Leftover Turkey and Vegetables are tossed together and baked into a hearty main course casserole. Lightened up and delicious!
The guests have gone, the kitchen is clean, and the house has its peace back. Some yummy leftovers are overflowing in the refrigerator…
Here’s what to do with some leftovers! I love this Turkey Tetrazzini ~ Simple to prepare, and Gluten-Free (light on the carbs, there’s just a small amount of quinoa and brown rice noodles inside.)
Simply cube the turkey, what you have – white & dark meat are both welcome.
Make a little white sauce with milk (lactaid milk works too!), extra chicken stock, (a splash of sherry is scrumptious) and fold in steamed veggies – can use your leftovers here! Please add celery.. it wouldn’t be tetrazzini without its flavor and subtle crunch!
Fold in cooked gluten-free noodles and some grated jarlsberg & parmesan cheeses and bake until bubbly. Enjoy as a main course, lunch or dinner.
Below, a great brunch or lunch suggestion ~ using up your leftover greens and sweet potatoes.
