Turkey Tetrazzini Can Use Chicken Too Pioneer Woman Ree Drummo
Indulge in the ultimate comfort food with this Turkey Tetrazzini recipe, inspired by the ever-delicious creations of Ree Drummond. Perfectly creamy and loaded with tender turkey or chicken, this baked pasta dish combines al dente spaghetti, savory mushrooms, garlic, and a velvety sauce made from heavy cream, Parmesan, and cream cheese. A layer of gooey Monterey Jack cheese and crisp, golden breadcrumbs adds an irresistible texture to every bite. Whether you're looking for a way to repurpose Thanksgiving leftovers or whip up a hearty family meal, this rich casserole is a satisfying crowd-pleaser. Ready in just about an hour, it's easy, versatile, and fills your kitchen with warm, homey aromas. Perfect for weeknight dinners or special occasions alike, this Turkey Tetrazzini will become a beloved favorite.
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Recipe Information
Ingredients
- 12 ounces spaghetti
- 4 tablespoons butter
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup all-purpose flour
- 4 cups chicken or turkey broth
- 2 cups heavy cream
- 4 ounces cream cheese, softened
- 1 cup shredded Parmesan cheese
- 4 cups diced cooked turkey or chicken
- 1 cup frozen peas, thawed
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 350°F (175°C).
Cook the spaghetti according to package instructions until al dente. Drain and set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the mushrooms and cook until soft and golden, about 5-6 minutes. Add the minced garlic and cook for another minute. Remove from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Stir in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the chicken or turkey broth, making sure there are no lumps. Bring to a simmer and let it thicken slightly.
Reduce the heat to low and stir in the heavy cream, softened cream cheese, and Parmesan cheese until smooth and creamy.
Season the sauce with salt and black pepper. Add the cooked mushrooms and garlic back into the sauce, followed by the diced turkey or chicken and thawed peas.
Combine the cooked spaghetti with the creamy sauce mixture, stirring to coat evenly.
Grease a 9x13-inch baking dish with a little butter or cooking spray. Pour the spaghetti mixture into the dish and spread it out evenly.
Sprinkle the shredded Monterey Jack cheese over the top, followed by the breadcrumbs. Drizzle the breadcrumbs with olive oil to help them brown.
Bake in the preheated oven for 25-30 minutes, or until bubbly and golden on top.
Allow the tetrazzini to cool for a few minutes before serving. Enjoy your hearty, comforting meal!
Nutrition Facts
Calories |
6437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 358.3 g | 459% | |
| Saturated Fat | 199.5 g | 998% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1687 mg | 562% | |
| Sodium | 8632 mg | 375% | |
| Total Carbohydrate | 324.4 g | 118% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 28.6 g | ||
| Protein | 429.1 g | 858% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 2238 mg | 172% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 5322 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
