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Turkey Tetrazzini

Posted by Nancy J. Cohen on December 19, 2014

It’s always useful to have some leftover turkey recipes around the holidays. Here are two of mine for turkey tetrazzini. I recently made the second recipe with accompanying photos. If you wish, you can freeze some fresh cut up cooked turkey right away after roasting. Then when you’re ready for a new dish and aren’t sick of poultry anymore, defrost the turkey meat and create a new dinner. Recipe number two serves 6 to 8 and is a one-dish meal that goes well with a salad.

TURKEY TETRAZZINI – 1

16 oz. whole wheat spaghetti or vermicelli
2 cups chopped, cooked turkey
2 Tbsp. olive oil
1 chopped onion
1 chopped green pepper
12 oz. sliced fresh mushrooms
10 oz. can Healthy Choice cream of mushroom soup
12 oz. package frozen mixed vegetables, defrosted
1 cup shredded cheddar cheese
¼ cup white wine
1 Tbsp. Worcestershire sauce
½ cup grated Parmesan cheese
Paprika

Cook spaghetti according to package directions, drain, and set aside in large bowl. In a large skillet, heat oil. Sauté onion, green pepper, and mushrooms until wilted. Add to spaghetti along with mushroom soup, mixed vegetables, cheddar cheese, white wine, and Worcestershire sauce. Mix well to blend. Pour into greased baking dish. Sprinkle Parmesan cheese and paprika on top. Bake at 375 degrees for 25 minutes, or until heated through.

 

TURKEY TETRAZZINI – 2

16 oz. whole wheat spaghetti or vermicelli
2 cubes chicken bouillon
2 Tbsp. butter
12 oz. sliced fresh mushrooms
2 Tbsp. flour
¼ cup sherry, white wine, or chicken broth
¼ tsp. ground nutmeg
1 cup fat free evaporated milk
4 oz. jar sliced pimento
14.5 oz. can peas and carrots, drained
2 cups chopped, cooked turkey
½ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
¼ tsp. paprika
Salt and Pepper to taste

Preheat oven to 375 degrees. Cook spaghetti in large pot according to directions. Drain but save 2-1/2 cups cooking liquid. Dissolve bouillon cubes in this remaining liquid. In a separate nonstick skillet, sauté mushrooms in butter until wilted. Blend in flour. Add sherry and reserved cooking liquid. Sprinkle with nutmeg. Heat to boiling and simmer until slightly thickened. Next: Put cooked spaghetti into large bowl. Stir in mozzarella cheese and milk. Add turkey, mushroom mixture, peas and carrots and pimento. Stir until blended. Transfer to greased baking dish. Sprinkle with Parmesan cheese and paprika. Bake for 25 minutes or until bubbly at the edges.

Left Side: Before Baking                        Right Side: After Baking

Turkey Tet1    Turkey Tetrazzini

 

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7 Responses to “Turkey Tetrazzini”

  1. I’ve made this before; the second one anyhow. Not a big fan of peppers. But, it’s a terrific dish for leftovers that taste brand new!

  2. A very timely post. Thanks. I’ll give the first one a try.

  3. Lindar said

    Think I will try the 2nd one. I’m not a big fan of cream of mushroom soup. Following colon surgery following the broth meals, every other meal seemed to be cream of mushroom soup. And hospital cream of mushroom soup smelled terrible and looked like congealed gravy. Shudder. Mom used to make a chicken tetrazzini. Roasted chicken and cream of chicken soup. Very close to chicken spaghetti.

  4. […] Turkey Tetrazzini […]

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