Pioneer Womans Turkey Tetrazzini Recipes

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

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.

PIONEER WOMAN'S TURKEY TETRAZZINI

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 peas, 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.

TURKEY TETRAZZINI

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!