Baked Creamy Leftover Turkey, Macaroni & Mushrooms
Use some of leftover turkeys to make this creamy and tasty macaroni, which will definitely impress your family!
Yield
4 servingsPrep
15 minCook
35 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil
or other vegetable oil |
|
| 50 | grams |
all-purpose flour
|
|
| 850 | millilitres |
stock
chicken or turkey |
*
|
| ½ | teaspoon |
nutmeg
grated |
|
| 300 | milliliters |
milk
or cream if you prefer creamier |
*
|
| 2 ½ | teaspoons |
lemon zest
|
|
| 150 | grams |
pasta, whole-wheat macaroni
or regular |
*
|
| ½ | tablespoon |
olive oil
|
|
| 4 | tablespoons |
white wine
or dry marsala |
|
| 200 | grams |
mushrooms
cremini or white button, sliced |
|
| ½ | each |
lemon
juiced |
|
| 700 | grams |
turkey
cooked and diced |
|
| 2 | teaspoons |
thyme
freshly chopped |
*
|
| 50 | grams |
almonds
toasted and sliced |
|
| 50 | grams |
Parmesan cheese
|
|
| ½ | tablespoon |
butter, unsalted
cold and cubed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil
or other vegetable oil |
|
| 5E+1 | grams |
all-purpose flour
|
|
| 8.5E+2 | millilitres |
stock
chicken or turkey |
*
|
| 2.5 | ml |
nutmeg
grated |
|
| 3E+2 | milliliters |
milk
or cream if you prefer creamier |
*
|
| 13 | ml |
lemon zest
|
|
| 1.5E+2 | grams |
pasta, whole-wheat macaroni
or regular |
*
|
| 7.5 | ml |
olive oil
|
|
| 6E+1 | ml |
white wine
or dry marsala |
|
| 2E+2 | grams |
mushrooms
cremini or white button, sliced |
|
| 0.5 | each |
lemon
juiced |
|
| 7E+2 | grams |
turkey
cooked and diced |
|
| 1E+1 | ml |
thyme
freshly chopped |
*
|
| 5E+1 | grams |
almonds
toasted and sliced |
|
| 5E+1 | grams |
Parmesan cheese
|
|
| 7.5 | ml |
butter, unsalted
cold and cubed |
|
Directions
Heat 2 tablespoons of oil in a saucepan over low heat, then stir in 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 5 to 7 minutes, stirring.
Stir in nutmeg, milk or cream and lemon zest and season well.
Let simmer for 5 to 6 minutes.
Meanwhile, cook the pasta in a pot of boiling salted water according to the packet directions.
Drain and refresh.
Stir through oil to prevent it from sticking.
Heat remaining oil in a nonstick skillet over a medium heat.
When it is sizzling, stir in mushrooms and cook, stirring, for about 2 minutes. (Add two cups of washed baby spinach for the last minute of cooking mushrooms, if desired.)
Add white wine or marsala and lemon juice and cook for another 1 or 2 minutes.
Mix together sauce, turkey, thyme, pasta, mushrooms and cooking juices if feel too dry in a bowl.
Transfer into a 2-litre baking dish and sprinkle with sliced almonds, parmesan and cold and cubed butter.
Bake for 30 minutes until golden brown on top and cook through.
Cool for a few minutes and serve warm.
