Turkey, Stilton and Cranberry Penne recipe
ingredients
1 lb (450 g) turkey, cooked, gristle, fat and skin removed and shredded
85 g (3 oz) Stilton, crumbled
85 g (3 oz) dried cranberries or 2 tbsp cranberry sauce
1 lb (450 g) tricolour penne
2 leeks, thinly sliced or 8 oz (225 g) cooked Brussel sprouts, halved
3 tbsp ruby Port
2/3 cup (150 ml) 1/4 pt fromage frais
1 tsp tarragon, chopped
salt and freshly ground black pepper
85 g (3 oz) Stilton, crumbled
85 g (3 oz) dried cranberries or 2 tbsp cranberry sauce
1 lb (450 g) tricolour penne
2 leeks, thinly sliced or 8 oz (225 g) cooked Brussel sprouts, halved
3 tbsp ruby Port
2/3 cup (150 ml) 1/4 pt fromage frais
1 tsp tarragon, chopped
salt and freshly ground black pepper
method
1. Cook the penne in boiling salted water for 10-12 minutes or until 'al dente'.
2. If using raw leeks, add to the boiling pasta 2 minutes before the end of cooking. Drain and refresh with a splash of cold water.
3. Return the pasta and leeks to the pan (add the Brussel sprouts now if using). Add the turkey, Stilton, cranberries, port, fromage frais and tarragon to the pan, stir over a low heat until the turkey is piping hot and the Stilton has melted.
4. Serve immediately whilst it is still very hot.
2. If using raw leeks, add to the boiling pasta 2 minutes before the end of cooking. Drain and refresh with a splash of cold water.
3. Return the pasta and leeks to the pan (add the Brussel sprouts now if using). Add the turkey, Stilton, cranberries, port, fromage frais and tarragon to the pan, stir over a low heat until the turkey is piping hot and the Stilton has melted.
4. Serve immediately whilst it is still very hot.
serving amount
serves: 4
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