Turkey Tetrazzini Can Use Chicken Too Pioneer Woman Ree Drummo Recipes

Steps:

• Melt butter in a microwaveable dish. (Since Zaar is so picky it wouldn't let me put or 1 stick of butter) Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish OR spray with either Bakers Joy or a non stick spray like Pam.
• Now rinse and pat dry the blackberries, (in the ingredients section the amount should have said 2 generous cups of fruit, silly Zaar.). (Or your favorite fruit) Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle 1/4 cup (depending on how wid your pan is, you can get away with less) sugar over the top.
• Bake in the oven at 350 degrees for 1 hour, or until golden brown and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it's done.
• Let cool slightly and serve warm. Or dig in with a fork if you can't wait, but make sure you have some vanilla ice cream and whip cream to put this cobbler over the edge! (Thn hit the gym in the morning cause this cobbler was worth every guilty minute of it).

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.

Steps:

• Preheat 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!

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.

Steps:

• For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). Or you can make it and bake it right away---delicious no matter what!
• For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.
• When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture.
• Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.