“TURKEY” TETRAZZINI ala SOY CURLS
“TURKEY” TETRAZZINI ala SOY CURLS by the Healthy Librarian adapted from Barb W.’s Recipe and readapted by Sherry Shrallow
Ingredients: (8 generous servings 9 x 13 pan)
One 12-ounce package of brown rice spaghetti or any spaghetti of your choice.
2 cups of reconstituted Butler brand Soy Curls (1/2 of a 8-ounce package), drained and squeezed of excess liquid. Use a low sodium vegetable broth when soaking the curls.
For Tetrazzini Sauce:
2 cups Pacific brand low-sodium vegetable broth
2 cups Eden brand unsweetened soy milk
3 tablespoons cornstarch
½ cup raw cashews
1 medium onion, chopped
1 plus cup of celery chopped
8-ounces of white or cremini mushrooms, sliced
1 large Portobello mushroom, sliced or chopped
Salt and freshly ground pepper to taste
½ teaspoon poultry seasoning, more if you like (it’s vegan)
1/3 – ½ cup of sherry
Directions:
Cook pasta per package directions. Set aside.
Preheat oven to 350 degrees.
FOR THE SAUCE:
Heat 2 cups of vegetable broth to almost a boil. Lower to medium heat.
In Vitamix, blend raw cashews with 1 cup of the soy milk and poultry seasoning until smooth and creamy. If you use a regular blender, you’ll need to soak your cashews in water for about 4 hours and then rinse and drain before using.
Whisk cornstarch into 1 cup of unheated soy milk. Dissolve completely.
Add the cornstarch and unheated soy milk mixture into the almost boiling broth—whisking constantly, over medium heat, or until it starts to thick and bubble just a bit—but, not a rolling boil. Once thickened add the blended cashew and soy milk mixture into the broth soy milk mixture on the stove. Heat through until desired thickness. Adjust seasonings. Add the sherry.
SAUTE THE VEGETABLES AND SOY CURLS
In a large non-stick frying pan, sauté the onions, celery and mushrooms until they are softened and any liquid has evaporated. Covering the pan as they sauté keeps them from drying out. This takes about 7-10 minutes. Stir occasionally to keep from sticking. Adding little water if needed.
Add the rehydrated soy curls. Mix well. Season with fresh black pepper and salt if desired and little of the poultry seasoning.
Mix the spaghetti, sauce, vegetables and Soy Curls in a big bowl and combine.
Put mixture into 9 x 13 pan and top with ½ to 1 cup of Ian’s panko bread crumbs of your choice. Cover with foil and bake for 20-30 minutes. Uncover and bake an additional 10-15 minutes, until it’s bubbly and lightly browned.
How to Make Turkey Tetrazzini | Allrecipes.com
Get the recipe @
Watch how to make turkey tetrazzini. Quick and easy to prepare, this classic 5-star recipe is a delicious way to use up leftover Thanksgiving turkey meat. In the video, you'll see how to adjust the cooking time for thick or saucy tetrazzini.
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1970s Chicken Tetrazzini - Who eats this stuff!? (I do, it's me)
If you need new ideas for repurposing leftovers, this dish is for you! I love some classic 1970s cooking, and today I'm making a 1970s Chicken Tetrazzini. The chicken can be swapped out for other meats, so this is just one of many ways to use leftover turkey as well. Add this one to your list of quick dinner recipes!
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Campbell's Soup Recipes - TETRAZZINI
2T chopped onion
1T butter
1 can condensed cream of mushroom soup
1/2c water
1/2c shredded cheddar cheese
1T Sherry, optional
1c diced cooked chicken, turkey, or ham
2T chopped pimento
1T chopped parsley
2c cooked spaghetti
In saucepan, cook onion in butter until tender. Blend in soup, water, cheese, and Sherry (if using). Heat until cheese melts; stir now and then. Add chicken (or whatever meat you are using), pimento, parsley, and spaghetti; heat through. Makes 3 servings.
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Invading Robin's Kitchen For Turkey Tetrazzini
Watch out for Aliens during the Holidays!!! We are invading Auntie Robin's Kitchen and she's going to teach us how to make Turkey Tetrazzini!!! Will our Judge approve??? #KidsYouTube #Turkey #TheSloppySpoon #Thanksgiving
Turkey Tetrazzini - Recipe for Turkey Leftovers
This Turkey Tetrazzini recipe for turkey leftovers is the perfect post-holiday solution that goes beyond the standard turkey noodle soups or turkey-stuffing sandwiches.
A twist on Chicken Tetrazzini, which was named for opera singer Luisa Tetrazzini at the Palace Hotel in San Francisco, this recipe for Turkey Tetrazzini uses many ingredients that are likely in your refrigerator right now.
This is a rich casserole dish made chopped turkey, cream, bow-tie pasta, sherry and Parmesan cheese. To make it even more decadent, you could definitely add your own touch to this by adding some chopped spinach, asparagus tips, artichoke hearts, or even bacon bits.
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12 ounces bow tie pasta
3 cups chopped turkey or chicken
4 tablespoons butter
1 tablespoons olive oil
8 ounces sliced crimini mushrooms
1/3 cup chopped onion
1/3 cup chopped celery
1 tablespoon garlic-shallot puree
4 tablespoons flour
2 cups chicken stock
1 cup heavy cream
1 large cup shredded parmesan
1/2 cup sliced green olives (optional)
Salt and pepper to taste
Music Credits:
Dizaro - FlashBack |
Blue Creek Trail - Dan Lebowitz - YouTube Music Library
Room For Two - Dan Lebowitz - YouTube Music Library
Andrew Zimmern Cooks: Turkey Tetrazzini
I always make a Thanksgiving turkey because I love the leftovers turned into sandwiches, soups, and my son’s favorite, turkey tetrazzini. I use up my last scraps of meat and the salty kiss of some killer parmesan with this creamy pasta casserole. On a cold fall day, this is exactly what I’m craving.
Full recipe here: