Ingredients

Method

• 4 T extra virgin olive oil
• sea salt and freshly ground black pepper, to taste
• 400 g skin-on turkey breast
• 2 clove garlic, crushed
• 1 sprig thyme
• 1 litre chicken stock
• 300 g rigatoni
• 1 x 400 ml Woolworths béchamel sauce, sachet
• 40 g Cheddar cheese, grated
• 40 g mozzarella, grated
• 40 g Woolworths hard cheese, finely grated, plus extra for serving
• thyme, for serving
• Woolworths streaky crackle crisps a handful

Method

Ingredients

1. Preheat the oven to 200°C. Heat the olive oil in a pan. Season the turkey well and fry until golden brown on both sides. Add the garlic and thyme and pour in the stock to deglaze the pan.

2. Pour the pan contents into a casserole dish and cover with tin foil. Bake for 2 hours, or until the meat is soft and succulent. Shred into chunks and combine with the cooking liquid. Set aside until ready to use.

3. Cook the rigatoni in boiling salted water for 8 minutes, or until al dente, stirring occasionally. Heat the béchamel sauce in a saucepan and bring to a gentle bubble. Whisk in the cheese in batches and stir until the sauce is smooth. Season and stir into the cooked pasta.

4. To serve, place the pasta on a large platter and scatter with the turkey. Finish off with the thyme, grated hard cheese and a generous handful of streaky crackles.

Find more turkey recipes here.

Photograph: Myburgh Du Plessis
Production: Khanya Mzongwana
Food Assistant: Ellah Maepa