Recipes Archives - Raeburn Winery
Photo by Carnelian Cooks INGREDIENTS: Corn Salsa: 3 ears sweet corn 1 tbsp fresh basil, finely chopped 2 tbsp fresh cilantro, finely chopped 3 tbsp yellow
Ingredients
- 4 OZ TUBE BLACK TRUFFLE BUTTER, CUT INTO CUBES, 2T RESERVED
- 3T ALL-PURPOSE FLOUR
- 3 CUPS CHICKEN STOCK
- 2-3 CUPS LEFTOVER PULLED TURKEY (NOT SHREDDED)
- 1 PACKAGE BUCATINI NOODLES
- ½ CUP GRATED PARMESAN
- 4 SPRIGS THYME
- 2 BAY LEAVES
- 8 OUNCES BROWN SHIMEJI OR BEECH MUSHROOMS, TRIMMED
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