Best 5 Miss Julia Turkey Tetrazzini Recipes

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Immerse yourself in a culinary masterpiece that combines the elegance of a classic dish with a modern twist. "Miss Julia Turkey Tetrazzini" is a delectable casserole that elevates the traditional chicken tetrazzini with the richness of succulent turkey and a medley of vegetables. Prepared with a creamy sauce and a flavorful blend of spices, this dish will tantalize your taste buds and leave you craving for more. Discover the secrets to creating the perfect "Miss Julia Turkey Tetrazzini", a dish that will surely become a favorite among your family and friends.

Let's cook with our recipes!

TURKEY TETRAZZINI



Turkey Tetrazzini image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 55m

Yield 8 to 12 servings

Number Of Ingredients 17

4 tablespoons (1/2 stick) butter
4 cloves garlic, minced
1 pound white mushrooms, quartered
1 cup dry white wine
1/2 teaspoon salt, plus more
1/2 teaspoon black pepper, plus more
1/4 cup flour
4 cups turkey or chicken broth, plus more if needed
One 8-ounce package cream cheese
3 cups leftover Thanksgiving turkey, shredded or diced
1 1/2 cups frozen green peas
1 cup grated Monterey Jack cheese
1 cup finely chopped black olives
1/2 cup grated Parmesan
4 slices bacon, fried and chopped
12 ounces thin spaghetti, broken in half and cooked
1 cup panko

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt the butter in a large pot over medium heat and add the garlic.
  • Throw in the mushrooms, wine, salt and pepper, and cook them, stirring occasionally, until the liquid reduces by half, 3 to 4 minutes.
  • Sprinkle the flour all over, then stir to combine.
  • Pour in the broth, stir and continue to cook until the sauce is nice and thick, 3 to 4 minutes.
  • Add the cream cheese and stir until it mixes in. (Don't worry if it seems a little lumpy at first. That will go away!)
  • Add the turkey, peas, Monterey Jack, olives, Parmesan and bacon.
  • Stir until everything is well combined, then add salt and pepper to taste.
  • Add the spaghetti and stir to combine. If the mixture is too thick, splash in 1/2 cup of broth.
  • Pour the whole shebang into a large casserole dish and even out the surface.
  • Sprinkle on the panko breadcrumbs and bake it until the crumbs are golden brown and the casserole is bubbly, 20 to 25 minutes.
  • Serve it to hearty appetites!

TURKEY TETRAZZINI



Turkey Tetrazzini image

This Turkey Tetrazzini is a heavenly pasta casserole with chunks of turkey amidst a rich, cheesy and creamy herb flecked sauce, all topped with more cheese and baked until hot and bubbly.

Provided by Joanna Cismaru

Categories     Dinner

Time 1h20m

Number Of Ingredients 13

1 pound spaghetti
½ cup butter (unsalted)
2 tablespoon olive oil
1 small onion (chopped)
3 cloves garlic (minced)
½ cup all-purpose flour
8 ounce cream cheese (room temperature)
3 cups chicken broth (low sodium)
2 cups milk
1 teaspoon Italian seasoning
salt and pepper (to taste)
2 cups Parmesan cheese (grated)
4 cups turkey (cooked and chopped)

Steps:

  • Preheat Oven: Preheat the oven to 350°F.
  • Cook Spaghetti: Cook the spaghetti according to package instructions until al dente, tender but still firm when bitten.
  • Cook Onion & Garlic: Add the butter and olive oil to a saucepan and melt over medium heat. Add the onion and cook for about 5 minutes until the onion has softened. Stir in the garlic and cook for an additional 30 seconds until aromatic.
  • Add Ingredients: Whisk in the flour and cook for about 2 minutes. Add the chicken broth, milk, Italian seasoning, salt, pepper and bring to a boil. Stir in the cream cheese and 1 ½ cups of the Parmesan cheese until melted.
  • Assemble: Stir in the cooked turkey then add the cooked spaghetti. Toss everything together until well combined. Transfer everything to a greased 9x13-inch casserole dish and top with remaining ½ cup of Parmesan cheese.
  • Bake: Transfer the casserole dish to the oven and bake for 30 - 45 minutes until heated through and the top is starting to brown.

Nutrition Facts : ServingSize 1 serving, Calories 654 kcal, Carbohydrate 57 g, Protein 34 g, Fat 32 g, SaturatedFat 17 g, Cholesterol 105 mg, Sodium 648 mg, Fiber 2 g, Sugar 7 g

TURKEY TETRAZZINI



Turkey Tetrazzini image

Provided by Tyler Florence

Categories     main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 19

2 tablespoons vegetable oil
1 shallot, chopped
1 garlic clove, minced
1 pound mushrooms, sliced
3 tablespoons chopped parsley
2 tablespoons thyme leaves
2 bay leaves
Salt and pepper, to taste
Grated lemon zest
2 cups chicken broth, low sodium
4 tablespoons butter
1/4 cup flour
1 egg yolk, lightly beaten
1 cup milk
4 pounds cooked turkey breast, chunks or tenders
1 pound egg noodles, cooked
1/2 cup bread crumbs
1/2 cup grated Parmesan
1/2 cup sliced almonds, toasted

