Turkey Tetrazzini Can Use Chicken Too Pioneer Woman Ree Drummo Recipes

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TURKEY TETRAZZINI



Turkey Tetrazzini image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 55m

Yield 8 to 12 servings

Number Of Ingredients 17

4 tablespoons (1/2 stick) butter
4 cloves garlic, minced
1 pound white mushrooms, quartered
1 cup dry white wine
1/2 teaspoon salt, plus more
1/2 teaspoon black pepper, plus more
1/4 cup flour
4 cups turkey or chicken broth, plus more if needed
One 8-ounce package cream cheese
3 cups leftover Thanksgiving turkey, shredded or diced
1 1/2 cups frozen green peas
1 cup grated Monterey Jack cheese
1 cup finely chopped black olives
1/2 cup grated Parmesan
4 slices bacon, fried and chopped
12 ounces thin spaghetti, broken in half and cooked
1 cup panko

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt the butter in a large pot over medium heat and add the garlic.
  • Throw in the mushrooms, wine, salt and pepper, and cook them, stirring occasionally, until the liquid reduces by half, 3 to 4 minutes.
  • Sprinkle the flour all over, then stir to combine.
  • Pour in the broth, stir and continue to cook until the sauce is nice and thick, 3 to 4 minutes.
  • Add the cream cheese and stir until it mixes in. (Don't worry if it seems a little lumpy at first. That will go away!)
  • Add the turkey, peas, Monterey Jack, olives, Parmesan and bacon.
  • Stir until everything is well combined, then add salt and pepper to taste.
  • Add the spaghetti and stir to combine. If the mixture is too thick, splash in 1/2 cup of broth.
  • Pour the whole shebang into a large casserole dish and even out the surface.
  • Sprinkle on the panko breadcrumbs and bake it until the crumbs are golden brown and the casserole is bubbly, 20 to 25 minutes.
  • Serve it to hearty appetites!

TURKEY TETRAZZINI (CAN USE CHICKEN TOO) PIONEER WOMAN REE DRUMMO



Turkey Tetrazzini (Can Use Chicken Too) Pioneer Woman Ree Drummo image

This recipe is from the bookThe Pioneer Woman Cooks A Year of Holidays by Ree Drummond. It is really a nice rendition of the turkey tetrazzini dish to make for an easy meal, to use leftovers, or just have yourself a little comfort food. The recipe is not low cal but the flavors come together beautifully. You can sub in chicken for the turkey too. A family favorite any time.

Provided by ChefDLH

Categories     Lunch/Snacks

Time 50m

Yield 1 13x9 pan, 8-12 serving(s)

Number Of Ingredients 18

1 1/2 lbs thin spaghetti, Broken In Half
4 tablespoons butter
4 garlic cloves, Minced
1 lb white mushroom, Quartered
1/2 teaspoon salt
1 cup white wine
1/3 cup flour
4 cups turkey broth (or Chicken)
1 (8 ounce) package cream cheese
3 cups cooked turkey (leftover, Shredded or Diced)
1 cup finely chopped black olives
1 1/2 cups frozen green peas
4 slices bacon, Fried And Cut Into Bits
1 cup grated monterey jack cheese
1 cup grated parmesan cheese
salt and pepper, to taste
turkey broth (extra for Thinning)
1 cup panko breadcrumbs

Steps:

  • Cook pasta until not quite done - al dente according to package instructions (it will finish cooking in the oven.)
  • Drain, rinse, and set aside.
  • In a large pot, heat butter over medium-high heat. Add garlic and saute for a couple of minutes. Add mushrooms and salt, then saute for a couple more minutes.
  • Pour in the wine and allow it to cook with the mushrooms for several minutes, or until the liquid reduces by half.
  • Sprinkle in flour, then stir the mushrooms around for another minute. Pour in the broth and stir, cooking for another few minutes until the roux thickens.
  • Reduce heat to medium low. Cut cream cheese into pieces and add it to the pot. Stir it to melt (don't be concerned if the cream cheese remains in little bits for awhile; it'll melt eventually!) Add the leftover turkey, the olives, the peas, the bacon, and the cheeses. Stir to combine, adding salt and pepper as needed.
  • Add the cooked spaghetti and stir it to combine. Splash in more broth as needed; you want the mixture to have a little extra moisture since it will cook off in the oven. If it's a little soupy, that's fine! Add up to 2 more cups of liquid if you think it needs it.
  • Pour the mixture into a large baking dish and sprinkle the top with Panko crumbs.
  • Bake at 350 degrees F for 20 minutes, or until the casserole is bubbly and the crumbs are golden brown.

Nutrition Facts : Calories 851.9, Fat 32.6, SaturatedFat 16.1, Cholesterol 112.7, Sodium 912.2, Carbohydrate 84.2, Fiber 4.2, Sugar 5.9, Protein 49.8

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