This dairy free turkey tetrazzini is the perfect thing to make when you have a lot of leftover turkey. Pasta, a creamy sauce, mushrooms, peas, and turkey make this recipe a delicious option the day after Thanksgiving.
If you just hosted Thanksgiving, you might be trying to decide what to do with all your leftover turkey. Especially if you bought a turkey that was on the large side.
Turkey can work well as a substitute in recipes that usually call for chicken, like gluten free chicken soup. You could also add it to quesadillas or make simple turkey salad sandwiches with onion, celery, and mayo.
This turkey tetrazzini is a good way to use up a good amount of leftover turkey. With pasta, mushrooms, peas, and a creamy sauce, this is a comforting meal that your family will love.
- Cooked Turkey – As I mentioned, this is a great dish to make when you have leftover cooked turkey on hand. You could also use leftover cooked chicken if you prefer.
- Gluten Free Pasta – Some brands of gluten free pasta to look into are Jovial, Ancient Harvest, and Tinkyada. I think that Jovial has the best texture, so if you can find that brand, that’s my recommendation.
- Broth – Canned chicken broth or stock works well in this casserole. You could also use homemade chicken or turkey stock.
- Salt – I use low sodium chicken broth and add salt to the recipe. If you use regular chicken broth, you will probably need to use less salt.
- Non-Dairy Milk – Use a neutral tasting non-dairy milk. I used So Delicious Unsweetened Coconut Milk.
- Dairy Free Cheese – You can use any brand of dairy free cheese shreds that work for your diet. You can also leave these out if needed.
- Fried Onions – There are several brands of gluten free fried onions available. If you can’t find one that’s safe for you, you can also fry onions yourself. I have detailed instructions in my gluten free green bean casserole recipe.
- If you don’t have spaghetti, you can use any shape of pasta you have on hand. If you aren’t gluten free, feel free to use your regular pasta.
- If you don’t have peas and carrots, you can substitute green beans, corn, or chopped green or red pepper.
- If you have an onion allergy, you can top this casserole with gluten free bread crumbs instead of onions.
Step by Step Instructions
- Saute the sliced mushrooms in vegan buttery spread until they are cooked through, about 5-6 minutes. Add the frozen peas and carrots to the mushrooms for the last minute of cooking time.
- In a separate pan, cook the gluten free pasta according to package instructions. Once it’s cooked, drain and set aside.
- Make the dairy free cream sauce – cook the gluten free flour in the vegan buttery spread, then add the non-dairy milk, broth, white wine, and spices.
- Combine the cooked vegetables, pasta, 3 cups of cooked turkey, the sauce, and the non-dairy cheese.
- Stir well to combine.
- Put the mixture in a 9×13 casserole dish and top with fried onions or bread crumbs. Bake at 350 degrees F for about 25 minutes.
- Allow the casserole to cool for a few minutes before serving.
Store leftover turkey tetrazzini in the refrigerator. It should stay fresh for 3-4 days. If your turkey is already a couple of days old, this casserole should be eaten within 2 days.
You could also freeze this dish – just make it in a foil pan, allow it to fully cool, then wrap tightly with foil. It should stay fresh in the freezer for up to 3 months.
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Gluten Free Dairy Free Turkey Tetrazzini.
Turkey tetrazzini is a delicious casserole that's perfect for using up leftover Thanksgiving turkey. This dish has a creamy sauce and crispy fried onions on top.
- 8 ounces Baby Bella mushrooms sliced (or white mushrooms)
- 2 Tablespoons vegan buttery spread
- 1 cup frozen peas and carrots
- 12 ounces gluten free spaghetti or a different pasta shape if you prefer
- ¼ cup gluten free flour blend
- ¼ cup vegan buttery spread
- 1 ½ cups non-dairy milk
- 1 ½ cups low sodium chicken broth
- ⅓ cup white wine
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon Italian seasoning
- ¾ cup dairy free mozzarella shreds
- 3 cups cooked turkey cut into small pieces
- 1 cup gluten free fried onions or gluten free breadcrumbs
Cook the sliced mushrooms in two tablespoons of vegan buttery spread in a large pan until they are browned and cooked through, about 5-6 minutes.
In the last minute or so of cooking time, add the frozen peas and carrots to the mushrooms.
While you cook the vegetables, cook the pasta according to package directions. Drain and set aside.
Make the cream sauce:
Cook the gluten free flour in the vegan buttery spread over medium heat for about 3 minutes to get rid of the raw flour taste.
Slowly add the non-dairy milk, chicken broth, white wine, salt, pepper, garlic powder, onion powder, and Italian seasoning. Raise the heat to medium high and bring to a simmer, then reduce the heat to medium. Cook for about 5 minutes until the sauce starts to thicken.
Taste the sauce to see if you need to add more salt and pepper.
Add the cooked turkey, cooked pasta, dairy free sauce, and dairy free cheese to the pan with the vegetables. Stir well.
Pour the mixture into a 9×13 casserole dish. Top with the fried onions or gluten free bread crumbs if you prefer.
Bake at 350 degrees F for 25 minutes. Allow to cool for a few minutes before serving.
Store leftovers in the refrigerator. If your turkey is fresh, they should stay good for 3-4 days. If your turkey is already a couple of days old, this casserole should be eaten in 2 days.
You can also freeze this – make it in a foil pan or other freezer safe pan and wrap tightly in foil. Store in the freezer for up to 3 months.