Leftovers Fit For a la King

November 29, 2014

in Cook What You Like, Main Dishes

Turkey a la KingAre leftovers from the Thanksgiving turkey still taking up room in the fridge?  Make Turkey a la King, the big bird version of Chicken a la King.

While there are several competing inventors of Chicken a la King but most accounts agree that the dish originated or became known on the States’ east coast in the late 1800s or early 1900s.  Chicken a la King was a staple on the menus of many American food restaurants up through the 1960s disappearing with big-fin sedans and teased beehives.

The post-Thanksgiving version, Turkey a la King, can also take care of other remnants from the feast – stuffing, green beans, Brussels sprouts.  Just about anything works except for sweet stuff, you know, Silly Salad or pies.

Turkey a la King starts with a roux transformed into a cream sauce –  poultry and vegetables are added after the sauce has thickened.  This easy and filling dish can be served over toast, split biscuits or rice.

Happy tummy, room in the fridge.  Life is good, yes?

Recipe: Turkey a la King

Serve over hot biscuits, toast points or steaming rice.

Ingredients

  • 4 Tablespoons butter
  • 1/2 cup unbleached all-purpose flour
  • 1/4 cup dry sherry
  • 1 cup chicken broth
  • 2 cups milk
  • 3/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 teaspoon dry or 2 springs fresh thyme
  • 2 cups cubed cooked turkey
  • 2 Tablespoons butter
  • 4 ounces sliced fresh mushroom (about 1 cup)
  • 1/4 cup frozen peas

Instructions

  1. Make sauce: in a large saucepan over medium high heat, melt 4 tablespoons butter.  Add flour and whisk forming a roux (paste).  Slowly mix in sherry and chicken broth.  Blend well, then add milk and season with salt and pepper.  Add thyme and reduce heat to a high simmer and cook for 5 minutes.  Add cooked turkey and heat for another 5 minutes on high simmer.
  2. Sauté mushrooms:  while turkey is heating,  in a sauté pan over medium high heat, melt remaining 2 tablespoons butter.  Sauté mushrooms until golden and add to cream mixture.  Toss in frozen peas and heat for a couple of minutes before serving.

Serves 3-4.

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