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Turkey Tetrazzini Recipe

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This recipe for Turkey Tetrazzini is from Christy's Gluten Free Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 C cooked diced Turkey
8 oz Tinkyada Spaghetti Noodles
5 T Butter
1 medium Onion chopped fine
3 T Sweet Rice Flour or Cornstarch
2 C Imagine Gluten Free Chicken Broth
3 T Soy Milk, Light Cream or Sour Cream


1 tsp Salt
1/4 tsp Pepper
1/4 tsp Dry Mustard
1/4 tsp Sage
1/4 tsp Thyme
1/8 tsp Marjoram
1 T Gluten Free Cooking Sherry or Dry White Wine

2/3 C grated Mozzarella Cheese
Opt: 8 oz sliced mushrooms
Opt: 1/4 C grated Parmesan cheese
Opt: 2 T chopped Pimento
Directions:
Directions:
Cook spaghetti noodles in boiling salted water until almost tender. Drain and rinse with cold water. Heat oven to 350º. Saute onion in butter. Stir in sweet rice flour or cornstarch until blended. Gradually stir in broth and milk, cream or sour cream so that no lumps form.

Stir in mushrooms, salt, pepper, mustard, sage, thyme, and marjoram. Cook over medium heat, stirring constantly until the mixture thickens, adding more milk if needed. Remove from heat. Add mozzarella cheese and pimento, stirring until cheese melts. Place a layer of cooked spaghetti in the bottom of a greased 9x13 inch baking dish. Cover with a layer of turkey, and then a layer of cheese sauce. Repeat the layers. Top finished layers with Parmesan cheese. Bake approximately 25 minutes until bubbly and cheese on top is toasted.

 

 

 

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