Best Turkey Tetrazzini Dee Dees Recipes

LUXURIOUS TURKEY TETRAZZINI

Luxurious Turkey Tetrazzini image

Provided by Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

Ingredients

6 tablespoons butter
1/2 pound mushrooms thinly sliced
1 tablespoon Madeira
4 tablespoons flour
1 1/2 cups chicken or vegetable broth
1/2 cup heavy cream
2 to 3 cups leftover cooked turkey, cut into 3/4-inch dice
1/2 pound linguine cooked to al dente stage
1/3 cup grated Parmesan cheese mixed with 2 tablespoons dry bread crumbs
Salt and freshly ground black pepper

Steps:

Heat 2 tablespoons of the butter in a skillet. When the foaming subsides, add the mushrooms and saute, over high heat for 2 to 3 minutes until the mushrooms have absorbed the butter and are tender. Stir in the Madeira and evaporate over high heat.
In another saucepan heat 3 tablespoons of butter. When foaming subsides, stir in the flour and cook for a minute. Whisk in the chicken broth and bring to a boil. Cook, over low heat, for about 5 minutes or until thickened. Remove sauce from heat and stir in the cream. Season to taste with salt and pepper. Fold in the mushrooms and turkey.
Preheat the oven to 350 degrees. Butter a 1 1/2 quart casserole. Layer half of pasta, half of mushroom and turkey mixture and repeat with pasta and turkey mushroom mix. Scatter Parmesan and bread crumbs over the top and dot with remaining tablespoon of butter. Heat for 45 minutes or until heated through, sauce is bubbling and top is browning. If you wish, slide casserole under the broiler for a moment to brown the top.

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

Ingredients

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.

TURKEY TETRAZZINI - DEE DEE'S

Turkey Tetrazzini - Dee Dee's image

A great way to use up that leftover Christmas Turkey or Chicken. I used two methods of cooking, starting on top of the stove and finishing in the oven. While I used fresh pasta, you can use store bought as well. I have a new pasta machine I'm enjoying and must say it does make a nice difference. Hope you enjoy!

Provided by Diane Atherton @DeeDee2011

Categories Chicken

Number Of Ingredients 13

Ingredients

1 pound(s) spaghetti, cooked al dente (i used fresh pasta)
6 tablespoon(s) butter
1/2 cup(s) shallots, chopped (optional)
6 tablespoon(s) all purpose flour
3 1/2 cup(s) turkey or chicken stock (or broth)
1/2 cup(s) heavy cream
1/4 cup(s) white wine, dry (can use cream in place of wine)
1 teaspoon(s) thyme, dried (or a couple tbsp fresh)
- salt and pepper to taste
1 to 1 1/2 pound(s) cooked turkey (i used leftover smoked turkey)
1 - (13.25-oz) can mushroom stems and pieces, drained good
1 cup(s) parmesan cheese, grated (1/2 to be used in mixture reserving 1/2 for topping)
3/4 cup(s) panko bread crumbs

Steps:

Preheat oven to 375 degrees. Grease a 9 X 13-inch casserole dish.
Cook spaghetti until al dente; drain and set aside.
In a large skillet, melt butter over medium high heat. If using; add shallots and saute until tender. Add flour, cook and stir for about 2 to 3 minutes. Gradually stir in stock and continue cooking until sauce is smooth and thickened. Stir in cream and wine; cook just until bubbly. Add thyme, salt and pepper. Remove from heat and stir in Turkey, mushrooms and 1/2 cup parmesan cheese. Taste test and add additional seaonsings if desired.
Place pasta in prepared casserole dish; pour turkey mixture evenly over top of pasta.
Mix panko and the other 1/2 cup parmesan cheese and sprinkle over turkey mixture.
Bake for 20 to 25 minutes or until bubbly around the edge.
Once cooked, turn broiler on for 2 to 3 minutes to brown top.