Paleo Turkey Tetrazzini is a delicious & healthy way to use up those holiday turkey leftovers! Dairy-free, gluten-free & Whole30 friendly. |

Paleo Turkey Tetrazzini Recipe

Paleo Turkey Tetrazzini is a delicious & healthy way to use up those holiday turkey leftovers! Dairy-free, gluten-free & Whole30 friendly. 

Course Main Course
Cuisine Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Nut-Free, Whole30
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 270 kcal


  • 2 tbsp ghee divided*
  • 8 oz sliced brown mushrooms
  • 2 cloves garlic chopped finely
  • 2 stalks celery diced (~1 cup)
  • 1/2 large white onion diced (~1 cup)
  • 1 bay leaf
  • 4 cups cooked chopped turkey
  • 1 cup coconut milk divided
  • 1/2 cup chicken broth
  • 1 tbsp arrowroot flour **
  • 1 cup frozen peas
  • Sea salt and black pepper to taste
  • Roasted spaghetti squash cooked cauliflower rice, zucchini noodles, etc for serving


  1. Heat a large skillet (I prefer cast iron because it gets super hot) over medium-high heat. Add 1 tablespoon of the ghee. When the ghee is hot and shimmery, add the mushrooms and a pinch of salt. Cook, stirring a few times, for about 5 minutes. You want most of the moisture to cook off and the mushrooms to get a little caramelized on the edges. Remove the mushrooms and set aside in a bowl.
  2. Reduce the heat to medium. Add another 1 tablespoon of ghee to the same skillet. Immediately add the garlic and bay leaf, cooking and stirring for about 30 seconds, until the garlic is fragrant. Add the celery and onion. Cook and stir often until the veggies are tender and translucent but not browned, about 8 minutes.
  3. While this is cooking, measure out 1 cup of coconut milk. Remove 2 tablespoons of that into a small bowl. Add 1 tablespoon of arrowroot flour. Stir with a spoon until the arrowroot is dissolved. Set the slurry aside.
  4. Now, add the mushrooms back to the pan. Add the cooked turkey, the coconut milk without the arrowroot, and the chicken broth. Bring this mixture to a simmer, then turn off the heat.
  5. Stir in the arrowroot slurry. It will thicken almost immediately.
  6. Add the frozen peas. Remove the bay leaf.
  7. Adjust the seasoning with salt and pepper. Serve over roasted spaghetti squash.

Recipe Notes

* For 100% dairy-free, use coconut or avocado oil instead of ghee.

**If you don't have arrowroot, you can use tapioca flour just the same.

Nutrition Facts
Paleo Turkey Tetrazzini Recipe
Amount Per Serving
Calories 270 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 12g60%
Cholesterol 60mg20%
Sodium 166mg7%
Potassium 545mg16%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 4g4%
Protein 17g34%
Vitamin A 280IU6%
Vitamin C 13.5mg16%
Calcium 36mg4%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.