Ron Wilson

Ron Wilson

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Rita shares the Pioneer Woman's Turkey Tetrazzini

Who doesn’t love the Pioneer Woman? Ree Drummond was a delight to chat with when she came to Cincinnati last year. Here’s one of my faves, perfect for after Thanksgiving. Yes, it takes a bit of time, but is worth it.


Oh this is so good. This is Ree’s original recipe. I’ve adapted it only slightly. | You can sub in chicken.


1-1/2 pounds Thin Spaghetti, Broken In Half

4 Tablespoons Butter

4 cloves Garlic, Minced

1 pound White Mushrooms, Quartered

Salt and pepper to taste

1 cup White Wine

1/3 cup Flour

4 cups Chicken or Turkey Broth

1 block 8 Ounce Cream Cheese

3 cups Cooked (leftover) Turkey, Shredded Or Diced

1 cup Finely Chopped Black Olives (I don’t put these in so they’re optional)

1 box, 10 oz., Frozen Green Peas

4 slices Bacon, Fried And Cut Into Bits

1 cup shredded Monterey Jack Cheese

1 cup Grated Parmesan

Salt And Pepper, to taste

Extra Broth For Thinning

1 cup Panko Bread Crumbs


Cook pasta until not quite done - al dente according to package instructions (it will finish cooking in the oven.) Drain, rinse, and set aside.

In a large pot, heat butter over medium-high heat. Add garlic and saute for a couple of minutes. Add mushrooms and salt, then saute for a couple more minutes. Pour in the wine and allow it to cook with the mushrooms for several minutes, or until the liquid reduces by half.

Sprinkle in flour, then stir the mushrooms around for another minute. Pour in the broth and stir, cooking for another few minutes until the roux thickens.

Reduce heat to medium low. Cut cream cheese into pieces and add it to the pot. Stir it to melt (don't be concerned if the cream cheese remains in little bits for awhile; it'll melt eventually!)

Add the leftover turkey, the olives, the peas, the bacon, and the cheeses. Stir to combine, adding salt and pepper as needed.

Add the cooked spaghetti and stir it to combine. Splash in more broth as needed; you want the mixture to have a little extra moisture since it will cook off in the oven. If it's a little soupy, that's fine! Add up to 2 more cups of liquid if you think it needs it.

Pour the mixture into a large baking dish and sprinkle the top with Panko crumbs. Bake at 350 degrees F for 20 minutes, or until the casserole is bubbly and the crumbs are golden brown.

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