Turkey Tetrazzini Recipe | Episode 318
This is a great way to serve an AWESOME dinner and use some of those Thanksgiving Turkey leftovers.
Total Time: 1 Hour
Makes: 8 -12 Servings
4 Tbsp. Butter
4 Garlic Cloves, Minced
1 lbs. Mushrooms, Chopped
1 Cup Dry White Wine
Salt
Pepper
1/4 Cup flour
4 Cups Chicken Broth
8 oz. Cream Cheese
3 Cups Leftover turkey, Shredded
1-1/2 Cups Frozen Peas
1 Cup Monterey Jack Cheese, Shredded
1 Cup Olives, Chopped
1/2 Cup Parmesan Cheese
4 Slices Bacon, Chopped
12 oz. Spaghetti, Cooked
1 Cup Panko
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Turkey Tetrazzini with Spinach
Creamy leftover turkey tetrazzini with spinach is a simple, easy and delicious recipe that is comforting, creamy and cheesy. Cooked turkey and spaghetti is tossed into a creamy spinach and mushroom sauce and then baked with mozzarella cheese on top until golden brown. This casserole pasta dinner is a family favourite, perfect for busy weeknights. Plus, to make things even easier, you can make this freezer friendly meal ahead of time.
FULL RECIPE:
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#turkeytetrazzini #bakedpasta #pasta #tetrazzini
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Chicken Tetrazzini (Italian creamy chicken mushroom pasta bake)
Chicken Tetrazzini is a big, bubbly Italian pasta bake with a creamy sauce, juicy chicken and buttery garlic mushrooms. It's cheesy and molten, and it's a pasta bake dream come true!
Leftover Turkey? Make Creamy TURKEY Tetrazzini!
Turkey tetrazzini is one of the best recipes for leftover Thanksgiving turkey. Creamy baked pasta with turkey, veggies, and a crispy top! ⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️
✅TURKEY TETRAZZINI INGREDIENTS:
➤16 oz whole wheat spaghetti
➤1/3 c dry-packed sun-dried tomatoes
➤2 tbsp unsalted butter
➤1 tbsp extra virgin olive oil
➤1 small yellow onion, finely chopped
➤3 cloves garlic, minced
➤16 oz sliced cremini (baby bella) mushrooms
➤1 tbsp sherry vinegar
➤1/4 c white whole wheat flour
➤3-4 c reduced sodium chicken broth
➤4 oz reduced fat cream cheese
➤1 tbsp Worcestershire sauce
➤1 tsp smoked paprika
➤1 tsp kosher salt
➤1/2 tsp black pepper
➤3 c cooked, shredded turkey (or chicken)
➤10 oz frozen green peas
➤2/3 c freshly grated Parmesan cheese
➤2/3 c shredded Provolone, Mozzarella, or Monterey jack cheese
➤1 c whole milk plain Greek yogurt
➤1/2 c Panko breadcrumbs (whole wheat if possible)
✅DIRECTIONS:
1. Preheat the oven to 350 F. Coat a deep 9x13 baking dish with nonstick spray.
2. Cook the pasta in salted water until it is just below al dente (it should still be too chewy to eat; the pasta will cook more in the oven). Drain and set aside.
3. Place the sun-dried tomatoes in a small bowl with hot water. Set aside to rehydrate (skip if using oil-packed sun-dried tomatoes,; simply drain them and pat off excess oil).
4. In a Dutch oven or deep pot, heat the butter and oil over medium heat. Once the butter is melted, add the onion and sauté until softened and turning translucent, about 5 minutes.
5. Add the mushrooms and garlic, then increase to medium high. Sauté until the mushrooms begin to soften, about 5 minutes, stirring periodically.
6. Stir in the sherry vinegar and let cook 30 seconds.
7. Sprinkle the flour over the top, then stir to coat the mushrooms. Continue cooking, stirring periodically for 2 minutes.
8. Pour in 3 cups of broth. Bring to a gently boil and let cook, stirring fairly often, until the mixture is reduced by about 1/3, about 6 to 8 minutes.
9. Remove the pan from the heat. Add the cream cheese, Worcestershire, smoked paprika, salt, and pepper. Stir until the cream cheese is mostly melted.
10. Drain and chop the sun-dried tomatoes. Add to the pot with the turkey, peas, Provolone cheese, and Parmesan cheese. Stir until the cheese is melted, then stir in the Greek yogurt.
11. Add the pasta and stir it to combine. If it looks very thick, add more broth as needed.
12. Pour the pasta mixture into the prepared baking dish. Sprinkle the Panko over the top. Bake the turkey tetrazzini for 25 minutes, or until the casserole is hot and bubbly. Remove from the oven and let rest a few minutes.
