Pioneer Woman: Turkey Tetrazzini

For my May recipe from Pioneer Woman's "A Year of Holidays" cookbook, I had planned to do an entire meal for Cinco De Mayo --Beef or Chicken Fajitas, Zesty Lime Rice, and Dulce De Leche Brownies. BUT....life was too crazy and I would be cooking for one, so I scrapped that idea until another less busy, more people in the house time. The recipes just sound so yummy I have to try! 

*Side note: I fixed a basic taco kit instead for my Cinco De Mayo meal...LOL. 

So, May almost got away from me, but I searched through the cook book for something I could whip up and at least not skip a month of the year of monthly meal posting. I had left-overs from the rehearsal dinner/wedding reception, so I did Turkey Tetrazzini! In my opinion, it was just okay, not the best PW recipe I've ever made, but okay. 

TURKEY TETRAZZINI

{Step By Step Recipe Link HERE}

INGREDIENTS:

• 1-1/2 pound Thin Spaghetti, Broken In Half (I used a bag of frozen already-cooked spaghetti)
• 4 Tablespoons Butter
• 4 cloves Garlic, Minced
• 1 pound White Mushrooms, Quartered (I used jar-drained)
• 1/2 teaspoon Salt
• 1 cup White Wine (I used chicken broth)
• 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 (I omitted)
• 1-1/2 cup Frozen Green Peas
• 4 slices Bacon, Fried And Cut Into Bits
• 1 cup Grated Monterey Jack Cheese (I used cheddar)
• 1 cup Grated Parmesan Cheese
• Salt And Pepper, to taste
• Extra Broth For Thinning
• 1 cup Panko Bread Crumbs (I used regular bread crumbs)

January Recipe {LINK}

February Recipe {LINK} {LINK}

March Recipe {LINK}{LINK}

April Recipe {LINK}

May Recipe {LINK}