I’m so old school when it comes to recipes. And comfort food. In May.
I know this may seem like an odd recipe to post in May. It’s spring, after all, and this is more of a hearty fall/winter dish. Well, as I’ve said before, this is Minnesota, which means our spring weather is all over the board. It’s been cool and rainy for two days so this recipe is just the ticket to warm us up when we got home from work and school today.
This recipe is courtesy of my mother, who has always made the best turkey a la king – creamy and delicious, served over rice. Of course, my mom always makes the best everything.
If you look carefully, though, you won’t see any pimientos in my photos, which bums me out. I’m not even sure what taste they add, but I missed the color. However, have you ever tried to find those little jars of pimientos in Walmart during lunch hour when you’re in a bit of a hurry? Didn’t work so well for me.
Happy Turkey Tuesday, everyone!
– Lara –
Turkey a la King
- 3/4 cup mushrooms
- 1/4 cup green pepper, chopped
- 1/4 cup butter (1/2 a stick)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup flour
- 1 cup chicken broth
- 1 cup half and half
- 1 cup cooked turkey, chunked – I used JENNIE-O® Extra Lean Oven Roasted Turkey Breast, which is already pre-cooked
- 1/4 cup chopped pimiento
- 1/2 cup frozen peas
Saute mushrooms and green pepper in butter. Blend in seasonings and flour. Cook over low heat, stirring until mixture is smooth and bubbly.
Slowly stir in broth and cream. Bring to a boil over low heat, stirring constantly. Boil 1 minute.
Add turkey and pimiento. Continue cooking until meat is heated through. Add frozen peas and cook a few more minutes.
Serve hot over rice, biscuits, or in patty shells.
Makes: 4 servings. You can easily double this recipe to have leftovers for the next day.
Note: I am part of Jennie-O’s Switch Circle of bloggers, but I do not get paid for my posts. I do receive some complimentary turkey products to try upon occasion. Opinions and topics are entirely my own.