Pin ItTURKEY TETRAZZINI
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| Serves | 6-8 |
| Prep time | 40 minutes |
| Cook time | 20 minutes |
| Total time | 1 hour |
| Allergy | Tree Nuts |
| Dietary | Diabetic Friendly, Gluten Free |
| Meal type | Main Dish |
| Misc | Freezable, Pre-preparable |
| By author | Aloha Cooks |
Turkey tetrazzini made with turkey cutlets or leftover turkey and using almond flour or chopped almonds makes it gluten-free.
Ingredients
- 1lb Turkey Breast Cutlets (or one package or use leftover turkey cubed)
- 8oz Fresh Mushrooms (or one small package)
- 3 stalks Celery (about 1C, preferably organic its on the Dirty Dozen list)
- 1 small Bell Pepper (about 1/2C, preferably organic its on the Dirty Dozen list)
- 1 small Onion (or about 1C chopped)
- 6 cloves Fresh Garlic (peeled)
- 4 cups Chicken Broth (preferably free-range and organic )
- 2 cups Unsweetened Almond Milk (you can substitute with Dairy Milk, preferably organic)
- 1 tablespoon Fresh Italian Parsley (chopped)
- 2 teaspoons Fresh Sage (chopped)
- 1 1/2 teaspoon Celtic Sea Salt or Himalayan Salt
- 1/4 teaspoon Fresh Ground Pepper
- 1 cup Dry White Wine (you can get sulfate-free for same price at health food store)
- 4 tablespoons Safflower oil, expeller pressed (or other oil for high heat cooking)
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Thickening Agent (like all natural Xanthan Gum or Guar Gum)
- 1 1/2 cup Short-grain Brown Rice
- 1 cup Almonds Flour or Almonds, chopped (you may prefer using almond flour in place of bread crumbs instead of chopped nuts)
- 1 cup Parmesan Reggiano, shaved (buy it pre-shaved or buy wedge to shave yourself)
Note
You can use leftover turkey in this recipe instead of cooking turkey cutlets.
Directions
| Step 1. | |
| In a medium saucepan, add 1 1/2 C short grain brown rice, 2 garlic cloves, peeled and 2C chicken broth, and 1/2T salt (optional), bring to a boil, reduce heat, cover and simmer 40 minutes. When 40 minutes is up, remove from heat and leave lid on pan an additional 5 minutes. Do not remove lid during cooking. In the meantime, preheat oven to 425 degrees. | |
| Step 2. | |
| In a large skillet, heat 2T safflower oil or other oil suited for high heat cooking, over low heat. Add turkey breast cutlets and cook until meat turns white, then turn over and cook on other side until meat turns white, just a few minutes on each side. Add 1/2C dry white wine. Cover and simmer for about 5 minutes then remove from heat, leaving juices in pan, and transfer turkey to a cutting board. Cut into small chunks and turn into a 2 quart casserole dish that has been coated with 1T of the extra virgin olive oil. Note: skip this step if using leftover turkey. | |
| Step 3. | |
| Put the onion and 4 cloves of garlic in a food processor and mince. Wash and chop the celery and bell pepper. Return skillet to heat and add the celery, pepper, onions, and garlic. Cook over medium heat until the vegetables are cooked. You can add a little chicken broth if the skillet gets too dry before the vegetables are done cooking. Add the cooked vegetables to the casserole dish on top of the turkey. | |
| Step 4. | |
| Wipe skillet clean. Wash and slice mushrooms. Return skillet to the stove, add 2T of safflower oil or other oil suited to high heat cooking and heat over medium-high heat, adding mushrooms and cooking them. Add the cooked mushrooms on top of the other vegetables and turkey chunks and mix well. | |
| Step 5. | |
| In the food processor or in a blender, mix 2C chicken broth, 2C unsweetened almond milk, and 1T thickening agent. Pour into casserole dish along with remaining 1/2C of white wine and mix well. Chop Italian Parsley and Sage, shave parmesan Reggiano if not using pre-shaved in a package, and add to casserole along with the salt and the pepper and mix well. | |
| Step 6. | |
| Mix almond flour or chopped nuts with 1T of extra virgin olive oil then spread on top of casserole. Note: using almond flour or mixing the nuts until they are ground to a powder more closely resembles bread crumbs called for in traditional turkey tetrazzini recipes so you may prefer it that way. Put casserole in preheated oven and bake uncovered for 20 minutes or until mixture is bubbly and nuts are browned. | |
| Step 7. | |
| Chop almonds in food processor, mix with 1T of extra virgin olive oil then spread on top of casserole. Put casserole in preheated oven and bake uncovered for 20 minutes or until mixture is bubbly and nuts are browned. Remove from oven and serve over brown rice on individual plates. | |
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