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Turkey à la King

Turkey à la king spooned over a split buttermilk biscuit
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Leftover turkey, browned mushrooms, red bell pepper and peas in a velvety cream sauce brightened with lemon and nutmeg. Spoon it over toast, biscuits, puff pastry shells or rice for a classic 30-minute dinner.

Ingredients

Scale

For the Vegetables

  • 4 tbsp unsalted butter, divided
  • 8 oz cremini mushrooms, sliced
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 1 clove garlic, minced

For the Cream Sauce

  • 1/4 cup all-purpose flour
  • 1 1/2 cups low-sodium chicken or turkey broth
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 tsp lemon juice
  • a pinch each of ground nutmeg and cayenne
  • kosher salt and black pepper to taste

To Finish

  • 3 cups diced cooked turkey
  • 1 cup frozen peas
  • 2 tbsp chopped fresh parsley
  • toast, biscuits, puff pastry shells or rice for serving

Instructions

  1. Melt 2 tablespoons butter in a 12-inch skillet over medium-high heat. Add the mushrooms in a single layer and cook for 5 minutes, stirring occasionally, until golden.
  2. Add the remaining butter, the onion and bell pepper and cook 3 to 4 minutes until softened. Add the garlic and cook 30 seconds.
  3. Sprinkle the flour over the vegetables and stir for 1 minute.
  4. Slowly whisk in the broth and milk and simmer 3 to 4 minutes until thickened. Stir in the cream.
  5. Fold in the turkey and peas and simmer gently 4 to 5 minutes, until hot through and 165°F (74°C).
  6. Off the heat, stir in the lemon juice, nutmeg and cayenne and season with salt and pepper. Sprinkle with parsley and serve over toast, biscuits, puff pastry shells or rice.

Notes

Refrigerate for up to 4 days or freeze the sauce for up to 2 months. Reheat gently with a splash of broth until it reaches 165°F (74°C).

Nutrition

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Find it online: https://gordonramsayeats.com/turkey-a-la-king/