Preparation time is 10minutes
Cook time is 55minutes
Total time is 1hours 5minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
20 Ingredients
Number of servings
8
- 500grams dried pasta
- 1/3 cup double cream
- 1 cup milk
- 400grams cooked turkey, shredded
- 1teaspoons ground nutmeg
- 300grams Monterey Jack
- 100grams freshly grated Parmesan cheese
- 1 pinch salt
- 225grams frozen peas
- 1 lemon, juiced
- 70grams panko breadcrumbs
- 3tablespoons butter
- 4 garlic cloves, crushed
- 500grams onion, chopped
- 100grams button mushrooms, sliced
- 1 cup white wine
- 2 cup chicken stock
- 50grams plain flour
- 1 cup turkey stock
- 1 pinch freshly ground black pepper
Description
This easy, comforting, and cheesy casserole is the perfect way to enjoy leftover turkey from a big festive meal.
Method
Step 1 of 4
Cook the pasta according to packet instructions. Strain and set aside. Meltthe butter in a large frying pan. Add the garlic and onions and sautè for 5-7 minutes, until the onions are tender. Then stir in the mushrooms andcook for 5 more minutes, stirring frequently.
Step 2 of 4
Stir in the wine and chicken stock, reduce the heat to a simmer, and allow toreduce for 10 minutes. Then add the flour, stir to incorporate, and pour inthe turkey stock a little at a time, whisking into a sauce.
Step 3 of 4
Reduce heat to medium-low. Stir in the cream, milk, turkey, nutmeg, and bothlots of cheese. Season well, mix to incorporate, and simmer for 15-20minutes. Then stir in the pasta and the peas. Preheat the oven to 180°C.
Step 4 of 4
Remove the pan from the heat and stir in the lemon juice. Transfer to a casserole dish and top with the breadcrumbs. Bake for 25 minutes, or until golden brown and bubbling. Serve hot.
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