Turkey a la King

I made this for dinner tonight, though I used chicken instead. It was fantastic - even my toddlers enjoyed it! The recipe suggests serving it over rice, noodles, biscuits or toast. I used a little trick my mom used to do: toasting bread inside muffin tins! I also added a whole bag of frozen vegetables (with lima beans, green beans, corn, carrots and peas) rather than just the frozen peas. It made for a more colorful and nutritious meal. Next time, I would need to add more chicken broth to the mixture (because of my increase in vegetables) so it will be a little more creamy. It's a perfect meal for all of those Thanksgiving leftovers, too!

Turkey a la King


1-3/4 c. mushrooms, sliced
1 celery rib, chopped
¼ c. onion, chopped
¼ c. green pepper, chopped
4 T. butter
¼ c. flour
1 c. chicken broth
1 c. milk
2 c. turkey breast, cooked and cubed*
1 c. frozen peas
½ tsp. salt
8 slices of bread

In a large nonstick skillet, sauté the mushrooms, celery, onion and pepper in 2 tablespoons of butter until tender. Combine the flour and broth until smooth; stir into vegetable mixture. Stir in milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the turkey, peas and salt; heat through. Meanwhile, butter the bread on one side. Tuck inside a cupcake tin and bake at 350˚ for about 15 minutes. Serve the mixture inside the toasted bread, which will come out in the shape of a cup.

* Again, I used chicken in my recipe. I cooked the chicken breasts in the CrockPot on low for about 6 hours today; I sliced a small onion and sprinkled some salt and pepper as well as a little bit of water. Then I discarded the onions before I chopped it up for my dinner. Easy! (This recipe was taken from Taste of Home's Thanksgiving 2010 issue, page 69.)