Dairy-Free Turkey Tetrazzini

By
Ashley Adams
Ashley Adams
Ashley Adams is a restaurant professional and workshop instructor with a specialty in dairy-free cooking and baking.
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Updated on 02/8/22
Turkey tetrazzini recipe

​The Spruce
Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
327 Calories
13g Fat
27g Carbs
22g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 327
% Daily Value*
Total Fat 13g 17%
Saturated Fat 2g 10%
Cholesterol 46mg 15%
Sodium 455mg 20%
Total Carbohydrate 27g 10%
Dietary Fiber 3g 10%
Total Sugars 5g
Protein 22g
Vitamin C 4mg 18%
Calcium 158mg 12%
Iron 2mg 13%
Potassium 549mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe was developed for an Italian uncle who found later in life that he was allergic to dairy, yet longed for a savory and creamy dairy-free turkey tetrazzini. Truly Italian comfort food at its best, this dish is beautiful, simple and a family favorite. The casserole can be assembled, covered, and refrigerated up to four hours before baking. If you decide to do this, allow the tetrazzini to sit at room temperature for about 15 minutes before baking.

Ingredients

  • 1/4 cup olive oil, plus more for greasing pan and coating pasta

  • 1/2 cup finely chopped white onion

  • 10 ounces cremini mushrooms, sliced

  • 1/2 cup white wine

  • 1/4 cup fresh thyme, plus more for garnishing

  • 2 cups chopped, cooked turkey meat

  • 10 ounces pasta, such as linguine, spaghetti, or egg noodles

  • 3 tablespoons all-purpose flour

  • 2 1/2 cups soy milk

  • 1 teaspoon salt, plus more to taste

  • Nutritional yeast, for sprinkling, garnish

Steps to Make It

  1. Gather the ingredients and preheat the oven to 375 F.

    Ingredients for turkey tertrazzini
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  2. Lightly oil a medium-sized casserole dish and set aside.

    Lightly oil dish
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  3. In a heavy-bottomed skillet over medium heat, heat the olive oil, adding the onion once hot. Stirring occasionally, cook the onions until they are translucent, about 6 minutes.

    Heat olive oil
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  4. Add the mushrooms, cooking until just soft, about 3 minutes.

    Add the mushroom
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  5. Stir in the wine and fresh thyme and cook until all of the wine has been absorbed.

    Stir
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  6. Add the turkey, remove from heat, and cover until ready to assemble the tetrazzini.

    Add the turkey
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  7. Meanwhile, boil a large pot of salted water. Once the water is at a rolling boil, add the pasta and cook until just al dente.

    Boil a large pot of water
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  8. Drain, toss with a small amount of oil, and set aside.

    Drain
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  9. Make the sauce. In a heavy-bottomed skillet, heat the remaining olive oil over medium heat. Whisking constantly, add the flour and cook until the mixture gives off a slightly toasted aroma, about 1 to 2 minutes.

    Heat olive oil
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  10. Gradually add the soymilk to the pan, stirring constantly. The mixture will bubble and fizzle, but this is normal. Add the salt and cook until the mixture is thickened slightly.

    Gradually add soymilk
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  11. In the prepared dish, toss the pasta with the onion-mushroom mixture and half of the sauce.

    Toss the pasta
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  12. Pour the remaining sauce over the casserole, sprinkle with nutritional yeast if desired and bake until browned and bubbly, about 35 minutes.

    Pour sauce over casserole
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  13. Serve hot, garnishing with fresh thyme or parsley if desired.

    Serve hot
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