I hope everyone had a relaxing Thanksgiving with family and friends. Mr. Coach and I cooked for a small group of relatives – a challenge since he and I are gluten free and the guests are not. So while everyone enjoyed fresh organic turkey, roasted brussels sprouts and carrots, cranberry sauce, and green beans we had 2 sets of sides: standard bread stuffing and flour thickened homemade gravy for everyone else and gluten free gravy and cornbread stuffing for the two of us. I bought the gluten free sides to make kitchen prep easier. Mr. Coach made the pumpkin pies with a gluten free pie crust, and we baked the extra filling with no crust for our after-Thanksgiving treat. The meal was great!
Now for the leftovers:
- Turkey bone broth: Friday morning most of the turkey carcass went into the Instant Pot pressure cooker, with some bones held back and frozen for another batch later. I added an onion, a little thyme, a handful of baby carrots and salt and pepper to the water and bones and set the Instant Pot for 2 hours at high pressure. The broth came out great and smells wonderful. Some of it is turning into turkey vegetable soup tonight with the last of the turkey and leftover veggies from Thursday.
- Turkey tetrazzini: I’ve been making this after Thanksgiving for years – now that we are gluten free, I use gluten free soup and Tinkyada brown rice pasta (we don’t cook pasta often, but when we do this is my favorite brand!)
The recipe for Heather’s turkey tetrazzini:
2 tbsp. butter or ghee
4 oz. mushrooms (I used baby bellas)
1 medium onion, chopped
2 12 oz. boxes Pacific gluten free cream soups (I used one cream of chicken and 1 cream of mushroom)
1-1.25 cup water (depending on preference for sauce thickness)
1 medium head broccoli, cut into florets
1 dinner bowl of shredded leftover turkey (maybe 16-20 oz. turkey)
8 oz. brown rice spaghetti (I used Tinkyada, my favorite)
2 tbsp. shredded Parmesan or Pecorino Romano cheese (optional)
Cook the spaghetti in a large pot of water according to container directions (I cooked it for 15 minutes) while making the sauce. Preheat the oven to 450 F.
Melt 1 tbsp. butter (or ghee) in a large saucepan. Add the mushrooms and saute until the mushrooms have given off their liquid. Move mushrooms to a plate.
Melt the other tbsp. butter and saute the onion. Add the two containers of soup and the water, and stir over medium heat until the soup is not lumpy. Add the broccoli florets and stir so the broccoli is well covered. Add the cooked mushrooms and turkey to the pot and stir until hot.
Place the cooked spaghetti in a large casserole dish, evenly covering the bottom. Pour the sauce over the spaghetti and sprinkle with Parmesan or Pecorino Romano cheese (optional, omit if strict Paleo). Bake at 450 F for 15 minutes. Let set (and cool!) for 5 minutes and enjoy!