Dairy Free Turkey Tetrazzini

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Tender spaghetti gets tossed with shredded turkey, sautéed cremini mushrooms, and sweet peas, all wrapped in a savory, nutmeg-kissed sauce built on a golden roux and good chicken broth. A crisp panko topping bakes up deep golden brown over the bubbling casserole, giving every scoop that satisfying contrast of creamy interior and crunchy top. White wine and garlic deepen the mushroom base, while a scatter of fresh parsley brightens the finished dish right before serving. It's a cozy, comforting way to use up leftover turkey any night of the week. This casserole holds up beautifully as a dairy free favorite, with all the classic tetrazzini flavor and texture you're after. Make it once and it'll earn a permanent spot in your weeknight rotation.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the pasta

12 oz spaghetti
Kroger Spaghetti, 12 oz
RUMMO Gluten Free Spaghetti, 12 oz Wild Harvest Spaghetti, Corn & Rice Blend, Gluten Free 12 Oz De Cecco Organic Spaghetti - 12 Oz Wild Harvest Spaghetti, Organic, Whole Wheat 12 Oz
See all
1 tsp salt

For the sauce

4 tbsp unsalted butter, divided
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium yellow onion, finely diced
3 cloves garlic, minced
10 oz cremini mushrooms, sliced
½ tsp dried thyme
½ cup dry white wine
4 tbsp all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
½ tsp salt
¼ tsp black pepper
¼ tsp freshly grated nutmeg

For the filling

3 cups cooked turkey, shredded or cubed
1 cup frozen peas, thawed

For the topping

1 cup parmesan cheese, finely grated, divided
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
½ cup panko breadcrumbs
1 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish and set aside.
2
Bring a large pot of salted water to a boil. Add the spaghetti and cook until just shy of al dente — tender but with a firm, chalky center — about 2 minutes less than the package directions. Drain in a colander and set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!