Turkey à la King
This is nursery food absolutely, soft and creamy, salty-sweet. It sits happily atop toast or biscuits, rice or waffles or noodles; in some households, it is wrapped within crepes: leftover turkey in gravy, essentially, with mushrooms and peas for heft. And as such it is comforting to eat, in much the same way that burrowing into a nest on the couch to watch football or a three-hankie movie is comforting. But it is also threadbare elegant with its whisper of sherry, vaguely French. You could of course make it with chicken instead of turkey, add diced ham or minced clams, shucked oysters or a handful of slivered pimiento. It's a very forgiving recipe. Make of it what you will.
- Serves: 4 persons
- 6tablespoons unsalted butter
- 2tablespoons all-purpose flour
- 1 ¾cups turkey or chicken stock, low-sodium if store-bought
- 2cups sliced mushrooms, ideally wild, approximately 4-6 ounces
- 1 ½cups chopped cooked turkey
- ½cup heavy cream
- 1cup frozen peas
- 2tablespoons dry sherry
- Kosher salt and freshly ground black pepper to taste
- Finely chopped parsley, for garnish
Step 1Make a roux. In a small saucepan set over medium heat, melt 4 tablespoons of the butter. When it begins to foam, sprinkle the flour over it, and whisk to combine, then continue whisking until it begins to turn the color of straw, approximately 7-10 minutes.
Step 2Slowly add 1 cup of the turkey stock to this mixture, and stir to combine. Add more stock to thin the sauce. Keep warm.
Step 3Set a large sauté pan over medium-high heat, and add to it the remaining 2 tablespoons of butter. When it begins to foam, add the mushrooms, and cook, until the mushrooms have released their moisture and begun to get glossy and soft, approximately 7-10 minutes. Add the turkey, then the warm sauce and cream, and stir to combine. Add the peas, then cook, stirring occasionally, until the mixture is hot and has thickened slightly, approximately 7-10 minutes.
Step 4Stir in the sherry, adjust seasonings and serve over biscuits or toast, rice or buttered noodles, garnished with the parsley.