Turkey Tetrazzini (Can Use Chicken Too) Pioneer Woman Ree Drummo

This recipe is from the bookThe Pioneer Woman Cooks A Year of Holidays by Ree Drummond. It is really a nice rendition of the turkey tetrazzini dish to make for an easy meal, to use leftovers, or just have yourself a little comfort food. The recipe is not low cal but the flavors come together beautifully. You can sub in chicken for the turkey too. A family favorite any time.

• Ready In: 50 mins
• Serves: 8-12
• Yields: 1 13x9 pan

Ingredients

• 1 1⁄2 lbs  thin spaghetti, Broken In Half
• 4  tablespoons butter
• 4  garlic cloves, Minced
• 1  lb white mushroom, Quartered
• 1⁄2 teaspoon salt
• 1  cup white wine
• 1⁄3 cup flour
• 4  cups turkey broth (or Chicken)
• 1 (8 ounce) package cream cheese
• 3  cups  cooked turkey (leftover, Shredded or Diced)
• 1  cup  finely chopped black olives
• 1 1⁄2 cups 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
•  turkey broth (extra for Thinning)
• 1  cup  panko  breadcrumbs

Directions

1. Cook pasta until not quite done - al dente according to package instructions (it will finish cooking in the oven.)
2. Drain, rinse, and set aside.
3. 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.
4. Pour in the wine and allow it to cook with the mushrooms for several minutes, or until the liquid reduces by half.
5. 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.
6. 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.
7. 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.
8. Pour the mixture into a large baking dish and sprinkle the top with Panko crumbs.
9. Bake at 350 degrees F for 20 minutes, or until the casserole is bubbly and the crumbs are golden brown.