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Sunday, November 24, 2013

Turkey Tetrazzini

Did everyone enjoy all the Thanksgiving recipes I shared last week? I am still dreaming about Grandma's Candy Apples, and Thursday I will be filling up on my sister's corn casserole. Plus I am glad Jim took those Turkey Cookies to work, because they were just too cute for me to eat :)

The fun part of blogging is that we get to celebrate everything early and sometimes we have the weirdest meals. Last night we ate two types of cookies and then had a new soup for dinner. Yes in that order. The day I made corn casserole that was the only thing we had for lunch. My mom is probably laughing now.

So this week is Turkey Leftovers week. Jim and I baked our first turkey... it was 10 lbs and we named it Tom. Imagine that? The turkey cooking was a success, even if it did take at least 4 calls home to Mom to confirm everything we were doing. So we made the turkey and then we did Turkey Leftover week! Luckily we did this the week before last, because we would have had issues with our power being out this week. Blessings in disguise.

I'm excited about all three posts for this week. This first one is from The Pioneer Woman's New Cookbook. This book would make a fabulous Christmas present for anyone on your list that loves to cook and bake, or someone that wants to learn to cook and bake more. I love her down to earth explanations and she takes pictures of each step.

This tasted absolutely AMAZING! I actually yummed several times throughout the meal. Plus its the first time I have ever cooked with wine. I know big shock... but this is Laura's Baking Talent not Cooking Talent :) hahaha... So if you have the time and want to feel amazingly superior in the kitchen then please please make this with your turkey leftovers.

Please take note that I cut this recipe in half so that it would fill a 9X9, which was the perfect size for us.


2 Tbsp butter
2 garlic cloves, minced
1/2 lb white mushrooms, chopped
1/4 tsp salt
1/4 tsp black pepper
1/2 cup white wine
1/8 cup flour
2 cups of chicken broth
4 oz cream cheese
1.5 cups shredded turkey
3/4 cup peas
1/2 cup Monterrey  Jack Cheese
1/4 cup grated Parmesan Cheese
6 oz thin spaghetti noodles
1/2 cup bread crumbs

Preheat Oven to 350 degrees. Spray a 9X9 pan with butter spray.

Start out by breaking the spaghetti noodles in half and cooking them until they are al dente. While the noodles are cooking melt the butter in a large pot. Add the garlic once the butter is melted.

Throw in the mushrooms, salt and pepper. Cook them for 2-3 minutes, stirring them occasionally. Remember to not crowd the mushrooms. Pour in the wine. Cook them for another 3-4 minutes. The liquid should reduce to about half.

The next step is to sprinkle the flour on top of the cooking mixture. Then mix until its combined well with the mushrooms. Add the chicken broth and mix again. Now cook the sauce until it starts to thicken which will be about 3-4 minutes.

Now add the cream cheese, and stir until its well combined. The turkey and peas are added next. Mix them well.  The two cheeses Monterrey Jack and Parmesan go in next. Mix everything again, and add salt and pepper to taste.

Then add the spaghetti that you have cooked and drained. Mix everything again, and when its ready pour it into the prepared 9X9 pan. Make sure everything is evened out and then sprinkle on the bread crumbs.

Bake for 20-25 minutes. Serve it warm.

Eat and Enjoy!

This recipe was adapted from The Pioneer Woman Cooks: A Year of Holidays: 140 Step-by-Step Recipes for Simple, Scrumptious Celebrations

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