Turkey macaroni bake Recipe
Ingredients
75g unsalted butter, plus extra knobs to bake
50g plain flour
850ml turkey or chicken stock
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 cooked turkey meat, diced
2 teaspoons chopped fresh thyme
50g flaked almonds, roasted
50g grated parmesan
Turkey macaroni bake Recipe
Method
Step 1
Melt 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 2
Meanwhile, 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 3
Heat 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 4
Combine 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.
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