Dairy Free Turkey Tetrazzini Recipe

Turkey Tetrazzini
Andre Baranowsk / Getty Images
  • 60 mins
  • Prep: 15 mins,
  • Cook: 45 mins
  • Yield: 4-6 servings
Ratings

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. This 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 fifteen minutes before baking.

What You'll Need

  • 1/4 cup olive oil
  • 1 tablespoon olive oil
  • 1/2 cup onion (white, finely chopped)
  • 10 ounces mushrooms (crimini, sliced)
  • 1/2 cup white wine
  • 1/4 cup thyme (fresh leaves, plus more for garnishing)
  • 2 cups turkey meat (cooked, 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

How to Make It

  1. Preheat the oven to 375 F. Lightly oil a medium-sized casserole dish and set aside.
  2. In a heavy-bottomed skillet over medium heat, heat the 1 T. olive oil, adding the onion once hot. Stirring occasionally, cook the onions until they are translucent, about 6 minutes. Add the mushrooms, cooking until just soft, about 3 minutes. Stir in the wine and fresh thyme and cook until all of the wine has been absorbed. Stir in the turkey, remove from heat and cover until ready to assemble the tetrazzini.
  1. 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. Drain, toss with a small amount of oil, and set aside.
  2. Make the sauce. In a heavy-bottomed skillet (I usually use the same one in which I cooked the onions), 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 1-2 minutes. Stirring constantly, gradually add the soymilk to the pan. (Mixture will bubble and fizzle, but this is normal.) Add the salt and cook until the mixture is thickened slightly.
  3. Assemble the tetrazzini. In the prepared dish, toss the pasta with the onion-mushroom mixture and half of the sauce. Pour the remaining sauce over the casserole, sprinkle with nutritional yeast if desired and bake until browned and bubbly, about 35 minutes. Serve hot, garnishing with fresh thyme or parsley if desired.