Turkey ala King

The first Turkey ala King was too heavy on the onions, not enough mushrooms, and too thin. The second version was perfect and followed a Betty Crocker Chicken ala King recipe very closely. Chicken can be substituted for turkey both in the meat and the stock. If using pantry stock instead of freshly made stock the salt may need to be reduced.

Servings: 6

8 oz. white button mushrooms
1/2 small onion
3 stalks celery
1 green bell pepper
1/2 cup (1 stick) butter
1-1/4 cups Turkey Stock
1-1/2 cups milk
2 cups cubed fresh turkey meat from Roast Turkey

6 frozen puff pastry shells
1/2 cup all-purpose flour
4 oz. diced pimentos
1/2 tsp. salt
1/4 tsp. ground black pepper

Bake pastry
Check instructions on the pastry package. Preheat oven to 425 degrees-F. Bake pastry shells for 20 minutes. Transfer to a cooling rack and set aside.

Prepare vegetables
Chop mushrooms into three or four large pieces each and set aside. Finely chop onion and celery and set aside. Chop green pepper into a medium dice and add to onion and celery.

Saute vegetables
Melt butter in a large pot over medium heat. Add mushrooms and saute for 2 to 3 minutes until just starting to be tender. Add onion, celery, and bell pepper and saute vegetables for 7 to 8 minutes or until soft.

Heat liquids
While vegetables cook, heat stock and milk together in a small pot. Keep warm on low heat.

Make roux
Add flour and stir with a whisk, cooking for several minutes until flour is incorporated and golden brown.

Add remaining ingredients
Slowly add warm liquids to the vegetables and stir with a whisk. Increase heat to medium-high and cook until mixture is thickened. Drain pimentos and add to sauce, along with turkey meat. Stir until incorporated. 

Remove centers from baked pastries, retaining top piece. Place one shell on each of six plates. Spoon 1 cup of turkey and sauce into each shell, allowing some to spill onto the plate. Replace the pastry top and serve immediately.

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