Pioneer woman turkey tetrazzini casserole recipes - Weeknight meals
Author: Matthew Kerfien
Cooked chicken or turkey breast, pasta, veggies, sherry and broth with creamy and cheesy elements, all baked into a classic. Turkey tetrazzini is the ultimate comfort food—and a great way to use up leftover turkey or chicken!
Turkey Tetrazzini
Turkey tetrazzini is the ultimate comfort food—and a great way to use up leftover turkey or chicken!
Total time: 60 minutes
Prep time: 40 minutes
Yields: 6 servings
Number of ingredients: 15
Total time: 60 minutes
Prep time: 40 minutes
Yields: 6 servings
Number of ingredients: 15
Ingredients:
- 1 tsp. kosher salt, plus more for the pasta water
- 12 oz. bow-tie pasta
- 6 tbsp. salted butter
- 4 garlic cloves, minced
- 1 lb. white mushrooms, quartered
- 1 c. dry white wine
- Black pepper, to taste
- 1/4 c. all-purpose flour
- 4 c. turkey or chicken broth, plus more if needed
- 1 8-ounce package cream cheese, cubed and softened
- 3 c. shredded or diced leftover roast turkey
- 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
- 1 c. shredded Italian cheese blend
- 1/2 c. grated parmesan cheese
- 1/2 c. breadcrumbs
How to cook:
- Preheat the oven to 350˚. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente. Drain.
- Meanwhile, melt 4 tablespoons butter in a large pot over medium heat. Stir in the garlic and cook until fragrant, about 1 minute. Throw in the mushrooms, then add the wine and ½ teaspoon salt; season with pepper. Cook, stirring occasionally, until the liquid reduces by half, 10 to 12 minutes.
- Sprinkle the flour over the mixture, then stir to combine. Pour in the broth and bring to a boil. Cook, stirring, until the sauce is thick, 10 to 12 minutes.
- Stir in the cream cheese until incorporated. (Don’t worry if it seems a little lumpy at first. That will go away!)
- Add the turkey, spinach, cheese blend and parmesan. Stir until combined; add the remaining ½ teaspoon salt andpepper to taste. Stir in the pasta. If the mixture is too thick, splash in ½ cup more broth.
- Pour the whole shebang into a large casserole dish and smooth the surface. Melt the remaining 2 tablespoons butter in the microwave. Mix with the breadcrumbs, then sprinkle on the casserole. Bake until bubbly, 20 to 25 minutes.
Tags:
Ree’s Leftover
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Turkey Tetrazzini (Can Use Chicken Too) Pioneer Woman Ree Drummo
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
Total time: 50 minutes
Cook time: 20 minutes
Prep time: 30 minutes
Yields: 12 servings
Number of ingredients: 18
Provided by: ChefDLH
Total time: 50 minutes
Cook time: 20 minutes
Prep time: 30 minutes
Yields: 12 servings
Number of ingredients: 18
Ingredients:
- 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
Nutrition:
- Calories: 851.9 calories
- Fat: 32.6 grams
- Saturated Fat: 16.1 grams
- Cholesterol: 112.7 milligrams
- Sodium: 912.2 milligrams
- Carbohydrate: 84.2 grams
- Fiber: 4.2 grams
- Sugar: 5.9 grams
- Protein: 49.8 grams
- 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.
Chicken or Turkey Tetrazzini Deluxe
Cooked chicken or turkey breast, pasta, veggies, sherry and broth with creamy and cheesy elements, all baked into a classic. This casserole is a great way to use leftover turkey or chicken. Delicious and freezes well too.
Provided by: DACLKG
Total time: 60 minutes
Cook time: 35 minutes
Prep time: 25 minutes
Yields: 12 servings
Number of ingredients: 16
Provided by: DACLKG
Total time: 60 minutes
Cook time: 35 minutes
Prep time: 25 minutes
Yields: 12 servings
Number of ingredients: 16
Ingredients:
- 1 (16 ounce) package linguine pasta
- ½ cup butter
- 3 cups sliced fresh mushrooms
- 1 cup minced onion
- 1 cup minced green bell pepper
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 2 cups chicken broth
- 2 cups shredded sharp Cheddar cheese
- 1 (10 ounce) package frozen green peas
- ½ cup cooking sherry
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 4 cups chopped cooked chicken breast
- 1 cup grated Parmesan cheese
- paprika to taste
Nutrition:
- Calories: 493.4 calories
- Carbohydrate: 39 g
- Cholesterol: 85.3 mg
- Fat: 24.7 g
- Fiber: 2.9 g
- Protein: 28.8 g
- Saturated Fat: 12.7 g
- Sodium: 943.9 mg
- Sugar: 4.7 g
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
- Preheat oven to 375 degrees F (190 degrees C).
- Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup and chicken broth; cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken. Mix well and transfer mixture to a lightly greased 11x14 inch baking dish. Sprinkle with Parmesan cheese and paprika.
- Bake in the preheated oven for 25 to 35 minutes, or until heated through.
