Ree’s Leftover Turkey Tetrazzini | The Pioneer Woman | Food Network

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

Subscribe ►
acquire the recipe ►

Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and acquire ready to acquire cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Turkey Tetrazzini
Recipe courtesy of Ree Drummond
Total: 55 min
Active: 30 min
Yield: 8 to 12 servings
Level: simple


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 chopped
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


Preheat the oven to 350 degrees F.

Melt the butter in a big 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 big 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.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.


#ThePioneerWoman #ReeDrummond #FoodNetwork #TurkeyTetrazzini

Ree’s Leftover Turkey Tetrazzini | The Pioneer Woman | Food Network

For the BEST BBQ recipes & how-to videos, click here!

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *