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How To make Quick Turkey And Spinach Tetrazzini
Ingredients
4
oz
spaghetti, broken into 3 or 4 inch lengths
1 1/2
cup
turkey, cooked, bite sized pieces
9
oz
pkg spinach, thawed
1
cup
ricotta cheese, part skim
1/4
cup
tomatoes, sundried, oil packed, chopped
5
tablespoon
parmesan cheese, grated
1
each
garlic, clove, minced
Directions:
Preheat oven to 500 degrees. Cook spaghetti pieces until tender but still firm to the bite. Drain, reserving 1/4 c of cooking liquid.
Mix spaghetti, turkey, creamed spinach, ricotta, tomatoes, 4 tb parmesan, garlic and reserved cooking liquid in a large bowl. Season with pepper. Spread mixture in a 9 inch, deep dish pie plate. Sprinkle with remaining 1 tb cheese and bake until heated through and top is golden brown about 10 minutes.
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This incredibly easy-to-make full-flavored turkey tetrazzini recipe is the perfect meal to serve up to your family and friends after the holidays.
Pronounced teh-trah-ZEE-nee, Turkey tetrazzini is an adaptation of chicken tetrazzini which is said to have been named after the famous opera singer Luisa Tetrazzini. This simple recipe combines pasta with chicken, or turkey, with a sherry-parmesan cheese cream sauce. It is commonly sprinkled with parmesan or breadcrumbs, or both, before baking until golden brown and bubble.
Turkey seemed to have really popularized this dish as a household casserole recipe in the early to the mid-20th century. It has also become a go-to meal for leftover turkey after Thanksgiving and Christmas. This easy-to-make dish can also be customized to your liking.
Ingredients for this recipe:
• ¼ cup unsalted butter
• 1 peeled and small diced yellow onion
• 2 cups sliced button mushrooms
• 2 cups sliced baby bella mushrooms
• 2 finely minced cloves of garlic
• 1/3 cup all-purpose flour
• 1/3 cup sherry
• 3 cups chicken stock
• 1 cup heavy whipping cream
• 5 to 6 cups large diced cooked turkey
• 1 cup grated parmesan cheese
• 1 pound spaghetti, linguine, fettuccini, or egg noodles
• 1 cup peas
• ½ cup breadcrumbs
• salt and pepper to taste
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