories Dinner
Total Time 60 minutes
Prep Time 35 minutes
Cook Time 25 minutes
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Cook spaghetti according to package directions for al dente. Drain, reserving 2-1/2 cups pasta water; transfer spaghetti to a 13x9-in. baking dish coated with cooking spray. Dissolve bouillon in reserved pasta water., In a large nonstick skillet, heat butter over medium-high heat; saute mushrooms until tender. Stir in flour until blended. Gradually stir in sherry, reserved pasta water and seasonings. Bring to a boil; cook and stir until thickened, about 2 minutes. , Reduce heat to low; stir in milk and 1/3 cup cheese until blended. Add turkey; heat through, stirring constantly. Pour over spaghetti; toss to combine. Sprinkle with remaining cheese and, if desired, paprika., Bake, covered, until bubbly, 25-30 minutes.
Nutrition Facts : Calories 357 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 717mg sodium, CarbohydrateContent 38g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 34g protein. Diabetic Exchanges 3 starch
TURKEY MUSHROOM TETRAZZINI RECIPE: HOW TO MAKE IT
Your family will flip over this turkey and mushroom casserole. In fact, the creamy Parmesan-topped tetrazzini is so satisfying, no one will suspect it's lower in fat! —Irene Banegas, Las Cruces, New Mexico
Provided by Taste of Home
Categories Dinner
Total Time 50 minutes
Prep Time 25 minutes
Cook Time 25 minutes
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Cook spaghetti according to package directions; drain. , Mix cornstarch, broth and seasonings. In a large saucepan, heat butter over medium-high heat; saute onion until tender. Add garlic; cook and stir 1 minute. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat to low. Add milk; cook and stir 2-3 minutes. Stir in turkey, mushrooms and spaghetti. , Transfer to an 8-in. square baking dish coated with cooking spray. Bake, covered, 20 minutes. Sprinkle with cheese and paprika; bake, uncovered, until heated through, 5-10 minutes.
Nutrition Facts : Calories 331 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 51mg cholesterol, SodiumContent 544mg sodium, CarbohydrateContent 41g carbohydrate (10g sugars, FiberContent 1g fiber), ProteinContent 28g protein. Diabetic Exchanges 3 lean meat
More about "turkey mushroom tetrazzini recipes"
EASY TURKEY TETRAZZINI RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.4
Total Time 45 minutes
Category Pasta and Noodles, Noodle Recipes
Calories 411.1 calories per serving
- Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbling.
TURKEY TETRAZZINI WITH MUSHROOMS & PEPPERS RECIPE | EATINGWELL
From eatingwell.com
Total Time 40 minutes
Category Diabetic Casserole Recipes
Calories 202.5 calories per serving
- Lightly coat a 2-quart square baking dish with nonstick cooking spray. Spoon spaghetti mixture into dish. Bake, covered, for 10 to 15 minutes or until heated through.
TURKEY TETRAZZINI WITH MUSHROOMS RECIPE | CHEFDEHOME.COM
Today, I'm giving you a delicious family-style turkey casserole recipe, made with Thanksgiving leftovers!
Turkey Tetrazzini is a baked turkey and pasta casserole which is great for dinner over weekend after thanksgiving. With only 10 minutes prep, this casserole comes together very fast and makes homey and flavorful meal.
In my home, be it Diwali, thanksgiving or a special occasion.. I always have some extra supplies so that I never run short of food. This also saves us from some last minute trips to grocery stores. (life saver!)
After holiday's food and festivities comes the leftovers! Even when we are visiting friends, we end up coming home with leftovers - turkey, stuffing, pies and a lot more. So, every year this time, I'm making leftovers "stars" of my everyday meals such as this Turkey Casserole.
Turkey and Chipotle Potato Tacos, Turkey Stuffing and Crab Apple Salad, and Turkey Pot Pie are few of my other old favorites.
