Healthier turkey leftover ideas: Spinach and Mushroom Turkey Tetrazzini

The holidays are often filled with very heavy meals with often just as heavy leftover dishes.  But after all of the sweets and heavy dishes I find that I crave slightly healthier meal options.  One of my favorite leftover dishes that my mother made while I was growing up with Turkey Tetrazzini.  So I decided to take it to task to make a healthier tetrazzini option for our holiday leftovers. So I decided to take it to task to make a healthier tetrazzini option for our holiday leftovers.

Spinach and Mushroom Turkey Tetrazzini

8 oz uncooked whole wheat spaghetti noodles

1/4 c. chopped green onion

2 garlic clove, minced

1 garlic clove minced

2 Tbsp cornstarch

1 c. Reduced-Sodium Chicken Broth

1 c. non-fat milk

2 1/2 cups cubed cooked turkey breast

1 c. mushroom, diced

3 c.  fresh spinach

1/2 teaspoon salt

Dash pepper

2 tablespoons grated Parmesan cheese

Cook spaghetti according to package directions; drain.
Saute mushrooms in a hot, oiled pan until mushrooms are browned; set aside on a paper towel soak any excess grease.








Saute spinach in olive oil and one garlic clove.  Squeeze out any excess water and set aside.

In a large saucepan, saute onion and the rest of the cloves of minced garlic in olive oil until tender. Combine cornstarch and broth until smooth; stir into the onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the milk; cook and stir for 2-3 minutes.

Stir in mushrooms, spinach and salt and pepper.

Put cooked noodles and turkey in a 8 in. square dish and pour sauce over them.  Gently stir until noodles are coated. Sprinkle with Parmesan cheese  
Cover and bake at 350° for 20 minutes. Uncover; and bake for 5-10 minutes longer or until heated through.

Yields 4 servings