Dairy-Free Turkey Tetrazzini

Whew!  I’ll bet you were probably thinking I was lost forever in the dregs of cyberspace.  It’s been a crazy winter around here, but I’ve been taking photos, hosting our wedding show booth with Tom (who else thinks the cake samples are the best part of those things?), and cooking up a storm and developing some new recipes that I hope everyone will like.  Baking at Christmas was a challenge, but I figured out some great tips and discovered some new cookbooks that have been extremely helpful as I try to cook for three different sets of allergies at once!

If you haven’t heard the newsflash, here’s what we CAN’T eat at our house between the three of us: dairy, eggs, fish, shellfish, beans, sunflower seeds/oil, peanuts, and tree nuts.  Yikes.  Looking at the list in print even makes me want to run away.  I keep telling friends and family about all of the things I’ve been cooking, and they’ve been after me to get back here and get these things in print.  So here it goes!

On today’s docket?  Turkey tetrazzini.  This is a classic after-Thanksgiving recipe to use up leftovers, but since I made this back in January, I improvised.  I haven’t made anything like this since we found out Sweet Pea has a dairy allergy, and I was anxious to see if it could be done.  A creamy, satisfying casserole that’s also dairy-free?  Sign me up!  And the verdict?  Sweet Pea thought that her “noodles” were the best thing since Very Vanilla flavored soy milk.  And even Tom couldn’t tell a huge difference between this version and the real thing.  Is there lots of gooey cheese in here?  No. (insert sad face)  But as far as creamy casseroles go, it’s a definite keeper in our book!  I used a recipe from The Pioneer Woman as a starting point for this dish, and made modifications to suit our allergies.  It’s pretty simple, very comforting on a cold day, and Sweet Pea-approved.  What more could you want in a casserole?

Dairy-Free Turkey Tetrazzini

Dairy-Free Turkey Tetrazzini

1 lb. whole wheat spaghetti or fettuccine

1 lb. ground turkey (or 2 cups leftover turkey meat)

2 Tbsp. olive or canola oil

3 cloves garlic, minced

1 (8 oz) can sliced mushrooms, drained, or 1/2 lb. fresh sliced mushrooms

1/2 c. white wine (or additional chicken broth)

2 Tbsp. all-purpose flour

2 c. chicken broth (dairy-free and preferably unsalted)

1 (8 oz) tub of dairy-free cream cheese (I used Tofutti Better than Cream Cheese Plain, Non-Hydrogenated)

1 (8 oz) can sliced black olives, drained

1 1/2 c. frozen peas

1 Tbsp. Italian seasoning

Salt and pepper to taste

1/2 c. panko bread crumbs (double-check your brand for dairy)

Preheat oven to 350 degrees.  In a large stock pot, cook pasta according to package directions in boiling water, omitting salt and taking 1 minute off the al dente cooking time.  In a large skillet, brown ground turkey in 1 Tbsp. olive oil.  Once the turkey is browned, add second Tbsp of olive oil, mushrooms, pinch of salt, and minced garlic; cook until garlic is fragrant, about one minute. Pour in white wine, and let the liquid reduce and the meat and mushrooms get tender.  Sprinkle flour over the mixture and stir.  Slowly add chicken broth, and keep stirring until the sauce thickens (you may need more flour, depending on whether your ingredients give off extra liquid).  Reduce the heat to medium low, and add in the not-cream cheese.  Stir until everything is combined, adding more chicken broth if the sauce gets too thick.  Add in the peas and black olives and stir to combine.  Add Italian seasoning, and salt and pepper to taste.  Add the drained, cooked noodles and stir to combine.  Pour mixture into a greased 9×13″ casserole dish and top with bread crumbs.  Bake for about 20 minutes, or until the noodles absorb the sauce and the bread crumbs are browned.

 

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