Gluten Free Turkey Tetrazzini Recipe
Updated May 29, 2020, Published Sep 10, 2013
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Reason number 759 I will never be considered a true “foodie” – I love casseroles. Yep, it’s true.
I know that casseroles are not hip, sexy, and cool. In fact if you look in a book of antonyms you will see that the opposite of hip, sexy, and cool is casserole.
But I don’t care. I love casseroles and everything they stand for. Didn’t know that casseroles stood for something? Sure they do. They stand for everything good about living in a community; comfort, caring, and consideration.
When someone has a baby, what could be a better gift than a weeks’ worth of casseroles waiting in the freezer ready to be re-heated ? When you have an operation or the flu, how comforting is it when a neighbor brings over a casserole to feed your family while you recuperate? What’s a housewarming, wake, or church potluck without a “covered dish”?
In times of tragedy and times of joy, casseroles make an appearance. And I hope that this will never change, no matter how unhip, unsexy, and uncool casseroles are.
Besides, what better way to use up leftovers?
So – are you uncool enough to love casseroles? If so, what’s your favorite?
Recipe notes – Due to making an entire Thanksgiving meal in August for the magazine, I happened to have a ton of turkey left over. If you don’t then use a rotisserie chicken from the grocery store, just make sure it’s gluten free. I used organic gluten free brown rice spaghetti from Pastariso; you could use linguini, fettuccini, or any pasta shape you prefer. There is no cream of mushroom soup in this recipe but I do take some short cuts by using gluten free chicken stock from a box. There may be people who always have homemade chicken stock in their fridge (usually in a gorgeous ceramic pitcher) but I am not one of those people. I like the combination of half and half with my chicken stock – you can use any dairy free milk you like or even just double the amount of chicken stock and leave milk or cream out altogether.
Click here to see my cooking demonstration of this Gluten Free Turkey Tetrazzini recipe on Daytime TV!
Gluten Free Turkey Tetrazzini Recipe
Ingredients
- Gluten free, non-stick cooking spray
- Kosher salt
- 1 pound gluten free Pastariso organic spaghetti
- 5 tablespoons olive oil, , divided use
- 1 medium onion, , chopped
- 2 cloves garlic, , minced or grated
- 1 pound mushrooms, (any type), sliced
- ¼ cup dry sherry, vermouth, or white wine
- 2 tablespoons all-purpose gluten free flour or sweet (glutinous) rice flour
- Freshly ground black pepper
- 2 cups gluten free chicken stock
- 2 cups half-and-half, milk, or dairy free milk of choice
- 4 cups cooked turkey, , chopped
- 1 cup parmesan cheese or dairy free alternative, , divided use
- 1½ cups fresh (shelled) or frozen peas
- ½ cup gluten free bread crumbs
- ½ cup parsley, , minced
Instructions
- Preheat oven to 375 degrees. Spray a 4 quart baking dish with cooking spray.
- Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook according to the package directions. Drain, rinse with hot water, and drain again. Reserve.
- Heat 3 tablespoons oil in a large skillet over medium-high heat, add the onions and cook until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Add the mushrooms, season with a big pinch of salt and pepper, cook until the mushroom release liquid and then all the liquid is evaporated, about 8-10 minutes. Add the sherry and cook until the sherry is evaporated. Add the flour, cook for 1 minute then add the chicken stock and half-and-half, and cook until the mixture starts to thicken, about 10 minutes, stirring constantly. Add the turkey, ¾ cup Parmesan cheese, the peas and reserved spaghetti. Stir to combine. Taste and add more salt and pepper if desired. Pour the mixture into the prepared baking dish.
- Combine the bread crumbs with the remaining 2 tablespoons of olive oil, remaining 1/4 cup Parmesan cheese, and the minced parsley. Sprinkle over the top of the casserole and bake for 30 minutes or until the browned on top and bubbly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Carol – Yummy – I absolutely love casseroles – made one tonight – Shepard’s Pie. This sounds absolutely delicious. Can’t wait to make it. Thanks for all the good recipes you give us. Lynne
Thanks Lynne! I grew up on Shepard’s Pie – love it!!!
I grew up on casseroles so I miss them. Will have to give this a try. I don’t keep stock in a gorgeous ceramic pitcher in the fridge but I do keep stock or broth ice cubes in the freezer. You never know when you might need a little stock :)
Now THAT is a GREAT idea!!! Thanks for the tip.
This look terrific, I love one pot and casserole dishes!
Thanks, I am glad I am not the only one :)
As a recently diagnosed True Celiac. For
the record, I’m still fighting this diagnosis, even after three gastrologists , two biophys, and 4 months of being gluten free and feeling great — I still ant believe it. :(
Brenn,
I completely understand. Let me know if there is anything I can do to help.
xo,
Carol
Just made this tonight, and it was delicious! I used Tinkyada brown rice penne pasta, and it came out perfectly. The kids and husband had seconds, as did I! Great recipe.
So delicious. Used leftover thanksgiving turkey and Rummo spaghetti noodles.