Turkey Tetrazzini

It’s always useful to have some leftover turkey recipes around the holidays. Here are two of mine for turkey tetrazzini. I recently made the second recipe with accompanying photos. If you wish, you can freeze some fresh cut up cooked turkey right away after roasting. Then when you’re ready for a new dish and aren’t sick of poultry anymore, defrost the turkey meat and create a new dinner. Recipe number two serves 6 to 8 and is a one-dish meal that goes well with a salad.

TURKEY TETRAZZINI – 1

16 oz. whole wheat spaghetti or vermicelli
2 cups chopped, cooked turkey
2 Tbsp. olive oil
1 chopped onion
1 chopped green pepper
12 oz. sliced fresh mushrooms
10 oz. can Healthy Choice cream of mushroom soup
12 oz. package frozen mixed vegetables, defrosted
1 cup shredded cheddar cheese
¼ cup white wine
1 Tbsp. Worcestershire sauce
½ cup grated Parmesan cheese
Paprika

Cook spaghetti according to package directions, drain, and set aside in large bowl. In a large skillet, heat oil. Sauté onion, green pepper, and mushrooms until wilted. Add to spaghetti along with mushroom soup, mixed vegetables, cheddar cheese, white wine, and Worcestershire sauce. Mix well to blend. Pour into greased baking dish. Sprinkle Parmesan cheese and paprika on top. Bake at 375 degrees for 25 minutes, or until heated through.

 

TURKEY TETRAZZINI – 2

16 oz. whole wheat spaghetti or vermicelli
2 cubes chicken bouillon
2 Tbsp. butter
12 oz. sliced fresh mushrooms
2 Tbsp. flour
¼ cup sherry, white wine, or chicken broth
¼ tsp. ground nutmeg
1 cup fat free evaporated milk
4 oz. jar sliced pimento
14.5 oz. can peas and carrots, drained
2 cups chopped, cooked turkey
½ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
¼ tsp. paprika
Salt and Pepper to taste

Preheat oven to 375 degrees. Cook spaghetti in large pot according to directions. Drain but save 2-1/2 cups cooking liquid. Dissolve bouillon cubes in this remaining liquid. In a separate nonstick skillet, sauté mushrooms in butter until wilted. Blend in flour. Add sherry and reserved cooking liquid. Sprinkle with nutmeg. Heat to boiling and simmer until slightly thickened. Next: Put cooked spaghetti into large bowl. Stir in mozzarella cheese and milk. Add turkey, mushroom mixture, peas and carrots and pimento. Stir until blended. Transfer to greased baking dish. Sprinkle with Parmesan cheese and paprika. Bake for 25 minutes or until bubbly at the edges.

Left Side: Before Baking                        Right Side: After Baking

Turkey Tet1    Turkey Tetrazzini

 

Turkey Tetrazzini

I had some ingredients to use up and so modified a recipe I’d found online. Here is my version of the finished dish. It’s enough to last several nights.

Turkey Tetrazzini (640x480)

TURKEY TETRAZZINI

16 oz. whole wheat spaghetti or vermicelli
2 cups chopped, cooked turkey
2 Tbsp. olive oil
1 chopped onion
1 chopped green pepper
12 oz. package sliced mushrooms
10 oz. can Healthy Choice cream of mushroom soup
12 oz. package frozen mixed vegetables, defrosted
1 cup shredded cheddar cheese
¼ cup white wine
1 Tbsp. Worcestershire sauce
½ cup grated Parmesan cheese
Paprika

Cook spaghetti according to package directions, drain, and set aside in large bowl. In a large skillet, heat oil. Sauté onion, green pepper, and mushrooms until wilted. Add to spaghetti along with mushroom soup, mixed vegetables, cheddar cheese, white wine, and Worcestershire sauce. Mix well to blend. Pour into greased 11 x 14 baking dish. Sprinkle Parmesan cheese and paprika on top. Bake at 375 degrees for 25 minutes, or until heated through. Serves 4-6.

