Roast Turkey and Creamy Mustard Penne :: from Do Something's FoodWise web site

Submitted by:

Fiona Charlton

Ingredients

Leftover turkey
1 onion
2 tablespoons butter
2 tablespoons wholegrain mustard
300ml of cream (for every 500g of turkey)
Penne
Chopped chives
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.

Related Recipes

Comment

Join The Campaign

Tell a friend to get FoodWise

Join campaign

News and Updates

Australians to waste vast amounts of food over Christmas and the New Year

Boxing Day is National Leftovers Day - the day after Christmas when Australians are confronted by fridges filled with leftover food. Over the Christmas and New Year period, Do Something! estimates that Australians could be throwing away hundreds of millions of dollars worth of food.

To Be Or Not To Bee: the threat to Australian food crops

A plunging number of bees could result in Australians losing 30 per cent of the foods that make up a healthy diet.

Holiday Menu: 5 Sustainable Courses for a Healthy Holiday Meal

The holiday season is in full swing! It's that fabulous time of the year which comes to us like clockwork - a sustainable, annual feature of our everyday lives. Yet how sustainable is the food we're celebrating with?