Turkey Ala King
It is hard for me not to cook a turkey for Thanksgiving, a tradition I grew up with and even though I tell myself I am not going to I still do. It may not be a whole turkey, but at least some version of turkey. With it being only myself and my husband this year I only did a turkey breast, but that is still 3 pounds of meat. Way too much for the two of us to consume on Thanksgiving Day. This finds me looking of ways to recreate the leftover turkey into something more than just reheated leftover turkey.
I thought about doing a cream sauce which is essentially what “ala king” means. By definition “ala king” is generally a creamy mushroom sauce with some type of vegetable, but I took some artistic license and decided to forgo mushroom for this recipe as I did not have any on hand. Although I think mushrooms would make a great addition.
In general, I like to keep my recipes simple and with few ingredients. I took my already formulated chicken tater tot base recipe and modified it to create this recipe.
Most ala king recipes I have seen served over toast points or biscuits, I decided to serve over crescent rolls as I had some left over from Thanksgiving.
Vegetable: I choose corn for the vegetable to go in this dish as corn goes well with the flavor of turkey. Another vegetable that would be great to use is green beans. Green bean casserole is often served at Thanksgiving and the rue sauce with green beans would replicate that flavor profile.
Ingredients
- 1 cup leftover turkey diced into chunks (Heat for 1-2 minutes in microwave)
- 1/4 cup diced yellow onion
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup frozen corn (heat in microwave 1-2 minutes to warm)
- 1 cup 1/2 and 1/2
- 1 cup water room temperature
- 1 teaspoon Better than Bullion Chicken Roasted Chicken
- 1/4 teaspoon fine black pepper
- pinch of salt
- For: 4 servings
- Preparation: 10 min
- Cooking: 15 min
- Ready in: 25 min
Instructions
- In 10-inch skillet heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes warm and softened
- Add butter and melt.
- Stir in flour until combined and cook for 1-2 minutes to form a thick paste.
- Add water, Better than Bullion and ½ and ½ slowly stirring often (follow rue making instructions)
- Once boiling add salt and black pepper, reduce to simmer stir often to avoid burning until gravy consistency forms, about 5 minutes.
- Add diced turkey and combine well and continue to heat another 2-3 minutes until gravy thick forms.
- Remove from heat to stop the cooking process. If left on heat mixture will continue to cook and reduce.
- Per serving
- Energy: 270 kcal / 1129 kJ
- Fat: 19 g
- Protein: 13 g
- Carbs: 13 g
