![]() ![]() It’s creamy and full of comforting flavors. Turkey a la King is quickly becoming on of my favorite comfort foods. Plus if you have little ones around this dish allows you to sneak in a few extra veggies. But it’s delicious no matter how you serve it. I prefer rice because I really like rice. One of the best things about Turkey a la King is that you can serve it over rice, noodles, or biscuits. BUT, the proof was the HUGE second helping he ate. After a couple bites he said it was really good. So I was worried he’d dislike my version too. The college my husband went to made Turkey a la King and he remembered it as being gross. ![]() In no time at all you’ll have a great dinner. While they are baking make up the rest of the recipe. Just pick up a package of turkey breast cutlets or chicken breasts and pop them in the oven. You don’t have to wait until Thanksgiving to enjoy this dish. Because it only takes 30 minutes to prepare you can hit all the Black Friday sales and make a great lunch or dinner when you get home. ![]() It’s not a casserole but it is still comfort food. Reduce the heat to medium-low, partially cover and gently cook for about 15 to 20 minutes, or until an instant-read thermometer reads 165 degrees when inserted into the thickest part of the chicken.Īdapted from "New Classic Family Dinners," by Mark Peel with Martha Rose Shulman (Wiley, 2009).Turkey a al King is a great way to use your left over Thanksgiving turkey. ![]() Stir once or twice and slowly bring to barely a simmer - do not let the water come to a boil. In a medium saucepan over medium heat, add the chicken, cover with lightly salted water and a couple of bay leaves, if desired. NOTE: To poach the chicken on the stovetop, cut the chicken in half crosswise, depending on how large the pieces are. Cook, being careful not to let the sauce get too hot or start to simmer (or the eggs might curdle), about 5 minutes.Īdd the 1/4 teaspoon of pepper, the sherry, tarragon and parsley. Transfer 1/2 cup of the sauce from the saucepan into the mixture and quickly whisk them together when it is incorporated, add the egg mixture to the saucepan. Shortly before serving, in a small bowl, beat the egg yolks with the cream until combined. Bring to a boil, stirring constantly, then reduce the heat to low and cook, stirring, until smooth and thick, 10 to 15 minutes there should be no lingering raw flour taste.Īdd the chicken and peas, stir to combine and just heat through. Whisk in the broth, the reserved mushroom soaking liquid and milk. Add the fresh mushrooms and garlic and cook, stirring, until the mushrooms have softened, about 5 minutes.Īdd the salt and the reconstituted mushrooms and cook, stirring, for 1 to 2 minutes, then add the flour and cook, stirring, until combined, about 1 minute. Add the shallots and cook, stirring, until softened, about 3 minutes. In a large saucepan over medium heat, melt the butter. Line a strainer with a few layers of cheesecloth, then strain the mushrooms soaking water, reserving 1/2 cup. Remove the reconstituted mushrooms from the water and squeeze them over the bowl. Place the dried porcini mushrooms in a medium bowl, add enough hot water to cover and let soak for 20 minutes. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |