Homemade Skillet Turkey Terazzini
|Ground turkey||1 Pound|
|Onion||1 Small, diced|
|Frozen vegetables||16 Ounce|
|Chicken powder||2 Teaspoon|
|Cornstarch||1 1⁄2 Tablespoon|
|Water||1 Cup (16 tbs)|
|Milk||2 Cup (32 tbs)|
|Parmesan cheese||1⁄3 Cup (5.33 tbs)|
|American cheese||2 Ounce|
|Elbow macaroni||8 Ounce|
Fill a saucepan with salted water and put it on the heat to boil so that it’s ready to cook the pasta when you are.
In a large skillet over a medium heat, crumble and sauté the ground turkey with some salt and pepper until it is lightly browned. Then, add the diced onion and sauté for 3 minutes. You may need to add little oil with the onion if your turkey is very lean.
Add the bag of frozen veggies and sauté for 5 minutes. Then, make the cornstarch / bouillon slurry by mixing the cornstarch, bouillon powder and 2 tablespoons of water together until smooth and set aside.
Drop the elbows into the boiling pot filled with water.
Add the milk and 1 cup of water to the pan with the turkey and veggies and bring the liquid up to a boil, lower the heat, stir in the cornstarch slurry and simmer for 2 minutes. Stir in the grated cheese then the American cheese until blended and turn off the heat.
When the elbows are done, drain them and add them to the pan with the turkey and veggies. Stir until everything is well combined and let it stand for 5 minutes. Stir it again right before serving.