This creamy pasta bake is a lovely way to use up leftover turkey or to make a little piece of fresh turkey go a long way. Serve with a big green salad or if you like, some sauteed fresh vegetables.
- 400g penne pasta
- 400g turkey, chopped
- 300ml chicken stock
- 400g leeks
- 300ml white wine
- 1 tsp. wholegrain mustard
- 2 tbsp. olive oil
- 45g plain flour
- 300ml milk
- 75g grated cheddar cheese
- Salt and pepper
Finely slice the leeks and place into a saucepan with the stock and white wine. Bring to the boil and then reduce to a simmer, cooking for 15 minutes. Drain the leeks, reserving the stock. Return the stock to the pan and then reduce by simmering it until it is about half the volume, then set to one side to cool.
Meanwhile, cook the pasta in boiling salted water according to packet instructions. When it is cooked, drain and mix with the leeks.
Heat the oil and fry the turkey for around ten minutes, until browned, then remove it from the pan with a slotted spoon and add to the pasta and leeks.
Sprinkle the flour into the pan with the oil and turkey juices then stir well so the flour comes together with the juices. Cook for a few minutes, then gradually add the milk, whisking all the while until you have a smooth thick sauce. Add the cooled stock, salt and pepper, mustard and 50g of the cheese. Bring to the boil and cook for a few minutes.
Stir the sauce into the turkey, pasta and leek mixture, then pour the whole thing into a baking dish. Cover with the rest of the cheese and put into a 180C oven for 20 minutes or until browned on top.