TURKEY TETRAZINI RECIPES

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TURKEY TETRAZZINI RECIPE | MYRECIPES



Turkey Tetrazzini Recipe | MyRecipes image

This turkey tetrazzini recipe is an easy way to turn leftover turkey into a cheesy and delicious family meal.

Provided by MyRecipes

Yield 4 servings

Number Of Ingredients 9

3 bacon slices
1 small onion, chopped
½ green bell pepper, chopped
¼ cup milk
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (8-ounce) loaf pasteurized prepared cheese product, cubed
2 cups chopped cooked turkey or chicken
8 ounces spaghetti, cooked
1 (2-ounce) jar diced pimiento, drained

Steps:

  • Cook bacon in a skillet until crisp; drain, reserving 2 tablespoons drippings in pan. Crumble bacon, and set aside.
  • Add onion and bell pepper to drippings; sauté 2 minutes or until tender. Stir in milk, soup, and cheese; cook, stirring constantly, until blended. Stir in turkey, spaghetti, and pimiento. Spoon into a lightly greased 2-quart baking dish.
  • Bake at 375° for 30 minutes or until thoroughly heated. Sprinkle with reserved bacon.

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

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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