Melt butter or margarine in pan. Brown the mushrooms in the butter. Sprinkle flour over mushrooms and stir. Add turkey stock and scrape bottom while stirring to blend the flour and stock. Bring to a low boil and lower heat. Slowly add milk. Bring just to a simmer. Add cooked turkey and any herbs. Serve over toast, biscuits, English muffins, rice, or pasta.
This is a leftover meal so very adaptable. I usually have some mushrooms left that didn’t make it into the stuffing. Peas are traditional in a la king but I didn’t have any. If you have cream left from the holidays then I would sub cream for milk but use less and add a little more stock. The herbs are also whatever you have on hand.Some years I’ve made this in the morning before I had any turkey stock made and I’ve done it with just the milk. The stock makes it better but if you don’t have it you can use the milk or cream and add more flavor with your herbs and seasonings.
1 Comment
4TBS butter or margarine
2-3 cups sliced mushrooms
2-3 Tbsp flour
3/4 cup turkey stock
2 cups milk
1 cup cooked turkey
Sage, marjoram, pepper, salt to taste
Melt butter or margarine in pan. Brown the mushrooms in the butter. Sprinkle flour over mushrooms and stir. Add turkey stock and scrape bottom while stirring to blend the flour and stock. Bring to a low boil and lower heat. Slowly add milk. Bring just to a simmer. Add cooked turkey and any herbs. Serve over toast, biscuits, English muffins, rice, or pasta.
This is a leftover meal so very adaptable. I usually have some mushrooms left that didn’t make it into the stuffing. Peas are traditional in a la king but I didn’t have any. If you have cream left from the holidays then I would sub cream for milk but use less and add a little more stock. The herbs are also whatever you have on hand.Some years I’ve made this in the morning before I had any turkey stock made and I’ve done it with just the milk. The stock makes it better but if you don’t have it you can use the milk or cream and add more flavor with your herbs and seasonings.