Turkey Tetrazzini

[MagiePerdu]

LOVE crepes!! Thanks

[MagiePerdu]

Serves: 4

Serve this with guacamole, sour cream, salsa & other Mexican fare for
lunch or dinner.

3 tbsp butter or margarine
2 cups fresh mushrooms, sliced
1/2 cup onion, chopped
3 cups cooked turkey, chopped
1 can cream of chicken soup, undiluted
1 cup sour cream
1/2 cup olives
2 tsp chili powder
8 corn tortillas
oil
1/2 cup cheddar cheese, grated

Melt butter in a large saucepan. Add mushrooms and
onion; saute' until onion is tender. Remove from heat and
stir in turkey, undiluted soup, sour cream, olives, and chili powder.

Briefly cook the tortillas in hot oil until softened; drain
on paper towels.

Place 1/3 Cup turkey mixture in center of each tortilla.
Bring opposite sides of each tortilla up over turkey
mixture overlapping edges at center. Arrange, seamside
down, on a greased 9x13 and a 8x8 baking dish. Spoon
remaining turkey mixture down center of each enchilada.
Sprinkle cheese on top.

Bake @ 400~ for 25 minutes until hot. May take longer
depending on oven.

[-googles-]

Karen, do you still have that recipe you sent out in last years newsletter? It was after Thanksgiving I think. It was called Turkey Tetazini.. however you spell it. I made it last year and it was good! I was an idiot and I forgot to use milk so it was kind of dry, but it was really good. I tried it again with milk.. yum!

[MagiePerdu]

TURKEY TETRAZINI

1/2 lb. vermicelli spaghetti
2 cans mushroom soup
1 can mushrooms, drained
1 c. milk
2 c. (or more) cubed turkey or chicken
1/2 c. chopped green pepper
1/2 c. chopped pimento
2 c. cubed or grated cheese (Velveeta, Cheddar or combination)
Salt and pepper to taste
1/2 c. Parmesan cheese
3 tbsp. melted butter

Mix above ingredients, place in a greased 9 x 13 inch pan. Sprinkle with Parmesan cheese on top and drizzle melted butter. Bake at 350 degrees for 45 minutes.
Serves 12.

[Karen]

Here's the recipe I use. Good stuff!!! yummy

http://mybargainbuddy.com/forums/showthread.php?t=875

[-googles-]

Thanks, that's it Karen! That recipe is really good. I lost the copy I had.

Thanks Magie, yours sounds good too!

[Christine]

Next time you serve a roast turkey, use the leftovers to make this comforting soup. Cut off any meat thats clinging to the bones and wrap it so it doesnt dry out. Then use the carcass to make the stock.

Ingredients:


For the turkey stock:
Carcass from roast turkey
3 to 3 1/2 quarts water, or as needed
1 large yellow onion, chopped
2 carrots, peeled and chopped
1 celery stalk, chopped
4 fresh flat-leaf parsley sprigs
3 fresh thyme sprigs
1 bay leaf

5 Tbs. olive oil
1 1/2 cups chopped yellow onion
2/3 cup peeled and diced carrot
1/2 cup diced celery
2/3 cup long-grain white rice
2 cups sliced white button mushrooms
2 cups broccoli florets
2 cups diced cooked turkey
2 tsp. chopped fresh thyme
Salt and freshly ground pepper, to taste
1/4 cup chopped fresh flat-leaf
parsley (optional)
1/4 cup grated Parmigiano-Reggiano
cheese (optional)

Directions

To make the stock, with your hands, break the carcass into big pieces and place them in a large stockpot with water to cover. Bring to a boil over high heat, skimming off any foam that forms on the surface. Reduce the heat to low, cover and simmer for about 1 hour, skimming as needed. Add the onion, carrots, celery, parsley, thyme and bay leaf. Cover partially and continue to simmer for about 1 1/2 hours more.

Line a chinois or other fine-mesh sieve with damp cheesecloth, pour the stock through the sieve into a large saucepan and return to high heat. Bring to a boil, adjust the heat to maintain a gentle boil and cook, uncovered, skimming if needed, until reduced to about 8 cups, about 1 hour. Remove from the heat and refrigerate, uncovered, until chilled, about 6 hours, then lift off and discard the fat solidified on top.

In a large saucepan over medium heat, warm 2 Tbs. of the olive oil. Add the onion, carrot and celery and sauté, stirring often, until the onion is tender and translucent, about 10 minutes. Add the rice and stock and bring to a boil. Reduce the heat to low and simmer until the rice is tender, about 15 minutes.

Meanwhile, in a sauté pan over medium-high heat, warm the remaining 3 Tbs. oil. Add the mushrooms and sauté, stirring often, until tender, 8 to 10 minutes. Set aside.

Bring a saucepan three-fourths full of lightly salted water to a boil over high heat, add the broccoli florets and cook until tender but not falling apart, about 5 minutes. Drain, immerse in cold water to stop the cooking, drain again and set aside.

Add the turkey, mushrooms, broccoli and thyme to the saucepan and continue to cook until all the ingredients are heated through, about 10 minutes. Season with salt and pepper.

Ladle the soup into warmed bowls and sprinkle with the parsley or cheese. Serves 6 to 8.

[Modemouth]

Yummy dinner idea!

[Modemouth]

Turkey Stew with Mushrooms

1 pound turkey chops or cutlets, cut into 3- X 1-inch strips
1 medium onion, thinly sliced
3 green onions with green, minced
8 ounces sliced fresh mushrooms
3 tablespoons all-purpose flour
1 cup milk or half-and-half
1 teaspoon dried leaf tarragon, crumbled
1 teaspoon dried parsley
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup frozen peas and carrots
1/2 cup sour cream

In a slow cooker, layer turkey strips, onions, and mushrooms. Cover and cook on LOW setting for 4 hours. Remove to a warm serving bowl then turn slow cooker to HIGH.

Combine flour and milk; stir into juices in slow cooker. Add tarragon, parsley, salt, and pepper. Return turkey and vegetables to the pot; add frozen vegetables. Cover and cook on HIGH for 1 hour, or until sauce is thickened and vegetables are done.

If desired, stir in sour cream just before serving. Serve over rice or toast points, if desired.
Serves 4.

[Karen]

MMMMM This sounds yummy!