Creamy Stuffing-Topped Turkey |
|
 |
Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
What a great way to use leftover roasted turkey--bake it with pasta in a creamy herb and garlic sauce with green beans and onion topped with shredded cheese and stuffing. Ingredients:
330 grams spaghetti, uncooked, broken into thirds |
1 tablespoon oil |
2 cups sliced fresh mushrooms |
2 cups cut fresh green beans (1-inch lengths) |
1 onion, chopped |
3 cups chopped leftover roasted turkey |
2 cups turkey stock |
1 (270 g) tub philadelphia herb & garlic cooking creme |
1/2 cup kraft 100% parmesan aged grated cheese |
1 cup kraft mozza-cheddar shredded cheese |
1 (120 g) package stove top stuffing mix for chicken |
Directions:
1. Heat oven to 350 degrees F.
2. Cook spaghetti in large saucepan as directed on package, omitting salt.
3. Meanwhile, heat oil in large skillet on medium-high heat. Add mushrooms, beans and onions; cook and stir 5 min. or until mushrooms release their liquid. Add turkey, Turkey Stock, Cooking Creme and Parmesan; cook 3 to 5 min. or until sauce is well blended, stirring constantly.
4. Drain spaghetti; return to saucepan. Add turkey mixture; toss to coat. Pour into 13x9-inch baking dish sprayed with cooking spray. Top with shredded cheese. Prepare stuffing as directed on package; spoon over cheese. Cover.
5. Bake 45 min. or until turkey mixture is heated through and topping is crisp, uncovering after 25 min.
|
|