Classic turkey a la king is a great way to use up Thanksgiving leftovers. This from scratch recipe is an easy, quick and cheap weeknight dinner idea to serve your family. Make it on the stove top or in the crock pot and your kids will be asking for seconds.
- 2 tablespoons butter (28g)
- 3/4 cup yellow onion, chopped (99g)
- 1 cup celery, diced (107g)
- 3/4 cup carrot, diced (97g)
- 1 tablespoon garlic, minced
- 1/8 teaspoon dried thyme leaves
- 1/8 teaspoon dried rosemary
- 1/8 teaspoon ground sage
- 1/4 cup all-purpose flour (30g)
- 1 cup reduced-sodium chicken stock (240 ml)
- 1 cup whole milk (240 ml)
- 3 cups cooked turkey, shredded (346g)
- 1/2 cup frozen peas (77g)
- 1/4 canned red roasted peppers, diced (48g)
- 1/2 teaspoon salt
- sprinkle of white pepper
- 1 tablespoon flatleaf parsley, chopped (for garnish)
- Cook the veggies. Melt the butter in a large skillet over medium high heat. When it begins to foam, add the onion, celery, and carrots. Stir and cook until soft, roughly 7 minutes. Add the garlic and cook for 1 minute, stirring constantly.
- Bloom the spices. Sprinkle the thyme, rosemary, and sage onto the veggies. Let the spices bloom by stirring constantly for a minute.
- Make the roux. Reduce the heat to medium, then sprinkle on the flour. Whisk until the flour seems cooked, about 3 minutes. (You can cook the roux longer, 7 to 10 minutes, if you want a light brown roux.)
- Thicken the sauce. Whisk in the chicken stock first, and then the whole milk. Increase the temperature a tiny bit and let the milk heat up. Whisk constantly for a couple of minutes, until the sauce has thickened.
- Add meat and veggies. Lower the heat to medium low, add the diced roasted red peppers, shredded meat, frozen peas, salt, and white pepper to taste. Stir and cook until heated through, roughly 5 minutes.
- Enjoy! Serve warm over cooked brown rice or the carb of your choice with chopped parsley as a garnish.
Crock Pot Instructions
- Make a roux. Melt the butter in a saucepan over medium high heat, then whisk in the flour. Cook the flour, whisking constantly, for at least 3 minutes.
- Make the sauce. Pour in the chicken stock and whisk it in, then do the same for the milk. Whisk for a few minutes until the sauce has thickened, then remove from the heat.
- Cook. Add the onion, carrots, celery, garlic, spices, meat, and white sauce to a crock pot. Cover and cook on low for 4 to 5 hours.
- Add peas and peppers. During the last 30 minutes, turn the heat up to high, then add the frozen peas and the chopped roasted red peppers. Stir, cover, and cook for 30 minutes.
- Use deli turkey cut 5/8-inch thick, then shred it if you don’t have leftover turkey.
- Serve it over cauliflower rice, zucchini noodle, or spaghetti squash if you want low carb options.
- Use the filling for a savory family pie, or serve over puff pastry squares if you want pastry.
- Serve it over corn bread wedges, waffles, crepes, or flat bread for some unique serving ideas.
- Use flat leaf parsley or toasted slivered almonds for your garnishes.
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: old fashioned turkey a la king, leftover turkey recipes