Turkey Tetrazzini recipe

Growing up, my mom would always make turkey and ham tetrazzini with holiday leftovers.  A few weeks ago, Dan made a healthy-fied version.  It was pretty good.  We needed to add a little more salt, but other than that, it was reminiscent of the tetrazzini of my memories!
Turkey Tetrazzini
(adapted from Clean Eating)
  • 2 cup milk
  • 1 cup low-sodium chicken broth
  • 1/4 tsp pepper
  • 1/2 tsp thyme
  • 1 bay leaf
  • 1 slice yellow onion
  • 12 oz whole wheat spaghetti
  • 1 lb turkey (we used leftovers from Thanksgiving)
  • 1 carrot, peeled and diced
  • 1 medium yellow onion diced
  • 1 1/2 cup peas
  • 4 oz of fresh mushrooms
  • 2 Tbsp tarragon
  • 1 tsp EVOO
  • 3 Tbsp ww flour
  • 2 Tbsp parmesan cheese
  • pepper
  • 1 cup bread crumbs
Cook pasta based on box instructions.  Set the pasta aside.  Then, in a medium pot add milk, broth, pepper, bay leaf and slice of yellow onion.  Bring the mixture to a boil over medium-high heat.  Once it comes to a boil, turn the heat off, cover and let it sit for 15 minutes.  Strain and set the mixture aside.

Preheat the oven to 375.  Heat a sauté pan over medium-high heat for 1 minute.  Add the carrot, onion and turkey (since ours was cooked we didn’t have to recook, but if yours isn’t cook it for about 5 minutes).  Cook these ingredients for about 5 minutes.  Then add the peas and mushrooms and then cook for two more minutes.

Once again heat a medium stockpot over medium high heat.  Combine oil and flour to make a thick paste.  Whisk in milk-stock mixture by adding a 1/4 c at a time.  Stir in the turkey veggie mixture as well as the cooked pasta and parmesan.  Season with pepper.

Pour the mixture into an oven safe baking dish.  Top with breadcrumbs and bake for 30 minutes.

Nutritionals(1 c serving): Cals: 310, Fat: 2.5, Carbs: 49, Fiber 8, Protein: 26.