My mom bought a 14 pound turkey for Christmas this year – so needless to say, Alex and I have a ton of leftovers. What to do with them all? Turkey and stuffing sandwiches (on GF bread, of course), while delicious, can get boring.
So we say: “Why not make a casserole?”
My mom loves The Pioneer Woman, who has delicious (but also fairly fattening/carb-heavy) recipes. My mom decided she wanted to make Turkey Tetrazzini – a pasta-based turkey casserole. What a fabulous opportunity to adapt another recipe for us gluten free folks!
Here is the original recipe.
This recipe made an entire 9×13 baking dish worth of casserole, fed five people for dinner one night, and has kept Alex and I satisfied for lunch and/or dinner for the past five days. It also freezes well for easy leftovers.
1 entire package of GF spaghetti, broken in half (we use Mrs. Leeper’s Corn Spaghetti)
4 Tb Butter
4 Cloves Garlic, minced
13 oz Pre-Sliced White Mushrooms
Salt/Pepper to taste
1 C White Wine
1/3 C GF Flour Mixture (All-purpose, any kind will work here)
4 C Chicken Broth (i.e, an entire 32 oz container)
1 8oz Block Cream Cheese (you can use Tofutti if you’re lactose free!)
3 C Cooked, Leftover Turkey, Shredded
1 C Finely Chopped Black Olives (we bought a 4.25 oz can – it is almost perfectly 1 cup)
1 and 1/2 C Frozen Green Peas
4 Slices Bacon, cooked and chopped
1 C Grated Monterey Jack Cheese
1 C Grated Parmesan Cheese
GF Bread Crumbs (optional)
Grated Gruyere Cheese (optional)
Cook your corn pasta according to package directions. Drain, rinse in cold water, and set aside in a bit of olive oil to prevent sticking.
*Side Note: Corn Pasta tends to stick together in clumps – I recommend adding just a few strands at a time to your boiling water and stirring constantly until all of the pasta has been added. After that, try to keep an eye on it and stir every minute or two to prevent clumping. If your pasta does clump, just use two forks and try to separate the clumps after you’ve drained and rinsed it all.
In a large skillet or pot (I prefer our cast-iron pan), heat your butter. Add your garlic and saute for just a minute or two. Add your mushrooms and some salt/pepper to taste, and saute for a few more minutes – until the mushrooms begin to let some of their liquid go. Pour in your wine and allow everything to cook until your liquid reduces by about half.
Sprinkle in your flour to thicken up the mixture (I would recommend sifting your gluten free flour, a bit at a time, into your pan – ours clumped a lot and we ended up having to whisk it). Stir for about a minute, then add your broth, and cook for a few more minutes until the mixture begins to thicken.
Reduce your heat to medium low, cut your cream cheese into small pieces and add to your pan. Stir well (your cream cheese will probably stick in little clumps, but don’t worry, it will melt in the oven).
Add your turkey, olives, peas, bacon and your cheeses. Stir well to combine, adding salt and pepper to taste.
Add your cooked spaghetti and combine well. If the mixture is too thick, splash in a bit more broth (or wine!) until it’s just a bit “wet” – some of the moisture will cook off in the oven, so you don’t want it to be too dry when you put it in.
Pour everything into a large baking dish and sprinkle with some GF bread crumbs OR some extra cheese (Gruyere is delicious, particularly with the mushrooms). Bake at 350 for 20 minutes, or until the top of the casserole is bubbly and just beginning to brown.
This was such a delicious dinner, and pretty easy, too. I don’t even mind eating it for leftovers every day – and I get bored with leftovers pretty fast. The corn pasta really tastes like regular old pasta (my non-gluten-free-sister even said so!) – and it wasn’t dry at all, like some leftover turkey dishes can be.
You could also definitely make this with chicken if you don’t have leftover turkey – I would recommend buying a rotisserie chicken and then pulling all of the meat off to use for this recipe – it would be super moist and delicious, since it wouldn’t be leftover or have the chance to dry out. YUM.