Turkey Tetrazzini
- 1-1/2 pound Thin Spaghetti, Broken In Half
- 4 Tablespoons Butter
- 4 cloves Garlic, Minced
- 1 pound White Mushrooms, Quartered
- 1/2 teaspoon Salt
- 1 cup White Wine
- 1/3 cup Flour
- 4 cups Turkey (or Chicken) Broth
- 1 block 8 Ounce Cream Cheese
- 3 cups Cooked (leftover) Turkey, Shredded Or Diced
- 1 cup Finely Chopped Black Olives
- 1-1/2 cup Frozen Green Peas
- 4 slices Bacon, Fried And Cut Into Bits
- 1 cup Grated Monterey Jack Cheese
- 1 cup Grated Parmesan Cheese
- Salt And Pepper, to taste
- Extra Broth For Thinning
- 1 cup Panko Bread Crumbs
- Produce
- Garlic (4 cloves)
- Green peas, Frozen (1 1/2 cup)
- Mushrooms, White (1 pound)
- Meat
- Bacon (4 slices)
- Turkey (4 cups)
- Turkey, Cooked (3 cups)
- Canned Goods
- Broth (1)
- Condiments
- Black olives (1 cup)
- Cooking & Baking
- Flour (1/3 cup)
- Salt (1/2 teaspoon)
- Salt and pepper (1)
- Pasta & Grains
- Spaghetti, Thin (1 1/2 pound)
- Bread & Baked Goods
- Panko bread crumbs (1 cup)
- Dairy
- 8 ounce cream cheese (1 block)
- Butter (4 Tablespoons)
- Monterey jack cheese, Grated (1 cup)
- Parmesan cheese, Grated (1 cup)
- Beer, Wine & Liquor
- White wine (1 cup)
Preparation
Read recipe preparation on thepioneerwoman.com
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Recipe Stats
Published November 17, 2011 (1 year ago).
155 people saved this recipe.
