Monday, November 28, 2011

Cow's Milk and Gluten Free Turkey Tetrazzini

I still had leftover turkey and was looking for a new way to enjoy it for dinner.  I remembered that Shirley from Gluten Free Easily had recently posted a recipe for Turkey Tetrazzini.  My husband and I had never tried Turkey Tetrazzini before so we decided it was time to remedy this fact. 

I adapted Shirley's recipe slightly, because you know me I can't just follow a recipe!  My version is gluten free and cow's milk dairy free as it contains a goat's milk cheese.  If you prefer a fully dairy free version then use some type of dairy free cheese.  For those of you like me who have never had Turkey Tetrazzini it is a casserole style dish which contains pasta, vegetables, creamy mushroom sauce, and turkey with a cracker crumb topping. 





Turkey Tetrazzini
(based on Shirley's recipe from Gluten Free Easily)

5 cups chicken broth
1 3/4 cup diced celery
1 3/4 cup diced onion
1 jalapeno pepper, seeds and ribs removed then finely diced
2 cloves garlic, minced
1 tbs dried parsley
8 oz dry Tinkyada Brown Rice Pasta (use any shape you prefer)
1 tbs extra virgin olive oil
1 tbs dairy free buttery spread
8 oz fresh mushrooms, sliced
1 cup unsweetened almond milk
salt & pepper
1 lb cooked turkey, diced
3/4 cup shredded cheese (I used a sharp goat's milk cheese)
1/2 cup gluten free bread or cracker crumbs
1 tbs extra virgin olive oil

Preheat oven to 350 F.
Spray a 9x13 baking dish.
Combine the chicken broth, celery, onion, jalapeno pepper, garlic and parsley in a medium pot.
Bring to a boil then reduce heat to a simmer for 5 minutes.
Add the pasta and return to a boil.
Reduce heat and cook until the pasta is al dente.
Meanwhile, in a large skillet heat the olive oil and buttery spread.
Saute the mushrooms until lightly browned.
Add the almond milk to the pan and reduce heat to simmer.
Cook for about 10 minutes or until the almond milk is thickened.
Combine the pasta mixture, mushroom sauce mixture, turkey, and shredded cheese.
Pour into the prepared baking dish.
In a small bowl, combine the crushed cracker crumbs and olive oil.
Sprinkle the cracker crumbs over the casserole.
Bake for 20 to 25 minutes or until hot, bubbly and thickened.
Place under the broiler for a few minutes until the top is lightly browned.

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