| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry, Quick and e |
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 1/4 |
c |
Flour |
| 3 |
c |
Chicken broth |
| 2 |
c |
Heavy cream |
| 2 |
tb |
Dijon mustard, heaping |
| 3 |
c |
Cooked turkey, cubed |
| 1 |
lb |
Pasta |
INSTRUCTIONS
Melt butter in large pan. Stir in flour to make a roux. Slowly mix in hot
chicken broth. I used broth made from the turkey carcass. Boil to thicken.
Add cream, mustard and stir until mixed. Add turkey and heat until warm.
Serve over hot pasta. I used red pepper pasta
NOTES : Great to use up leftover turkey. Major hit with the men in the
house. Served them with steamed brusse lsprouts. Great combination. You
could use cooked chicken.
Posted to MC-Recipe Digest V1 #327
Recipe by: Kathy Meade
From: kmeade@IDS2.IDSONLINE.COM (The Meades)
Date: Tue, 3 Dec 1996 18:04:32 -0500
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