Turkey Tetrazzini

Are you looking for something to do with your leftover turkey? I have the answer for you with this delightful Turkey Tetrazzini. Of course, the fact that I retrieved this recipe from the one and only Ree Drummond (The Pioneer Woman) only adds to the splendor of this delicious pasta. I will warn you that it is a labor of love. Preparation and assembly of the ingredients will take about an hour of your precious time. But in return, you will receive twelve beautiful servings of pasta goodness with which you can do whatever you like. Have a dinner party and share it all. Feed your family and freeze the rest. Make little gift dinners for your loved ones.

I discovered that it makes very good sense to prepare all the ingredients first when making this pasta. The first time I made this, I just started going along with the instructions and cutting and measuring as I went along. My counters were a disaster and my mind in disarray. So, I highly recommend taking the time to cut everything up and measure things out before you begin. Also, the pasta begs to be broken up ahead of time and placed in a bowl. Listen to the pasta. I promise that your kitchen and your brain will thank you. (Or go for the chaos. Who am I to tell you what to do?)

My favorite accompaniments are a french baguette with rosemary herb butter, pear gorgonzola salad, and of course wine. (Some of you may be thinking “you had me at french baguette”. You are my people.)

Cheers to the lovely baguette, delicious pasta, and wine!  Enjoy your holiday weekend!

Turkey Tetrazzini

Click here for the Printable Recipe

•1-½ pound Thin Spaghetti, Broken In Half
•4 Tablespoons Butter
•4 cloves Garlic, Minced
•1 pound White Mushrooms, Quartered
•½ teaspoons Salt
•1 cup White Wine
•⅓ cups Flour
•4 cups Turkey (or Chicken) Broth
•1 block 8 Ounce Cream Cheese
•3 cups Cooked (leftover) Turkey (or Chicken), Shredded Or Diced
•1 cup Finely Chopped Black Olives
•1-½ cup 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
•Extra Broth For Thinning
•1 cup Panko Bread Crumbs

Preparation Instructions

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.


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