Jazzed Up Turkey Tetrazzini

By awright0511

Ingredients

• For the filling:
• A dash of olive oil, as needed
• 1 medium sweet onion, diced
• 4 cloves of garlic, chopped
• 2 medium carrots, cut into julienne strips (thin sticks)
• 1/2 cup chopped celery
• 1/2 lb. sliced Baby Bella mushrooms
• 12 oz. gluten-free quinoa linguini or brown rice spaghetti cooked to al dente (still firm), rinsed, drained
• 3 cups hand-torn cooked free-range organic turkey pieces
• A squeeze of fresh lemon juice
• Sea salt and ground pepper, to taste
• For the sauce:
• 4 tablespoons light olive oil
• 4 tablespoons white rice flour
• 2 cups non-dairy rice milk (or milk)
• 1 1/2 cups gluten-free chicken broth
• Optional- 2 tablespoons nutritional yeast, for flavor
• 1/4 cup dry sherry or white wine
• 1 teaspoon tarragon or parsley
• Sea salt and ground pepper or paprika, to taste
• For the crumb topping:
• 2 cups Crunchy Gluten-Free Bread Crumbs (tossed in olive oil or melted vegan margarine)
• 1 teaspoon French herbs- or parsley

Preparation

Step 1

Preheat oven to 350 degrees F. Lightly grease or spray a 10x13-inch baking dish or deep casserole.

Heat a dash of olive oil in a large skillet and lightly saute the onion, garlic, carrots, celery, and mushrooms till tender; set aside.

Arrange the cooked spaghetti in the baking dish.

Toss the turkey pieces in a squeeze of fresh lemon juice and season with a little sea salt and pepper.

Add the skillet veggies to the noodles in the baking dish.

Make your sauce:

In a saucepan, heat the olive oil and add the flour; stir to make a paste; briefly stir over heat for about three minutes- to cook out the "flour" flavor. Slowly add a cup of the rice milk and continue stirring until it starts to thicken; add the second cup of rice milk, heat and stir till thickened. I like to use a whisk at this point.


If you are using the nutritional yeast, you can add it in and whisk to combine. Add the broth. Continue to heat gently for another five to seven minutes, stirring often. Add the sherry, tarragon and a dash of sea salt and pepper, to taste. In fact- taste test. If it needs a flavor boost, add a pinch more salt, a dash of herbs or sherry. You can also add a dash of nutmeg or mustard if you like.


Pour the sauce over the veggies and noodles and use a fork to shimmy the goodies so that the sauce seeps in and around- this keeps everything moist and happy.


Top with the Crunchy Golden GF Bread Crumbs. (I like to place a few of the mushroom slices on the top, too- I think it looks pretty.)


Bake in the center of a preheated oven for 40 to 45 minutes, until piping hot and bubbling.


To be totally retro, serve with green beans sprinkled with slivered almonds.


Serves 4 to 6.