I am still using up the turkey leftovers.
I managed to get a good deal of stock from it, and am using the last of the meat tonight for dinner.
This is simple to make and very filling.
I always use the wholewheat option for pasta and flour, etc. and real butter and full fat milk and dairy.
I find these things are far more filling and can get along with smaller portion sizes.
- 1 (250g) pack uncooked pasta
- 50g butter
- 30g plain flour
- 350ml turkey stock
- 237ml milk
- 87g grated Parmesan cheese, divided
- 275g chopped cooked turkey
Preheat oven to 180 C / Gas mark 4.
Lightly grease a medium baking dish.
Bring a large pot of lightly salted water to the boil.
Add pasta, and cook for 8 to 10 minutes or until al dente.
Drain, and place in the prepared baking dish.
Meanwhile, melt butter in a medium saucepan over medium heat.
Stir in flour.
Mix in stock and milk.
Cook and stir until the mixture comes to the boil.
Stir in the Parmesan cheese, reserving approximately 2-3 tbs, and remove from heat.
Mix stock mixture and turkey with pasta.
Top with remaining cheese.
Bake 40 mins in the preheated oven, until surface is lightly browned.