If you’re looking for a fresh twist on yesterday’s turkey leftovers, why not give this recipe a try.  It’s a great alternative to hot turkey sandwiches and substantial enough for dinner.

Turkey Tetrazinni Casserole

1/2 pound mushrooms, sliced
3 tablespoons butter
2 tablespoons flour
1/2 cup turkey broth
1 cup milk
3 tablespoons sherry
1/4 teaspoon salt
dash of pepper
dash of nutmeg
3 cups cooked turkey, coarsely diced
1 pound package penne, cooked
1/2 cup parmesan cheese, grated
1/2 cup swiss cheese, grated

Preheat oven to 350F.  Saute mushrooms in butter 3 minutes.  Add flour, mix well.  Add broth, milk and sherry.  Cook over low heat, stirring until sauce thickens.  Add salt, pepper and nutmeg. Mix well.  Combine sauce, turkey and drained penne.  Turn into casserole dish.  Sprinkle with cheeses.  Bake 30 minutes and serve.  Serves 6.

Gluten-free variation: Substitute rice flour for white flour.  Your sauce will be a little grainier but you won’t be able to tell once it’s all mixed into the casserole.  Alternatively, you can thicken your sauce with cornstarch.  Substitute brown rice penne for wheat penne.