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Turkey Mornay |
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Serves: 6 Print this Recipe1/4 pound canadian bacon cut in 1-inch strips 2 tablespoons butter or margarine 1/4 cup flour 1/2 teaspoon thyme dried, crushed 1/4 teaspoon black pepper 2 cups chicken broth 1 cup milk 8 ounces mozzarella cheese shredded (2 cups) 1/3 cup parmesan cheese grated 3 tablespoons sherry 2 cups corkscrew pasta cooked and drained 1 8-ounce package frozen asparagus spears thawed and drained 1/4 pound mushrooms sliced (1 1/2 cups) 1 onion small, minced 1 cup turkeys diced cooked or chicken In a large skillet over medium heat, brown bacon in butter or margarine; remove and set aside. Add flour, thyme and pepper to skillet. Cook and stir for 1 to 2 minutes. Add broth and milk. Stirring, bring to a boil and boil until thickened. Remove from heat. Stir in 1 1/2 cups of the mozzarella. Parmesan and sherry. Add macaroni, asparagus, mushrooms, onion, turkey or chicken, and reserved bacon; toss lightly until evenly coated. Spoon mixture into a 2 1/2 -quart casserole; sprinkle with remaining mozzarella. Cover and refrigerate up to 24 hours (flavor improves with standing). Bake, covered, in a preheated 350° oven for 50 to 60 minutes or until bubbly and heated through. Turkey Mornay comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Ham Loaf Cubed Steak Parmigiana Peppered Steak New York Spaghetti Pie Orange Pork Chops Pork Roast Royale Fruited Lamb Roast Veal Marsala Stir-Fried Pork And Green Onions Party Chicken Stewed Chicken And Dumplings Turkey Mornay Salmon Cakes New Orleans Shrimp Creole Savory Turkey Scallop Layered Flounder Hollandaise Baked Sole Eggs Ole Baked Sausage And Eggs Asparagus-Onion Quiche Spanish Macaroni And Cheese Monterey Jack Cheese Enchiladas British Brunch Bake Springtime Vegetable Pasta Mediterranean Macaroni and Cheese Pizza Rounds Pork Bombay |
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