Turkey A La King
Submitted by happyzhangbo
Turkey A La King served in crispy whole wheat bread cups with a creamy vegetable-rich sauce. Classic comfort food made with leftover turkey and frozen peas.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minTurkey A La King transforms leftovers into an elegant weeknight dinner served in edible whole wheat bread cups. The creamy sauce studded with carrots, celery, onions, and peas provides comfort in every bite, while the toasted bread vessels add satisfying texture.
This recipe works beautifully for using up holiday turkey or rotisserie chicken. The sauce thickens to a luxurious consistency in just minutes on the stovetop, then you simply spoon it over cubed turkey and peas. Toasting the bread directly in custard cups creates sturdy edible vessels that hold up under the sauce without becoming soggy.
The key is not over-browning the bread cups; they should be golden with just enough crispness to hold their shape. A touch of white wine vinegar brightens the rich sauce without adding noticeable acidity.
Pro Tips
- Roll bread slices to ¼ inch thickness for structural integrity without chewiness
- Lightly grease custard cups to ensure easy release after baking
- Don’t skip the vinegar. It balances the richness of butter and flour-thickened sauce
- Cook onions until fully softened before adding flour for a smooth sauce
Variations
- Use chicken breast or thighs instead of turkey for a different flavor profile
- Add mushrooms or leeks alongside the carrots and celery for more vegetables
- Stir in a splash of sherry or white wine with the stock for depth
- Make it vegetarian by using vegetable stock and omitting the turkey
Ingredients
Directions
Remove crusts from the whole wheat bread slices. Roll each slice to ¼-inch thickness using a rolling pin.
Fit each rolled slice into a lightly greased 6-ounce custard cup.
Bake in a 375°F (190°C) oven until golden brown, 8 to 10 minutes.
At the same time, heat butter or olive oil in a large saucepan over medium heat. Add the chopped onion, diced carrot, diced celery, salt, thyme, and pepper. Stir occasionally and cook until the onion is softened, 2 to 4 minutes.
Stir in the flour and cook, stirring constantly, for about 50 seconds to 1 minute.
Stir in the stock, milk, and vinegar. Cook and whisk constantly until the sauce thickens, 8 to 12 minutes.
Stir in the cubed turkey and frozen peas. Cook until the mixture is bubbly and the peas are tender, 2 to 4 minutes.
Divide the mixture among four custard cups with toast at the bottom. Serve warm.
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