Categories: January

Ingredients

• 75g unsalted butter
• 35g plain flour
• 500ml turkey or chicken stock
• 1/2 tsp grated nutmeg
• 142ml carton double cream
• 50g grated Parmesan
• 250g dried macaroni
• 1/2 tsp olive oil
• 1 onion, finely chopped
• 200g chestnut mushrooms, quartered
• 2 tsp chopped fresh thyme
• 4 tbsp dry Marsala or white wine
• 500g cooked turkey or chicken meat, roughly chopped
• 50g flaked almonds, toasted

Directions

1. eheat the oven to 190˚C/fan 170˚C/gas 5.

2. Melt 50g of butter in a pan over a low heat, then add the flour and cook for 2 minutes, stirring, to prevent it from catching. Gradually whisk in the stock. Bring to the boil, then reduce heat and cook for 5 minutes. Add the nutmeg and cream and season well. Reserve 4 tablespoons of the Parmesan and stir the remainder into the sauce. Simmer for 5 minutes.

3. Meanwhile, cook the pasta following packet instructions. Drain and refresh under cold water. Drain again and stir in oil.

4. Heat the remaining butter in a pan. Add the onion and cook until softened. Increase the heat, then add the mushrooms and cook until softened. Add the thyme and Marsala and cook for a further 1 minute.

5. Combine the sauce, turkey, pasta, onion and mushrooms and cooking juices in a bowl. Transfer into a 2-litre baking dish. Sprinkle with almonds and reserved Parmesan. Bake for 20-25 minutes, until golden and bubbling.

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