Turkey Tetrazzini

The recipe Turkey Tetrazzini can be made in around 50 minutes. For 86 cents per serving, you get a main course that serves 8. One portion of this dish contains approximately 18g of protein, 18g of fat, and a total of 419 calories. This recipe from Spicy Southern Kitchen requires pepper, salt, chicken broth, and nutmeg. 604 people found this recipe to be flavorful and satisfying. This recipe is typical of American cuisine. Overall, this recipe earns a solid spoonacular score of 69%. If you like this recipe, you might also like recipes such as Turkey Tetrazzini, Turkey Tetrazzini, and Turkey Tetrazzini.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 30 minutes

 

Ingredients:

½ cup homemade bread crumbs (or panko crumbs)

2 tablespoons butter, melted

1 cup chicken broth

¼ teaspoon dried thyme

¼ cup all-purpose flour

1 cup heavy cream

2 teaspoons fresh lemon juice

1 cup milk

¼ teaspoon nutmeg

1 tablespoon grated Parmesan cheese

½ to 1 cup frozen green peas, defrosted

¼ teaspoon pepper

½ teaspoon salt

2 tablespoons Sherry

12 ounces spaghetti, snapped in half

3 cups chopped, cooked turkey or chicken

8 ounces white mushrooms, sliced

Equipment:

pot

frying pan

oven

bowl

whisk

baking pan

Cooking instruction summary:

Bring a large pot of water to a boil. Add 1 tablespoon salt and pasta. Cook to al dente and drain, reserving cup cooking liquid.Preheat oven to 375 degrees.While water is coming to a boil, add 2 tablespoons butter to a large skillet over medium-high heat. Add mushrooms and saut until brown. Remove mushrooms to a bowl and set aside.Add remaining 4 tablespoons butter to skillet along with flour. Cook over medium-low heat, stirring constantly, for 2 minutes.Gradually add the chicken stock, milk, and heavy cream, whisking well to avoid lumps. Cook until smooth and bubbly, about 3 minutes, stirring occasionally.Add salt, thyme, pepper, nutmeg, lemon juice, Sherry, and mushrooms.Stir in turkey, peas and Parmesan cheese. Check for seasoning and add more salt and pepper if desired.Add cooked pasta to the skillet, or if not enough room combine both in a large bowl. Stir to combine. Add some of the reserved cooking liquid if mixture is too dry.Transfer mixture to a greased 9X13-inch baking dish.In a small bowl combine bread crumbs, melted butter, and 1 tablespoon Parmesan cheese. Scatter on top of casserole. Place in oven and bake for about 30 minutes. If desired, broil briefly to brown top.

 

Step by step:


1. Bring a large pot of water to a boil.

2. Add 1 tablespoon salt and pasta. Cook to al dente and drain, reserving cup cooking liquid.Preheat oven to 375 degrees.While water is coming to a boil, add 2 tablespoons butter to a large skillet over medium-high heat.

3. Add mushrooms and saut until brown.

4. Remove mushrooms to a bowl and set aside.

5. Add remaining 4 tablespoons butter to skillet along with flour. Cook over medium-low heat, stirring constantly, for 2 minutes.Gradually add the chicken stock, milk, and heavy cream, whisking well to avoid lumps. Cook until smooth and bubbly, about 3 minutes, stirring occasionally.

6. Add salt, thyme, pepper, nutmeg, lemon juice, Sherry, and mushrooms.Stir in turkey, peas and Parmesan cheese. Check for seasoning and add more salt and pepper if desired.

7. Add cooked pasta to the skillet, or if not enough room combine both in a large bowl. Stir to combine.

8. Add some of the reserved cooking liquid if mixture is too dry.

9. Transfer mixture to a greased 9X13-inch baking dish.In a small bowl combine bread crumbs, melted butter, and 1 tablespoon Parmesan cheese. Scatter on top of casserole.

10. Place in oven and bake for about 30 minutes. If desired, broil briefly to brown top.


Nutrition Information:

Quickview
418k Calories
18g Protein
18g Total Fat
44g Carbs
8% Health Score
Limit These
Calories
418k
21%

Fat
18g
28%

  Saturated Fat
10g
63%

Carbohydrates
44g
15%

  Sugar
4g
5%

Cholesterol
78mg
26%

Sodium
408mg
18%

Alcohol
0.39g
2%

Get Enough Of These
Protein
18g
37%

Selenium
42µg
60%

Manganese
0.57mg
28%

Vitamin B3
5mg
28%

Phosphorus
252mg
25%

Vitamin B2
0.36mg
21%

Vitamin B6
0.36mg
18%

Copper
0.3mg
15%

Vitamin B1
0.22mg
15%

Vitamin A
671IU
13%

Zinc
1mg
13%

Magnesium
47mg
12%

Vitamin B5
1mg
12%

Vitamin B12
0.71µg
12%

Potassium
400mg
11%

Fiber
2g
10%

Iron
1mg
10%

Folate
38µg
10%

Calcium
94mg
9%

Vitamin C
6mg
8%

Vitamin D
0.83µg
6%

Vitamin K
4µg
4%

Vitamin E
0.53mg
4%

covered percent of daily need
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Related Videos:

Turkey Tetrazzini | The Recipe Rebel

 

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Food Joke

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