Best Turkey Tenders Over Linguine Recipes

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LEFTOVER TURKEY TETRAZZINI



Leftover Turkey Tetrazzini image

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

1 package (7 ounces) thin spaghetti, broken in half
2 cups cubed cooked turkey
1 cup sliced fresh mushrooms
1 small onion, chopped
3 tablespoons butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup 2% milk
1/2 teaspoon poultry seasoning
1/8 teaspoon ground mustard
1 cup shredded cheddar cheese
1 cup shredded part-skim mozzarella cheese
1 tablespoon shredded Parmesan cheese
Minced fresh parsley

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.

SPICY TURKEY TENDERS WITH BLUE CHEESE PENNE PASTA



Spicy Turkey Tenders with Blue Cheese Penne Pasta image

Provided by Guy Fieri

Categories     main-dish

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 17

1 tablespoon paprika
1 teaspoon chili powder
1 teaspoon cayenne
1 teaspoon ground cumin
2 teaspoons celery salt
1 teaspoon freshly cracked black pepper
2 pounds turkey tenders, cut into 2-inch pieces
3 tablespoons butter
4 tablespoons canola oil
8 tablespoons all-purpose flour
3 cups skim milk
3/4 cup plus 4 tablespoons blue cheese, divided
1 teaspoon freshly grated nutmeg
1 cup hot sauce, warmed (recommended: Franks)
2 tablespoons sea salt
2 pounds penne rigate pasta
1/4 cup chopped Roma tomatoes

Steps:

  • For the dry rub: In a small bowl, mix together the dry spices and season turkey tenders. Cover with plastic wrap and place into refrigerator for 1 hour.
  • For the bechamel: In a large saute pot over medium heat, add butter and oil. Warm until the butter melts then whisk in flour, until mixture is smooth. Slowly add skim milk with whisk, breaking down solids. When all the milk is added, slightly simmer for 10 minutes and then whisk in 3/4 cup blue cheese and nutmeg. Hold warm.
  • Preheat grill or cast iron skillet to high.
  • Add turkey tender pieces and cook until the internal temperature reaches 165 degrees F, or juice runs clear. Remove from grill, toss in warmed hot sauce, and hold warm.
  • In a large pot heat 2 gallons of water to boil, and add 2 tablespoons kosher salt. Add pasta, and cook 8 to 10 minutes or until al dente.
  • Toss drained pasta with blue cheese bechamel sauce, next remove turkey tenders from hot sauce, and toss in pasta and bechamel. Garnish with Roma tomatoes and remaining blue cheese.

TURKEY TENDERS OVER LINGUINE



Turkey Tenders over Linguine image

Make and share this Turkey Tenders over Linguine recipe from Food.com.

Provided by Whisper

Categories     Poultry

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb turkey breast tenderloin, cut crosswise into narrow strips
flour
2 tablespoons olive oil
1 tablespoon butter
1 packet low-sodium beef bouillon powder, dissolved in
1 cup hot water
1/4 cup balsamic vinegar
1/4 teaspoon ground nutmeg
1/4 teaspoon fresh ground black pepper
1/2 lb mushroom, sliced
3 leeks, trimmed,thinly sliced (with 1 inch of light green tops remaining)
8 ounces linguine, cooked according to directions on package

Steps:

  • Dredge turkey strips in flour.
  • Saute in oil and butter about 4 minutes, turning often, and adding a little broth if necessary.
  • Add broth and next 5 ingredients.
  • Simmer 8 to 10 minutes, stirring occasionally.
  • Serve over linguine.

Nutrition Facts : Calories 490.9, Fat 11.7, SaturatedFat 3.2, Cholesterol 78, Sodium 106.2, Carbohydrate 56.7, Fiber 3.7, Sugar 7.7, Protein 38.2

TURKEY TENDERLOINS WITH PESTO AND PROVOLONE CHEESE



Turkey Tenderloins with Pesto and Provolone Cheese image

Provided by Brad Avooske

Categories     Cheese     turkey     Bake     Low Carb     Kid-Friendly     Quick & Easy     Spring     Bon Appétit     California     Small Plates

Yield Serves 6

Number Of Ingredients 4

4 turkey tenderloins (about 2 1/4 pounds)
8 tablespoons purchased pesto
3 ounces thinly sliced provolone cheese, cut into 1/2-inch-wide strips
Fresh basil sprigs (optional)

Steps:

  • Preheat oven to 375°F. Cut each tenderloin lengthwise almost in half. Sprinkle inside and out with salt and pepper. Spread 1 tablespoon pesto inside each. Then insert cheese strips, dividing equally. Using toothpicks, skewer tenderloins closed. Brush each all over with 1 tablespoon pesto. Arrange tenderloins on rimmed baking sheet.
  • Bake tenderloins until thermometer inserted near center registers 160°F., about 20 minutes. Slice tenderloins crosswise into 3/4-inch-thick rounds; arrange on serving platter. Whisk any juices and browned bits on baking sheet to blend; spoon over turkey. Garnish with basil sprigs, if desired, and serve.

ROASTED TURKEY BREAST TENDERLOINS & VEGETABLES



Roasted Turkey Breast Tenderloins & Vegetables image

Classic flavors come together quickly tonight with this family-pleasing roasted turkey and gravy. And you won't have to prepare a veggie side dish, because it's all cooked together. Simple & Delicious Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings plus 16 ounces cooked turkey breast tenderloins.

Number Of Ingredients 14

1 teaspoon dill weed
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried minced onion
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter, melted
3 cups fresh baby carrots
4 celery ribs, cut into 2-inch pieces
2 medium onions, cut into wedges
1 tablespoon olive oil
8 turkey breast tenderloins (5 ounces each)
2 teaspoons cornstarch
1/4 cup water

Steps:

  • Preheat oven to 425°. In a small bowl, mix the first six ingredients. Combine 2 teaspoons of the seasoning mixture with butter; toss with vegetables. Transfer to a roasting pan. Bake, uncovered, 15 minutes., Meanwhile, rub oil over turkey; sprinkle with remaining seasoning mixture. Move vegetables to edges of pan; place turkey in the center. Bake, uncovered, 20-25 minutes or until a thermometer inserted in turkey reads 165° and vegetables are tender., Save half of turkey for Buffalo Turkey with Linguine (recipe also in Recipe Finder) or save for another use. Remove remaining turkey and vegetables to a serving platter and keep warm., Pour cooking juices into a small saucepan. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey and vegetables.

Nutrition Facts :

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