Serves: 6
Total Calories: 525
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.
This Turkey Mornay recipe is from the The DVO.com Cookbook Cookbook. Download this Cookbook today.
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