Turkey Tetrazzini Recipe Pioneer Woman: Comfort Food Perfection

Leftover turkey? Don’t let it languish in the fridge! Turn it into something truly spectacular with this Turkey Tetrazzini recipe, inspired by the queen of comfort food herself, Ree Drummond, the Pioneer Woman. This creamy, cheesy, noodle-y casserole is the ultimate way to transform Thanksgiving (or any roasted turkey) leftovers into a crowd-pleasing dinner. It’s rich, decadent, and surprisingly easy to make. Prepare to be amazed by how quickly this dish disappears!

Why This Recipe Works

This isn’t just any turkey tetrazzini recipe; it’s one that’s been carefully crafted to deliver maximum flavor and texture with minimal fuss. Here’s why it works so well:

• Creamy Dreamy Sauce: The sauce is the heart of any great tetrazzini. This recipe uses a combination of butter, flour, chicken broth, milk, and Parmesan cheese to create a velvety smooth and incredibly flavorful base. A touch of sherry (optional, but highly recommended!) adds a layer of complexity that elevates the dish.
• Perfectly Cooked Noodles: No one wants mushy tetrazzini! This recipe calls for cooking the spaghetti (or your favorite pasta) al dente, ensuring it holds its shape and texture throughout the baking process.
• Generous Turkey Portion: We’re not shy with the turkey here! This recipe uses a substantial amount of leftover cooked turkey, making it a hearty and satisfying meal.
• Mushroom Magic: Sautéed mushrooms add an earthy depth of flavor that complements the turkey and creamy sauce perfectly.
• Cheesy Goodness: A generous topping of Parmesan cheese creates a golden-brown, bubbly crust that’s irresistible.
• Pioneer Woman Approved: Inspired by Ree Drummond’s love for simple, delicious, and comforting food, this recipe is guaranteed to be a hit with your family and friends. It’s approachable, easy to follow, and yields a result that tastes like it took hours to prepare.

Ingredients

• 1 pound spaghetti (or other pasta of your choice, like egg noodles or rotini)
• 6 tablespoons butter
• 1/2 cup all-purpose flour
• 4 cups chicken broth
• 1 cup milk
• 1/2 cup heavy cream (optional, but adds richness)
• 1/2 cup dry sherry (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 pound cooked turkey, shredded or diced
• 8 ounces mushrooms, sliced
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1/2 cup grated Parmesan cheese, plus more for topping
• 1/4 cup chopped fresh parsley, for garnish (optional)

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Cook the Pasta: Cook the spaghetti according to package directions, until al dente. Drain well and set aside.
3. Sauté the Mushrooms: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms and chopped onion and cook until the mushrooms are tender and lightly browned, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from the skillet and set aside.
4. Make the Sauce: In the same skillet, melt the remaining 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (this is called a roux).
5. Whisk in Liquids: Gradually whisk in the chicken broth, making sure to break up any lumps. Then, whisk in the milk and heavy cream (if using). Bring to a simmer, stirring occasionally.
6. Add Flavor: Stir in the sherry (if using), salt, pepper, and nutmeg. Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.
7. Incorporate Cheese: Remove the skillet from the heat and stir in 1/2 cup of grated Parmesan cheese until melted and smooth.
8. Combine Ingredients: In a large bowl, combine the cooked spaghetti, sautéed mushrooms, shredded turkey, and creamy sauce. Toss gently to coat everything evenly.
9. Assemble and Bake: Pour the mixture into the prepared baking dish. Sprinkle the remaining Parmesan cheese evenly over the top.
10. Bake: Bake for 20-25 minutes, or until the cheese is melted and bubbly and the tetrazzini is heated through.
11. Garnish and Serve: Let the tetrazzini cool for a few minutes before garnishing with chopped fresh parsley (if using) and serving.

Tips for Success

• Don’t Overcook the Pasta: Al dente pasta is key to preventing a mushy tetrazzini.
• Adjust the Sauce Consistency: If the sauce is too thick, add a splash of milk or chicken broth to thin it out. If it’s too thin, simmer it for a few more minutes to allow it to thicken.
• Customize the Vegetables: Feel free to add other vegetables to the tetrazzini, such as peas, carrots, or bell peppers. Sauté them along with the mushrooms.
• Use Different Cheese: While Parmesan is traditional, you can experiment with other cheeses, such as Gruyere, mozzarella, or cheddar.
• Add a Breadcrumb Topping: For an extra crispy topping, combine breadcrumbs with melted butter and Parmesan cheese and sprinkle over the tetrazzini before baking.
• Make it Ahead: You can assemble the tetrazzini ahead of time and store it in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time if baking from cold.
• Get Creative with the Turkey: While leftover roasted turkey is ideal, you can also use rotisserie chicken or even canned tuna in a pinch.

Storage Instructions

Leftover turkey tetrazzini can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave in individual portions. You may need to add a splash of milk or chicken broth to prevent it from drying out.

FAQ

Q: Can I use a different type of pasta?

A: Absolutely! Egg noodles, rotini, penne, or even gluten-free pasta alternatives will work well in this recipe.

Q: Can I make this vegetarian?

A: Yes, you can easily make this vegetarian by omitting the turkey and adding more vegetables, such as broccoli, cauliflower, or spinach. You can also use vegetable broth instead of chicken broth.

Q: Can I freeze this tetrazzini?

A: While you can freeze tetrazzini, the texture may change slightly upon thawing. The sauce can sometimes become grainy. If you do freeze it, wrap it tightly in plastic wrap and then foil. Thaw completely in the refrigerator before baking.

Q: What if I don’t have sherry?

A: The sherry adds a nice depth of flavor, but it’s not essential. You can omit it or substitute it with a tablespoon of lemon juice or a splash of white wine.

Q: Can I add breadcrumbs to the top?

A: Yes! A breadcrumb topping adds a lovely crunch. Mix 1/2 cup breadcrumbs with 2 tablespoons melted butter and 1/4 cup Parmesan cheese, then sprinkle over the tetrazzini before baking.

Conclusion

This Turkey Tetrazzini recipe, inspired by the Pioneer Woman’s approach to hearty, comforting food, is a guaranteed crowd-pleaser. It’s the perfect way to use up leftover turkey and create a delicious and satisfying meal that the whole family will love. With its creamy sauce, tender pasta, and flavorful turkey, this tetrazzini is a true comfort food classic. So, gather your ingredients, preheat your oven, and get ready to enjoy a taste of homemade goodness!