Submitted by:

 
Fiona Charlton
 
Fiona Charlton
 
 
 

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Roast Turkey and Creamy Mustard Penne

Ingredients

 
  1. Leftover turkey
  2. 1 onion
  3. 2 tablespoons butter
  4. 2 tablespoons wholegrain mustard
  5. 300ml of cream (for every 500g of turkey)
  6. Penne
  7. Chopped chives
  8. Salt and pepper

Method

Cut the cold turkey into 1cm cubes.

Sauté off a sliced onion in a good knob of butter.

Add to this a couple of tablespoons of your favourite wholegrain mustard.

Add a very generous dash of cream, reduce over the heat by half.

Season with salt and pepper.

Add the turkey to reheat through without over cooking this should only take a few minutes.

Serve over a freshly boil serve of penne and garnish with a few chopped chives.

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