Best Turkey Tetrazzini Can Use Chicken Too Pioneer Woman Ree Drummo Recipes

TURKEY TETRAZZINI (CAN USE CHICKEN TOO) PIONEER WOMAN REE DRUMMO

Steps:

• 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.

SIMPLE ROAST TURKEY

Steps:

• Preheat the oven to 275 degrees F.
• Remove the giblets from inside the turkey. Pat the turkey dry and place it on a roasting rack, breast-side up. Cross the legs and tie them together with kitchen twine. Tuck the wings under the bird and transfer the roasting rack to its pan. Season the turkey with salt and pepper. Cover the whole bird and pan with aluminum foil, tucking it all the way under the pan. Roast for the first stage for 10 minutes per pound, 3 to 3 1/2 hours for an 18- to 20-pound turkey.
• Meanwhile, place the butter, rosemary, thyme, sage, lemon zest and orange zest in a bowl. Mix together until combined.
• After the first stage of cooking, remove the turkey from the oven and remove the foil. The turkey will still be pale at this stage. Smear the butter mixture all over the skin and into the crevices of the turkey so that it is totally covered. Insert a meat thermometer into the thigh and increase the oven temperature to 350 degrees F. Return the turkey to the oven and roast, basting every 30 minutes, until the internal temperature on the thermometer reads 165 degrees F, an additional 1 1/2 to 2 hours.
• Put the turkey on a cutting board, cover loosely with fresh aluminum foil and rest for 25 to 30 minutes until you're ready to carve, saving the pan juices for gravy.

CHICKEN OR TURKEY TETRAZZINI

Steps:

• Preheat oven 350 degrees and grease a 2 quart baking dish.
• In a microwaveable safe bowl, cover and cook the onion and optional bellpepper until tender; about 3-5 minutes.
• Combine all remaining ingredients with the onion/bellpepper mixture, except 1/4 cup cheddar cheese. That includes the chicken or turkey, spaghetti, cream of mushroom soup, 1 1/4 cup cheddar cheese, Parmesan, milk, mushrooms, bacon, garlic powder, salt and pepper.
• Turn into the prepared baking dish. Sprinkle additional 1/4 cup cheddar on top and bake about 30 minutes or until bubbly.

ROASTED THANKSGIVING TURKEY BY REE DRUMMOND

Steps:

• Combine the water, apple juice, salt, sugar, garlic, bay leaves, peppercorns, dried rosemary, and orange peel in a large pot and bring to a boil.
• Turn off the heat immediately, cover, and allow mixture to come to room temperature.
• Cool mixture in the fridge until you're ready.
• To brine the turkey, remove the turkey from wrapper, remove interior bags (set aside and refrigerate), and rinse turkey thoroughly under cool water.
• Place the turkey into a plastic brining bag or a very large pot.
• Pour the cooled brine mixture over the top, adding extra cold water if you need more to completely cover the turkey.
• Seal the bag or cover the pot and allow the turkey to brine in the refrigerator for 16 to 24 hours before roasting.
• Before roasting, remove the turkey from brine and rinse thoroughly under cold water. Then soak in a sink full of fresh water for 15 to 20 minutes.
• Pat dry.
• Discard brine. (This soaking process will decrease the likelihood of too salty gravy).
• Preheat the oven 275 degrees F.
• Truss the bird and place it breast side up on a rack in a large roasting pan. Cover the turkey tightly with heavy duty foil. Make sure it's entirely covered (cover over the bottom edges of the pan).
• Place in the oven and roast for about 10 minutes per pound (a 20-pound turkey will roast for about 3 1/2 hours).
• Remove the turkey from the oven and increase the temperature to 375 degrees F.
• Remove the aluminum foil and set aside.
• Mix the softened butter with the rosemary and orange peel and rub all over the skin of the turkey, covering every single inch of the skin.
• Insert a meat thermometer into the thigh, near the hip joint.
• Place the turkey, uncovered, back into the oven.
• Continue roasting the turkey, basting with butter every 30 minutes, until the thermometer registers 170 degrees F and until the juices are no longer pink.
• Remove from the oven and cover with foil until you are ready to carve and serve. Reserve pan juices to make gravy.

TURKEY TETRAZZINI

Steps:

• Heat the oven to 400 degrees. Bring a large pot of well-salted water to a boil and cook the pasta until just shy of al dente, about 2 minutes less than the package directs. Drain and rinse with cold water.
• Meanwhile, in a large Dutch oven, melt 4 tablespoons of the butter over medium-high heat, and add the mushrooms. Season lightly with salt, and cook, stirring only occasionally, until the mushrooms have released their liquid and have started to brown deeply, 8 to 11 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the flour and curry powder, if using. Stir well, until the flour and the mushrooms are evenly combined and the flour is evenly moistened, about 1 minute. Whisk in the white wine, and let it come to a boil, whisking constantly. Let the wine bubble to reduce slightly, 2 minutes. Whisk in the chicken stock, and let it come to a boil. Cook until it thickens noticeably, about 5 minutes.
• Reduce the heat to low. Whisk in the chunks of cream cheese (don't worry if the cream cheese appears curdled), then fold in the turkey, peas and the cheeses. Season generously with black pepper. Add the drained pasta and toss with tongs to combine. Taste and add salt if necessary.
• Transfer to a 9-by-13-inch baking dish. Melt the remaining tablespoon of butter in a small bowl in the microwave, and toss it together with the panko and the almonds. Sprinkle the panko-almond mixture all over the top of the pasta, and bake until bubbly and browned on top, about 25 minutes. Let the casserole rest for 5 minutes before serving. It will be very creamy at first but will firm up as it cools.