Easy Creamed Turkey Soup with Vegetables (dairy-free, gluten-free)

This is an easy way to use up extra turkey (or chicken if you prefer). I didn’t have a lot of soups growing up because my father wasn’t a “soup” guy. But a long-time friend really loved creamed soups and when she was dying of cancer, one of the few things I could always get her to eat was my cream of chicken or turkey soup. So here’s the recipe revamped without the dairy or gluten.

In a medium size Dutch oven, heat:

2 tablespoons olive oil

Add:

1 cup diced onion

1 cup diced celery

1/2 cup diced turnip and/or parsnip

1 teaspoon turmeric

1 teaspoon dry sage

Saute over medium heat until onions are translucent. Add:

2 tablespoons gluten-free all purpose flour and stir to mix and absorb all the fat. Let cook for several minutes before adding:

2 cups chicken or turkey STOCK (use stock not broth for a stronger flavor)

1 small bag of mixed vegetables (if you’re like me, remove the corn; wish someone would make mixed frozen vegetables without corn!)

Cover, reduce heat to low and let simmer until vegetables are cooked, 10-15 minutes.

The soup will thicken while it simmers so stir occasionally so that it doesn’t stick to the bottom of the pan.

When the vegetables are cooked, add 1 cup of non-dairy milk and 1-2 cups of cooked brown rice. Heat and serve.

Variations if you don’t care for sage or tumeric, or just want a different taste!

Italian: Add 1 tablespoon diced garlic and substitute thyme, basil, marjoram, and/or rosemary for the sage and tumeric.

Indian: Use a peeled and diced sweet potato instead of the turnip/parsnip. Add 1 tablespoon of curry powder instead of the sage and before the flour. Curry powder needs to develop its flavor so cook it for a few minutes before adding the flour and stock.

Mushroom: Add a 6-8 ounce box of sliced baby bella or whatever mushrooms you love instead of the mixed vegetables.

Vegan: Use vegetable stock instead of chicken or turkey and delete the meat. Add a drained can of your favorite beans.

Turkey Tetrazzini (dairy-free, gluten-free, egg-free)

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.  

You’ll need:

  • 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.  

Sausage and Mushroom Stuffing (dairy-free, gluten-free, egg-free)

My husband never liked anything but Stove Top Stuffing.  Last year at Thanksgiving, he told me not to bother to make him any stuffing so I made a small batch of my stuffing and then I didn’t get much of it because he ate almost all of it!  So now I make a large dish of this dressing so there’s plenty for leftovers.  Crunchy on the bottom and soft and moist inside, you’ll never miss the gluten or the eggs.  I use this for a Thanksgiving dressing or to stuff chicken breasts or pork chops.

I don’t cut and dry the bread before making the stuffing — the way I figure it, if you have to dry the bread out so that it will absorb all the flavors of the other things you’re adding, your bread isn’t very good.  So I start with my favorite gluten-free bread (I love the DeLand’s Millet and Flax bread or even their millet flatbread), and then don’t add as much chicken or turkey stock (if you want this vegan, don’t use the sausage and use vegetable broth instead of the meat stocks).

Grease a large, flat casserole dish and preheat oven to 350 degrees.

In a large skillet, over medium heat:

  • 1/4 cup olive oil
  • 1/2 pound of sausage, I use turkey sausage

Brown and then add:

  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1 cup diced baby bella mushrooms

Cook until the vegetables are soft.

In a medium size bowl, place:

  • 6 cups of diced gluten-free bread
  • 1 tablespoon dry sage
  • Salt and pepper to taste
  • the sausage and vegetable mixture

Mix well and pour into the prepared dish.  Pour over the dressing, 1 cup stock (you can use up to 1 1/2 cups if needed but it may be mushier) being sure to get most of the bread moist.  Cover with aluminum foil, or the cover to the casserole dish if it has one.  Cook for 1/2 hour and then remove cover and let cook for another 15 minutes until top is browned.