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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!

Gluten-Free Turkey Tetrazzini

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

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!

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, ¾” 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.

To say hello, discuss a recipe, share one, or have a comment - I would love to know what you think!

    • Helen
    • 28 Nov 2016
    Reply

    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. Reply

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

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