Tag Archive for Turkey

Turkey Tetrazzini for a Crowd

I made this turkey tetrazzini for the retired folks at my church. We were having an amazing speaker so we had a nice crowd of close to 60. Turkey Tetrazzini worked well for a large crowd and for the confined space I had to serve in. I adapted this recipe from a couple of different ones but the predominant recipe was from The Pioneer Woman (Rhee Drummond).

Turkey Tetrazzini for a crowd

Difficulty: Medium due to large quantity

Time: If doing the pasta like I did the night before in smaller batches then about 6-7 hours.

Ingredients for 75:

8lbs spaghetti
20T butter
2 heads garlic
3 onions, diced
3T thyme
6 lbs mushrooms
3 t salt
1 bottle white wine
1 1/2 cups flour
20 cups chicken broth
40oz cream cheese
15 cups cooked turkey or chicken (poached is good, I bought deboned, rotisserie style from my favorite warehouse store to save a bit on time for such a large crowd)
7.5 cups frozen green peas
1 1/2 pounds bacon, cooked and chopped
24 oz grated Monterey jack cheese
20 oz cups grated parmesan cheese
20 oz panko bread crumbs

How to make turkey tetrazzini for a large crowd (75 people)

Cook pasta until almost done. Drain, rinse and set aside. For such a large crowd, I did this the night before in 8 different batches, drained, rinsed, let cool and put in Ziploc bags.

In a really big (industrial size) pot, heat butter over medium-high heat and sauté onion and garlic until tender.  Add the quartered mushrooms, salt and pepper and cook until the mushrooms begin to get soft but are not complete. Add the thyme and wine and cook until reduced by half.

Add the flour slowly and stir. Cook for about 5 minutes then add the chicken broth. Cook until the mixture thickens. This will take a while when cooking for such a large crowd. While you are getting that to thicken, cut up the cream cheese into smaller cubes so it will melt easier.

When the mixture begins to thicken, add the cream cheese and stir it until it mostly blends with the mixture. Add the other cheeses and stir. Then add the chicken/turkey, peas, and bacon. Taste and add salt and pepper as needed.

Place 1/4 of the pasta in a large industrial style cooking container. Add 1/4 of the mixture and stir to incorporate. Top with Panko bread crumbs. Repeat for the remaining pasta and mixture for a total of 4 large casserole dishes.

Turkey Tetrazzini for a crowd

Bake the dishes at 350 degrees for about 25 minutes until the sauce bubbles and the bread crumbs are toasted.

Turkey Tetrazzini for 75

Meal Idea

I served this with a large mixed green salad with toasted pecans, feta cheese, craisins and a raspberry walnut vinaigrette and a piece of garlic bread. A perfect meal.

Grilled Turkey Breast with Garlic and Lemon

turkey with lemon and garlic

I love turkey at Thanksgiving and Christmas but it is about June/July that I am craving some good turkey again. What better way to enjoy some poultry than throwing it on the grill? Try this grilled turkey breast with garlic and lemon for some variation to your chicken rotation next time. It’s really good.

Level of Difficulty: Moderate, only because grilling it without drying it out is not ridiculously easy, but the prep is easy enough.

Time to cook: Prep time – 10 min; Cook time – 30-45 minutes (depending on size)


1 bone in turkey breast

3-4 cloves of garlic

lemon herb seasoning

Kosher salt


2 lemons

Grilled Turkey Breast with Garlic and Lemon:

Start your grill with both direct and indirect heat as we’ll start the turkey breast over the direct heat to give some nice grill marks to the breast but then move to the indirect heat to do the majority of the cooking.

While it is getting hot, take a knife and gently cut under the skin to separate it slightly from the breast. This is where we are going to stuff a bunch of garlic!!

turkey breast recipe

Peel the garlic cloves and slice them very thin as seen below.

turkey breast with garlic and lemon

Stuff the garlic under the skin and in any nooks and crannies you can find on the turkey breast.

turkey breast recipe

Then, generously sprinkle the lemon herb seasoning, fresh cracked black pepper and Kosher salt all over the turkey breast (front and back).

turkey grilled

Roll the lemons to move the juices to the center, cut the lemons in half and squeeze all over the turkey breast.

turkey with lemon

Place the turkey breast over the direct heat side of the grill skin side down. Once the skin pulls back from the grates of the grill, turn it over and place on the indirect heat. You’ll want to close the top and let it sit there for about 20 minutes. However, with the skin, peek at it every now and again and make sure the fire is not flaming up.

turkey recipe

When the turkey breast is done, remove from the grill and let sit for about 10 minutes. Then use your knife to remove the breast from the bones.

turkey with lemon and garlic

Take your time and just keep your knife close to the bones and you’ll be able to remove the breast in one piece.

turkey grilled

Turn the grilled turkey breast sideways and slice against the grain and serve. The turkey is shown here with tempura fried vegetables, sriracha aioli, and roasted cauliflower.
turkey recipe

Important Tips:

Season generously and use the indirect heat to allow the turkey to grill like it is in the oven.


I love the lemon on this but put whatever spices you want. It’s sure to be delicious.

Meal Ideas:

Shown here with fried vegetables and roasted cauliflower

Turkey Tetrazzini

Turkey tetrazini

This is one of the old school casseroles. People don’t make casseroles like they used to with the higher focus on fresh ingredients, however, casseroles still have their place and I love them. They are great to deliver to a friend in need of a meal. It’s great for a potluck. It’s great for a family meal too. For this one, I substituted chicken tenders for turkey and added lightly steamed broccoli for a one dish meal. Both of these things are optional.

Adapted from Turkey Tetrazzini recipe on Foodnetwork.com from Tyler Florence.

Level of Difficulty: Moderate
Time Required: Prep Time – 30min; Cook Time – 30 min


2 T Vegetable Oil
1 shallot, chopped
3 cloves of garlic, minced
1 lb mushrooms, cleaned and sliced thin
3T chopped fresh parsley
2T fresh thyme
2 bay leaves
salt and pepper to taste
Lemon zest from 1 lemon
2 cups chicken stock, low sodium
4T butter
1/4 cup flour
1 egg yolk, lightly beaten
1 cup milk
4 lbs turkey breast / chicken tenders
1 lb egg noodles
1/4 cup Italian style bread crumbs
1/4 cup Panko bread crumbs
1/2 cup grated Parmesan
2-3 cups broccoli (optional)

How to Prepare Turkey Tetrazzini:

Preheat oven to 350 degrees. Prepare a pot of water to boil for the noodles. Cook according to the directions and set aside when done.

Meanwhile, in a sauté pan, add the oil, shallot and garlic to a pan and sauté about 4 minutes. Add the mushrooms and herbs and sauté until browned. Season with salt and pepper and transfer to a bowl. Add the lemon zest and stir to incorporate. Cover with plastic wrap and set aside.

easy tetrazzini recipe

mushrooms in turkey tetrazzini

tetrazzini recipe

Salt and Pepper the chicken/turkey and cook over medium heat until cooked through. When done, set aside on a cutting board for 10 minutes to rest. Then cut into bite size pieces.

how to make turkey tetrazzini

easy chicken tetrazzini

To make the roux, add the butter to the skillet used for the mushrooms and melt over medium heat. Heat the stock in a separate pot over warm heat. Add the flour to the butter and stir constantly for 3-5 minutes until well incorporated. Slowly add the stock and whisk briskly to avoid lumps. Cook and stir until roux is smooth and thick. Add the milk and stir. Add the egg and stir. Add the mushrooms and poultry. Heat through.

turkey tetrazzini roux

tetrazzini roux

Add the cooked noodles and then transfer to a 13×9″ baking dish that has been buttered or sprayed with cooking spray. Top with bread crumbs, panko and parmesan. Bake until crusty and bubbly (about 30minutes). Enjoy!

Easy Tetrazzini recipe


Turkey or chicken is fine in this dish. Also, the amount of bread crumb/parmesan topping is your choice. Light or heavy.

Turkey Roll-Ups

Turkey and cheese roll up

I was making these turkey roll ups for my kids’ lunch the other day (yes…I send my kids off to school with gourmet looking sandwiches that take no more time to prepare than your standard peanut butter and jelly)!! Anyway, as I was making them, my daughter said I should put the roll ups on McNack’s. I really had never thought of it before since it’s not your typical “dinner” recipe that we have been posting. However, after thinking about, I decided, “Why not?” You can make these roll ups for lunch or for a soup and sandwich kind of dinner. You can easily change up the ingredients to fit your families tastes!

Level of Difficulty: Super Easy
Time Required: Prep Time – 5 minutes


Tortilla Wrap (my favorite is Toufayan Wholesome Wheat)

Alouette Light Garlic and Herb Cheese Spread

1 -2 pieces of sliced cheddar cheese

2-4 pieces of sliced turkey

Shredded lettuce

Sliced tomatoes

Preparation of Turkey Roll Ups:

Spread the Alouette over the entire tortilla with a knife or spreader. Put the cheese down on one side of tortilla, followed by the turkey.

Turkey and cheese roll up


Remember that you have to roll the tortilla up so you don’t want it to be too thick. If you have thicker cut meat, put down two slices, otherwise you can use 3 or 4 slices. Next, use tomatoes and top with shredded lettuce. Roll up tightly from ingredient side first. Slice into 1 inch pieces with a serrated knife. You should be able to get about 4-5 pieces out of each wrap.

Turkey and cheese roll up

Important Tips:

Don’t overstuff, otherwise your wrap will fall apart.


The possibilities are endless when it comes to making roll ups. You can simply change up the meat and cheese to roast beef and swiss, or you can change the flavor of the tortilla. Leave out sliced cheese all together or add some bacon to make a club! Use whatever ingredients are your favorites, there is no right or wrong! I’ve made a veggie wrap with hummus as the spread, spinach, tomatoes, artichoke hearts and black olives. Yes…it was a little full, but it was DELICIOUS!!!

I’ve done a version of these with Alouette, pickled asparagus and diced red bell peppers, sliced them a bit thinner and served as a delicious appetizer. – Melissa