Buffalo horn recipe – ‘It tastes like a buffalo’
A simple recipe that uses just a handful of ingredients, but can produce a creamy, buttery, butternut squash topping.
Ingredients 1 cup whole milk 3 eggs 1 tsp cinnamon 1 tsp salt 2 tsp freshly ground black pepper 1 tsp cornstarch 1/2 cup walnuts (about 3/4 cup)1/4 tsp ground cumin 1/4 lb ground turkey 1 cup shredded cheddar cheese 1/3 cup butter 1 cup canned chickpeas (optional) 1 tsp apple cider vinegar 1/8 tsp turmeric (optional; see note)Directions 1.
Mix the milk, eggs, cinnamon, salt, pepper, cornstch, and spices in a bowl.
Add the turkey to the milk mixture, stir well, and cover with an inch of water.
Add 1 cup of the milk to the turkey mixture and mix well.
Cover and refrigerate overnight.
After the turkey is ready, slice the turkey into chunks, and place them in a shallow bowl.
Heat the butter in a saucepan over medium heat.
Add all the ingredients except the canned chickpkins (and the apple cider) to the butter mixture.
Cook until thickened, about 5 minutes.
When it’s done, remove from heat and add the chickpea mixture to the cream mixture.
Whisk until creamy.8. Serve hot.