Let's get cookin' Michele! :-) ♥ ♥ ♥
I started with the roux and added the stock and cream.
Whisk until smooth.
Next was the turkey, mushrooms and peas.
When you read Michele's recipe, you will notice that she adds the scallions and mushrooms in the butter at the beginning. I had leftover sauted mushrooms from my smothered chicken so I used them and added them later in the recipe.
... and last was the chopped boiled eggs.
I cooked some mini cornbread muffins.
The hubby wanted corn with his plate.
I have made Chicken A La King before, but this Turkey A La King is awesome! The richness of the stock, if you reserve it from cooking the Turkey, is just so much better than any other canned or bouillon stock or broth. I think the leftover mushrooms I had complimented the sauce very well. I know I didn't follow the recipe to the letter, and I hope Michele will forgive me for that... living so far out in the country, I have to improvise from time to time. I handed the hubby a plate. (He is in the bed with a bulging disk in his back.) I waited for a response... "Mmm! Oh yeah! This is good!" I told him that I never put egg in mine. He said, "Yeah, but I think that is what just makes it sooo good!" Well, Michele... my hat is off to you and Gigi! Another success!