Leftover poultry lends itself to so many other dishes – so why subject yourself to another tired old turkey sandwich? Switch up your leftover routine by trying out this easy tetrazzini recipe – just add mushrooms, pasta, peas, creamy sauce and a sprinkling of gluten-free breadcrumbs to your leftover turkey for the perfect day-after feast!
Leftover Turkey Tetrazzini
Yields 8 servings
Ingredients
12 oz gluten-free pasta
8 oz white mushrooms, cleaned and sliced
3 Tbsp arrowroot starch
2 cups turkey broth
1 clove garlic, crushed
1 can light coconut milk
1 Tbsp nutritional yeast
Salt and pepper, to taste
1 cup baby sweet peas
3 cups leftover roasted turkey (white and dark meat)
¼ cup gluten-free breadcrumbs
Directions
- Cook pasta according to package instructions. Drain and set aside in a bowl.
- In pasta pot, cook mushrooms on medium heat 5 minutes then add sauce ingredients: arrowroot starch, turkey broth, garlic, light coconut milk and nutritional yeast.
- Stir to combine sauce ingredients. Bring to boil, then simmer 5 minutes.
- Taste sauce and season with a pinch of salt and pepper, if needed.
- Add in peas and chopped turkey. Stir to coat.
- Add pasta to pot and stir well.
- Pour into 8×8 baking pan and sprinkle with gluten-free bread crumbs.
- Serve immediately or alternatively bake at 350 for 30 minutes until golden brown on top.