Turkey Tetrazzini is a beloved comfort food that combines tender turkey, creamy sauce, and pasta into a dish that warms the soul. Traditionally, this dish is made with wheat-based pasta and flour, but for those with gluten sensitivities or celiac disease, enjoying this classic can be a challenge. Fortunately, with a few simple swaps, you can create a gluten-free version that’s just as delicious and satisfying. In this blog post, we’ll walk you through a step-by-step recipe for gluten-free turkey tetrazzini, along with tips, variations, and answers to frequently asked questions.
Gluten-free cooking has come a long way, and today, there are countless alternatives to traditional wheat-based ingredients. Whether you’re avoiding gluten for health reasons or simply exploring new culinary options, this gluten-free turkey tetrazzini recipe is a must-try. It’s rich, creamy, and packed with flavor, making it a perfect dish for family dinners, holiday leftovers, or meal prep. Plus, it’s easy to customize based on your dietary preferences or what you have on hand.
Before diving into the recipe, let’s gather all the ingredients. Here’s what you’ll need to make gluten-free turkey tetrazzini:
| Ingredient | Quantity |
|---|---|
| Gluten-free pasta (spaghetti or fettuccine) | 12 oz |
| Cooked turkey (shredded or diced) | 3 cups |
| Gluten-free all-purpose flour | 3 tbsp |
| Unsalted butter | 4 tbsp |
| Chicken or turkey broth | 2 cups |
| Heavy cream or coconut milk | 1 cup |
| Mushrooms (sliced) | 1 cup |
| Onion (finely chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Parmesan cheese (grated) | 1/2 cup |
| Olive oil | 2 tbsp |
| Salt and pepper | To taste |
| Fresh parsley (chopped, for garnish) | 2 tbsp |
Start by cooking the gluten-free pasta according to the package instructions. Be sure to cook it al dente, as it will continue to cook in the oven later. Once cooked, drain the pasta and set it aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant. Stir in the gluten-free flour to create a roux, cooking for 1-2 minutes to remove the raw flour taste. Gradually whisk in the chicken or turkey broth, followed by the heavy cream or coconut milk. Continue to whisk until the sauce thickens and becomes smooth.
Once the sauce has thickened, add the cooked turkey and sliced mushrooms. Stir to combine, allowing the mixture to heat through. Season with salt and pepper to taste.
In a large mixing bowl, combine the cooked gluten-free pasta with the turkey and mushroom sauce. Toss everything together until the pasta is evenly coated. Transfer the mixture to a greased baking dish.
Sprinkle the grated Parmesan cheese over the top of the dish. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the top is golden and bubbly. Garnish with fresh parsley before serving.
This gluten-free turkey tetrazzini recipe is highly adaptable. Here are some tips and variations to consider:
Yes, you can freeze this dish. Allow it to cool completely, then transfer it to an airtight container or freezer-safe baking dish. It can be stored in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 350°F (175°C) until heated through.
Gluten-free pasta made from brown rice, quinoa, or corn works well in this recipe. Look for brands that hold their shape and texture after cooking, such as Barilla or Jovial.
Absolutely! This recipe is a fantastic way to use up leftover Thanksgiving or holiday turkey. Simply shred or dice the cooked turkey and follow the recipe as directed.
Gluten-free turkey tetrazzini is a comforting and versatile dish that’s perfect for any occasion. Whether you’re cooking for a crowd, meal prepping for the week, or simply craving a cozy dinner, this recipe delivers on flavor and satisfaction. With its creamy sauce, tender turkey, and gluten-free pasta, it’s a dish that everyone can enjoy. Give it a try and discover how easy and delicious gluten-free cooking can be!
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