Friday, December 28, 2012
After Thanksgiving and Christmas, we always end up with a bunch of Turkey leftovers. So we have traditions in this house on what they are used for. We roll turkey Taquitos and we make Turkey Tetrazzini. Those of you that have been reading me for a long time, know that this is the first meal I ever learned to cook. I have had to make some changes to it, since going gluten-free, but it is just as tasty as ever. This is the perfect thing to make with your leftovers. It freezes well too!
Gluten- Free Turkey Tetrazzini
from the kitchen of Kathy Querin
1/4 cup butter
1/8 cup better batter flour
1/2 tsp salt
1/4 tsp pepper
1 cup chicken broth
1 cup whipping cream
2 TB sherry
1 package (7-8 oz) cooked quinoa spaghetti or linguine noodles
2 cups cooked Turkey
1/2 cup grated parmesan cheese
Preheat oven to 350
Melt butter over low heat
blend in flour and seasonings
cook stirring until mixture is smooth and bubbly
Remove from heat
Stir in broth and cream
heat to boiling stirring constantly
Boil 1 minute
Stir in pasta noodles and chicken
Pour into a baking dish and sprinkle with the Parmesan cheese
Bake 30 minutes.
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