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
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
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: