| 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
A Message from our Provider:
“Mad at God? Sure you’ve got the right person?”