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  #1  
Old 02-05-2006, 09:08 AM
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Thumbs up 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.
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  #2  
Old 02-05-2006, 11:30 AM
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Thumbs up

My mom made this stuff to use leftover turkey after Thanksgiving. We always had salad and leftover cranberry sauce with it.
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Old 02-05-2006, 09:11 PM
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Works good with chicken, too.
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Old 02-05-2006, 09:29 PM
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Default Turkey Tetrazzini

Quote:
Originally Posted by Karen
Works good with chicken, too.
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.
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Old 02-06-2006, 05:41 AM
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OMG - that sounds great. I think I'll try making that this week.
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Old 05-05-2006, 03:47 AM
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Smile 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
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Old 05-05-2006, 04:07 AM
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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.
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Old 09-18-2006, 10:19 AM
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Arrow 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 375įF. 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.
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  #9  
Old 11-08-2006, 05:43 AM
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Smile 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.
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  #10  
Old 11-08-2006, 03:25 PM
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Looks yummy Sweetpea, thanks!

Lori Ann
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