Gluten Free Turkey Tetrazzini
This creamy casserole is filled with peas and mushrooms with a crunchy Parmesan-crumb topping making it the perfect use for leftover turkey.
Servings 6 people
Calories 942kcal
Ingredients
- 8 oz gluten free pasta
- 2 tablespoon butter
- 1 tablespoon olive oil
- 10 oz white or crimini mushrooms, sliced
- ½ onion, finely chopped
- 2-3 garlic cloves, minced
- 1 teaspoon dried thyme
- ¼ cup white wine
- 2 cups leftover turkey cut in strips
- ½ cup frozen peas
- 3 tablespoon chopped fresh parsley (3 teaspoon dried)
WHITE SAUCE (makes 3 cups)
- 6 tablespoon butter
- 3 tablespoon cornstarch
- ¾ teaspoon salt
- ⅜ teaspoon pepper
- ⅛ teaspoon ground nutmeg
- 2 cups coffee cream (10%)
- 1 cup whipping cream
- ½ cup gluten free chicken stock
CRUMB TOPPING
- ¾ cup grated Parmesan cheese
- 3 tablespoon gluten free breadcrumbs
- 2 tablespoon butter
Instructions
PASTA
- Cook according to package directions. Don’t over cook as it will cook more in the oven.
- Preheat oven to 400°F. Grease a baking dish with oil and set aside.
SAUCE
- Melt butter and oil in saucepan over medium heat. Add mushrooms and cook until liquid evaporates, about 8 minutes.
- Add onion, garlic and thyme and sauté for about 8 minutes.
- Add wine and simmer until it evaporates, about 2 minutes. Transfer mushroom mixture to a bowl and add turkey, peas and parsley. Set aside.
PREPARE WHITE SAUCE
- Melt butter in saucepan over medium-low heat.
- Add cornstarch, salt, pepper and nutmeg. Whisk until smooth.
- Add half the coffee cream/whipping cream, whisking until thickened.
- Add remaining coffee cream/whipping cream and chicken broth. Increase heat to medium and whisk occasionally until thickened, about 5 minutes.
- Add white sauce to turkey mixture and stir.
- Combine cooked pasta with turkey/white sauce mixture.
- Preheat oven to 400°F. Grease a baking dish with oil and set aside.
- Fill baking dishes with pasta mixture.
CRUMB TOPPING
- Combine Parmesan cheese and breadcrumbs. Sprinkle over pasta. Dot with butter.
- Bake uncovered, in 400°F until golden brown and bubbly, 15-20 minutes. Serve hot.
Notes
Turkey Tetrazzini, turkey pot pie and turkey poutine and three great ways to use leftover turkey.
Nutrition
Serving: 1person | Calories: 942kcal | Carbohydrates: 48g | Protein: 27g | Fat: 73g | Saturated Fat: 43g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 247mg | Sodium: 795mg | Potassium: 551mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2728IU | Vitamin C: 9mg | Calcium: 225mg | Iron: 2mg
