How to Make Easy Turkey Tetrazzini | Allrecipes.com
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Watch how to make delicious and simple turkey tetrazzini using leftover Thanksgiving turkey. This saucy noodle casserole includes sour cream, celery soup, mushrooms, and Parmesan cheese. It's quick and easy!
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Turkey Tetrazzini - great for leftover turkey! | The Recipe Rebel
This Turkey Tetrazzini is a creamy baked pasta with a homemade sauce, shredded turkey, spaghetti and a golden cheesy crust! Make ahead and freezer friendly!
PRINTABLE RECIPE & NUTRITION INFO:
INGREDIENTS:
Turkey Breast
1-1.5 lb boneless turkey breast filet
1.5 cups turkey or vegetable stock
1/2 teaspoon salt
1/4 teaspoon black pepper
Sauce
1/4 cup unsalted butter
1/2 medium onion finely diced
1 teaspoon minced garlic
1 teaspoon Italian seasoning
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup all purpose flour
2 cups turkey stock
2 cups cream – 10%-18%
To Assemble Tetrazzini:
375 grams high fiber white spaghetti (about 13oz), cooked just to al dente
1 cup shredded mozzarella cheese
1 cup frozen peas
INSTRUCTIONS:
Turkey Breast
Place turkey breast in a large skillet and pour in turkey stock. Season turkey with salt and pepper.
Bring to a simmer over medium heat and reduce to medium low. Cover and simmer until cooked through (165 degrees F inside) and tender, about 40 minutes.
Alternatively, you can place the ingredients in a slow cooker and cook on low for 4 hours.
Remove to a cutting board and chop or shred. Set aside.
Sauce
In a large skillet, melt butter.
Add onion and saute over medium heat until onion is softened.
Add garlic, Italian seasoning, salt, and pepper and cook 1 minute.
Whisk in flour until completely absorbed by the butter.
Add turkey stock and cream and whisk until smooth. Continue cooking over medium heat, whisking often, until thickened. Set aside.
Turkey Tetrazzini
Preheat the oven to 400 degrees if baking immediately.
Place cooked pasta, shredded turkey, and peas in a 9×13 greased baking dish. Pour sauce over top and spread with a spatula over pasta so that it soaks down into the spaghetti.
Sprinkle with cheese and bake for 20 minutes or until golden and bubbly (see post above for make ahead instructions).
Turkey Tetrazzini | Southern Living
If there is anything we love more than our favorite classic dishes at Thanksgiving dinner, it is the leftovers that we turn into delicious meals.
Similar to a holiday ham, leftover turkey can be transformed into much more than a sandwich. When the meal is finished and you are clearing the table, take a few minutes to shred or dice what is left of the ham, chicken, or turkey, place it in freezer safe bags, and freeze for future meals, such as this quick and easy Turkey Tetrazzini. With a few convenience products such as canned soup, jarred Alfredo sauce, and frozen peas, you can create a satisfying and comforting meal in less than 30 minutes. This recipe can even be assembled and frozen for up to a month, making it a great choice when you need to take a casserole to a friend or neighbor.
Get the Recipe:
Ingredients:
1 (10 3/4-ounce) can cream of mushroom soup; 2/3 cup milk; 1 (16-ounce) jar Alfredo sauce; 3 1/2 cups chopped cooked turkey, chicken, or ham; 12 ounces thin spaghetti, cooked; 1 (10-ounce) package frozen petite peas, thawed; 1 (8-ounce) package sliced fresh mushrooms; 1 1/2 cups shredded baby Swiss cheese; 1 cup shredded Parmesan cheese, divided; 1/2 cup crushed garlic-and-onion seasoned croutons; 1/4 teaspoon paprika
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How to make Turkey Tetrazzini!
Got leftover turkey from the holidays? The best way to use it is in this delicious, creamy Turkey Tetrazzini. It's an easy dinner recipe. Plus, your family won't even realize you used leftovers to make it because it's so good!
RECIPE HERE --
INGREDIENTS
▢16 ounces linguini cooked
▢½ cup butter softened
▢1 pound leftover turkey cooked and diced or shredded
▢1 can cream of chicken soup 10.5 oz
▢1 can cream of mushroom soup 10.5 oz
▢2 cups sour cream
▢1 teaspoon salt
▢½ teaspoon ground black pepper
▢½ teaspoon garlic powder
▢½ cup chicken broth
▢1 ½ cups frozen green peas
▢2 cups shredded Mozzarella cheese
▢Chopped parsley for garnish optional
INSTRUCTIONS
Preheat the oven to 350 degrees F.
Grease a 9×13 inch baking dish with non-stick spray. Set aside.
