• Cold Turkey a la King a la Alyss with buttered egg noodles
  • Homemade dried pears
  • Cherry tomatoes and two kinds of cheddar cheese
  • Sugar roased cashews from Whole Paycheck
  • A beautiful red bartlett pear
  • Heated up it's much prettier and less goopy looking :)

Turkey a la King a la Alyss

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Yes yes, it's Thanksgiving Turkey Leftover Time! Everyone's favorite time of year, right? Yeah, me neither :) I actually am not terribly fond of turkey. I mean, I eat it every year and enjoy it when I do. I have never, ever, though, thought "I'd like turkey tonight". Never, not once.
All that may change with this recipe (OK, it probably won't - I'll make this with chicken next time :) It's a turkey variation of the classic from the Joy of Cooking called Chicken A La King. And it's good... real good.
I've been doing a little research to find out just what is the difference between an a la King, a Tetrazzini and a pot pie filling. Turns out, not much. A la King sauce is often enriched with an extra egg yolk and/or cream, and the Tetrazzini is often mixed with spaghetti and baked like a casserole while the pot pie filling usually has potatoes and other extra vegetables in it. Other than that, same same same thing :)
And here's the way I made it. I'm calling it a la King 'cause that sounds classier. And I'm classy like that :)

Turkey A La King A La Alyss
(makes maybe 4 generous servings.. easily scaled up though!)

3 tbs butter
1/2 cup chopped onion
1 stalk of celery, sliced
2 cups sliced/chunked mushroom
salt, pepper, a pinch of thyme
3 tbs white flour
1 cup turkey or chicken broth (I actually used closer to 1 1/2 cups because I
had just that much left to use up)
1 cup milk (I used about 2/3 cup milk and 1/3 cup whipping cream, again, I had
it to use up)
2 cups chopped turkey meat
handful of frozen peas
a splash of red wine vinegar
Parmesan cheese

Melt butter in a big sauce pan over medium heat and add onions and celery.
Cook until they are softened and then add the mushrooms. Season with salt,
pepper and thyme. Stir and cook until the mushrooms are visibly wilted and
releasing moisture, but not yet browned. Sprinkle flour over the vegetables and
cook a few minutes, or until the flour is just starting to get blonde.
Add the turkey stock and milk, turn heat up to medium high and stir well to
combine the liquid with the floured vegetables. When the flour is combined well
add the turkey and the peas. Bring up to a light simmer and let the sauce
thicken a bit. Taste and adjust salt and pepper. Add a splash of vinegar if you
think it could use it - it probably could.
Serve over buttered egg noddles with lots of parmesan cheese on top.

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  1. JamiJett 77 months ago | reply

    Do you think you could skip the flour? or is it vital?

  2. AlyssssylA 77 months ago | reply

    To answer your question we have to figure out what the flour is doing in the recipe. In this recipe the flour is a thickener. The sauce here is basically a gravy with some milk.
    If you don't want flour but still want a gravy that is thicker than just broth and milk you need to find an alternate thickner. Arrowroot powder or cornstarch made into a slurry with some water and added to the hot milk/broth will thicken the sauce. Folks who are gluten free say that gluten free flour mixes (Bob's Red Mill, Pamela's among others) can be used just like the flour here, as can a number of other flours or mixes. Sweet rice flour and potato starch are often listed as tasty choices.
    So, uh, yeah.. there ya go :)

  3. Bryan - oz4caster 77 months ago | reply

    I've been eating lots of leftover turkey this week too!
    my wife and daughter didn't want any of the leftovers
    I froze some for next week, when I'll likely be turkied out :)

  4. JamiJett 77 months ago | reply

    Well I was thinking of making it less carby... So it seems like if you used sour cream or something instead of milk that might work...

  5. AlyssssylA 77 months ago | reply

    It's only 3 tbs of flour - and considering the recipe made 6 servings that's not very much carbs per serving :) And what would you serve it over? I guess you could do brown rice, or - oh! your zucchini noodles! That would be yummy :)
    But yes, stirring sour cream into the sauce would thicken it up too. Though you would then have to call it a stroganoff instead of an a la king :)

  6. plouay 77 months ago | reply

    we didn't have turkey at all for the reasons you mention. but what a pretty lunch!!

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