A turkey tetrazzini recipe is a hassle-free prep work that people can make, even though not knowledgeable about how it is done. It is a meal that mimics the similarity a casserole, making it a no-sweat meal to prep.
The array of food that Thanksgiving holiday requires, is one that provides a lot of turkey that is bound to be left over, which is helpful stock the event. People can all accept that turkey meat is delicious, and most likely a much-favored meat to enjoy than say chick, or squab.
Ingredients:
• ½ a teaspoon of paprika
• 1 cup of shredded cheese (Parmesan)
• 2 tablespoons of unsalted/non-fat butter
• 1 cup of broccoli (chopped)
• 1 cup of fresh buttoned mushrooms
• ½ a packet of flat pasta (whole wheat, not refined)
• Turkey leftovers (1 and a ½ cup/shredded
• 5 cloves of garlic (peeled/crushed)
• 1/8 of a teaspoon of salt
• 1 cup of 1 inch French beans
• 3 tablespoons of fresh, chopped black olives
• ½ a cup of chicken stock
Instructions:
1. Boil the flat pasta ribbons inside 5 cupfuls of water - the pasta must be included just when the water begins to boil.
2. Applying a nonstick pan, pan-fry the shredded turkey, mushrooms, French beans, garlic and broccoli in the butter.
3. Periodically move the components about using a wood spoon, removing it the flame right after approximately 4 mins.
4. Empty the components of the frying pan into a deep-dish tray, blending into this the chicken stock, salt, paprika, olives and half a cup of the shredded Parmesan.
5. Include to this the pasta ribbons, taking the 2 together prior to topping it off with the other of the shredded cheese.
6. Put this right into the oven that has been pre-heated to 450°F, and timed for 10 mins.
Ingredients:
• ½ a teaspoon of paprika
• 1 cup of shredded cheese (Parmesan)
• 2 tablespoons of unsalted/non-fat butter
• 1 cup of broccoli (chopped)
• 1 cup of fresh buttoned mushrooms
• ½ a packet of flat pasta (whole wheat, not refined)
• Turkey leftovers (1 and a ½ cup/shredded
• 5 cloves of garlic (peeled/crushed)
• 1/8 of a teaspoon of salt
• 1 cup of 1 inch French beans
• 3 tablespoons of fresh, chopped black olives
• ½ a cup of chicken stock
Instructions:
1. Boil the flat pasta ribbons inside 5 cupfuls of water - the pasta must be included just when the water begins to boil.
2. Applying a nonstick pan, pan-fry the shredded turkey, mushrooms, French beans, garlic and broccoli in the butter.
3. Periodically move the components about using a wood spoon, removing it the flame right after approximately 4 mins.
4. Empty the components of the frying pan into a deep-dish tray, blending into this the chicken stock, salt, paprika, olives and half a cup of the shredded Parmesan.
5. Include to this the pasta ribbons, taking the 2 together prior to topping it off with the other of the shredded cheese.
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