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 butter1/8 cup better batter flour1/2 tsp salt1/4 tsp pepper1 cup chicken broth1 cup whipping cream2 TB sherry1 package (7-8 oz) cooked quinoa spaghetti or linguine noodles2 cups cooked Turkey1/2 cup grated parmesan cheese
Preheat oven to 350Melt butter over low heatblend in flour and seasoningscook stirring until mixture is smooth and bubblyRemove from heatStir in broth and creamheat to boiling stirring constantlyBoil 1 minuteadd sherryStir in pasta noodles and chickenPour into a baking dish and sprinkle with the Parmesan cheeseBake 30 minutes.
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