Dairy-Free Turkey Tetrazzini

Use leftover shredded turkey or chicken, cooked greens, and mushrooms to create this comforting pasta recipe.

leftover turkey dairy free turkey tetrazzini

Kelsey Hansen

Prep Time:
25 mins
Total Time:
1 hrs
12 cups

Classic turkey noodle casserole update: Cashews stand in for dairy in a creamy pasta bake loaded with mushrooms, onions, and cooked greens from the holiday meal or frozen spinach. Leftover bread cubes (or stuffing mix) form a crunchy crown on top.


  • 1/2 cup vegan butter or dairy-free butter substitute

  • 2 cups raw cashews, soaked in water for 4 to 12 hours, drained

  • 12 ounces cavatappi or rotini pasta

  • 8 ounces cremini mushrooms, sliced

  • 1 teaspoon fresh thyme

  • 2 cups yellow onion

  • 3 clove cloves minced garlic

  • 1/2 cup white wine

  • 1 cup cooked spinach or leftover greens

  • 3 cups turkey, shredded

  • 1/3 cup all-purpose flour

  • 2 1/2 cups reduced sodium chicken or turkey broth

  • 2 tablespoons soy sauce

  • 2 tablespoons nutritional yeast, optional

  • 2 cups herb stuffing mix, coarsely chopped


  1. Preheat oven to 350°F. Grease a 3-qt. rectangular baking dish well with dairy-free butter substitute. For cashew cream, in a blender combine drained cashews, 1 1/2 cups fresh water, and a pinch of salt. Blend on high speed until completely smooth, 1 minute.

  2. Cook pasta according to package directions. Meanwhile, sear mushrooms in a dry pan over medium-high until well browned on one side, 3 minutes. Add 2 Tbsp. of the butter substitute and stir. Add thyme, onions, and garlic; cook and stir 3 minutes. Stir in wine; cook until liquid is almost evaporated, 4 minutes. Stir in leftover greens; cook, stirring constantly, until any free liquid evaporates. In a large bowl stir together shredded turkey, mushroom mixture, and cooked pasta.

  3. In a large saucepan heat 3 Tbsp. butter substitute over medium until foamy. Whisk in flour; cook, whisking occasionally, 3 minutes. Gradually whisk in broth and soy sauce until combined and smooth. Increase heat to medium-high; cook, whisking often, until mixture begins to bubble, 4 minutes. Whisk in 1/2 tsp. salt, 1/2 tsp. black pepper, and the cashew cream; simmer, whisking often, until thickened, 4 minutes. Stir in nutritional yeast (if using). Add cashew mixture to pasta mixture; stir until well combined. Spoon mixture prepared baking dish. Melt remaining 3 Tbsp. butter substitute; add stuffing mix and toss to coat. Sprinkle over mixture in dish.

  4. Bake, uncovered, until browned and bubbly, 30 minutes. Cool 5 to 10 minutes before serving.

Nutrition Facts (per serving)

618 Calories
36g Fat
45g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 617.9
% Daily Value *
Total Fat 36.1g 46%
Saturated Fat 7.1g 35%
Cholesterol 55.2mg 18%
Sodium 761.8mg 33%
Total Carbohydrate 45.5g 17%
Dietary Fiber 3.9g 14%
Total Sugars 6.8g
Protein 28.3g
Vitamin D 0.2mcg 1%
Vitamin C 6.1mg 31%
Calcium 97.4mg 7%
Iron 5.4mg 30%
Potassium 817.7mg 17%
Fatty acids, total trans 3.2g
Vitamin D 8.4IU
Alanine 1.3g
Arginine 1.9g
Ash 4.9g
Aspartic acid 2.1g
Caffeine 0mg
Carotene, alpha 0mcg
Choline, total 70.4mg
Copper, Cu 1.1mg
Cystine 0.4g
Energy 2585kJ
Fluoride, F 66.1mcg
Folate, total 123.2mcg
Glutamic acid 5.3g
Glycine 1.3g
Histidine 0.7g
Isoleucine 0.9g
Leucine 1.9g
Lysine 1.7g
Methionine 0.6g
Magnesium, Mg 158.7mg
Manganese, Mn 1.3mg
Niacin 8.8mg
Phosphorus, P 446.5mg
Pantothenic acid 1.4mg
Phenylalanine 1.1g
Phytosterols 10.1mg
Proline 1.7g
Retinol 168.5mcg
Selenium, Se 48.7mcg
Serine 1.2g
Starch 18.7g
Theobromine 0mg
Threonine 1g
Vitamin E (alpha-tocopherol) 2.8mg
Tryptophan 0.3g
Tyrosine 0.8g
Valine 1.1g
Vitamin A, IU 3139.9IU
Vitamin A, RAE 297.4mcg
Vitamin B-12 0.6mcg
Vitamin B-6 0.7mg
Vitamin K (phylloquinone) 142.3mcg
Water 281g
Zinc, Zn 4.2mg

*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.

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