TURKEY A LA KING RECIPES

Name: Turkey a la King with Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 2 tablespoons butter; 1-3/4 cups sliced fresh mushrooms; 1 celery rib, chopped; 1/4 cup chopped onion; 1/4 cup chopped green pepper; 1/4 cup all-purpose flour; 1 cup reduced-sodium chicken broth; 1 cup fat-free milk; 2 cups cubed cooked turkey breast; 1 cup frozen peas; 1/2 teaspoon salt; 2 cups hot cooked rice

TURKEY A LA KING WITH RICE RECIPE: HOW TO MAKE IT

Turkey a la King with Rice Recipe: How to Make It image

I like to make this dish with our leftover turkey. It's a nice change from casseroles and so simple. Serve over rice, noodles, biscuits or toast. —Pat Lemke, Brandon, Wisconsin

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 12

Ingredients

2 tablespoons butter
1-3/4 cups sliced fresh mushrooms
1 celery rib, chopped
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup all-purpose flour
1 cup reduced-sodium chicken broth
1 cup fat-free milk
2 cups cubed cooked turkey breast
1 cup frozen peas
1/2 teaspoon salt
2 cups hot cooked rice

Steps:

In a large nonstick skillet, heat butter over medium-high heat. Add mushrooms, celery, onion and pepper; cook and stir until tender., In a small bowl, mix flour and broth until smooth; stir into vegetable mixture. Stir in milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. Add turkey, peas and salt; heat through. Serve with rice.

Nutrition Facts : Calories 350 calories, FatContent 7g fat (4g saturated fat), CholesterolContent 76mg cholesterol, SodiumContent 594mg sodium, CarbohydrateContent 40g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 30g protein. Diabetic Exchanges 3 lean meat

TURKEY à LA KING RECIPE - NYT COOKING

Turkey à la King Recipe - NYT Cooking image

This is nursery food absolutely, soft and creamy, salty-sweet. It sits happily atop toast or biscuits, rice or waffles or noodles; in some households, it is wrapped within crepes: leftover turkey in gravy, essentially, with mushrooms and peas for heft. And as such it is comforting to eat, in much the same way that burrowing into a nest on the couch to watch football or a three-hankie movie is comforting. But it is also threadbare elegant with its whisper of sherry, vaguely French. You could of course make it with chicken instead of turkey, add diced ham or minced clams, shucked oysters or a handful of slivered pimiento. It's a very forgiving recipe. Make of it what you will.

Provided by Sam Sifton

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

6 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 3/4 cups turkey or chicken stock, low-sodium if store-bought
2 cups sliced mushrooms, ideally wild, approximately 4-6 ounces
1 1/2 cups chopped cooked turkey
1/2 cup heavy cream
1 cup frozen peas
2 tablespoons dry sherry
Kosher salt and freshly ground black pepper to taste
Finely chopped parsley, for garnish

Steps:

Make a roux. In a small saucepan set over medium heat, melt 4 tablespoons of the butter. When it begins to foam, sprinkle the flour over it, and whisk to combine, then continue whisking until it begins to turn the color of straw, approximately 7-10 minutes.
Slowly add 1 cup of the turkey stock to this mixture, and stir to combine. Add more stock to thin the sauce. Keep warm.
Set a large sauté pan over medium-high heat, and add to it the remaining 2 tablespoons of butter. When it begins to foam, add the mushrooms, and cook, until the mushrooms have released their moisture and begun to get glossy and soft, approximately 7-10 minutes. Add the turkey, then the warm sauce and cream, and stir to combine. Add the peas, then cook, stirring occasionally, until the mixture is hot and has thickened slightly, approximately 7-10 minutes.
Stir in the sherry, adjust seasonings and serve over biscuits or toast, rice or buttered noodles, garnished with the parsley.

Nutrition Facts : @context http//schema.org, Calories 438, UnsaturatedFatContent 11 grams, CarbohydrateContent 15 grams, FatContent 32 grams, FiberContent 2 grams, ProteinContent 22 grams, SaturatedFatContent 19 grams, SodiumContent 673 milligrams, SugarContent 5 grams, TransFatContent 1 gram

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