Gluten Free Creamy Turkey Tetrazzini
Indulge in the ultimate comfort food with this Gluten-Free Creamy Turkey Tetrazzini, a warm and satisfying casserole perfect for weeknight dinners or holiday leftovers. This recipe combines tender gluten-free spaghetti, juicy shredded turkey, and a velvety sauce made from Parmesan, cream cheese, and heavy cream, creating a dish that's rich yet balanced. Fresh mushrooms, sweet peas, and a bubbling mozzarella topping round out the flavors, while a sprinkle of fresh parsley adds a bright finishing touch. With simple steps like making a gluten-free roux and baking everything to perfection, this recipe is as approachable as it is delicious. Ready in just about an hour, it’s an easy, family-friendly meal that doesn’t compromise on flavor or dietary needs!
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Recipe Information
Ingredients
- 12 oz Gluten-free spaghetti
- 3 cups Cooked turkey (shredded or diced)
- 4 tbsp Unsalted butter
- 0.25 cup Gluten-free all-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 1 cup Parmesan cheese (freshly grated)
- 4 oz Cream cheese (softened)
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 0.5 tsp Garlic powder
- 1 cup Frozen peas
- 8 oz Mushrooms (sliced)
- 2 tbsp Olive oil
- 1 cup Mozzarella cheese (shredded)
- 2 tbsp Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with a bit of olive oil or cooking spray.
Cook the gluten-free spaghetti according to the package instructions, ensuring it is al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until tender. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, sprinkle in the gluten-free flour and whisk for 1-2 minutes to form a roux.
Slowly pour in the chicken broth while whisking constantly to prevent lumps from forming. Follow with the heavy cream and bring to a gentle simmer.
Mix in the cream cheese, stirring until it melts smoothly into the sauce. Then, add the Parmesan, salt, pepper, and garlic powder. Stir to combine.
In a large mixing bowl, combine the cooked spaghetti, shredded turkey, sautéed mushrooms, peas, and creamy sauce. Toss until everything is evenly coated.
Transfer the mixture into the prepared baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 1040 mg | 45% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.5 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 393 mg | 30% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 684 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
