Gluten-Free Creamy Turkey Tetrazzini - cooking recipe

Ingredients

2 -3 cups cooked turkey, cut up
8 ounces brown rice or 8 ounces regular rice spaghetti
3 tablespoons non-hydrogenated margarine or 3 tablespoons butter
1 1/4 cups rice milk
1 1/4 cups no-salt-added chicken broth or 1 1/4 cups low sodium chicken broth
8 ounces sliced mushrooms
2 tablespoons chickpea flour (garbanzo)
1 tablespoon fine rice flour
1 teaspoon potato starch
1/4 teaspoon garlic powder
1/8 teaspoon rubbed sage
1/8 teaspoon pepper
1/2 teaspoon oregano
1/2 teaspoon basil
1/8 teaspoon dill
1/4 cup parmesan cheese (optional)

Preparation

Cook spaghetti until firm al dente.
Rinse in cold water immediately to remove excess starch (trust me, you need to do this).
Set aside.
Spray a nonstick pan with cooking spray, and place over medium-high heat.
Saute mushrooms and garlic powder until nicely browned, and place in the bottom of a 3 qt square casserole dish.
Put spaghetti in an even layer over the mushrooms.
Put turkey in a layer over the spaghetti.
Make the sauce:
Melt margarine over medium heat, and whisk in the flours.
Dissolve the potato starch in either the milk or the broth.
Whisk the milk and broth into the margarine mixture, and bring to a boil.
Stir until thickened.
Pour over all.
Bake at 400 degrees for 20 minutes, until nice and bubbly!
The rice pasta may be a bit mushy, but it still tastes really good. If you undercook the pasta a little bit, it might help.