Turkey sicilian style recipe
information
Preparation time: 20 minutes.
Cooking time: 30 minutes.
Calories: 209 per portion
ingredients
25 g (1 oz) butter
1 onion, sliced
75 g (3 oz) button mushrooms, sliced
25 g (1 oz) plain wholemeal flour
1/2 teaspoon ground ginger
1/2 teaspoon grated nutmeg
150 ml (1 1/4 pint) chicken stock
150 ml (1/4 pint) skimmed milk
350 g (12 oz) cooked turkey meat, chopped
salt and pepper
15 g (1/2 oz) flaked almonds, toasted
1 onion, sliced
75 g (3 oz) button mushrooms, sliced
25 g (1 oz) plain wholemeal flour
1/2 teaspoon ground ginger
1/2 teaspoon grated nutmeg
150 ml (1 1/4 pint) chicken stock
150 ml (1/4 pint) skimmed milk
350 g (12 oz) cooked turkey meat, chopped
salt and pepper
15 g (1/2 oz) flaked almonds, toasted
method
1. Melt the butter in a large saucepan, add the onion and mushrooms and fry gently for 5 minutes, or until soft. Add the flour, ginger and nutmeg. Cook for 1 minute.
2. Gradually blend in the stock and milk. Bring to the boil, stirring, then add the turkey and salt and pepper to taste. Cover and simmer for 20 minutes.
3. Pile the mixture into a warmed serving dish and sprinkle with the toasted almonds. Serve with a small portion of noodles and salad.
With such a large variety of fresh pasta now available, it is easy to experiment with different kinds. Children will like the new novelty shapes like rockets.
2. Gradually blend in the stock and milk. Bring to the boil, stirring, then add the turkey and salt and pepper to taste. Cover and simmer for 20 minutes.
3. Pile the mixture into a warmed serving dish and sprinkle with the toasted almonds. Serve with a small portion of noodles and salad.
With such a large variety of fresh pasta now available, it is easy to experiment with different kinds. Children will like the new novelty shapes like rockets.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
