Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/34YX0wyTake one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Turkey TetrazziniRecipe courtesy of Ree DrummondTotal: 55 minActive: 30 minYield: 8 to 12 servingsLevel: EasyIngredients4 tablespoons (1/2 stick) butter4 cloves garlic, minced 1 pound white mushrooms, quartered 1 cup dry white wine 1/2 teaspoon salt, plus more1/2 teaspoon black pepper, plus more1/4 cup flour 4 cups turkey or chicken broth, plus more if neededOne 8-ounce package cream cheese 3 cups leftover Thanksgiving turkey, shredded or diced 1 1/2 cups frozen green peas 1 cup grated Monterey Jack cheese 1 cup finely chopped black olives 1/2 cup grated Parmesan4 slices bacon, fried and chopped 12 ounces thin spaghetti, broken in half and cooked 1 cup pankoDirectionsPreheat the oven to 350 degrees F.Melt the butter in a large pot over medium heat and add the garlic.Throw in the mushrooms, wine, salt and pepper, and cook them, stirring occasionally, until the liquid reduces by half, 3 to 4 minutes.Sprinkle the flour all over, then stir to combine.Pour in the broth, stir and continue to cook until the sauce is nice and thick, 3 to 4 minutes.Add the cream cheese and stir until it mixes in. (Don't worry if it seems a little lumpy at first. That will go away!)Add the turkey, peas, Monterey Jack, olives, Parmesan and bacon.Stir until everything is well combined, then add salt and pepper to taste.Add the spaghetti and stir to combine. If the mixture is too thick, splash in 1/2 cup of broth.Pour the whole shebang into a large casserole dish and even out the surface.Sprinkle on the panko breadcrumbs and bake it until the crumbs are golden brown and the casserole is bubbly, 20 to 25 minutes.Serve it to hearty appetites!Cook's Note Use shredded cooked chicken instead of turkey. Substitute low-sodium chicken broth for the wine if you prefer. Substitute cooked elbow macaroni for the spaghetti.https://www.instagram.com/thepioneerwoman/ https://twitter.com/thepioneerwoman https://www.facebook.com/thepioneerwoman/ Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #ThePioneerWoman #ReeDrummond #FoodNetwork #TurkeyTetrazziniRee’s Leftover Turkey Tetrazzini | The Pioneer Woman | Food Networkhttps://youtu.be/xgJ5WDzp9aM
