Creamy delicious noodles with tender pieces of turkey, mushrooms and celery.
2 cups diced cooked turkey
½ box gf spaghetti, broken into 2 inch pieces and cooked al dente
1 8 ounce container mushrooms, sliced
4 pieces of celery, cut in half length wise and then diced
½ cup almond slivers, toasted
3 cups stock
1 cup cashew cream
½ teaspoon poultry seasoning
½ teaspoon salt
fresh black pepper
1 tablespoon coconut oil
Cashew Cream Sauce:
1 1/2 cups raw cashews
1/3 cup water
1 teaspoons fresh lemon juice
1/2 teaspoon salt
optional: top with gluten free panko bread crumbs
optional: add 1 cup defrosted green peas
For the Cashew Cream Sauce:
Soak the cashews in a bowl of water for 4-6 hours or overnight. I prefer overnight. Drain and rinse nuts before using.
In the blender add the cashews, water, lemon juice and salt. Blend until totally smooth.
Use a vitamix blender or other heavy duty one. Food processor works also but you will have to blend longer and continue to scrape the sides.
Turkey Tetrazzini:
Pre Heat Oven to 350 degrees F.
In a large frying pan, heat up the coconut oil over medium high heat. Add the mushrooms and cook until almost tender, about 4 minutes. Add the celery and cook another 3 minutes until both the celery and mushrooms are tender. Put into a large bowl.
Add the cooked noodles, almond slivers, turkey and either the cashew sauce or cauliflower sauce and mix well. Add the salt, fresh black pepper and poultry seasoning and mix well. Pour into a casserole. Cover the casserole dish.
Bake covered for 25 minutes until bubbly hot.
If using gf panko bread crumbs, uncover and bake 5 more minutes until nice and crispy.
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