Turkey Tetrazzini (broccoli and cauliflower)

Turkey Tetrazzini Plant Based

by MAKINZE GORE

NOV 30, 2018

PARKER FEIERBACH

YIELDS:8 SERVINGS

PREP TIME:0 HOURS 15 MINS

TOTAL TIME:1 HOUR 10 MINS

INGREDIENTS

Cooking spray

1 lb. 

spaghetti (gluten free)

6 tbsp. 

butter, divided dairy free

2 

cloves garlic, minced

1 lb. 

sliced baby bella mushrooms

1/2 c. 

white wine

1/4 c. 

all-purpose flour gluten free

2 1/2 c. 

low-sodium chicken broth 

veggie broth

1 c. 

heavy cream vegan cream

Kosher salt

Freshly ground black pepper

2 lb. 

leftover roast turkey, chopped (about 3 cups) (Broccoli and Cauliflower)

1 c. 

shredded white cheddar (vegan)

1 c. 

frozen peas

1 tsp. 

dried oregano

1 c. 

panko (gluten free)

1/2 c. 

freshly grated Parmesan (vegan)

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DIRECTIONS

1. Preheat oven to 350° and grease a 9”-x-13” baking dish with cooking spray. In a large pot of boiling salted water cook spaghetti according to package directions. Drain. 
2. In a large skillet over medium heat, melt 2 tablespoons butter. Add garlic and cook until fragrant, 1 minute. Add mushrooms and wine and cook until most of wine is absorbed and mushrooms are soft, 5 minutes. 
3. Add remaining 4 tablespoons butter to skillet, then whisk in flour and cook until golden, 3 minutes. Slowly add broth and cream and whisk until no lumps remain. Simmer until thickened, 5 minutes. Season with salt and pepper. 
4. Add turkey, cheese, peas, and oregano and toss until combined. Add cooked spaghetti and toss to coat. Season with salt and pepper. 
5. Transfer mixture to prepared dish and top with panko and Parmesan. Bake until top is golden and cheese is melty, 25 minutes. Let cool 10 minutes before serving.