Turkey a la King
photo by vrvrvr
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 127.57 g can mushrooms, drained,reserve the liquid
- 1 green bell pepper, chopped
- 118.29 ml butter
- 118.29 ml all-purpose flour
- 4.92 ml salt
- 1.23 ml ground black pepper
- 7.39 ml chicken bouillon powder
- 354.88 ml milk
- 295.73 ml hot water
- 946.36 ml cooked turkey (chopped)
- 113.39 g chopped pimiento
directions
- Cook and stir drained mushrooms and green pepper in butter over medium heat for 5 minutes.
- Remove from heat.
- Blend in flour, salt, and pepper.
- Cook over low heat, stirring constantly, until mixture is bubbly.
- Remove from heat.
- Stir in instant bouillon, milk, water, and reserved mushroom liquid.
- Heat until boiling, stirring constantly.
- Boil and stir for 1 minute.
- Stir in turkey and pimento.
- Heat through.
- Serve over croissants, biscuits, noodles, or rice.
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Reviews
-
We loved this!! But I changed it a little, because I thought the amounts seemed a bit odd as written to serve 4. So I used less butter, less flour, less meat (just about 2.5 cups). For the liquid measures I used 1 c. chicken stock, the canned mushroom liquid (which was about 1/4 c.), and then enough heavy cream to make the total liquid 2 cups. What I had in the end was a full skillet that would easily serve 4. I still give the recipe high marks because it was great inspiration and I followed the cooking method. I served this over brown basmati rice garnished with toasted chopped pecans and flat leaf Italian parsley. Sides of crunchy sourdough bread made this one winner of a dinner.
RECIPE SUBMITTED BY
clw721
United States