Happy Thanksgiving! Over the years, Thanksgiving has become my very favorite holiday. Okay, other than my birthday … did I just say that? Hehe. Oh by the way, today is the birthday of two of my favorite blogger friends/best bloggers in the universe– Heidi (Adventures of a Gluten-Free Mom) and Stephanie (A Year of Slow Cooking and Totally Together Journal). Happy Birthday ladies! I am thankful for you both, plus so many who make up the amazing blogging community—gluten free and otherwise. On Thanksgiving, sharing a meal with one’s loved ones and counting one’s blessings (past and present), and hopefully reaching out to others who could use a hand, well it doesn’t get much better than that in my opinion. Today’s Thanksgiving was as special as so many others. I hope yours was, too. Please know that I sincerely count each of you in my blessings. Thank you for being here and taking the time to give so much of yourselves to me, gfe, and other gfe readers!
As a prelude to my Thanksgiving recipe, let me give you a little comedy relief … an important quality is to be able to laugh at one’s self. I actually consider myself fairly good at that trait. I consider it a survival skill. Here’s what I posted yesterday on Facebook on my experience making this recipe:
“I’ve got a Thanksgiving Cooking Comedy of Errors going on here. Making Turkey Tetrazzini so I can share it with you all. First, the package of pasta that has an inside plastic package impresses me … until I find out it has a large hole in the end. So I lose half of it to the floor. Then I cook the other half and realize that I was supposed to cook it in chicken broth with other ingredients. (I only cook this dish once a year … I forget. Sigh.) So I then cook it properly. As I’m putting away the remaining uncooked pasta (which I’ve put in a ziploc bag), I drop the whole thing in the dog’s water dish. Blech! And water goes everywhere. What worse than expensive gluten-free pasta? Gluten-free pasta you never even get to use! A girl’s gotta laugh right? So I’m a little behind on making my recipe and getting my post done today. But it will be up later. Turkey Tetrazzini is worth the wait, believe me, and you won’t need the recipe until Friday anyway, right? Think I’m going to pull a Julia Child (the SNL version of her anyway) and start drinking wine while I cook. I don’t think I could do any worse and I will be relaxed when the next “catastrophe” strikes.”
If turkey is on your menu today, you might want to save a little for this recipe. Hubby’s review this time around: “That was delicious. I ate too much. It was so good, I’m almost speechless.” Silly man, but I eat those comments up! (Pun intended.) I also brought that Turkey Tetrazzini out for the Thanksgiving meal today. It’s different than what we usually eat, but all enjoyed it. You can make this Turkey Tetrazzini right away or freeze enough of your leftover turkey to make it on another day when you need some tasty comfort food. And if you’re not into Turkey Tetrazzini, below the recipe I give you a few more gfe ideas for your turkey (or even veggie) leftovers and even a couple more from my some favorite friends. Enjoy!
- 3 cups chicken broth/stock (or homemade turkey stock!)
- 1 ½ cups gluten-free pasta (I used gluten-free spaghetti)
- 1 ½ cups celery, diced
- 1 tbsp green pepper, diced (up to ¼ cup if you really like green pepper)
- 1 small onion, diced
- 1 clove garlic, minced
- About 2 tbsp olive oil
- About 1 cup mushrooms, some sliced and some chopped fine
- ⅔ cup milk (dairy or non-dairy--I recommend a thicker milk; I used a combo of almond milk and full-fat coconut milk)
- ¾ cup grated sharp cheddar cheese (omit for dairy free or use Daiya dairy-free cheddar-style cheese shreds)
- 1 tbsp dried parsley
- 3 cups cooked turkey, chopped
- 2 tbsp gluten-free bread crumbs, gluten-free cracker crumbs, or almond flour mixed with some olive oil or coconut oil
- Cook pasta, celery, green pepper, onion, garlic, and parsley in chicken broth for the amount of time specified in pasta cooking directions. (I emphasize the chicken broth factor, because it’s easy to get caught up in old routines and just cook your pasta in water; don’t do it.)
- While pasta mixture is cooking, sauté mushrooms in olive oil. Once slightly browned, remove skillet from stove and slowly add milk. Return skillet to stove and cooking over medium-low heat for about 10 minutes, allow your mushroom sauce to slowly reduce and thicken some. Be sure to stir every few minutes.
- In a large bowl, combine pasta mixture, mushroom mixture, cheese, and turkey; mix well.
- Transfer to a greased, average-sized casserole dish. Top with your topping of choice and a few sprinkles of Parmesan cheese (if desired).
- Bake at 350 degrees Fahrenheit for about 20 minutes. For browner top, increase temperature to 400 degrees last 5 minutes or use broiler with dish remaining low in the oven IF your casserole dish can withstand that much heat.
I used 2 tablespoons of almond flour combined with one teaspoon of coconut oil for my topping.
While cheese can be omitted completely in this recipe, I like it when cheese is included much more … even dairy-free cheese.
To make sure you have 10 ways to use your turkey leftovers, here are the other 9 recipes for you!
~ Black-Eyed Pea Soup with Ham and Turkey (use up some of your ham and turkey)
~ Everything Soup (use up most of your leftovers, like turkey, ham, and veggies)
And when I want to venture outside the gfe recipe box and want to use turkey leftovers, specifically “cold” recipes in these two cases, I call upon some favorite recipes from my other blogger buddies:
~ The Best Mayo-Free Chicken Salad from Adventures of a Gluten-Free Mom (best use of macadamia nuts EVER)
~ Pesto Chicken Salad from The Whole Gang (even my non-pesto loving husband loves this recipe!)