The TURKEY pasta you’ll eat every Holiday season (Turkey Tetrazzini)
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Turkey Tetrazzini is an old, stale, retro Italian American classic that we are going to give a little refresh today with our Thanksgiving Leftovers.
Recipes:
Turkey Tetrazzini
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Chicken Tetrazzini Casserole
Chicken Tetrazzini - Hey folks! Looking for an easy dinner idea? This Chicken Tetrazzini is the perfect weeknight dinner! Very easy and delicious!
Level of Difficulty: 2.5/5
Ingredients:
5 tbsp Branch and Vine Garlic Olive Oil
1 1/2 lbs. Boneless, Skinless Chicken thighs, cut into 1-inch pieces
Kosher Salt and Ground Black Pepper, to taste
6 tbsp Butter
2 Ribs of Celery
1 lb. Mushrooms, thinly sliced
1 Yellow Onion, chopped
1 Red Bell Pepper, chopped
1/2 cup White Wine
1/4 cup All-Purpose Flour
1 cup Chicken Broth
1 cup Whole Milk
6 oz Cheddar Cheese
1/2 cup Grated Parmesan Cheese
1 lb. Spaghetti
3/4 cup Frozen Peas
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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 Turkey Tettrazini
For an easy way to use up those Thanksgiving day leftovers, try making Sarah Carey’s Turkey Tettrazini, a creamy and delightful way to enjoy turkey all over again!
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Ree’s Leftover Turkey Tetrazzini | The Pioneer Woman | Food Network
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Turkey Tetrazzini
Recipe courtesy of Ree Drummond
Total: 55 min
Active: 30 min
Yield: 8 to 12 servings
Level: Easy
Ingredients
4 tablespoons (1/2 stick) butter
4 cloves garlic, minced
1 pound white mushrooms, quartered
1 cup dry white wine
1/2 teaspoon salt, plus more
1/2 teaspoon black pepper, plus more
1/4 cup flour
4 cups turkey or chicken broth, plus more if needed
One 8-ounce package cream cheese
3 cups leftover Thanksgiving turkey, shredded or diced
1 1/2 cups frozen green peas
1 cup grated Monterey Jack cheese
1 cup finely chopped black olives
1/2 cup grated Parmesan
4 slices bacon, fried and chopped
12 ounces thin spaghetti, broken in half and cooked
1 cup panko
Directions
Preheat the oven to 350 degrees F.
Melt the butter in a large pot over medium heat and add the garlic.
Throw in the mushrooms, wine, salt and pepper, and cook them, stirring occasionally, until the liquid reduces by half, 3 to 4 minutes.
Sprinkle the flour all over, then stir to combine.
Pour in the broth, stir and continue to cook until the sauce is nice and thick, 3 to 4 minutes.
Add the cream cheese and stir until it mixes in. (Don't worry if it seems a little lumpy at first. That will go away!)
Add the turkey, peas, Monterey Jack, olives, Parmesan and bacon.
Stir until everything is well combined, then add salt and pepper to taste.
Add the spaghetti and stir to combine. If the mixture is too thick, splash in 1/2 cup of broth.
Pour the whole shebang into a large casserole dish and even out the surface.
Sprinkle on the panko breadcrumbs and bake it until the crumbs are golden brown and the casserole is bubbly, 20 to 25 minutes.
Serve it to hearty appetites!
Cook's Note
Use shredded cooked chicken instead of turkey. Substitute low-sodium chicken broth for the wine if you prefer. Substitute cooked elbow macaroni for the spaghetti.
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Ree’s Leftover Turkey Tetrazzini | The Pioneer Woman | Food Network
Giada's Fan-Favorite Chicken Tetrazzini Recipe | Everyday Italian | Food Network
Chicken Tetrazzini is a creamy, comforting pasta dish mixed with chicken, mushrooms and peas!
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chicken Tetrazzini
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Intermediate
Total: 1 hr 35 min
Prep: 35 min
Cook: 1 hr
Yield: 6 to 8 servings
Ingredients
9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs
Directions
Preheat the oven to 450 degrees F.
Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
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Giada's Fan-Favorite Chicken Tetrazzini Recipe | Everyday Italian | Food Network