Whenever I make Ree Drummond’s Turkey Tetrazzini, I’m reminded of how a humble casserole can transform leftovers into pure comfort. There’s something irresistible about tender spaghetti tangled with juicy turkey, mushrooms, and a creamy, cheesy sauce that crisps up beautifully in the oven. If you’re curious how to bring together these flavors for a hearty, crowd-pleasing bake, you’ll want to see how each step builds the magic.
Ingredients
Sure thing, let’s break down the ingredient list for Ree Drummond’s Turkey Tetrazzini, Pioneer Woman style. Here’s what you’ll need to wrangle up before diving in:
- 1 1/2 pounds thin spaghetti, broken in half (yes, break it, don’t be shy)
- 4 tablespoons butter
- 4 garlic cloves, minced (bonus points for not mincing your fingers)
- 1 pound white mushrooms, quartered
- 1/2 teaspoon salt (plus more to taste)
- 1 cup white wine (for the recipe, not for sipping… well, maybe a little for sipping)
- 1/3 cup flour
- 4 cups turkey broth (or chicken broth, if that’s what’s lurking in your pantry)
- 1 (8-ounce) package cream cheese
- 3 cups cooked turkey, shredded or diced (leftovers are a lifesaver here)
- 1 cup finely chopped black olives
- 1 1/2 cups frozen green peas
- 4 slices bacon, fried and cut into bits (try not to eat them all before they make it to the casserole)
- 1 cup grated Monterey Jack cheese
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
- Extra turkey broth for thinning (if your mixture is as thick as your favorite holiday sweater)
- 1 cup panko breadcrumbs
Now, let’s chat about a few things. First, don’t stress if you don’t have turkey—cooked chicken works just as well, and honestly, who’s judging? Not me. The white wine in this recipe is kind of magical when it comes to lifting all those flavors, but if you’re out or just not into it, a splash of extra broth can save the day. As for the veggies, mushrooms and peas play starring roles, but if you have picky eaters (or a deep-seated mushroom aversion), swap in something else. Oh, and bacon. Don’t even think about skipping it unless you’re, you know, actually vegetarian. The cheeses—Monterey Jack and Parmesan—bring the creamy, melty, tangy goodness, but if you want to switch it up, go for it. Just don’t forget the panko on top; that crunch is like the cherry on a sundae, only way more savory.
Steps
- Preheat your oven to 350°F. If you forget, don’t worry, but your casserole might get chilly waiting. Commercial kitchens often use specialized equipment like a commercial rice cooker to streamline large-batch prep.
- Fill a big pot with water, bring it to a boil, and toss in 1 1/2 pounds thin spaghetti, broken in half. Cook until just al dente.
- Drain the spaghetti, give it a rinse with cold water to stop the cooking, and set aside. Try not to eat straight from the colander.
- In a giant pot (the bigger, the better for this beast), melt 4 tablespoons butter over medium-high heat.
- Add 4 minced garlic cloves and sauté until your kitchen smells like an Italian restaurant. About 2 minutes is perfect.
- Toss in 1 pound quartered white mushrooms and 1/2 teaspoon salt. Sauté until they’re soft and a little golden.
- Pour in 1 cup white wine. Let it bubble away, stirring sometimes, until it’s reduced by half. You’ll know because it’ll smell fantastic and look slightly syrupy.
- Sprinkle in 1/3 cup flour. Stir it around so the mushrooms get a light floury coat. Cook for about a minute.
- Slowly pour in 4 cups turkey broth, stirring constantly to avoid weird lumps. Let this simmer and thicken for a few minutes.
- Drop the heat to medium-low. Cut 1 (8-ounce) package cream cheese into chunks, toss them in, and stir until mostly melted. It might look lumpy—don’t panic.
- Add 3 cups cooked turkey (shredded or diced), 1 cup finely chopped black olives, 1 1/2 cups frozen green peas, and 4 slices bacon (fried and crumbled). Stir it all together with the enthusiasm of a Thanksgiving survivor.
- Sprinkle in 1 cup grated Monterey Jack cheese and 1 cup grated Parmesan cheese. Season with more salt and pepper, to taste. Stir until everything’s cozy and melty.
- Now, dump in the cooked spaghetti. Mix really well. If the mixture looks dry or super thick, add extra turkey broth, up to 2 cups. Soupy is okay—better soggy than sorry.
- Transfer the whole glorious mess into a large baking dish. Don’t be afraid to squish it in—this is comfort food, not fine art.
- Sprinkle 1 cup panko breadcrumbs over the top. Press them down a little, so they stick. That crunch is everything.
- Slide the dish into your hot oven. Bake for about 20 minutes, until it’s bubbly at the edges and the breadcrumbs look golden and proud.
- Take it out, let it cool just a smidge (molten cheese burns are a rite of passage, but let’s skip it), and serve big, cheesy scoops to whoever’s lucky enough to be around.
- Try to resist going back for seconds straight from the pan. Or don’t. This is a judgment-free comfort zone.
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Cooking Tips
A well-made Turkey Tetrazzini is all about balance—creamy without being heavy, and packed with flavor that doesn’t overwhelm. When I follow the Pioneer Woman Ree Drummo’s approach, I always cook my pasta al dente and add extra turkey broth for moisture, since the bake can dry things out. Don’t hesitate to swap turkey for chicken too; both versions turn out beautifully comforting.
Final Thoughts
How often do you find a dish that transforms humble leftovers into something truly crave-worthy? Every time I pull Ree Drummond’s Turkey Tetrazzini from the oven, I’m reminded of the magic that happens with simple, well-chosen ingredients. The velvety sauce, savory turkey, and bubbly, golden topping make it irresistible. Trust me—this recipe is a comforting, crowd-pleasing way to honor every last morsel of turkey.