What to do with that leftover turkey? Try this recipe!
Turkey A La King
1 stick (1/2 cup, or 8 tablespoons) butter
1 onion, diced
8 ounces mushrooms, sliced
1 green bell pepper, minced
1 teaspoon minced garlic
1/2 cup flour
2 cups turkey stock, or chicken stock
2 cups milk
Salt and pepper to taste
1/2 cup flour
2 cups turkey stock, or chicken stock
2 cups milk
Salt and pepper to taste
3 cups diced turkey meat
1 can sweet peas
4 large eggs, hard-boiled, chopped
4 ounces pimiento, minced (optional)
Begin by melting the butter in a large heavy saucepan. In it sauté the
onions, mushrooms, and bell pepper until the vegetables are tender, and
the liquid given off by the mushrooms has evaporated. Add 1/2 cup flour, whisking the mixture, and cook the roux over low heat, stirring constantly, about 3 minutes being careful not to scorch it. Slowly add the stock and the milk, whisking, and bring to a simmer.
1 can sweet peas
4 large eggs, hard-boiled, chopped
4 ounces pimiento, minced (optional)
Begin by melting the butter in a large heavy saucepan. In it sauté the
onions, mushrooms, and bell pepper until the vegetables are tender, and
the liquid given off by the mushrooms has evaporated. Add 1/2 cup flour, whisking the mixture, and cook the roux over low heat, stirring constantly, about 3 minutes being careful not to scorch it. Slowly add the stock and the milk, whisking, and bring to a simmer.
Add the diced turkey and peas, and simmer the mixture briefly, stirring occasionally. Taste and adjust the seasoning as necessary. Just before serving, stir in the hard-boiled eggs and diced pimiento. Serve over hot biscuits or cornbread. Toast will also do, if you prefer.
