My dad loves turkey dinner. He also loves making turkey dinner and has it down to an exact science, like most things he does. He loves turkey so much, we've always had it for both Thanksgiving and Christmas dinner. Tired of all things turkey after Thanksgiving, many people choose something different for Christmas, like ham or prime rib. Not my dad. We do the stuffed-turkey-with-mashed-potatoes-and-gravy-and-green-bean-casserole shebang all over again. In fact, when we sat down to Christmas dinner this year my dad declared, "The only bad thing about this meal is that we don't get to have again it for almost a whole year!"
I'm not complaining. We all love turkey dinner too. But with turkey dinner comes turkey leftovers. Lots of turkey leftovers. Thankfully, I came up with this warm and creamy casserole to help use up all of those leftovers. I absolutely love this casserole and will probably make it year round with leftover chicken too. Despite being made completely from scratch, I find that it is quite easy to make.
First, chop up your veggies. Scallions and red bell pepper are very festive looking!
Next, saute them in some butter.
Add the turkey stock (make low-FODMAP turkey stock by following my Low-FODMAP Chicken Stock recipe and replacing the chicken bones with turkey bones) and bring to a simmer.
Combine gluten-free flour with lactose-free milk and slowly pour into the simmering stock and veggies. Cook until it's thickened and bubbly. Stir in the seasonings.
Stir in cooked gluten-free spaghetti and leftover turkey.
Pour into a casserole dish and bake until hot and bubbly.
Add the cheese (Mmmmmm.....)
.....and bake until melted.
Easy Turkey (or Chicken) Tetrazzini from Scratch
8 oz. brown rice spaghetti, broken in half
2 tablespoons unsalted butter
1 bunch scallions, green parts only, sliced (about 1 cup)
1/2 cup diced red bell pepper
1 1/2 cups Low-FODMAP Chicken Stock*
1/2 cup lactose-free milk
1/4 cup all-purpose gluten-free flour (such as my Rice Flour Blend)
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
2 cups chopped cooked turkey or chicken
1 cup shredded cheddar cheese
- Heat oven to 400 degrees F.
- Prepare spaghetti according to package directions. Rinse in cold water and drain.
- Meanwhile, melt the butter in a large skillet over medium-low heat. Add scallions and red pepper and saute about 4 to 5 minutes, or until red pepper is softened.
- Add stock and bring to a simmer over medium-high heat. In a small bowl, combine the milk and flour. Slowly pour the milk mixture into to the stock while constantly stirring. Continue to stir until mixture is thickened and bubbly.
- Stir in the salt, pepper and thyme. Fold in the turkey or chicken and cooked spaghetti. Transfer to a 2.5 quart casserole dish. Bake about 20 minutes, or until hot and bubbly.
- Sprinkle with cheese and bake 5 minutes more, or until the cheese is melted. Serve.
*To make low-FODMAP turkey stock, simply replace the chicken bones with turkey bones in my Low-FODMAP Chicken Stock recipe. Add water as needed to keep bones submerged.