Ree’s Leftover Turkey Tetrazzini | The Pioneer Woman | Food Network
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Turkey Tetrazzini
Recipe courtesy of Ree Drummond
Total: 55 min
Active: 30 min
Yield: 8 to 12 servings
Level: Easy
Ingredients
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
Directions
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!
Cook's Note
Use shredded cooked chicken instead of turkey. Substitute low-sodium chicken broth for the wine if you prefer. Substitute cooked elbow macaroni for the spaghetti.
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Ree’s Leftover Turkey Tetrazzini | The Pioneer Woman | Food Network
Leftover Turkey? ???? Try this Creamy Turkey Tetrazzini with a Totally Homemade Sauce! Turkey Casserole
Get ready to elevate your culinary skills with this Creamy Turkey Tetrazzini featuring a luscious homemade sauce. In this quick yet gourmet journey, I'll unveil the secrets to creating a silky, flavorful elixir that transforms leftover turkey into a dining masterpiece.
???? Sauce Crafting Adventure:
Join Me as I sauté mushrooms to perfection, add succulent leftover turkey, and then weave the magic of my homemade creamy sauce. This is more than a recipe; it's a culinary revelation that turns simple ingredients into a symphony of flavors.
???? Visual and Taste Extravaganza:
Picture the decadence as the creamy elixir cascades over pasta, enveloping every bite in richness. The finale? A trip to the oven for a golden finish that's as visually stunning as it is mouthwatering.
???? Why the Homemade Sauce Matters:
This isn't just about cooking; it's about creating an experience. The homemade sauce elevates the dish from ordinary to extraordinary, making this Creamy Turkey Tetrazzini a must-have in your culinary repertoire.
Turkey Tetrazzini Ingredients
8oz or 227g box of mushrooms
6 tbsp or 84g unsalted butter (1 tbsp or 14g to sauté the mushrooms and onions and 5 tbsp or 70g for the roux)
2 tbsp or 30ml olive oil
1 large chopped white onion
4 minced cloves of garlic
Handful of fresh thyme
1/4 cup or 63ml white wine
5 tbsp or 40g all-purpose flour
1 cup or 250ml chicken broth
2 cups or 500ml milk
2 cups or 500ml heavy cream
4 to 5 cups of shredded turkey
1 cup or 140g frozen peas
Handful of flat leaf parsley
16oz spaghetti
1 cup or 95g grated parmesan cheese
1/2 cup or 58g bread crumbs
Salt and pepper to your taste
Serves 6 to 8
Bake in the oven at 450˚ F or 232˚ C for 25 minutes and then Broil for a few minutes until the crust is lightly golden brown
Chapters
0:26 Prep Work
1:06 How to make the sauce
2:45 How to make the roux
4:47 How to cook the pasta
5:06 How to make the breadcrumb topping
6:04 How to make tetrazzini casserole
7:04 How to bake the leftover turkey casserole
????If you like this recipe and would like to help make a sauce ???? make a donation to show your support -
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Equipment Used (Amazon Affiliate Links)
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- Duxtop Portable Induction Cooktop (cooktop) -
- Le Creuset Round Wide Dutch Oven -
- Mini Bowls 4 Inch Glass Bowls for Kitchen Prep -
- Pyrex Measuring Cup Set -
- Wood Spoon Rest-
- Calphalon Triply Stainless 3-Quart Saucier with Glass Lid-
- OXO Stainless-Steel Colander -
- Dexas Mini Silicone Oven Mitt -
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The TURKEY pasta you’ll eat every Holiday season (Turkey Tetrazzini)
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Turkey Tetrazzini is an old, stale, retro Italian American classic that we are going to give a little refresh today with our Thanksgiving Leftovers.
Recipes:
Turkey Tetrazzini
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How to Make Turkey Tetrazzini | Allrecipes.com
Get the recipe @
Watch how to make turkey tetrazzini. Quick and easy to prepare, this classic 5-star recipe is a delicious way to use up leftover Thanksgiving turkey meat. In the video, you'll see how to adjust the cooking time for thick or saucy tetrazzini.
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How To Make TURKEY TETRAZZINI CASSEROLE {Recipe Video}
How to Make TURKEY TETRAZZINI I Tastes of Lizzy T
__________↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________
Use leftover turkey in this easy turkey casserole! Creamy Turkey Tetrazzini is full of pasta, vegetables and a homemade parmesan sauce.
Is turkey healthy?
About 95% of us Americans eat turkey for Thanksgiving dinner. And guess what? It’s good for you too! Turkey is:
low in fat
high in B vitamins
packed with lean protein
And it’s illegal for hormones or steroids to be added to turkey. How’s that for healthy?
What is turkey tetrazzini?
Tetrazzini is an American comfort food that has diced meat (in this case turkey), pasta, and vegetables in a creamy, buttery cheese sauce.
Ingredients
8 ounces spaghetti
1 pound turkey cooked and diced small
½ teaspoon seasoned salt
5 tablespoons butter
1 cup cremini mushrooms* diced in small chunks
½ cup diced onion
1/2 teaspoon thyme
3 tablespoons flour
2 cups milk
1 cup turkey broth
1 cup grated parmesan cheese
1 cup frozen vegetable mix (peas, green beans, carrots, corn)
1/2 cup crushed butter crackers
Instructions
Preheat oven to 400 degrees F. Coat a 9×13 baking dish with non-stick cooking spray.
Cook pasta according to package and drain when finished.
Place the cooked, diced turkey in a large bowl. Season the turkey with seasoned salt. Mix and set aside.
Add 2 tablespoons butter to a skillet over medium heat. Add mushrooms, onions and thyme. Cook about 3 minutes or until mushrooms are slightly softened. Place in a bowl with turkey.
In the same skillet, add 3 tablespoons of butter. Whisk in flour then whisk in milk and turkey broth. Let simmer for 3-4 minutes to thicken. Stir in ½ cup of parmesan cheese. Season with salt and pepper.
Stir together pasta, vegetables, mushroom mixture, turkey and cheese sauce. Place in the prepared baking dish and top with remaining cheese and crushed butter crackers.
Bake until top is golden brown about 17-20 minutes. (If the pasta is cold, this may take up to 30 minutes to heat through.)
Serve warm.
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At Tastes of Lizzy T, our mission is to revive the thrill of preparing and sharing food with family and good friends. In our drive through culture, we are losing the joy of preparing your own meals. We’re about creating healthy, heartfelt comforting food. Starting as a mother and daughter school project, Tastes of Lizzy T is now an international blog where we share our life journey of a family that loves to cook, serve, and eat fresh, traditional, and wholesome food. We’re reviving old memories and creating new, one recipes at a time.
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Andrew Zimmern Cooks: Turkey Tetrazzini
I always make a Thanksgiving turkey because I love the leftovers turned into sandwiches, soups, and my son’s favorite, turkey tetrazzini. I use up my last scraps of meat and the salty kiss of some killer parmesan with this creamy pasta casserole. On a cold fall day, this is exactly what I’m craving.
Full recipe here: