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Turkey Tetrazzini

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Turkey Tetrazzini

This is sure to become a family favorite.

© 2008 Ashley Skabar, licensed to About.com, Inc.

I developed this recipe 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 4 hours before baking. If you decide to do this, allow the tetrazzini to sit at room temperature for about 15 minutes before baking. (I usually bring it to room temperature while heating up the oven.)

Serves 4 to 6

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients:

  • ¼ cup and 1 T. olive oil, divided
  • ½ cup finely chopped white onion
  • 10 ounces crimini mushrooms, sliced
  • ½ cup white wine
  • ¼ cup fresh thyme leaves, plus more for garnishing
  • 2 cups chopped cooked turkey
  • 10 ounces pasta, such as linguini, spaghetti or egg noodles
  • 3 T. flour
  • 2 ½ cups soymilk
  • 1 t. salt, plus more to taste
  • Nutritional yeast, for sprinkling

Preparation:

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.

3. 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.

4. 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.

5. 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.

User Reviews

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 5 out of 5
Dairy Free Turkey Tetrazzini, Member Bizanca

I am so happy that I found this recipie. I have kids with food allergies(wheat, egg, soy and milk)- so I used rice spaghetti noodles and rice milk. I had no fresh mushrooms and not enough canned ones so I used the 2 4oz cans I had and a small jar of artichoke hearts. Had no wine so I used what was in the artichoke hearts jar. Very nice, I bet it would have been amazing if I had the wine it called for. Thanks so much for sharing!

2 out of 3 people found this helpful.

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