A cheesy macaroni and turkey dish, perfect
for leftover turkey.
Macaroni
Turkey and Cheese
- 8 ounces elbow macaroni
16 ounces pasteurized prepared cheese product, cubed
8 ounces light sour cream
1/2 cup milk
2 cups Honeysuckle White Whole Turkey, cooked, cubed (or any
leftover or precooked turkey)
- Cook elbow macaroni according
to package, and drain. Place cheese, sour cream and milk in sauce
pan and heat over medium heat until cheese melts, approximately
5 minutes, stirring constantly.
- Stir in macaroni and turkey.
Makes 8 servings.
Recipe provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
