The MyPlate Team continues to share “Makeover Monday” recipes each week on the USDA blog and the MyPlate Facebook page through January 6th.
Our family loves the savory flavors of traditional holiday meals. However, after a few rounds of leftovers, it’s great to be able to mix things up with a new twist on the leftover turkey. It’s an added bonus that after all the hustle and bustle, this recipe is an easy, one-dish meal that the whole family will enjoy.
My original Turkey Tetrazzini recipe created a creamy pasta dish that was made with plenty of butter and half-and-half. This updated recipe is proof that with simple modifications, you can make a healthier version of your favorite family recipes. In this recipe, I’ve used reduced-sodium chicken broth instead of regular chicken broth, low-fat milk instead of half-and-half, light butter instead of regular butter, and whole-wheat pasta instead of plain pasta. I’ve also added frozen peas. Not only do the peas add vegetables, but they also add color to this creamy dish.
This updated version has fewer calories, a third of the solid fat, half the sodium, and more vegetables and whole grains than the original version without sacrificing any of the flavor or texture. In fact, our family prefers this lighter version over the original. While this recipe calls for turkey, you can also make this dish with chicken.
Eve’s Tasty Turkey Tetrazzini has become a tradition in our household, and I hope it becomes one in yours as well. Happy holidays!
