Friday, January 8, 2016
Clean-Up Turkey/'Chicken Tetrazzini
This recipe is from the Pioneer woman on food network. It is a great way to use up leftover turkey and even chicken you just have to substitute the turkey for the chicken. INGREDIENTS: 1/2 a stick of butter 4 cloves of garlic minced 1 lb of white mushrooms, quartered 1 cup of dry white whine (If you don't like how a wine tastes don't cook with it) 1/2 teaspoon of salt 1/2 teaspoon of black pepper 1/4 cup flour 4 cups of turkey or chicken broth One 8-ounce package cream cheese 3 cups of leftover turkey or chicken (Shredded or Diced) 1 1/2 cups frozen green peas 1 cup of grated Monterey Jack cheese 1 cup finely chopped black olives 1/3 cup grated Parmesan 4 slices bacon (fried and chopped) 12 ounces thin spaghetti (Broken in half and cooked) 1 cup panko bread crumbs Directions: Preheat the oven to 350 degrees F. Melt the butter in a large 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. Add the cream cheese and stir until it mixes in. (It may seem lumpy at first, but it 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 contents into a large casserole dish and even out the surface. Sprinkle on the breadcrumbs and bake it until the crumbs are golden brown and the casserole is bubbly, about 20-25 minutes. Substitutes: Low sodium chicken broth instead of the wine cooked elbow macaroni for the spaghetti This recipe is a delicious way to use up leftover turkey and chicken. The original cook is Ree Durmmond on foodnetwork.