Turkey-Vegetable Tetrazzini: Healthier, Gluten-Free Recipe

Turkey-Vegetable Tetrazzini: Healthier, Gluten-Free Recipe

Turkey-Vegetable Tetrazzini: Healthier, Gluten-Free Recipe Judy Purcell November 26, 2012 Chicken & Poultry , Gluten Free , Recipes

Beyond the sought-after sandwich on homemade dinner rolls , there are the remaining bits and pieces to be gathered for or casserole dishes. For reasons I haven’t yet figured out, there is something about using every last scrap of turkey that makes Thanksgiving dinner even more rewarding.

Turkey Tetrazzini is a dish ordinarily heavy on pasta, which helps bulk-up the dish and stretch leftover turkey even further. However, we try to limit the amount of grains we eat in lieu of more vegetables, so this recipe includes an assortment of vegetables to create a healthier alternative to traditional Tetrazzini. Of course, the luxurious mushroom cream sauce is an essential element to bring it all together. Though I don’t think you will miss the pasta, if you really must have it, scatter a few pieces on top as a garnish rather than having a post-Thanksgiving load.


  • 2 tablespoons extra virgin olive oil
  • 1 cup broccoli -- cut into bite-sized pieces
  • 1 cup cauliflower -- cut into bite-sized pieces
  • 1 cup zucchini -- sliced into ¼" thick rounds and halved
  • 3 tablespoons butter
  • 1 small sweet yellow onion -- chopped fine
  • 2 cloves garlic -- minced
  • ½ large red pepper -- sliced ¼-inch thick
  • 2 cups button mushroom -- cleaned and sliced
  • 2 tablespoons flour or sweet rice flour for GF
  • ½ teaspoon paprika
  • 2 teaspoons fresh thyme leaves -- or ½ tsp dried thyme
  • ¼ teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup white wine
  • 1½ cups chicken stock
  • 1¼ cups heavy cream
  • 3-4 cups cooked turkey -- cubed or coarsely chopped
  • 1 tablespoon fresh parsley -- chopped
  • ½ cup Parmesan cheese + more for garnish -- freshly grated
  • 8 ounces pasta (optional) -- penne, ziti, or fusilli -- substitute gluten-free pasta here
Read the whole recipe on Savoring Today