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.


Crockpot Action

I did not always feel this disorganized.  I am not sure of the exact moment when it happened but somehow I believe that the word ‘kids’ was definitely involved.  It has become a never-ending struggle to balance all of the things I should be doing with all of the things I want to be doing.  Lucky for me, I live in the Age of Pinterest.  It is here, in the digital age that I can pin ideas to boards for inspiration of all kinds, from caring for apples trees to zebra photography.  It is here, in My Pinterest World that I keep seeing pins for Crockpot recipes.  I had actually pinned a few to my food board.  Last week I decided that passively pinning crock pot meals was simply not good enough.  I endeavored to take action on one of my pins and do what the pin suggested.  I read over this post and printed off the grocery list.  I had many of the items already residing in my pantry which made me feel fortunate and as if I might actually have some things together at the Anderson household.  This was only a fleeting thought as I navigated through a mine field of Legos and My Little Ponies to safely reach my pantry.  (In case you were wondering, I made it!)

The tag line that caught my eye on the pin?

“Spend 1 hour in the kitchen preparing 5 meals for the Crockpot and you only have to clean up 1 mess!! Recipes for: Garlic Honey Chicken, Beef Burritos, Chicken Fajitas, Hawaiian Chicken, and Teriyaki Pork Chops.”

So, I got the goods, made the meals and it was all as easy as the pin suggested.  (Yee-haw!)

To have five meals resting in my freezer was a bit like winning free dinner for five nights.  Okay, it wasn’t exactly free but it gave me freedom from trying to figure out what to make for dinner five times.  Five times!

The tip for placing the Ziploc bag inside the blender to mix the marinade was exactly what a girl like me needed.  Genius.

Because our tater tots are three and five, they don’t consume a whole lot of dinner which gives us the added benefit of leftovers.

Would you like to give your freezer and your family five easy dinners?  Click Here for the Printable Recipes & Grocery List

You are the next contestant on I Can Use My Crockpot! 

Special thanks and promotional consideration to Janell at Saving You Dinero

Foil Packages

My latest discovery is that good things come in foil packages. Now, good things also come in small packages. As you know, tiny blue packages or velvet packages are particularly delightful. But I am talking about dinner wrapped in foil for you and your family to dive into. The only thing that resembles bling is the shiny aluminum foil.

Besides sparkly gifts, I also happen to love shrimp, pasta, and easy dinners. This dish from Pioneer Woman satisfies all three of those loves for me in one meal. I thought it best to share this recipe with you, in the event you haven’t had the pleasure of enjoying pasta and shrimp in foil. It was my first time and we found Shrimp Pasta in a Foil Package to be simple and delicious.  

My husband took one look and expressed his thoughts of concern that dinner wasn’t going to be all that great on this particular evening. (He was alarmed because there was not an ounce of red meat or a potato in sight.) However, after he was able to obtain some of the pasta and shrimp drenched with the sauce at the bottom of the foil package, I witnessed an incredible transformation. He actually liked it. How do I know? He helped himself to more than one plateful. And he told me so. I also loved this meal very much. And also may have indulged in more than one helping.

The time involved was short and sweet. Plus, cooking with a glass of wine in one hand certainly makes dinner preparation an enjoyable venture. It took about 20 minutes to put together and another 15 minutes to finish in the oven. My freezer happened to contain only one pound of shrimp so I cut everything in half (except the wine!) and used 28 ounce can of tomatoes which I know is two-thirds and not half. What can I say? I like tomatoes. And wine.

May all your packages be wrapped with generosity and received with delight.

Shrimp Pasta in a Foil Package (Printable Recipe)


  • ½ cup Olive Oil
  • 4 cloves Garlic, Minced
  • 3 whole 14.5 Ounce Cans Diced (or Whole) Tomatoes
  • ½ cup White Wine
  • 2 pounds Jumbo Or Large Shrimp, Peeled And Deveined
  • Salt And Pepper, to taste
  • Fresh Parsley, Minced
  • 1 pound Linguine, Uncooked
  • Red Pepper Flakes, to taste

Preparation Instructions

Cook pasta for 1/2 the recommended cooking time. Pasta should still be very firm.

In a large skillet or pot, heat olive oil over medium heat. Add garlic and saute for a minute. Dump in the tomatoes and wine. Stir the mixture together, season with salt and pepper, and allow to cook for ten minutes.

Meanwhile, prepare a large parcel of heavy duty aluminum foil. It should be large enough to hold the entire pasta dish.

Throw the shrimp on the top of the pasta sauce. Throw the drained pasta over the top, then pour the whole dish onto the foil. Tightly wrap the foil into a parcel.

Bake at 350 degrees for 15 minutes. Remove from oven and keep warm until serving.

Open the foil parcel right before serving. Drizzle a tiny bit of olive oil over the top. Squeeze on lemon juice, if desired.