Turkey Tetrazzini

If your family roasts extra Thanksgiving turkey purely for the leftovers, Turkey Tetrazzini is your must-try recipe this year!

Easy turkey tetrazzini from scratch! Made without canned soup, this healthy version opts for leftover turkey, peas, and lowfat cream cheese.

Ingredients:

• 16 ounces whole wheat spaghetti
• 1/3 cup dry-packed sun-dried tomatoes
• 2 tablespoons unsalted butter
• 1 tablespoon extra virgin olive oil
• 1 small yellow onion finely chopped
• 3 cloves garlic minced
• 16 ounces cremini (baby bella) mushrooms sliced
• 1 tablespoon sherry vinegar
• 1/4 cup white whole wheat flour
• 3 to 4 cups reduced sodium chicken broth
• 4 ounces reduced-fat cream cheese (Neufchatel) cut into pieces
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 cups cooked, shredded turkey (or chicken*)
• 10 ounces frozen green peas
• 2/3 cup freshly grated Parmesan cheese
• 2/3 cup shredded Provolone and Mozzarella cheese, or Monterey Jack cheese
• 1 cup whole milk plain Greek yogurt
• 1/2 cup Panko breadcrumbs whole wheat if possible