Turkey Tetrazzini
Serves 8
1 (16 ounce) package uncooked spaghetti
1 tablespoon olive oil
1/2 cup chopped sweet onion
1/2 cup chopped celery,
1/2 cup chopped green and/or red sweet bell pepper
1/2 cup butter
1/2 cup all-purpose flour
3 cups chicken broth
2 cups 2% or whole milk
1 2/3 cups grated Parmesan cheese
4 cups chopped cooked turkey
Preheat oven to 350 degrees and spray a 9' X 13" baking dish with vegetable cooking spray. Bring a large pot of lightly salted water to a boil and add the spaghetti. Cook for 8 to 10 minutes or until al dente. Drain pasta and place in the prepared baking dish. In a skillet, heat oil, onions, celery and peppers. Saute until tender. Melt butter in a medium saucepan over medium heat. Stir in the flour. Gradually add chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, cooked onion, celery and peppers. Remove from heat. Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.
If you have left-over green bean casserole, add a cup or so to the mixture or even cooked green peas are yummy. Fresh mushrooms are my favorite to add to this basic recipe. I also think substituting 1/2 cup extra dry vermouth in place of 1/2 cup of the broth, makes it almost sweet and extra tasty. I always use the vermouth.
Turkey Lasagna
Serves 4
1 onion, chopped
2 stalks celery, chopped
1/2 teaspoon minced garlic
1 tablespoon olive oil
2 cups cooked, chopped turkey
1 cup cooked, chopped broccoli
2 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups 2% or whole milk
1 (16 ounce) package instant lasagna noodles
1 cup shredded mozzarella cheese
Saute onions, celery and garlic in oil until tender. Add chopped turkey and broccoli. Set aside.
Make white sauce in a small saucepan over low heat by melting butter. Remove from heat and add flour, salt and pepper blending well. Return to low heat, whisk in milk and cook until thick. To assemble, in the bottom of a 9" X 9" baking dish, place a thin layer of white sauce, then a layer of noodles. Next, place a layer of the turkey mixture, followed by sauce, and then 1/2 cup of the shredded mozzarella cheese. Repeat layering process with turkey mixture and sauce. Top with remaining 1/2 cup mozzarella. Bake in a preheated 350 degree oven for 45-60 minutes or until bubbly and heated through. Let stand 10 to 15 minutes before serving.
Herb Turkey Soup
Serves 6
1 teaspoon olive oil
1 cup minced sweet onion
1 cup finely chopped celery
1 tablespoon fresh minced sage
1 tablespoon fresh minced thyme
2 tablespoons fresh minced parsley
1 quart turkey stock
2 cups shredded turkey
Lightly coat a heavy stock pot with oil. Saute onions and celery until tender. Add sage, thyme, parsley and stock. Bring to a simmer and reduce by only 10 percent. Add the meat and taste for extra needed seasoning. Keep hot until time to serve.
Turkey & Corn Stuffing Fritters
1/4 -1/2 cup canola oil
2 cups leftover cornbread stuffing
1/3 cup frozen corn
4 large eggs, lightly beaten
1/2 cup shredded Parmesan cheese
Salt
Pepper
Stir together the stuffing, corn, eggs and cheese. Heat a cast iron skillet or other heavy dutch oven with 1-inch oil to about 350 degrees. Gently drop heaping tablespoons of the mixture into the oil. When brown, about 2 to 3 minutes, flip over. Drain on paper towels. Taste and see if they need seasoned with a sprinkle of salt.
When ready to serve, place the fritters in bottom of individual bowls and pour soup over top. Absolutely delish!
This turkey tetrazzini recipe is shared December 1-5, 2014
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com
