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turkey tet

  • 50g b*tter
  • 2 tbsp flour
  • 250ml hot chicken stock
  • Tabasco sauce
  • 1 egg yolk , lightly beaten
  • 1 tbsp dry sherry
  • 3 tbsp single cream
  • 300g cooked turkey , diced
  • 200g chestnut mushrooms , sliced and fried in a little b*tter
  • 200g spaghetti , cooked following the packet instructions
  • 4 tbsp grated Parmesan

METHOD

  • Firstly make the white sauce by melting the b*tter in a pan. Stir in the flour and gradually whisk in the stock until the sauce is smooth. Add a few drops of Tabasco to the white sauce and whisk in the egg yolk, sherry and cream.
  • Stir in the turkey and mushrooms. Layer the spaghetti with the sauce in an ovenproof dish, sprinkle with Parmesan and grill until browned.
  • Makes 4 servings

Recipe from bbcgoodfood.com