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Turkey macaroni bake
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Prep Time:
35 minutes
Cook Time:
55 minutes
Total Time:
90 minutes
Turn leftover turkey into a mouthwatering holiday meal.
Ingredients:
  • 75g unsalted butter, plus extra knobs to bake
  • 50g plain flour
  • 850ml chicken style liquid stock (see Notes)
  • 1/2 tsp grated nutmeg
  • 300ml thick cream
  • 2 tsp lemon zest
  • 150g dried macaroni
  • 9.10 gm 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 tsp chopped fresh thyme
  • 50g flaked almonds, roasted
  • 50g grated parmesan
Instructions:
  • In a saucepan over low heat, melt 50g of butter until it's liquid gold. Stir in the flour and cook for two minutes to create a smooth base. Pour in the stock and bring it to a gentle boil. Reduce the heat and let it simmer for five minutes, stirring occasionally. Sprinkle in nutmeg, pour in cream, and zest in some lemon to brighten things up. Season generously and let it simmer for an additional five minutes. Serve up some culinary magic!
  • Cook the pasta in a pan of boiling salted water according to package instructions, then drain and rinse. Mix in oil to prevent sticking.
  • In a pan over medium heat, sizzle the remaining butter. Stir in mushrooms and cook for 1-2 minutes. Optionally, toss in two cups of washed baby spinach for the last minute with the mushrooms. Stir in marsala and lemon juice and cook for another minute.
  • Mix together the sauce, turkey, thyme, pasta, mushrooms, and cooking juices in a bowl. Transfer the mixture to a 2-litre baking dish and top with almonds, parmesan, and a bit of extra butter. Bake for 30 minutes until golden brown, then serve hot.

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