Reheating: Mix the sauce and the cavatapi base to make a rich, creamy base. Add meatballs that have been reheated in veg stock. Garnish with more dill or chopped parsley.
Tuesday, October 21, 2014
Turkey Meatball Stroganoff
This is our version of the classic Russian dish dating back to the 18th century. We make meatballs with ground turkey, shallots, mushrooms, and herbs. The sauce is made bechamel, sour cream, dried mushrooms, white wine and fresh dill. The meatballs and sauce are combined with the cavatapi pasta base used for our mac and cheese.
Reheating: Mix the sauce and the cavatapi base to make a rich, creamy base. Add meatballs that have been reheated in veg stock. Garnish with more dill or chopped parsley.
Reheating: Mix the sauce and the cavatapi base to make a rich, creamy base. Add meatballs that have been reheated in veg stock. Garnish with more dill or chopped parsley.
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