Gluten free turkey tetrazzini is a delicious combination of spaghetti and turkey in butter cream sauce; a great way to use up turkey leftovers. It’s so good.

Thanksgiving wouldn’t be Thanksgiving without the turkey. And one thing’s for sure, no matter how many family members and friends crowd around the table or how much we eat, I’ve never been to a Thanksgiving feast where there weren’t lots of leftovers for the next day (or even the whole week!).

And this year is no different. But you can only eat so many turkey sandwiches. Gluten free turkey tetrazzini is a great way to use up turkey leftovers.

Tetrazzini is an American dish named after Italian opera star, Luisa Tetrazzini. The combination of spaghetti and delicious butter cream sauce is certain to receive a standing ovation.

If you love this Turkey Tetrazzini, don’t miss my complete collection of gluten free pasta recipes. Also, be sure to explore my variety of turkey (and chicken!) recipes.

Ready to make gluten free turkey tetrazzini? Here we go.

Ingredients

In addition to turkey, here are the ingredients you’ll need.

Gluten free spaghetti: Cooked according to package directions. Today, I have Schar spaghetti. Tinkyada, Jovial, and Sams Mills pasta d’oro are also good.

For your sauce:

Mushrooms: to be sautéed in butter
Butter: to cook the mushrooms and then the flour for the roux
Bob’s Red Mill gluten-free all-purpose flour: used in the roux to thicken the sauce. Bob’s Red Mill is a personal favorite, but feel free to choose your preferred gluten-free all-purpose flour for this job
Gluten-free chicken broth: adds savory flavor
Milk: makes the sauce creamy
Sherry: adds complexity and depth of flavor

Flavor enhancers

Lemon juice
Nutmeg
Salt and pepper

For the crumb topping:

Gluten-free panko breadcrumbs: Today, I have Jeff Nathan Creations Panko breadcrumbs. I have used Schar’s, Aleia’s, and Ian’s in this recipe, as well
Parmesan: to be combined with the breadcrumbs
More butter: binds the breadcrumbs together and promotes browning during baking, resulting in a tasty, golden crust on the casserole

Instructions

*Free printable recipe card is available at the end of the post.

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Before you begin preheat your oven to 400°F and butter a three-quart casserole dish.

Start by cooking your mushrooms in a large skillet to give the mushrooms plenty of room so that they can brown. Add butter to the skillet and cook your mushrooms, tossing them with a wooden spoon until they’re brown (about 5 minutes). Then set them aside.

Meanwhile, cook your spaghetti. Today, I have Schar gluten free spaghetti. Feel free to choose your favorite gluten free spaghetti.

Now in a large, heavy saucepan, melt a quarter of a cup of butter. Stir in the flour, and cook the mixture over low heat, whisking constantly for one minute. Remove from the heat and slowly whisk in broth until smooth. Then whisk in some milk and heat on a medium flame, whisking constantly, simmering for one minute. Then stir in a little sherry and simmer for one more minute.

Turn off the flame and flavor with lemon juice, nutmeg, salt and pepper. Mmm. Doesn’t that sound yummy?

Finally, add cooked spaghetti, turkey, and mushrooms to the sauce and toss.

Now transfer the entire mixture to the buttered casserole dish.

Now for the delicious bread crumb topping. Combine parmesan and bread crumbs in a small bowl and sprinkle the mixture evenly over the tetrazzini and dot the top with a tablespoon of butter, cut into small pieces.

Pop it in the oven until the sauce is bubbly and the top is golden.

Serving suggestions

A fresh green salad or some Quick Gluten Free Garlic Bread pairs perfectly with turkey tetrazzini. It adds a nice crunch and balances the creaminess.

Pro tips and recipe notes

What can I use instead of sherry? If you don’t have sherry, white wine can work as a substitute.

How can I store leftovers? Store in the fridge for up to 3-4 days or freeze if you want to keep it longer. Freeze the leftovers for up to 2-3 months. Just be sure to label the container with the date!

And, voila! It’s ready to serve, warm from the oven. Make this with your leftover turkey (it works well with chicken too!). You’re going to love it.

More recipes using leftovers

Cheesy Cauliflower With Ham Casserole (Low Carb)– You’re going to love this fast and easy three-cheese casserole.

Gluten Free Chicken Pot Pie With Cauliflower Crust– These are loaded with chicken, sweet peas, and carrots in a creamy sauce with the most delicious cheese-flavored cauliflower crust. Yes, they are as amazing as they sound.

Healthy Tex-Mex Chicken And Rice Casserole – Fluffy beautifully seasoned rice you can stuff in corn tacos, roll up in a gluten-free tortilla, or just toss in a bowl with the homemade paleo salsa on top. Yum.

Gluten Free Hot Open Turkey Sandwich – You’re going to love this hot open turkey sandwich treat. Why wait for Thanksgiving leftovers? Make it today.

Turkey Kale Salad With Roasted Sweet Potatoes And Carrots – Topped with a light vinaigrette and bursting with fall colors, this makes an absolutely lovely lunch or a side salad for dinner.

Gluten Free Ham Tetrazzini Casserole – This dish is similar to turkey tetrazzini except you’ll add organic cheddar cheese into the cream sauce.

Gluten Free Frittata With Ham (Keto And Low Carb) – This healthy naturally gluten free frittata with ham comes together fast and is a great way to use up ham leftovers.

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