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What's for Dinner: Turkey a la King
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Thanksgiving usually means leftover turkey. If you're tired of sandwiches, try this old-fashioned favorite, which is as easy as it is delicious. It can be served atop toast points, toasted English muffins or, my personal favorite, flaky buttermilk biscuits.
-- Gretchen McKay
- 6 tablespoons butter
- 1/2 cup all-purpose flour
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups milk
- 1 cup water
- 1 teaspoon instant chicken bouillon granules
- 2 cups cubed cooked turkey
- 1 cup sliced fresh mushrooms
- 1/4 cup peas
- 1 teaspoon Herbes de Provence
Melt butter in a saucepan. Stir in flour and salt and pepper. Add milk, water and bouillon all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 to 2 minutes more. Stir in turkey, mushrooms, peas and herbs. Heat through. Serve spooned over hot split biscuits. (Recipe below.)
Makes 4 servings.
-- Adapted from "Better Homes and Gardens New Cook Book"
- 9 ounces all-purpose flour (about 2 cups)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 tablespoons chilled butter, cut into small pieces
- 3/4 cup buttermilk
- 3 tablespoons honey
Preheat oven to 400 degrees.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder and salt in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
Turn dough out on a lightly floured surface; knead lightly 4 times. Roll dough into a 1/2-inch thick, 9-by-5-inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds. Reroll dough into a 9-by-5-inch triangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.
Makes 14 biscuits.
-- Cooking Light
First Published November 26, 2008 12:00 am
