Baked Creamy Leftover Turkey, Macaroni and Mushrooms Recipe

Name: Baked Creamy Leftover Turkey, Macaroni and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil or other vegetable oil; 50 grams flour, all-purpose; 850 millilitres stock chicken or turkey; 1/2 teaspoon nutmeg grated; 300 milliliters milk or cream if you prefer creamier; 2 1/2 teaspoons lemon zest; 150 grams pasta, whole-wheat macaroni or regular; 1/2 tablespoon olive oil; 4 tablespoons white wine or dry marsala; 200 grams mushrooms cremini or white button, sliced; 1/2 each lemon juiced; 700 grams turkey cooked and diced; 2 teaspoons thyme freshly chopped; 50 grams almonds toasted and sliced; 50 grams parmesan, parmigiano-reggiano cheese, grated; 1/2 tablespoon butter, unsalted cold and cubed

Servings: persons

3 tablespoons olive oil or other vegetable oil
50 grams flour, all-purpose
850 millilitres stock chicken or turkey
1/2 teaspoon nutmeg grated
300 milliliters milk or cream if you prefer creamier
2 1/2 teaspoons lemon zest
150 grams pasta, whole-wheat macaroni or regular
1/2 tablespoon olive oil
4 tablespoons white wine or dry marsala
200 grams mushrooms cremini or white button, sliced
1/2 each lemon juiced
700 grams turkey cooked and diced
2 teaspoons thyme freshly chopped
50 grams almonds toasted and sliced
50 grams parmesan, parmigiano-reggiano cheese, grated
1/2 tablespoon butter, unsalted cold and cubed

1
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.
2
Whisk in the stock.
3
Bring to the boil, then reduce heat and cook for 5 to 7 minutes, stirring.
4
Stir in nutmeg, milk or cream and lemon zest and season well.
5
Let simmer for 5 to 6 minutes.
6
Meanwhile, cook the pasta in a pot of boiling salted water according to the packet directions.
7
Drain and refresh.
8
Stir through oil to prevent it from sticking.
9
Heat remaining oil in a nonstick skillet over a medium heat.
10
When it is sizzling, stir in mushrooms and cook, stirring, for about 2 minutes.
11
(Add two cups of washed baby spinach for the last minute of cooking mushrooms, if desired.)
12
Add white wine or marsala and lemon juice and cook for another 1 or 2 minutes.
13
Mix together sauce, turkey, thyme, pasta, mushrooms and cooking juices if feel too dry in a bowl.
14
Transfer into a 2-litre baking dish and sprinkle with sliced almonds, parmesan and cold and cubed butter.
15
Bake for 30 minutes until golden brown on top and cook through.
16
Cool for a few minutes and serve warm.

1398

kcal

Calories

Fat

Carbs

133

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons olive oil or other vegetable oil, 50 grams flour, all-purpose, 850 millilitres stock chicken or turkey, 1/2 teaspoon nutmeg grated, and more.

Yes, Baked Creamy Leftover Turkey, Macaroni and Mushrooms falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Creamy Leftover Turkey, Macaroni and Mushrooms

How did you like this recipe?

Frequently Asked Questions