|Table Decor: Mini Squash, Persimmons, Locust Bean Pods, Horsetail and Isanti Dogwood Twigs|
One can easily substitute wheat pasta and all-purpose flour for the gluten-free varieties in this recipe.
6 oz. gluten-free spinach spaghetti (cooked)
1/4 c. butter
1/2 c. brown rice flour
1/4 c. brandy or sherry
1 c. half and half
2 2/3 c. chicken or turkey broth
3 c. cooked turkey, cut into bit-size pieces
1/2 lb. mushrooms, sliced
1/2 c. chopped green peppers (I used home frozen)
1 c. chopped Swiss chard, stems removed
1 c. grated Parmesan (or cheese of your choice)
1 t. kosher salt, or to taste
pepper, to taste
Preheat oven to 325 degrees F. Place cooked spaghetti in the bottom of a baking dish. In large pot, melt butter; add flour and whisk for a minute. Add liquor, half and half, and broth, whisk. Add cheese and whisk until melted. Stir in remaining ingredients and season to taste. Pour tetrazzini mixture over pasta and bake 30 min. Serve hot.