Macaroni Turkey

macaroni turkey

Macaroni Turkey

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Servings: 4
Calories: 651


  • 1 1/2 lb boneless turkey meat cut into 2.5 cm (1 inch) cubes
  • 1 tablespoon vegetable oil
  • 2 oz margarine or butter
  • 1 large onion chopped
  • 2 celery stalks chopped
  • 2 teaspoons plain flour
  • 10 oz can condensed cream of chicken soup
  • 1/2 pint chicken stock
  • salt and freshly ground black pepper
  • 2 teaspoons French mustard
  • 6 oz wholewheat macaroni
  • 9 oz mushrooms sliced
  • 2 tablespoons chopped parsley
  • 2 oz fresh white breadcrumbs
  • tomato slices to garnish


  • Heat oil and half the margarine in a large frying-pan. Add the onion and celery and fry gently for 1 - 2 minutes. Add the turkey and fry briskly for a further 3-4 minutes, stirring often, to brown on all sides.
  • Sprinkle the flour into the frying-pan and stir over low heat for 1 - 2 minutes. Remove from the heat and stir in the soup and the chicken stock. Return to heat and bring to the boil, stirring. Season to taste. Lower the heat, add the mustard and simmer for 20 minutes.
  • Heat the oven to 200C/400F/Gas 6.
  • Meanwhile, bring a large pan of salted water to the boil and cook the macaroni for 10 minutes. Drain well. Melt the remaining margarine in the rinsed-out pan, add the macaroni and stir it well to coat thoroughly.
  • Spoon the macaroni over the base of a large ovenproof dish.
  • Stir the sliced mushrooms into the turkey mixture and spoon over macaroni. Sprinkle with the parsley and breadcrumbs and bake for 20 minutes. Serve hot, straight from the dish, garnished with tomato slices.
Calories: 651 kcal
Carbohydrates: 55 g
Protein: 52 g
Fat: 25g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 152 mg
Sodium: 997 mg
Potassium: 883 mg
Fiber: 3 g
Sugar: 6 g
Vitamin A: 714 IU
Vitamin C: 6 mg
Calcium: 81 mg
Iron: 4 mg
Ingredients Minced turkey, Turkey
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