Low-Carb Turkey or Chicken Tetrazzini Recipe

1. Saute the onions in the oil or butter. Add the mushrooms and cook until they have given up most of their moisture. Add salt and pepper and stir.

2. If using flour for thickener, add it here, and cook for 1 to 2 minutes. Add liquid and other thickeners, and bring to a simmer. Add the sherry, if desired.

3. Add the turkey, and bring back to a simmer. Mix with noodles or squash in casserole pan.

4. Sprinkle almond meal and cheese on top. Bake about 10 minutes, or until topping begins to brown.

For the white sauce: You need 2 cups of white sauce for this dish. The thickener and dairy in it are up to you—I use 1 1/2 cups unsweetened soy milk (unsweetened almond milk would probably also work) and 1/2 cup cream. But you can use all milk or whatever is best for your own eating plan. For the thickener, I use 2 tablespoons of flour and 1 tablespoon commercial low carb thickener (ThickenThin).

For spaghetti squash: Prepare a spaghetti squash and take out enough strands to pretty much fill the bottom of a 9x13 pan. I figured on 6 cups tightly packed, but I don't measure. This adds 6 grams of carbohydrate and 1 gram of fiber to the basic recipe.

For Shirataki Noodles: I used three packages of the spaghetti type shirataki noodles. Rinse well in a colander, and cut into pieces with scissors. Drain very well. Tofu shirataki noodles add 3 grams of carbohydrate and 2 grams of fiber to each serving of the basic recipe. Put in 9x13 pan or another casserole dish.

For Other Types of Noodles: Prepare according to package directions and add carb count to the basic recipe. Put in 9x13 pan or another casserole dish. Heat oven to 450 F.