Prepare linguine according to package directions.
Meanwhile combine butter, cooked turkey, soups, sour cream, salt, pepper, garlic pepper, chicken broth and peas in a large bowl. Stir until combined.
When noodles are done cooking, drain off water and add them to the soup mixture. Stir until combined.
Pour noodle mixture into the prepared baking dish. Sprinkle Mozzarella cheese on top.
Place the baking dish in a preheated oven and cook at 350 degrees F for 25-30 minutes or until warmed through and the cheese is melted and the cheese is turning slightly golden brown on top.
Serve immediately.
TIPS
Make-Ahead Tip: You can assemble the turkey tetrazzini and leave it in the fridge until you’re ready to bake it. You can do this up to a day in advance, it just may need more time in the oven if it goes into the oven cold.
Freezer Tip: It’s also a good freezer meal! Assemble the pasta casserole and then cover the pan with plastic wrap. Top that with foil and freeze it for up to a month. Let it thaw before baking.
Leftovers Tip: Any leftovers will keep in the refrigerator for two days.
How To Make TURKEY TETRAZZINI CASSEROLE {Recipe Video}
How to Make TURKEY TETRAZZINI I Tastes of Lizzy T
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Use leftover turkey in this easy turkey casserole! Creamy Turkey Tetrazzini is full of pasta, vegetables and a homemade parmesan sauce.
Is turkey healthy?
About 95% of us Americans eat turkey for Thanksgiving dinner. And guess what? It’s good for you too! Turkey is:
low in fat
high in B vitamins
packed with lean protein
And it’s illegal for hormones or steroids to be added to turkey. How’s that for healthy?
What is turkey tetrazzini?
Tetrazzini is an American comfort food that has diced meat (in this case turkey), pasta, and vegetables in a creamy, buttery cheese sauce.
Ingredients
8 ounces spaghetti
1 pound turkey cooked and diced small
½ teaspoon seasoned salt
5 tablespoons butter
1 cup cremini mushrooms* diced in small chunks
½ cup diced onion
1/2 teaspoon thyme
3 tablespoons flour
2 cups milk
1 cup turkey broth
1 cup grated parmesan cheese
1 cup frozen vegetable mix (peas, green beans, carrots, corn)
1/2 cup crushed butter crackers
Instructions
Preheat oven to 400 degrees F. Coat a 9×13 baking dish with non-stick cooking spray.
Cook pasta according to package and drain when finished.
Place the cooked, diced turkey in a large bowl. Season the turkey with seasoned salt. Mix and set aside.
Add 2 tablespoons butter to a skillet over medium heat. Add mushrooms, onions and thyme. Cook about 3 minutes or until mushrooms are slightly softened. Place in a bowl with turkey.
In the same skillet, add 3 tablespoons of butter. Whisk in flour then whisk in milk and turkey broth. Let simmer for 3-4 minutes to thicken. Stir in ½ cup of parmesan cheese. Season with salt and pepper.
Stir together pasta, vegetables, mushroom mixture, turkey and cheese sauce. Place in the prepared baking dish and top with remaining cheese and crushed butter crackers.
Bake until top is golden brown about 17-20 minutes. (If the pasta is cold, this may take up to 30 minutes to heat through.)
Serve warm.
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At Tastes of Lizzy T, our mission is to revive the thrill of preparing and sharing food with family and good friends. In our drive through culture, we are losing the joy of preparing your own meals. We’re about creating healthy, heartfelt comforting food. Starting as a mother and daughter school project, Tastes of Lizzy T is now an international blog where we share our life journey of a family that loves to cook, serve, and eat fresh, traditional, and wholesome food. We’re reviving old memories and creating new, one recipes at a time.
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Thanksgiving LEFTOVERS: Turkey Tetrazzini
Turkey Tetrazzini is the perfect way to use up all that leftover holiday turkey! It's not only easy, but it's incredibly delicious!
OTHER THANKSGIVING FAVORITES:
Day-After Thanksgiving Panini:
Turkey and Dressing Casserole:
INGREDIENTS:
8 tbsp unsalted butter, divided
1 cup onion, chopped
1 cup celery, chopped
16 oz. mushrooms, sliced
2 tbsp dry sherry
¼ cup flour
2 cups chicken broth
1 cup whole milk
2 tsp salt
1 tsp pepper
½ tsp ground nutmeg
12 oz extra-wide egg noodles
8 oz white cheddar, shredded
½ cup grated Parmesan, divided
3 cups cooked turkey, roughly chopped
1 cup frozen sweet peas
1 cup Panko bread crumbs
COMPLETE RECIPE:
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