Turkey a la King a la Alyss
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
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.