Thankful for Turkey Leftovers…

This Thanksgiving, Joe and I celebrated with just ourselves and our cats since work kept us from traveling to see our families over the day itself. It didn’t keep us, however, from having the full experience of turkey, mashed potatoes, green beans, stuffing, and a full day of watching football a Star Trek marathon on Netflix. The only problem with my insistence on roasting a whole turkey, however, is the fact that the two of us cannot eat all 8 pounds of turkey!

As a result, we’ve had re-heated leftovers, turkey sandwiches, creamy turkey and wild rice soup, tossed about the idea of turkey enchiladas, and – tonight – turkey a la king.

When I was growing up, I used to get very excited on the nights that my mom made chicken a la king because it was just so delicious! Looking at the recipe now, it’s probably because it is so high in fat. You might want to take a small portion and fill the rest of your plate with salad… or you might go ahead and indulge because we really can’t be worrying about calories during the holidays, can we?

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Turkey a la King (adapted from Betty Crocker)

Serves 6

1 green pepper, chopped (the original recipe says this is about 1/2 cup, but mine came out to a whole cup and I prefer the extra color, texture, and flavor the extra provides.)
4oz can of mushroom stems and pieces, drained (reserve the liquid)
1/2 c butter
1/2 c all-purpose flour
1 tsp salt
1/4 tsp pepper
1 1/2 c milk
1 1/4 c broth (I made broth from the bones of my thanksgiving turkey, but chicken broth will work well, too.)
2 c cut up turkey

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Cook and stir green pepper and mushrooms in butter in 3qt saucepan over medium heat for 5 minutes. Stir in flour, salt, and pepper. Cook over low heat, stirring constantly until bubbly; remove from heat. Stir in milk, broth, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in turkey and heat until fully hot. Serve over biscuits.

The turkey version of this recipe has a more subtle taste than it does with chicken – don’t be afraid to add a little more salt and pepper to your bowl. Also, if you like a little more color, you can add a 2 ounce jar (drained) of pimentos at the same time that you add the turkey.

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Happy eating!

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