 

 

Thanksgiving Weekend

How was your Thanksgiving and Black Friday? Here I am at the salon, trying a new hairdo in preparation for the holiday. Usually my stylist uses a curling iron but this time she tried rollers.

Salon Rollers

Turkey Day arrives, and I get my main dish ready to put in the oven.

P1020115 (800x600)   turkey (800x600)

Several hours later, it’s done. Maybe it didn’t brown as well as I’d like on the sides, but the thermometer tells me the inside is cooked.

Turkey Cooked

Our table is set. We’re having a quiet holiday this year, which means we can relax and enjoy each other’s company in private. The guys watch sports on TV until it’s time to eat. We’re having traditional fare of roast turkey with gravy, sweet potatoes with marshmallows, broccoli cheese casserole, and jellied cranberry sauce. No stuffing; our kids don’t like it. Pumpkin pie from Costco and homemade brownies for dessert.

P1020118 (800x600)

Our stomachs are satisfied and our blood is suffused with sufficient fat and sugar content for the rest of the month. We go to bed in anticipation of the shopping frenzy on Friday.

In the morning, we head to Sawgrass Mills Mall. We find parking in a relatively unpopulated area that we favor and stride toward the doors. Sales beckon, and we emerge a few hours later carrying packages. I bought a new pair of NYDJ black jeans at Nordstrom Rack for half the price of what I’d pay for them in the department stores. Worn out, we went home for a nap.

Today we may go to a park or do spot shopping but we’re not looking for anything in particular. I’ve already bought some of my holiday gifts and would rather go back to the stores on a regular weekday. Tonight we’ll take a break from turkey leftovers and dine out at a favorite restaurant.

Tomorrow is my birthday. That means brunch and a happy day spent with family, the best gift in the world.

Gifts

What’s your plan for the rest of the weekend? Any new recipes to share?

Easy Recipes

In case you’ve wondered, I don’t spend all my time writing. I still like to experiment in the kitchen with new dishes. Here are two recipes I’ve made recently that have fairly quick preparation. Enjoy! (And next time, I’ll have to remember to take photos!)

QUICK TURKEY CURRY

1 cup diced green pepper
½ cup diced celery
½ large sweet onion, diced
4 green onions, sliced
2 Tbsp canola oil
1-2 package(s) Perdue short cuts cooked turkey breast or 1-2 cup(s) cubed leftover turkey
1 can sliced water chestnuts, drained
2 oz package slivered almonds
4 Tbsp all-purpose flour
½ tsp curry powder
½ tsp paprika
¼ tsp dried basil
16 oz low sodium chicken broth
1 small jar pimentos, drained
Cooked rice, 4 servings.

In a large skillet, sauté the green pepper, celery, and onions in oil until wilted. Stir in the turkey, water chestnuts, and almonds. Meanwhile, in a small bowl, whisk the flour, curry powder, paprika and basil into the broth until blended. Stir into the skillet mixture and add pimentos. Cover and simmer until heated through. Serve over rice. Yields 4-6 servings. Tip: You can buy two 8 oz packages of pre-chopped green peppers, celery, and onions at the grocery store as a substitute for the green pepper and celery if you want a faster prep time.

EASY CHOCOLATE CAKE

1 package (18-1/4 oz) Devil’s Food cake mix
½ cup baking cocoa
2 egg whites
1 egg
1-1/3 cup water
8 oz low fat plain yogurt
2 tsp powdered 10X sugar

Preheat oven to 350 degrees. In a medium bowl, combine egg whites, egg, water, and yogurt. In a large mixing bowl, blend cake mix and cocoa. Beating at low speed, add liquid mixture to dry ingredients. Blend well. Pour into a 10 cup fluted tube baking pan coated with cooking spray. Bake for 35 minutes and test for doneness with toothpick. Cool on wire rack before turning cake out onto a plate. Dust with powdered sugar and serve.

For more great recipes, check out the Recipes Page on my website!