After Thanksgiving, my mother would always make turkey tetrazzini. She added, of course, cream as well as either white wine or sherry. Since I can’t use those things, here’s my version without all that fat or any alcohol. Feel free to use whatever pasta you have on hand. I used a tortiglioni made from buckwheat flour that a friend recommended but I usually use spaghetti which is the more traditional pasta used in this dish.
- 8 ounces of gluten-free pasta cooked al dente
- 2 cups of mushroom soup (see recipe under Soups and Salads or follow directions below — you will need additional ingredients to make this mushroom sauce)
- 8 ounces of sliced or diced mushrooms
- 1 medium onion diced
- 1/2 cup diced celery
- 1 cup cooked peas
- 1 1/2 cups diced turkey
- Salt and pepper to taste
- 1 teaspoon dried sage
- 1 teaspoon died thyme
- 3-4 quart baking dish
- 1/2 cup gluten-free bread crumbs
- 2-3 tablespoons avocado (or other) oil
- 2-3 tablespoons shredded non-dairy cheese
- cooking spray for the baking dish
If you don’t have some mushroom soup already to go, use this simple alternative:
In a medium skillet, heat 1/4 cup olive oil. Add diced mushrooms, celery and mushrooms. Cover and simmer over medium low heat about 5 minutes until vegetables are tender. Add 3 tablespoons gluten-free all purpose flour (or brown rice flour) and stir to incorporate. Cook for a minute to begin cooking the flour. Add 1 1/2 cups vegetable stock (or chicken stock if you don’t have any vegetable stock) and 1/2 cup non-dairy milk of choice (except soy which will not thicken). Add the herbs and combine.
Combine the vegetables, pasta, sauce, and turkey in the skillet. Pour into the baking dish. Combine the bread crumbs and oil. Spread the shredded cheese and then the bread crumbs over the top of the casserole and bake for approximately 40 minutes in a 350 degree oven.