Best Moms Turkey Tetrazzini Recipes

MOM'S TURKEY TETRAZZINI

Steps:

• Preheat oven to 375°. Cook fettuccine according to package directions., Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Stir in flour until blended; whisk in wine until smooth, about 2 minutes. Slowly whisk in milk. Bring to a boil; cook and stir until thickened. Stir in turkey, salt, pepper and pepper sauce., Drain fettuccine. Layer half of the fettuccine, turkey mixture and cheese in a greased 13x9-in. baking dish. Repeat layers. Sprinkle with paprika if desired., Cover and bake 25-30 minutes or until heated through. Let stand 10 minutes before serving.

TURKEY TETRAZZINI

Steps:

• Cook spaghetti according to package directions; drain. Transfer to a large bowl; add the next 10 ingredients. , Spoon into a greased 2-1/2-qt. casserole; sprinkle with additional cheese if desired. Bake, uncovered, at 375° for 40-45 minutes or until heated through.

TURKEY TETRAZZINI

Steps:

• Preheat the oven to 400°F. Spray a 13 x 9 baking dish (or another similar shallow 2 ½ quart baking dish) with nonstick spray. Cook the spaghetti according to package directions. Drain.
• Meanwhile, in a large, deep saucepan melt the 2 tablespoons of the butter over medium high heat. Add the onions and mushrooms, season with salt and pepper, and cook, stirring occasionally for about 8 minutes until they are browned and any liquid they have released evaporates. Remove to a plate.
• While the vegetables cook, make the topping: in a small bowl combine the bread crumbs, salt, 2 tablespoons melted butter, and Gruyere or Swiss cheese. Set aside.
• Return the skillet to medium heat and melt the remaining 4 tablespoons of the butter. Sprinkle over the flour and cook, stirring 1 to 2 minutes until the flour is incorporated and turns golden. Stir in the sage, broth and milk and bring to a simmer, stirring frequently for about 4 minutes until the sauce thickens.
• Add the cooked mushrooms and onions, drained pasta, turkey, ½ cup parsley and Parmesan (if your pan is not big enough you can mix it al together in a large mixing bowl). Transfer the mixture to the prepared baking dish, and sprinkle with the bread crumb mixture.
• Bake for 15 to 20 minutes until bubbly and golden brown. Sprinkle with a bit more parsley and serve.

EASY TURKEY TETRAZZINI

Steps:

• Preheat oven to 350°F. Grease 13 x 9-inch baking dish; set aside.
• Boil spaghetti in a large pot of salted boiling water, just until barely al dente (about 1 minute less than called for on the box). Drain.
• Meanwhile, fry the bacon in a large skillet or Dutch oven over medium-high heat until crisp, about 7-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel lined plate, reserving the drippings in the pan.
• Add butter to the skillet with the drippings. When the butter melts, add the onion, celery, bell pepper and mushrooms. Sauté until tender, about 5-7 minutes. Add the garlic and cook for 30 seconds, or until fragrant.
• Stir in the cooked spaghetti, cooked bacon, turkey, ½ cup of the Parmesan cheese, cream of mushroom soup, Alfredo sauce, chicken broth, white wine, pepper and frozen peas. Toss gently to combine; transfer to the prepared baking dish.
• Sprinkle remaining ¼ cup of Parmesan and slivered almonds on top. Bake, uncovered, for 20-25 minutes, or until the filling is hot and the nuts are lightly toasted.