This dish is a time-honored way of using turkey leftovers after a holiday meal. Good with steamed rice, mashed potatoes, or egg noodles.
Yield: 4 servings
2 tbsp vegetable oil
4 tbsp butter
1 onion, finely sliced
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
6 oz (175g) white mushrooms, sliced
2 tbsp all purpose flour
Salt and freshly ground black pepper
2 cups whole milk, heated
3-4 cups diced cooked turkey
Sweet paprika, for garnish
1. Heat the oil and butter in a large pan over medium heat. Add the onion and red and green peppers and cook, stirring occasionally, until softened, about 5 minutes. Add the mushrooms and cook until they soften, about 5 minutes more.
2. Sprinkle in the flour. Stir in the milk and cook, stirring constantly, until the sauce is boiling and thickened. Season with salt and pepper to taste.
3. Stir in the turkey and simmer for about 5 minutes, stirring occasionally, until the turkey is heated through. Sprinkle with the paprika and serve hot.
Chicken à la King: Substitute the turkey with the same quantity of chicken. Replace half the milk with chicken stock, and the mushrooms with sliced zucchini.
Prepare ahead: The dish can be cooled, covered, and refrigerated up to 1 day ahead, then reheated gently before serving.