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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
12 ounces rotini pasta
1 (8-oz.) package fresh cremini mushrooms, sliced
5 tablespoons butter, divided
2 cups diced yellow onion
3 garlic cloves, minced
1/2 cup dry white wine
1 (12-oz.) package fresh baby spinach
3 cups shredded leftover cooked turkey
2 cups stuffing mix, divided
1/3 cup all-purpose flour
2 1/2 cups milk
2 1/2 cups reduced-sodium chicken broth
1/2 teaspoon table salt
1/2 teaspoon black pepper
2 (5-oz.) packages buttery garlic-and-herb spreadable cheese (Boursin)
1. Preheat oven to 350. Cook pasta according to package directions. Meanwhile, sauté mushrooms 4 minutes in 2 Tbsp. melted butter in a large skillet over medium-high heat. Add onions and garlic; sauté 3 minutes. Stir in wine, and cook 4 minutes or until liquid almost evaporates. Add half of spinach, and cook, stirring constantly, until wilted; repeat with remaining spinach. Stir together shredded turkey, mushroom mixture, cooked pasta, and 1 cup stuffing mix in a large bowl.
2. Heat remaining 3 Tbsp. butter in a large saucepan over medium heat until foamy. Whisk in flour, and cook, whisking occasionally, 3 minutes. Whisk in milk and chicken broth, stirring until combined and smooth. Increase heat to medium-high, and cook, whisking often, 10 minutes or until mixture begins to bubble. (Do not boil.) Whisk in salt, pepper, and 1 package garlic-and-herb cheese; simmer, whisking often, 4 minutes or until thickened. Add milk mixture to pasta mixture; stir until well blended. Spoon mixture into a well-greased (with butter) 9- x 13-inch baking dish. Dot with remaining package garlic-and-herb cheese; sprinkle with remaining 1 cup stuffing mix.
3. Bake for 20 to 30 minutes or until browned and bubbly. Cool 5 to 10 minutes before serving.
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Turkey Tetrazzini (Next Generation)
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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
12 ounces rotini pasta
1 (8-oz.) package fresh cremini mushrooms, sliced
5 tablespoons butter, divided
2 cups diced yellow onion
3 garlic cloves, minced
1/2 cup dry white wine
1 (12-oz.) package fresh baby spinach
3 cups shredded leftover cooked turkey
2 cups stuffing mix, divided
1/3 cup all-purpose flour
2 1/2 cups milk
2 1/2 cups reduced-sodium chicken broth
1/2 teaspoon table salt
1/2 teaspoon black pepper
2 (5-oz.) packages buttery garlic-and-herb spreadable cheese (Boursin)
1. Preheat oven to 350. Cook pasta according to package directions. Meanwhile, sauté mushrooms 4 minutes in 2 Tbsp. melted butter in a large skillet over medium-high heat. Add onions and garlic; sauté 3 minutes. Stir in wine, and cook 4 minutes or until liquid almost evaporates. Add half of spinach, and cook, stirring constantly, until wilted; repeat with remaining spinach. Stir together shredded turkey, mushroom mixture, cooked pasta, and 1 cup stuffing mix in a large bowl.
2. Heat remaining 3 Tbsp. butter in a large saucepan over medium heat until foamy. Whisk in flour, and cook, whisking occasionally, 3 minutes. Whisk in milk and chicken broth, stirring until combined and smooth. Increase heat to medium-high, and cook, whisking often, 10 minutes or until mixture begins to bubble. (Do not boil.) Whisk in salt, pepper, and 1 package garlic-and-herb cheese; simmer, whisking often, 4 minutes or until thickened. Add milk mixture to pasta mixture; stir until well blended. Spoon mixture into a well-greased (with butter) 9- x 13-inch baking dish. Dot with remaining package garlic-and-herb cheese; sprinkle with remaining 1 cup stuffing mix.
3. Bake for 20 to 30 minutes or until browned and bubbly. Cool 5 to 10 minutes before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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