November 23, 2011

Creamy Turkey Macaroni

I haven't made this recipe in a while, but the other day I needed to make something quick. As I opened the pantry, the elbow macaroni container was starring me in the face, and... bingo! light came on!...the rest is history.

So  here it is. An easy, quick and versatile recipe. It can be made using holiday leftover turkey or just simply, meatless*. Equally great! Serve with Cheddar Dill Biscuit Sticks (shown in the picture).

Main-creamy macaroni

1 onion, chopped
1 clove garlic, minced
1/4 cup vegetable oil
2 cups elbow macaroni
1 1/2 tsp. paprika
5 cups of water
1 tsp. dried marjoram
1 tsp. sea salt
1 tsp. Chicken bouillon powder 
2 cups cubed, cooked turkey (or  2 – 5 oz. (150 gr.) cans “Chunks of Turkey”)
1/8 tsp. pepper

Finishing sauce:
3 tbsp. sour cream
2 tbsp. all-purpose flour
1 cup water

Sauté onions in oil. Add macaroni and paprika. Mix quickly and pour over enough water to cover pasta, (about 5 cups). Stir in marjoram, sea salt, seasonings and pepper. Let cook, stirring from time to time, until pasta is tender.

Meanwhile prepare the sauce. Mix together sour cream and flour, with a little waterm then adding ther rest of the to form a smooth sauce.

Add the turkey meat to the cooked pasta. Let simmer for 1-2 minutes to blend in flavour. Add the sauce and cook for 2-3 minutes. Add more water if you like it more saucey.

*Meatless dish;
1. Replace  Chicken bouillon with  1 tablespoon of Knorr vegetable stock mix.
2. Omit the turkey meat.

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