Mustard Sauce With Turkey Over Pastapoultry 4 tablespoon butter 1/4 cup flour 3 cup chicken broth 2 cup heavy cream 2 tablespoon dijon mustard, heaping 3 cup cooked turkey, cubed 1 lb pasta 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 #1 Recipe by: Kathy Meade From: kmeade@IDS2.IDSONLINE.COM (The Meades) Date: Tue, 3 Dec 1996 18:04:32 -0500 |
