Turkey a la King
Not sure of the origins of the name, but a great leftover meal:
-
Thick roux with mushrooms
¼ cup butter
- 1 green pepper, chopped (or ¼ cup peas, but I don’t like them much)
- 8 mushrooms, sliced
- ¼ cup flour
- 1 ½ cups milk
- 1 can cream of mushroom soup
- 2 ½ cups cooked turkey, chopped
- dash onion powder
- dash pepper
- Melt butter; add vegetables. Cover and simmer 5 minutes. Remove vegetables with slotted spoon.
- Add flour to butter, cooking and stirring to thicken. Slowly add milk and cream of mushroom soup, stirring to form a roux.
- Add turkey, vegetables and seasonings to taste. Heat through and serve on a base of noodles or toast.
Serves 6.