Is your fridge still full of turkey? Never fear, you can transform leftovers into this delicious holiday dish.
Ingredients
- 75g unsalted butter, plus extra knobs to bake
- 50g plain flour
- 850ml Massel chicken style liquid stock (see Notes)
- 1/2 teaspoon grated nutmeg
- 300ml thick cream
- 2 teaspoons lemon zest
- 150g dried macaroni
- 1/2 tablespoon olive oil
- 200g sliced Swiss brown mushrooms
- 60ml (1/4 cup) dry marsala or white wine
- 1/2 lemon, juiced
- 700g leftover cooked turkey, diced
- 2 teaspoons chopped fresh thyme
- 50g flaked almonds, roasted
- 50g grated parmesan
Method
- Step 1Melt 50g of butter in a saucepan over low heat, then add the flour and cook for two minutes, stirring, to prevent it from catching. Whisk in the stock. Bring to the boil, then reduce heat and cook for five minutes, stirring. Add nutmeg, cream and lemon zest and season well. Allow to simmer for five minutes.
- Step 2Meanwhile, cook the pasta in a pan of boiling salted water following packet directions. Drain and refresh. Stir through oil to prevent it from sticking.
- Step 3Heat remaining butter in a pan over a medium heat. When it is sizzling, add mushrooms and cook, stirring, for 1-2 minutes. (Add two cups of washed baby spinach for the last minute of cooking mushrooms, if desired.) Add marsala and lemon juice and cook for a further minute.
- Step 4Combine sauce, turkey, thyme, pasta, mushrooms and cooking juices in a bowl. Transfer into a 2-litre baking dish and sprinkle with almonds, parmesan and extra butter. Bake for 30 minutes and then serve.
- Low carb
- Low sugar
- Lower gi
Nutrition
4408 kj
Energy
66g
Fat Total
34g
Saturated Fat
4g
Fibre
69g
Protein
251mg
Cholesterol
1472.23mg
Sodium
4g
Carbs (sugar)
42g
Carbs (total)
All nutrition values are per serve
Notes
This recipe could also use turkey stock.
- Author: Valli Little
- Image credit: Steve Brown
- Publication: Taste.com.au
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