Gluten-Free Creamy Turkey Tetrazzini

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Total Time
40mins
Prep 20 mins
Cook 20 mins

I made this up tonight, since we can't have wheat in our diet, and I wanted to leave out as much dairy as possible. It tastes exactly like my usual tetrazzini, and has a great creamy texture and great flavor. You probably won't even notice the difference! The liquid measures are a guess, since I didn't get an exact volume. You can sub chicken, too, if you like.

Ingredients Nutrition

Directions

  1. Cook spaghetti until firm al dente.
  2. Rinse in cold water immediately to remove excess starch (trust me, you need to do this).
  3. Set aside.
  4. Spray a nonstick pan with cooking spray, and place over medium-high heat.
  5. Saute mushrooms and garlic powder until nicely browned, and place in the bottom of a 3 qt square casserole dish.
  6. Put spaghetti in an even layer over the mushrooms.
  7. Put turkey in a layer over the spaghetti.
  8. Make the sauce:.
  9. Melt margarine over medium heat, and whisk in the flours.
  10. Dissolve the potato starch in either the milk or the broth.
  11. Whisk the milk and broth into the margarine mixture, and bring to a boil.
  12. Stir until thickened.
  13. Pour over all.
  14. Bake at 400 degrees for 20 minutes, until nice and bubbly!
  15. The rice pasta may be a bit mushy, but it still tastes really good. If you undercook the pasta a little bit, it might help.
Most Helpful

4 5

I know I've had turkey tetrazzini in my past but can't remember what it was supposed to taste like. This one is very good though. Thanks for posting.

5 5

Wow this is delicious! It took a little bit of prep, but was well worth the effort. We did need a little more salt, but otherwise right on!