Dairy-Free Turkey Tetrazzini

Turkey tetrazzini recipe

​The Spruce

  • Total: 60 mins
  • Prep: 15 mins
  • Cook: 45 mins
  • Yield: 4-6 servings
Nutritional Guidelines (per serving)
1000 Calories
41g Fat
51g Carbs
99g Protein
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Nutrition Facts
Servings: 4-6 servings
Amount per serving
Calories 1000
% Daily Value*
Total Fat 41g 52%
Saturated Fat 9g 43%
Cholesterol 301mg 100%
Sodium 1760mg 77%
Total Carbohydrate 51g 19%
Dietary Fiber 5g 19%
Protein 99g
Calcium 230mg 18%
*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
  • 1 tablespoon olive oil
  • 1/2 cup white onion (finely chopped)
  • 10 ounces crimini mushrooms (sliced)
  • 1/2 cup white wine
  • 1/4 cup fresh thyme (plus more for garnishing)
  • 2 cups turkey meat (cooked and chopped)
  • 10 ounces pasta (such as linguini, spaghetti, or egg noodles)
  • 3 tablespoon flour
  • 2 1/2 cups soy milk
  • 1 teaspoon salt (plus more to taste)
  • Garnish: nutritional yeast, for sprinkling

Steps to Make It

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

    Ingredients for turkey tertrazzini
    ​The Spruce
  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
    ​The Spruce