A Trio of Tasty Turkey Recipes- Gluten-Free
Here's my unconventional dairy-free version of a retro sixties classic. Gluten-free spaghetti makes fabulous tetrazzini.
For the filling:
A dash of olive oil, as needed
1 medium sweet onion, diced
4 cloves of garlic, chopped
2 medium carrots, cut into julienne strips (thin sticks)
1/2 cup chopped celery
1/2 lb. sliced mushrooms (I used baby Bella)
12 oz. gluten-free linguini or spaghetti cooked to al dente (still firm), rinsed, drained
3 cups hand-torn cooked free-range organic turkey pieces
A squeeze of fresh lemon juice
Sea salt and ground pepper, to taste
For the sauce:
4 tablespoons olive oil
4 tablespoons sweet rice flour
2 cups creamy, unsweetened non-dairy milk (or milk)
1 1/2 cups gluten-free chicken broth
1/4 cup dry sherry or white wine (may omit)
1 teaspoon tarragon or parsley
Sea salt and ground pepper or paprika, to taste
Option- If you are a fan of nutritional yeast, add 1 tablespoon nutritional yeast to the sauce.
For the crumb topping:
Preheat oven to 350ºF. Lightly grease or spray a 10x13-inch baking dish or deep casserole.
Heat a dash of olive oil in a large skillet and lightly saute the onion, garlic, carrots, celery, and mushrooms till tender; set aside.
Arrange the cooked spaghetti in the baking dish.
Toss the turkey pieces in a squeeze of fresh lemon juice and season with a little sea salt and pepper.
Add the skillet veggies to the noodles in the baking dish.
Make your sauce:
|These turkey enchiladas are tasty and gluten-free.|
Karina's Holiday Turkey Enchiladas - Gluten-Free
You will love these super easy enchiladas featuring torn pieces of tender free-range chicken, lime juice, chunks of sweet pineapple, and spicy salsa. Espeically after Thanksgiving, when all the traditional Pilgrim-inspired foods have shared their hand-holding moment in the fast fading sun.
3 cups of your favorite salsa- spicy or mild
Preheat oven to 350ºF.
Recipe Source: glutenfreegoddess.blogspot.com
|Gluten-free nachos, Baby.|
Super Easy Gluten-Free Turkey Nachos
Here's a non-conventional way to use up cruelty-free turkey leftovers Santa Fe style. Use a combo of organic blue and yellow corn chips and scatter on lots of sliced pickled jalapeños. It's an unbeatable combination.
3 heaping cups organic blue corn tortilla chips
Preheat the oven to 425ºF. Line a large roasting pan with foil or parchment paper.
We eat nachos right out of the pan- with our fingers.
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