One of the best parts of Thanksgiving is having so many wonderful leftovers to enjoy! Every year, I reach a point where I need to decide between storing leftovers in the freezer, or keeping them quickly accessible for the coming the days. For this year, I tried to get a little creative and come up with a new dish for my extra bird. The dish,”Creamy Turkey à la King in Pastry Shells”! Chicken à la King was considered a treat to have on the farm since we didn’t have it often, which gave me the idea to utilize the turkey. The sauce is very versatile – you can add it to pasta, enjoy it with rice, fresh bread or pour it into puff pastry shells, as you’ll see below. This recipe begins with having your main ingredients ready and prepped!
There is nothing quite like the aroma of sautéed mushrooms in butter, onions and garlic. I love it!
Making the basic white sauce or ‘roux’ starts with butter and flour, and then you add your liquids and aromatics! In this case, the aromatics are the onions, thyme, nutmeg, cayenne and of course mushrooms!
While the sauce is coming together, and you have 20 minutes before serving, now is a great time to prepare your starch – either rice, pasta, or pastry shells! I opted for the pastry shells like these ones here:
Once these are baked to golden and flaky perfection, they are ready to be filled with the lovely Turkey à la King sauce!
- 1- 1½ pound cooked turkey or chicken, diced
- 1 pound crimini mushrooms, sliced
- ¼ cup onion, minced
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter, divided
- 3 tablespoons all purpose flour, divided
- 3 cups chicken stock
- 3 sprigs thyme
- 2 teaspoons parsley, chopped
- ¼ cup white wine
- ¼ teaspoon pepper or more to taste
- dash nutmeg
- pinch cayenne
- ½ cup half and half
- ¼ cup heavy cream
- salt to taste
- ½ cup frozen peas
- In a large saucepan and over medium heat, melt 1 tablespoon of butter and add minced onions. Cook onions until translucent but not brown, about 5 minutes. Turn down the heat to low-medium and stir in garlic, cook for 1 minute.
- Add sliced mushrooms and cook until tender, about 5 minutes, stir in 1 tablespoon of flour and cook for another 2 minutes. Transfer mushrooms to a dish and set aside.
- In the same saucepan, melt the remaining butter over low heat and whisk in flour.
- Add white wine and broth, whisk until smooth. Increase heat to medium high, bring to a simmer and add thyme. Let sauce simmer for about 20 minutes, stirring frequently. At this point you can make the rice, toss pastry shells in the oven or boil pasta (shells will take about 20 minutes). To the sauce add half and half cream, heavy whipping cream, nutmeg, cayenne pepper and black pepper. Stir and let cook for 5 minutes, stirring frequently.
- Add mushrooms, chicken and frozen peas and chopped parsley. Let sauce cook over low-medium heat for another 5-8 minutes until everything is heated through. Remove thyme sprigs before serving.
- Serve piping hot with your choice of side! Bon appetit!