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!
- 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
Preheat the oven to 325 degrees.
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.
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.
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.
* 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.
Serves about 6
(Can substitute regular flour for the gluten-free.)
A great brunch recipe: Thanksgiving Leftover Frittata with Greens, Sweet Potatoes and Fontina