Steps:

  • Coat a skillet with oil and put over medium heat. Add shallot and garlic, cook, stirring, until translucent, about 3 minutes. Add the mushrooms and herbs and saute for 3 to 5 minutes until lightly browned. Season with salt and pepper. Transfer the mushrooms to a glass bowl, grate in the zest of a lemon, then cover with plastic wrap to infuse the flavor. Set aside.
  • Heat the chicken broth in a medium saucepan and keep warm over low heat. Melt butter in the skillet and stir in the flour to make a roux. Cook, stirring constantly, for 3 minutes. Whisk in the warm stock and stir vigorously to avoid lumps. Continue for 5 minutes until the sauce is thickened and smooth. Add the egg, milk, reserved mushrooms, and turkey. Cook and stir until heated through, do not let boil. Fold in the cooked noodles and mix to combine.
  • Spoon the mixture into a buttered 9 by 13-inch baking pan and smooth out with a spoon. Sprinkle with bread crumbs and Parmesan. Bake in a preheated 350 degrees F until the sauce bubbles and a top crust has formed, 20 to 30 minutes. Garnish with toasted almonds before serving.

A WAY BETTER TETRAZZINI (TODAY'S TURKEY TETRAZZINI)



A Way Better Tetrazzini (Today's Turkey Tetrazzini) image

Make and share this A Way Better Tetrazzini (Today's Turkey Tetrazzini) recipe from Food.com.

Provided by BigFatMomma

Categories     Turkey Breasts

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb dried spaghetti
1 (9 ounce) package frozen artichoke hearts, thawed and chopped
8 ounces fresh mushrooms, chopped
1/3 cup dry sherry
1/3 cup parsley, chopped (fresh)
3 shallots or 3 scallions, chopped
1 garlic clove, minced
1 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 cups fat-free ricotta cheese
1 cup skim milk
2 cups cubed cooked turkey breast
1/2 cup fresh breadcrumb

Steps:

  • Preheat oven to 350 degrees. Spray a 13x9 pan with cooking spray.
  • In a large pot of salted boiling water, cook pasta until barely tender (do not overcook--the pasta will continue cooking in the oven), and drain well, and return to the pot.
  • Meanwhile, lightly oil a large skillet, and heat over medium heat.
  • Add artichokes, mushrooms, sherry, parsley, garlic, shallots, tarragon, pepper and salt.
  • Cook, stirring occasionally until the mushrooms soften.
  • Add the vegetable mixture to the pasta, then add the milk, ricotta and turkey.
  • Mix well, and spread evenly in the prepared dish.
  • Sprinkle over the bread crumbs.
  • Bake until golden brown and hot, about 30 minutes.
  • Let stand at least 5 minutes before serving.

Nutrition Facts : Calories 424.8, Fat 2.1, SaturatedFat 0.5, Cholesterol 0.8, Sodium 316.3, Carbohydrate 74.2, Fiber 5.1, Sugar 3.1, Protein 15.6

MISS JULIA TURKEY TETRAZZINI



Miss Julia Turkey Tetrazzini image

Number Of Ingredients 8

1/4 pound Spaghetti, uncooked
2 cups Diced Turkey
4 ounce Canned Mushrooms
2 tablespoon Butter
10 3/4 ounce Canned cream of chicken soup, undiluted
1 cup Sour Cream
1/2 cup Almonds, chopped
1 cup Parmesan Cheese - as much as you'd like

Steps:

  • Preheat oven to 350 degrees F
  • Cook the spaghetti, drain, and put it in the bottom of a 9 x 13 pyrex baking dish
  • In a large skillet, saute the turkey and mushrooms in butter, then add the soup, sour cream and almonds and stir
  • Add the Parmesan Cheese (as much as you'd like) and pour the mixture over the spaghetti
  • Sprinkle more Parmesan over the top
  • Bake 35 to 45 minutes.

Tips:

  • Boil the turkey in water seasoned with salt before adding the vegetable. This helps remove the excess fat.
  • While boiling the turkey, save the stock to use in the final sauce.
  • To make a creamy sauce, whisk together flour and butter, then slowly add the turkey stock, milk, and cream. Season the sauce to taste with salt, pepper, and paprika.
  • While the sauce is cooking, saute the mushrooms. Mushrooms will add an earthy flavor to the dish.
  • Cook the spaghetti according to the package instructions. Once cooked, drain the spaghetti and set aside.
  • Combine the cooked turkey, sauce, mushrooms, and spaghetti in a baking dish. Top with buttered bread crumbs and Parmesan cheese.
  • Bake the casserole in a preheated oven until the top is golden brown and bubbly.
  • Let the casserole cool slightly before serving.

Conclusion:

Miss Julia's Turkey Tetrazzini is a delicious and easy-to-make casserole that is perfect for a weeknight meal. Made with leftover turkey, creamy sauce, mushrooms, and spaghetti, this dish is sure to please the whole family. With its simple ingredients and straightforward instructions, this recipe is a great choice for beginner cooks or those who are short on time. So next time you have leftover turkey, give Miss Julia's Turkey Tetrazzini a try!

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