Turkey a la King

Source: NYT Cooking 

Ingredients 

Number of Servings:
4

• FEATURED: 1 ½ cups chopped cooked turkey 

• 6 Tbsp unsalted butter 

• 2 Tbsp all-purpose flour 

• 1 ¾ cups turkey or chicken stock 

• 2 cups sliced mushrooms 

• ½ cup heavy cream 

• 1 cup frozen peas 

• 2 Tbsp dry sherry 

• Kosher salt + cracked pepper 

• Finely chopped parsley, to garnish  

---

Directions

Prep Time: 10 min

Cook Time: 40 min

Total Time: 50 min

1. Make a roux. In a small saucepan set over medium heat, melt 4 Tbsp of 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. 

2. Slowly add 1 cup of turkey stock to this mixture and stir to combine. Add more stock to thin the sauce. Keep warm. 

3. Set a large sauté pan over medium-high heat and add to it the remaining 2 Tbsp 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. 

4. Stir in the sherry, adjust seasonings and serve over biscuits or toast, rice, or buttered noodles, garnished with the parsley. 

---

Nutritional Information

(Per Serving)

*DV = Daily Value 

Calories – 347cal – 17% DV

Sodium – 235mg – 10% DV  

Total Fat – 20.5g – 26% DV

Saturated Fat – 12g 

Trans Fat – 1g

Protein – 22g – 25% DV

Cholesterol – 92mg — 31% DV

Total Carbohydrates – 15g – 6% DV

Fiber - 2g - 8% DV

Sugar - 1g