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➤RELATED RECIPES:
➤Hamburger Casserole:
➤Pulled Pork Quesadilla:
➤Mexican Chicken Casserole:
⏱️TIMESTAMPS⏱️
0:00 Intro
0:18 Sauté the onions
1:34 Sauté the mushrooms
3:16 Add whole wheat flour
4:14 Add the broth and simmer
4:47 Drain the pasta
5:11 Season the sauce
6:11 Add cream cheese and sun-dried tomatoes
7:00 Add cheeses and turkey
8:55 Add pasta
9:55 Prepare baking dish and add panko
11:09 Taste test
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➤I'm ERIN CLARKE, a best-selling cookbook author and firm believer that healthy food should taste GREAT, be easy to make, and be budget-friendly too. If you want to learn to cook and eat better, save money on groceries, or just need dinner ideas for your family, this channel is for you. I am all about from-scratch, wholesome food that's quick, budget-friendly, and tastes FABULOUS! My recipes use simple ingredients you can find at any grocery store and are easy for cooks of all levels. Cooking, baking, how-tos, recipe inspiration, and more!
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#turkeytetrazzini #leftoverturkey #wellplated
One Pot Turkey Tetrazzini (for that leftover turkey!) | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢1 tablespoon canola oil
▢1 cup white mushrooms stems removed if desired, thinly sliced
▢½ medium onion finely diced
▢1 teaspoon minced garlic
▢1 teaspoon salt
▢½ teaspoon dried thyme
▢½ teaspoon dried parsley
▢¼ teaspoon black pepper
▢1 ½ cups low sodium chicken broth
▢2 cups milk or cream* (any kind)
▢340g spaghetti noodles broken in half (¾ pound)
▢2 cups cooked turkey or chicken chopped
▢1 cup frozen peas
▢½ cup Parmesan cheese shredded
Instructions
In a large pan, heat oil over medium-high heat. Add mushrooms and onion and cook until mushrooms are browned and onions are softened, 3-4 minutes. Add garlic, salt, thyme, parsley and pepper and cook 1 minute.
Add broth and scrape the bottom of the pan with a wooden spoon to release any browned bits. Stir in cream and bring to a simmer over medium heat.
Stir in spaghetti and return to a simmer, cover and cook for 10-15 minutes, until pasta is cooked to desired doneness, stirring often.
Stir in turkey, peas and Parmesan. Cover and let sit until heated through. Serve.
Leftover Thanksgiving Turkey Casserole
Tired of that leftover Thanksgiving turkey staring you down in the fridge? Rest assured you can turn it into something absolutely spectacular and this #turkerycasserole is it. Trust me, your leftover #Thanksgiving turkey has so much more to offer.
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You can print out the recipe here:
f the family is tired of #leftoverturkey, rest assured this casserole is the perfect way to freshen things up and the family is going to adore it.
This is a creamy, uber comforting casserole and it only takes about 20 minutes to prep. It's going to start with a super easy, homemade #creamofmushroom sauce (you know we aren't using any of the condensed soups here) - IT'S TO DIE FOR - in fact you could pretty much eat that on its own with a spoon.
It's also got pasta, peas, and I've got a crazy crunchy, over-the-top yummy combo to top it off!
Ingredients:
3 tablespoons + 1/4 cup unsalted butter, separated
1/3 cup grated Parmesan
1 (12-ounce) package twirls or rotini pasta, cooked according to package instructions
2 cups cooked turkey breast or turkey tenderloin, chopped into 1 cubes
1 (8-ounce) package button mushrooms, cleaned and roughly chopped
1/3 cup all-purpose flour
3 cups unsalted chicken broth
1 cup heavy cream
1 1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
3/4 cup frozen peas
2/3 cup panko bread crumbs
Here's how you make it:
1. Prep – Get your water boiling to cook the noodles, chop your turkey, and your button mushrooms.
2. Make the Mushroom Sauce – In a large pan, melt butter and add the chopped mushrooms. Once the mushrooms are cooked through, sprinkle over the flour and stir to combine. Add the chicken broth one big splash at a time, stirring well after each addition. Then, add the cream and seasoning, and stir to combine. Bring the mixture to a simmer and allow it to thicken slightly.
3. Combine Pasta, Sauce, Peas, and Turkey – In a large bowl, stir together the cooked pasta, diced turkey, sauce, and peas.
4. Mix the Panko-Parmesan Topping – Melt a few tablespoons of butter in a small bowl and stir in the panko bread crumbs and Parmesan.
5. Top and Bake – Transfer the mix to the casserole dish and top your Turkey Casserole with the Panko-Parmesan mixture.
6. Bake for 20-25 minutes, until the sides are bubbly.
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