Gluten-Free Turkey Tetrazzini

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.