Turkey a la King

Turkey a la King

Turkey a la King
Serve with steamed rice and buttered broccoli-My dad and I sat sipping tea the day after Thanksgiving reminiscing about Thanksgivings past and he reminded me of one of my favorite childhood meals he used to prepare, usually with leftover Thanksgiving turkey, Turkey a la King. I had forgotten all about this popular comfort food but now I was craving it.Tired of my turkey soup and still having some leftover turkey I was ready to make it! While Pops could not quite remember how he made it, he did remember he used diced pimentos, an ingredient I remember giving the creamy concoction its distinct flavor. An internet search resulted in many versions and when I stumbled upon Campbell's version I had a feeling this was what my dad was making (it was the 1970s!).This is my whole foods adaptation (no canned soup in this recipe!) and it tasted just as good, maybe even better, than I remembered. Thanks Pops for helping me continue the family tradition with my kids.
    Servings
    4people
    Cook Time
    20-25minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    4people
    Cook Time
    20-25minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1cup white rice
    • 3tablespoon butter, divided
    • 1 small onion, chopped
    • 2 celery stalks, chopped
    • 8ounce sliced mushrooms
    • 1/4cup diced pimento*
    • 1/4cup all-purpose flour or arrowroot
    • 1cup chicken broth
    • 1cup milk
    • 3cup cooked turkey breast (or dark meat), cubed
    • 1 1/2cup frozen peas
    • 1/2teaspoon frozen peas
    • 1/8teaspoon ground white or black pepper
    • 1tablespoon fresh thyme, chopped (or 1 teaspoon dried)
    • 1/4cup fresh parsley, chopped (or 1 teaspoon dried)
    • 4cup broccoli florets
    Instructions
    1. Prepare rice according to package directions. Set aside and keep warm.
    2. While rice cooks, prepare the Turkey a la King: In a large skillet over medium high heat, melt 2 tablespoons of butter. Add in the onion and the following 3 ingredients (through pimentos) sauteing until vegetables are tender.
    3. In a small bowl whisk the flour with the chicken broth until flour is dissolved. Stir into vegetable mixture. Add in the milk. Bring to a boil, reduce heat slightly and let mixture thicken. Add in the turkey and the following 5 ingredients (through parsley) and combine well. Heat through until peas are warmed. Serve over cooked rice and with a side of buttered broccoli.
    4. To prepare the buttered broccoli: Place florets in a steamer over 1 cup water in a saucepan. Bring water to a boil and steam covered for 5 minutes until florets are tender yet still bright green. Remove to a serving bowl, toss with butter and season with sea salt and ground black pepper to taste.
    Recipe Notes

    *I like to use the entire small jar of pimento (drained) as it adds a very distinct flavor and lots of color. If you are not a fan of pimento you can substitute 1 small diced green or red pepper.

    While this recipe calls for cooked turkey meat try cooked chicken (leftovers or a rotisserie) in its place. It's just as yummy!

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