Let's Cook

Showing posts with label turkey. Show all posts
Showing posts with label turkey. Show all posts

Tuesday, November 26, 2013

Turkey Tetrazzini

This recipe came from my Aunt Faula Tipton's church cookbook, Forest Hills Baptist Church in Brentwood, TN. I made this for the first time over 30 years ago and it's just as big a hit now as it was then. It is totally different than any Tetrazinni recipe I've ever found and it's my favorite. It's a perfect way to use that leftover Thanksgiving turkey. This casserole freezes very well!

Turkey Tetrazinni

4 cups shredded turkey
1/2 lb spaghetti
1 small jar of salad green olives
1/2 lb shredded cheddar cheese
1 cup pecan pieces
1 pt of chicken stock
1 can cream of mushroom soup
6-7 ribs of chopped celery
2 small onions, chopped
1 Tbsp Worcestershire sauce
salt and pepper

Cook the celery and onion in 3 Tbsp butter until tender; add chicken stock and seasoning. Simmer for 20 minutes. Add slowly to the soup - add cheese. Boil and rinse the spaghetti; add to the stock mixture. Let stand for one hour! Add the turkey, olives and pour into a greased 13 x 9 casserole dish. Sprinkle with pecans. Bake at 350 for 30 minutes.

TIP: Chicken works great with this, too!

Sunday, November 24, 2013

Turkey Breast Slow Cooker Style

This is just the absolute best way to cook a turkey breast. It will be so moist and juicy and the meat can be used so many ways. Sandwiches, casseroles, etc. I've done this when we have a cajun fried turkey for Thanksgiving but need more of the breast meat to feed the masses!

Turkey in a Slow Cooker

turkey breast - frozen or slightly thawed

size depends on your slow cooker

Rub the turkey breast in olive oil or butter. Salt well.

Place in the slow cooker with 1/2 cup water. Cover and cook 8-12 hrs on low depending on how fast your slow cooker cooks and how big/frozen the turkey breast is. Test to make sure it's done by poking it with a large fork and juice runs clear. The breast bone should literally just pull out of the meat.