Turkey Tetrazzini
 

Turkey Tetrazzini

7 oz uncooked fettuccine or linguine noodles
2 cups chicken broth
2 cups milk
1/2 cup flour
1/4 cup butter
1/2 tsp salt
1/4 tsp pepper
2 cups cut-up cooked turkey
1 cup sliced black olives
1 cup shredded cheddar cheese

Heat oven to 350. Cook and drain pasta. Mix broth, milk, flour, butter, salt and pepper in a 3qt saucepan. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute.

Stir in pasta, turkey and olives. Spread in ungreased 2qt casserole dish. Sprinkle with cheese. Bake uncovered 25-30 minutes or until hot and bubbly.

My mom made this stuff to use leftover turkey after Thanksgiving. We always had salad and leftover cranberry sauce with it. :heartssmiley:

Works good with chicken, too. :)

Turkey Tetrazzini
 

I'm glad you said that. Now I can try it tommorrow. I have frozen chicken breasts here and all the other ingredients. Just didn't have any turkey.

Thanks.:)

OMG - that sounds great. I think I'll try making that this week.

Crockpot Mexican Turkey Wraps~
 

CROCKPOT MEXICAN TURKEY WRAPS~
shared with us by Diane J!

INGREDIENTS:

-2 lbs. turkey tenderloins
-1/4 tsp. pepper
-1 onion, chopped
-2 cloves garlic, chopped
-1/2 cup water
-2 envelopes OR 4 Tbsp. taco seasoning mix
-16 flour tortillas
-2 cups coleslaw mix
-2 cups shredded Cojack cheese

DIRECTIONS:

Put turkey tenderloins into a 4 quart crockpot & sprinkle with pepper.
Add onions, garlic, & water, cover & cook on low for 6-7 hours until turkey is cooked.
Remove turkey from crockpot &, using two forks, shred the meat into thin strips.

Add 1 cup water & taco seasoning mix to mixture remaining in crockpot.
Stir in shredded turkey, cover, & cook on low for 1-2 hours until mixture is blended & thickened.

Make sandwiches using turkey filling, coleslaw mix, shredded cheese, & tortillas

I don't have a crockpot...can this be made in a regular soup pot?

Now I have to go find my sister's recipe for Taco Soup to share with
everyone...it's yummy.

Turkey Tetrazzini
 

Turkey Tetrazzini




12 oz egg noodles, spaghetti, linguini or other pasta
12 ounces mushrooms, sliced (about 4-5 cups)
1/2 cup unsalted butter
1/4 cup all-purpose flour
1 1/2 cups of milk
1/4 cup cream
2 cups chicken broth
1/4 cup dry sherry, vermouth, or dry white wine
3 cups coarsely chopped cooked turkey
1 cup cooked peas
2/3 cup freshly grated Parmesan
1/3 cup shredded Swiss cheese
1/3 cup fine fresh bread crumbs
Salt and Pepper


Cook the pasta according to the package directions, al dente; drain well and set aside. After you've started with the pasta, proceed to the next steps. Preheat oven to 375°F. Cook the mushrooms in 3 Tbsp of the butter over moderate heat, stirring, until all of the liquid they give off has evaporated, about 10 minutes. Set aside. In a large, heavy saucepan, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. Gradually stir in the milk, cream, broth, and the wine or sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 minutes. In a large bowl combine well the pasta, the sauce, the mushrooms, the turkey, the peas, and salt and pepper to taste. Stir in 1/3 cup of the Parmesan and the 1/2 cup of Swiss cheese, and transfer the mixture to a buttered shallow 3-quart casserole. In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits. Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.

Wild Rice & Turkey Casserole
 

Wild Rice & Turkey Casserole

Yield: 6 to 8 servings

Ingredients:

1 cup wild rice
1/4 cup (1/2 stick) butter
16 ounces mushrooms, sliced
1/2 cup chopped onion
1-1/4 cups heavy cream
3 cups diced cooked turkey
1/2 cup blanched sliced almonds
3 cups chicken broth
salt and pepper to taste

Directions:

Wash the rice thoroughly. Place in a large saucepan and cover with water. Bring to a boil, then remove from the heat and set aside for 1 hour. Drain.

Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.

In a large skillet, melt the butter. Add the mushrooms and onion and saute until browned, about 8 minutes. Add to the rice, along with the remaining ingredients, and mix well. Spoon into the casserole and bake for about 1 hour, until the rice is tender.

Looks yummy Sweetpea, thanks! :thumbsup:

Lori :happysmiley: Ann