Cajun Rub for Turkey



2½ cups (625 mL) cooked elbow macaroni
2 cups (500 mL) leftover Butterball Turkey, cubed
1 can (355 mL) (12 oz) evaporated milk
3 eggs, slightly beaten
2 Tbsp (30 mL) Dijon mustard
2 tsp (10 mL) Worcestershire sauce
¼ tsp (1 mL) ground black pepper
2 cups (500 mL) (8 oz) cheddar cheese, shredded
½ cup (125 mL) (2 oz) Swiss cheese, shredded
½ cup (125 mL) (2 oz) mozzarella cheese, shredded
½ cup (125 mL) (2 oz) parmesan cheese, shredded
2 Tbsp (30 mL butter, melted
¼ tsp (1 mL) garlic powder
1 cup (250 mL) soft bread crumbs

Cooking Instructions

1. Preheat oven to 350°F.

2. Combine cooked pasta and cooked, leftover turkey in large bowl.

3. In separate bowl, combine milk, eggs, mustard, Worcestershire sauce and pepper. Gradually stir in cheeses.

4. Stir milk mixture into pasta and turkey

5. Spoon pasta mixture into a well-sprayed 3-quart casserole dish.

6. Combine melted butter and garlic powder in a small bowl. Stir in bread crumbs until evenly coated. Sprinkle bread crumb mixture over top of pasta.

7. Bake 25 to 30 minutes, or until pasta mixture is heated through and cheese is melted.

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