Even though this Turkey Tetrazzini casserole recipe uses leftover turkey.. I added a lots of flavor in it to make it not-boring and not mere repetition of Thanksgiving-on-the-plate. Here is what I did to lighten-up and develop flavors in this comforting dish:
1) I added a serving of fresh mushrooms and green beans with fresh herbs - thyme and parsley.
2) Instead of making a traditional creamy base of flour, butter and heavy cream... I used a can of Campbell's® Cream of Mushroom Soup with milk. Soup also enhanced the overall mushroom flavor in casserole.
3) To cut the richness, I added some sun-dried tomatoes and lemon zest.
4) Last but not least.. seasoned bread crumbs topping (made with olive oil instead of butter) gave tetrazzini a scrumptious yet lite and crunchy crust.
Sauteing the mushroom and aromatics, and herbs with sun-dried tomatoes makes a flavor base for turkey tetrazzini. After aromatics and veggies are soft, I add a can of cream of mushroom soup, milk and Swanson® Chicken broth in same pot and cook until it gets thick and creamy like béchamel sauce.
I highly recommend using the Mushroom Soup and Chicken broth for this recipe. Cream of Mushroom Soup is the flavor base for turkey casserole... also giving it traditional-like creamy mushroom sauce base. Chicken broth adds an another layer of flavor giving new life to Thanksgiving leftovers.
Oh, and if you making Turkey stuffing?! I'm sure you are!! Then go buy some Swanson® Chicken broth and save some to make Turkey Tetrazzini next weekend! You can also get discount on both products by visiting the links above.
Now, don't worry if don't have turkey leftovers or if you want to enjoy this recipe before Thanksgiving.. ;-) Simply use cooked shredded chicken or any protein of your choice. If you follow the rest of the recipe, any protein will taste great in Tetrazzini. Easy! right?
I'm so excited for the coming holidays, long weekend and fun times to spend with friends and family. I hope and wish these holidays bring lots of joy to you. Eat responsibly and save leftovers to make a lots of meals in remembrance of holidays..
PS: Remember? I told you, I'm making Sweet Potato Casserole for a Thanksgiving Potluck! It went great and everyone loved my casserole. No leftovers :)
Enjoy! -Savita
From chefdehome.com
Total Time 35 minutes
Category Pasta, Main Course
Cuisine American
- Let it rest for 5-10 minutes before serving. Serve and enjoy!
CREAMY TURKEY TETRAZZINI RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours 5 minutes
Calories 420.9 per serving
- Let rest for 15 minutes before serving.
BEST TURKEY TETRAZZINI RECIPE - HOW TO MAKE TURKEY TETRAZZINI
From thepioneerwoman.com
Reviews 5
Total Time 50 minutes
Category Thanksgiving, comfort food, dinner, main dish, poultry
Cuisine American, Comfort Food
- Cook pasta until not quite done - al dente according to package instructions (it will finish cooking in the oven.) Drain, rinse, and set aside. In a large pot, heat butter over medium-high heat. Add garlic and saute for a couple of minutes. Add mushrooms and salt, then saute for a couple more minutes. Pour in the wine and allow it to cook with the mushrooms for several minutes, or until the liquid reduces by half. Sprinkle in flour, then stir the mushrooms around for another minute. Pour in the broth and stir, cooking for another few minutes until the roux thickens. Reduce heat to medium low. Cut cream cheese into pieces and add it to the pot. Stir it to melt (don't be concerned if the cream cheese remains in little bits for awhile; it'll melt eventually!) Add the leftover turkey, the olives, the peas, the bacon, and the cheeses. Stir to combine, adding salt and pepper as needed. Add the cooked spaghetti and stir it to combine. Splash in more broth as needed; you want the mixture to have a little extra moisture since it will cook off in the oven. If it's a little soupy, that's fine! Add up to 2 more cups of liquid if you think it needs it. Pour the mixture into a large baking dish and sprinkle the top with Panko crumbs. Bake at 350 degrees F for 20 minutes, or until the casserole is bubbly and the crumbs are golden brown.
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