Gluten-Free Turkey Tetrazzini

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Your Go-To Recipe After Thanksgiving! Leftover Turkey and Vegetables are tossed together and baked into a hearty main course casserole. Lightened-up and delicious!

A creamy casserole that's lightened-up, fantastic to whip up after the holiday
A creamy casserole that’s lightened-up, fantastic to whip up after the holiday
It'e easy to make this casserole gluten-free ~ see recipe
It’s easy to make this casserole gluten-free ~ see recipe

Ingredients

  • 2 tablespoons unsalted butter, organic
  • 2 tablespoons gluten-free all purpose flour
  • 1 ½ cups low fat milk
  • 1 cup chicken broth, homemade, or turkey stock
  • 1 pinch salt & pepper
  • 2 tablespoons dry sherry (optional)
  • 1 cup jarlsberg cheese, grated, divided 
  • ½ cup parmesan reggiano cheese, greated fine
  • 6 ounces cooked gluten free spaghetti, ( I used quinoa & brown rice blend)
  • 1 cup cooked vegetables, can use leftover veggies from Thanksgiving*)
  • 2 cups cooked turkey, 3/4" cubes
  • ¼ cup chopped parsley

Instructions

  1. Preheat the oven to 325 degrees.
  2. In a 3 quart pot, melt butter and add the flour. Cook, stirring with a whisk for one minute over low heat. Add the milk, bring to a boil whisking. Add the chicken stock, continue whisking- raise heat to medium. Cook until a nice thickened white sauce, about 5 minutes.
  3. Add salt & pepper and sherry and stir to incorporate. Take off heat, add 1/2 cup of jarlsberg cheese and parmesan cheese. Fold in the cooked spaghetti, vegetables, turkey and parsley.
  4. Transfer the mixture into a 8" X 10" buttered ovenproof pan. Add a drop more milk or chicken broth if needed. Top with remaining 1/2 cup jarlsberg cheese. Bake in a slow 325 degree oven until bubbly, about 15  - 20 minutes and serve. Broil until golden - just a minute or two if desired.
  5. * Vegetable Suggestions: (1 cup of a combination of these) Cooked, tender-crisp: sliced celery, carrots, zucchini, mushrooms, peas and peppers. Add some leftover veggies from Thanksgiving - green beans and asparagus, 1 " lengths. Can also add cooked potatoes or sweet potatoes (not candied) - 1/2" pieces.
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2 Comments

  1. So I made this tonight.

    I substituted evap milk because I had no milk in the house and farmers cheese for jarlsberg. No sherry so I used a splash of white wine. I flipped the proportions of veggies to turkey using brussel sprouts and raw carrots/onions as well as left over home made sweet potato fries.

    I actually got a compliment from my husband. He does most of the cooking and tends to be stingy with praise.

    As we say in our house, ‘This recipe is a keeper’. Thanks.

    1. I’m happy this recipe is a “keeper” in your home! Great that you used ingredients you had on hand. Sounds delicious. Karen