Gluten Free Turkey Tetrazzini Recipe
Reason number 759 I will never be considered a true “foodie” – I love casseroles. Yep, it’s true.
I know that casseroles are not hip, sexy, and cool. In fact if you look in a book of antonyms you will see that the opposite of hip, sexy, and cool is casserole.
But I don’t care. I love casseroles and everything they stand for. Didn’t know that casseroles stood for something? Sure they do. They stand for everything good about living in a community; comfort, caring, and consideration.
When someone has a baby, what could be a better gift than a weeks’ worth of casseroles waiting in the freezer ready to be re-heated ? When you have an operation or the flu, how comforting is it when a neighbor brings over a casserole to feed your family while you recuperate? What’s a housewarming, wake, or church potluck without a “covered dish”?
In times of tragedy and times of joy, casseroles make an appearance. And I hope that this will never change, no matter how unhip, unsexy, and uncool casseroles are.
Besides, what better way to use up leftovers?
So – are you uncool enough to love casseroles? If so, what’s your favorite?
Recipe notes – Due to making an entire Thanksgiving meal in August for the magazine, I happened to have a ton of turkey left over. If you don’t then use a rotisserie chicken from the grocery store, just make sure it’s gluten free. I used organic gluten free brown rice spaghetti from Pastariso; you could use linguini, fettuccini, or any pasta shape you prefer. There is no cream of mushroom soup in this recipe but I do take some short cuts by using gluten free chicken stock from a box. There may be people who always have homemade chicken stock in their fridge (usually in a gorgeous ceramic pitcher) but I am not one of those people. I like the combination of half and half with my chicken stock – you can use any dairy free milk you like or even just double the amount of chicken stock and leave milk or cream out altogether.
Click here to see my cooking demonstration of this Gluten Free Turkey Tetrazzini recipe on Daytime TV!
- Gluten free, non-stick cooking spray
- Kosher salt
- 1 pound gluten free Pastariso organic spaghetti
- 5 tablespoons olive oil , divided use
- 1 medium onion , chopped
- 2 cloves garlic , minced or grated
- 1 pound mushrooms (any type), sliced
- ¼ cup dry sherry, vermouth, or white wine
- 2 tablespoons all-purpose gluten free flour or sweet (glutinous) rice flour
- Freshly ground black pepper
- 2 cups gluten free chicken stock
- 2 cups half-and-half, milk, or dairy free milk of choice
- 4 cups cooked turkey , chopped
- 1 cup parmesan cheese or dairy free alternative , divided use
- 1½ cups fresh (shelled) or frozen peas
- ½ cup gluten free bread crumbs
- ½ cup parsley , minced
Preheat oven to 375 degrees. Spray a 4 quart baking dish with cooking spray.
Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook according to the package directions. Drain, rinse with hot water, and drain again. Reserve.
Heat 3 tablespoons oil in a large skillet over medium-high heat, add the onions and cook until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Add the mushrooms, season with a big pinch of salt and pepper, cook until the mushroom release liquid and then all the liquid is evaporated, about 8-10 minutes. Add the sherry and cook until the sherry is evaporated. Add the flour, cook for 1 minute then add the chicken stock and half-and-half, and cook until the mixture starts to thicken, about 10 minutes, stirring constantly. Add the turkey, ¾ cup Parmesan cheese, the peas and reserved spaghetti. Stir to combine. Taste and add more salt and pepper if desired. Pour the mixture into the prepared baking dish.
Combine the bread crumbs with the remaining 2 tablespoons of olive oil, remaining 1/4 cup Parmesan cheese, and the minced parsley. Sprinkle over the top of the casserole and bake for 30 minutes or until the browned on top and bubbly.
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