• Gary Corcoran

Turkey a la King

Updated: Jan 5


A great way use up leftover turkey or chicken.



I like to serve this dish atop puff pastry or sometimes with egg noodles. You could also serve it with your favourite rice dish or even on toast. If you are up to it, remove all the turkey from the carcass. Use my chicken stock recipe to make your stock using the turkey bones. Don’t bother to roast the bones as the turkey has already been roasted. Just break up the carcass, add to pot with the vegetables and cover with water. Freeze the remaining turkey stock for another use later. Serves 8 - 10

Ingredients: 1/2 cup butter 1/2 lb mushrooms, sliced 1 medium onion, peeled and finely chopped 2 sticks celery, diced small (optional) 1 clove garlic, peeled and finely chopped 1/3 cup flour 3 cups turkey or chicken stock A couple of good dashes of cayenne powder 1 t fish sauce 1 t salt 1/2 t black pepper 4 cups chopped precooked turkey meat 1 cup fresh or frozen peas 2 sweet bell peppers, cored and chopped 1/3 cup heavy cream If using puff pastry, follow package instructions. Otherwise prepare your egg noodles, rice or toast points. Set aside and keep warm. Melt butter on medium heat in a heavy bottom pot. Sauté mushrooms for a few minutes till partially browned. Add onions (and celery if using) and sauté for another 5 - 6 minutes stirring occasionally. Add garlic and sauté for another minute. Stir in the flour and cook stirring constantly for a minute or so. Gradually add the turkey stock to the flour. Now stir in the cayenne powder, fish sauce, salt and pepper. Reduce heat to a simmer and let cook for about 5 minutes. Add turkey, peas and peppers. Simmer for another 12 - 15 minutes. Stir in the cream and heat through. Check for seasoning. Serve with your baked puff pastry, toast points, egg noodles or rice.

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