Gluten Free Turkey Tetrazzini
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Serves: 6-8
 
Ingredients
Instructions
  1. Preheat oven to 400°F.
  2. Butter a 3 quart casserole dish.
  3. Cook the mushrooms in 1½ Tblsp. of the butter over medium heat, stirring, about 5 minutes. Set aside.
  4. In a large, heavy saucepan, melt ¼ cup of butter. Stir in the flour, and cook the mixture over low heat, whisking constantly for one minute. Remove from the heat.
  5. Slowly whisk in the broth until smooth.
  6. Then whisk in the milk and heat on a medium flame, whisking constantly, simmering for one minute. Then stir in the sherry and simmer for one more minute.
  7. Remove from the heat. Season with lemon juice, nutmeg, salt and pepper to taste. Add the spaghetti, turkey, and mushrooms to the sauce and toss.
  8. Transfer the entire mixture to the buttered casserole.
  9. In a small bowl combine parmesan and bread crumbs. Sprinkle the mixture evenly over the tetrazzini, and dot the top with the remaining 1 tablespoon of butter, cut into small pieces.
  10. Bake on the middle rack of the oven until the sauce is bubbly and the top is golden, about 40 minutes.
Recipe by Gluten Free Homestead at http://www.glutenfreehomestead.com/2013/11/gluten-free-turkey-tetrazzini/