Jazzed Up Turkey Tetrazzini

Serves six

Here’s my unconventional version of a retro sixties classic. Gluten-free brown rice spaghetti makes fabulous Tetrazzini. Who knew?

ingredients

For the filling:
A dash of olive oil, as needed
1 medium sweet onion, diced
4-5 cloves of garlic, chopped
1 red pepper, cored, cut into strips
2 medium carrots, cut into thin sticks
1/2 cup chopped celery
1/2 lb. sliced Baby Bella mushrooms
1 12-oz. package brown rice linguini or spaghetti cooked to al dente, 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 light olive oil
4 tablespoons white rice flour
2 cups milk or non-dairy milk
1 1/2 cups chicken broth
2 tablespoons nutritional yeast, for flavor
1/4 cup dry sherry or white wine
1 teaspoon tarragon or parsley
Sea salt and ground pepper or paprika, to taste
For the crumb topping:
2 cups gluten-free bread crumbs tossed in olive oil
1 teaspoon Italian herbs- or parsley