Saturday, November 27, 2010

Sunday Family Dinner...Turkey A La King And Four Others!

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When I was growing up, I could always count on having Turkey A la King,  Turkey Croquettes or Turkey Tetrazzini within a couple of days of the big turkey dinner.  Nowadays, kids look forward to either Turkey Chili or Turkey Enchiladas with the same anticipation.   Well, guess what? I've got all bases covered between this blog and the country blog so enjoy an easy day tomorrow!

This is really my recipe for Chicken A La King with turkey substituted.  Those of you who, like me, are of a certain age will remember it well.  Enjoy!

Yield: Makes 6 servings


Ingredients


3/4 cups chicken broth

1 1/2 lb cooked turkey meat, both white and dark or skinless boneless chicken breast halves

5 tablespoons unsalted butter

1/2 green bell peppers, cut into small pieces

1 1/4 teaspoons salt, or to taste

1/2 teaspoon black pepper

1/2 cup finely chopped onion

2 tablespoons all-purpose flour

1 1/4 cups heavy cream

1/4 lb white mushrooms, trimmed and quartered

3 large egg yolks

1 small can red pimientos dices

1 tablespoon fresh lemon juice, or to taste

2 tablespoons dry Sherry, or to taste

1/2 teaspoon paprika (not hot)

6 puff pastry shells

1/4 cup chopped fresh flat-leaf parsley


Directions:

Heat 2 tablespoons butter in a 4- to 5-quart wide heavy pot over moderately high heat until foam subsides, then cook peppers, stirring, until softened (do not brown), 6 to 8 minutes. Transfer peppers to a bowl and stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.

Add onion and remaining 3 tablespoons butter to pot and cook over moderately low heat, stirring, until softened, 3 to 5 minutes. Add flour and remaining teaspoon salt and 1/4 teaspoon pepper and reduce heat to low, then cook, stirring, 2 minutes. Whisk in 3/4 cup broth, then all of cream and mushrooms, and simmer until mushrooms are tender, about 5 minutes.

Meanwhile, whisk together yolks, lemon juice, Sherry, and paprika in a small bowl. Whisk in 1/2 cup sauce, then stir yolk mixture back into sauce remaining in pot. Cook over low heat, stirring (do not simmer, or sauce will curdle), until sauce is slightly thickened, about 2 minutes. Remove from heat and reserve.

Cut turkey crosswise into 1/3-inch-thick slices and add along with peppers to sauce, then cook over low heat (do not simmer, or sauce will curdle), stirring occasionally, until turkey and peppers are just heated through. Add more broth to thin if desired.

Spoon turkey à la king over shells or toast on 6 plates, then sprinkle with parsley.

You may also want to look at these four and substitute with leftover turkey:

Turkey Chili
Turkey Croquettes
Turkey Tetrazzini
Turkey Enchiladas


Photo: Google

7 comments:

  1. Reggie is pleased to report that Lindaraxa's cranberry dressing and her sour dough/sausage/apple/prune stuffing, which he made according to her recipes, are sublime, and were the hit of his Thanksgiving table. He is also pleased to report that the leftovers from said meal have (finally) been consumed by an appreciative crowd, and that he looks forward to dining on a dinner where turkey will no longer be the primary ingredient.

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  2. Looks lovely -- I still like to serve it at Ladies Luncheons -- the chicken version -- everyone always things its so lovely!

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  3. Reggie

    Couldn't agree with you more, although there is always room for another turkey sandwich! Good thing about making turkey croquettes, which I know you are not going to tackle, is you freeze them and serve them when they least expect it. Glad everything was up to Reggie's standards!

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  4. Martha,

    Couldn't agree more...always a favorite with ladies of a certain age, particularly my mother's crowd. That is what I usually serve when I celebrate her birthday and invite all her friends. You'd think you were serving caviar!

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  5. Where can I find the recipes for cranberry dressing and sour dough apple/sausage/prune stuffing? There will be another turkey before the end of the year, and I'm always searching for "the sublime."

    ReplyDelete
  6. Dear Anne,

    The "sublimes" are part of this year's menu and have been on my table for many years. Go here

    http://lindaraxa.blogspot.com/2010/11/thanksgiving-on-road.html


    and just click on them. The stuffing is in my country blog but you will get there by clicking on it on the menu.

    You can also scroll down to the Archives on the right and you will see the post there.

    Thanks for visiting and let me know if you have a problem accessing.

    ReplyDelete
  7. This was the first year (ever?) that I had no turkey! No real Thanksgiving meal...and thus, no leftovers. So I am jealous of everyone with those yummy dishes! I'm thinking of turkey for Christmas dinner ...I will have all my pots and pans by then and maybe have the kitchen in some sort of working order!
    BTW: I do like the new header!

    ReplyDelete

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