Best Tempting Turkey Tetrazzini Recipes

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TURKEY TETRAZZINI



Turkey Tetrazzini image

This recipe comes from a cookbook our church compiled. It's convenient because it can be made ahead and frozen. After the holidays, we use leftover turkey to prepare a meal for university students. They clean their plates! -Gladys Waldrop, Clavert City, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 12

1 package (7 ounces) spaghetti, broken into 2-inch pieces
2 cups cubed cooked turkey
1 cup shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 medium onion, chopped
2 cans (4 ounces each) sliced mushrooms, drained
1/3 cup 2% milk
1/4 cup chopped green pepper
1 jar (2 ounces) chopped pimientos, drained
1/4 teaspoon salt
1/8 teaspoon pepper
Additional shredded cheddar cheese, optional

Steps:

  • Cook spaghetti according to package directions; drain. Transfer to a large bowl; add the next 10 ingredients. , Spoon into a greased 2-1/2-qt. casserole; sprinkle with additional cheese if desired. Bake, uncovered, at 375° for 40-45 minutes or until heated through.

Nutrition Facts : Calories 342 calories, Fat 12g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 808mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.

TEMPTING TURKEY TETRAZZINI



Tempting Turkey Tetrazzini image

A longtime favorite in many kitchens, this creamy turkey and pasta dish is fancy enough for entertaining and quick enough for weeknight meals.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 11

1 package (7 ounces) spaghetti
2 cups chicken or turkey broth
2 cups half-and-half, or milk
1/2 cup Gold Medal™ all-purpose flour or Wondra® quick-mixing flour
1/4 cup butter or margarine
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups cut-up cooked turkey or chicken
1 cup sliced ripe olives
1/2 cup slivered almonds
1/2 cup shredded Cheddar cheese (4 ounces)

Steps:

  • Cook and drain spaghetti as directed on package. Rinse with cold water; drain.
  • Heat oven to 350°F.
  • Mix broth, half-and-half, flour, butter, salt and pepper in 3-quart saucepan. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute.
  • Stir in spaghetti, turkey, olives and almonds. Spread in ungreased rectangular baking dish, 13x9x2 inches. Sprinkle with cheese.
  • Bake uncovered 25 to 30 minutes or until hot and bubbly.

Nutrition Facts : Calories 600, Carbohydrate 42 g, Cholesterol 110 mg, Fat 1, Fiber 3 g, Protein 30 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 980 mg

TURKEY TETRAZZINI



Turkey Tetrazzini image

Refrigerated Alfredo pasta sauce speeds preparation of timeless tetrazzini.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 11

1/2 lb uncooked spaghetti, broken into thirds
5 tablespoons butter or margarine
1/2 cup chopped onion (1 medium)
1 bell pepper, chopped
1 package (8 oz) fresh button mushrooms, quartered
1/3 cup dry sherry
2 containers (10 oz each) refrigerated reduced-fat Alfredo pasta sauce
1/2 cup plus 2 tablespoons finely shredded Parmesan cheese
3 cups cut-up cooked turkey
1/2 cup bread crumbs
1/2 cup sliced almonds

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish or 3-quart baking dish with cooking spray. Cook and drain spaghetti as directed on package using minimum cook time. In 4-quart Dutch oven or saucepan, melt 3 tablespoons of the butter over medium heat. Cook and stir onion in butter 3 minutes or until onion begins to soften. Stir in bell pepper and mushrooms. Cook and stir 5 to 8 minutes longer or until vegetables are tender.
  • Stir sherry, Alfredo sauce and 1/2 cup of the cheese into mushroom mixture. Cook and stir about 2 minutes or just until hot and ingredients are blended. Stir in turkey and spaghetti. Spoon into baking dish.
  • In small bowl, stir together bread crumbs, remaining 2 tablespoons butter and remaining 2 tablespoons cheese. Sprinkle crumbs and almonds evenly over mushroom mixture. Bake 30 to 35 minutes or until hot and topping is golden brown.

Nutrition Facts : Calories 660, Carbohydrate 50 g, Cholesterol 125 mg, Fat 4, Fiber 5 g, Protein 39 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 7 g, TransFat 1 g

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