| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry, Quick and e | 1 | Servings | |
INGREDIENTS
| 4 | T | Butter |
| 1/4 | c | Flour |
| 3 | c | Chicken broth |
| 2 | c | Heavy cream |
| 2 | T | 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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