Turkey à la King

Turkey Is Heading Out From The Holidays

As a child growing up in mid-century America, turkey was holiday fare, period. It was center to all the trimmings, and then gone for another year. Luckily our food nation has grown up and turkey is sold conveniently in parts—just like chicken. I had the chance to move out of the holiday pageantry and make an adaptation of this dish from the New York Times. Wow!

I am happy to report the poultry aisle is now open for you to try turkey off holiday and as icing on the cake, save leftovers for this elegant surprise.

INGREDIENTS:

  • butter- 6 TBS
  • flour- 2 TBS, all-purpose
  • stock- 1-1/2 cups, chicken or turkey or any stock
  • mushrooms- 2 cups, sliced
  • turkey- 1 1⁄2 cups, cooked, chopped
  • heavy cream- 1⁄2 cup
  • peas-1 cup, frozen
  • dry sherry- 2 TBS
  • salt- 1 tsp
  • pepper- 1/8 tsp
  • parsley- for garnish

INSTRUCTIONS:

  1. In a small sauce pan melt 4 TBS. butter then stir in the flour and continue to cook until flour turns straw colored, several minutes.
  2. Slowly add in just one cup of the stock while stirring to form a gravy. Thin with additional stock so it remains thin. Keep warm.
  3. Add remaining 2 TBS butter to a large skillet and sauté over medium-high heat untilthe mushrooms begin to brown—about 10 minutes.
  4. Add in the turkey, cream, peas, and reserved gravy then heat through for another 10 minutes. If needed, thin with remaining stock.
  5. Stir in the sherry and adjust for seasoning if needed.
  6. Top with parsley and serve.

Serve over rice, butter noodles, or biscuits

 Recipe based on Sam Sifton’s, NYTimes

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