Ingredients
- 2 ½ cups whole milk
- 1 ½ cups turkey stock
- 1/3 cup butter
- 3 tbsp flour
- ¼ tsp black pepper
- ½ tsp sea salt
- 2 tbsp dry summer savoury
- 2 tbsp Dijon mustard
- 3 cups uncooked rotini pasta
- 3 cups leftover cooked turkey, cut in chunks
- 1 cup freshly grated parmesan cheese
- 3 cups grated low fat mozzarella cheese
- 1 cup chopped button mushrooms (optional)
- 1 large roasted red pepper, chopped (optional)
- 8 slices precooked bacon, cut in small pieces
Read full directions on nlrockrecipes.com
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