Best Leftover Turkey Tetrazzini Recipes
LEFTOVER TURKEY TETRAZZINI
I make this recipe with leftover turkey, and it's a whole new meal! We look forward to having it after Christmas and Thanksgiving and other times when I roast a turkey for a family gathering. -Susan Payne, Corner Brook, Newfoundland
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook spaghetti according to package directions. Drain and place in a greased 11x7-in. baking dish. Top with turkey; set aside., In a large skillet, saute the mushrooms and onion in butter until tender. Whisk in the soup, milk, poultry seasoning and mustard until blended. Add cheddar cheese; cook and stir over medium heat until melted. Pour over turkey., Sprinkle with mozzarella and Parmesan cheeses (dish will be full). Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with parsley.
Nutrition Facts : Calories 444 calories, Fat 21g fat (12g saturated fat), Cholesterol 90mg cholesterol, Sodium 685mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein.
LEFTOVER TURKEY OR ROTISSERIE CHICKEN TETRAZZINI
I was always looking for something delicious to do with leftover turkey or rotisserie chicken. Generally the 2nd day it's not nearly so good to me so we end up giving a lot to the cats. I found a recipe similar to this and tweaked it a bunch. Most Chicken Tetrazzinis, I believe, have mushrooms, but my family doesn't like...
Provided by Amy Jordan
Categories Pasta
Time 45m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees F. Lightly grease 9x13 casserole dish.
- 2. Cook egg noodles to al dente. Drain. Return to large pot.
- 3. To make the sauce, melt butter over low heat. Stir in flour, salt, and pepper. Stir over low heat until smooth. Remove from heat and gradually stir in chicken broth, milk, half and half and wine. Return to heat and bring to a low boil for 1 minute, stirring constantly.
- 4. Add turkey or rotisserie chicken to large pot with drained egg noodles. Stir in sauce. Mix thoroughly.
- 5. Pour mixture into greased casserole dish and top with Parmesan cheese.
- 6. Bake at 350 for 30 minutes until golden brown.
LEFTOVER TURKEY TETRAZZINI
This is a holiday favorite among our family and it's so quick and easy to make. I usually serve with a salad and garlic bread.
Provided by Muffin Mom N Garlic Girl
Time 45m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x13-inch casserole dish.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain and transfer to a large bowl.
- Add cooked turkey, condensed mushroom soup, Parmesan cheese, milk, mushrooms, pimentos, melted butter, capers, parsley, onion, poultry seasoning, garlic, salt, and pepper; mix until well combined. Pour mixture into the prepared casserole dish.
- Bake in the preheated oven until heated through, about 15 minutes.
Nutrition Facts : Calories 484.9 calories, Carbohydrate 40.5 g, Cholesterol 84.1 mg, Fat 19.7 g, Fiber 1.8 g, Protein 36.2 g, SaturatedFat 8.8 g, Sodium 1309.3 mg, Sugar 4.4 g
LEFTOVER TURKEY TETRAZZINI
Ok, another use for your Thankgiving leftover. I use up my gravy and turkey in this recipe. This recipe is a spin off of a recipe I learned in Culinary School. This recipe is good for a small family.
Provided by School Chef
Categories Poultry
Time 35m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook Spaghetti , drain and set aside.
- Pre heatn oven to 400 F.
- Saute onions and mushroom in sauce pan with butter for 4 minutes.
- Add gravy and heat
- Add half and half and sherry wine, blend.
- Add turkey and 1/4 c cheese to finish sauce.
- Season to taste with salt and pepper.
- Grease a 2 quart casserole
- Put cooked spaghetti in casserole.
- Pour sauce over spaghetti.
- Top with remaining parmesean cheese.
- Bake 10 to 15 minutes or until lightly brown.
Nutrition Facts : Calories 275.5, Fat 9.6, SaturatedFat 5, Cholesterol 22.5, Sodium 952.2, Carbohydrate 22.5, Fiber 1.1, Sugar 3.1, Protein 11.1
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