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Turkey Tetrazzini: Grain Free, Wheat Free, Low Carb, Sugar Free, Gluten Free

It’s almost the holiday season. It feels so weird to say that, but Thanksgiving is only a little more than two months away. Of course, you’re naturally looking for ways to use up that leftover turkey from your Thanksgiving dinner on Black Friday. This one will become a staple for you!

It’s warm, creamy, herby and is a healthy comfort food. Peas make it traditional while only adding a small amount of carbs, however, if you want to leave them out, you can add in your favorite low carb veggie instead.

You’ll need a vegetable spiraler for this recipe. If you go out and get one, I promise you won’t regret it. I have this one and it’s perfect.

Pop this in the oven for a delicious dinner the whole family will love!

Turkey Tetrazzini 


  • 4 medium zucchini, peeled and spiraled into “noodles”
  • 1 lb. cooked, shredded turkey meat (I used turkey tenderloins)- KEEP LIQUID FOR SAUCE
  • 2 T butter
  • 8 oz. mushrooms, sliced
  • 1/2 onion, diced
  • 3/4 cup petite peas (frozen or fresh)
  • 2 C 1/4 C chicken broth
  • 1/2 C heavy whipping cream
  • 1/4 C sour cream
  • 1 C shredded parmesan cheese (plus more for sprinkling)
  • 1/4 C white cooking wine
  • 3/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/2 tsp. dried rosemary
  • 1/2 tsp. dried thyme
  • Pinch of red pepper flakes (if desired–adds a kick)
  • 1 tsp. xanthan gum (optional, but helps with texture)
  • 1 T arrowroot starch
1. Preheat oven to 350 degrees.
2. In a large skillet, sautee the zucchini noodles, onions and mushrooms with butter until they all begin to release their water and soften.
3. Stir zucchini mixture, peas and turkey together until evenly distributed in a large bowl, then set aside.
4. Prepare sauce in the pan the turkey was cooked in (keeping the liquid). Add chicken broth, cream, wine and sour cream and whisk together.
5. Add in salt, pepper, garlic and onion powders, rosemary, thyme, red pepper, xanthan gum and arrowroot starch and again whisk. Bring to a boil over medium heat.
6. Add in one cup of shredded (not grated) parmesan and continue to whisk over medium heat until cheese melts and sauce becomes smooth.
7. Place the vegetable-turkey mixture into a 9×13 baking dish and pour sauce over the top. Lightly stir to assure the sauce gets mixed in well. Top the casserole with more shredded parmesan.
8. Bake on the middle rack for about 25 minutes or until mixture is hot and bubbly.
9. Allow casserole to cool for 10 minutes before serving. Enjoy!
Makes 8 servings.
NUTRITION (1/8TH RECIPE): 230 calories, 8 g carbs, 2 g fiber (6g net carbs), 15 g fat, 17 g protein

Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.


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