Turkey A La King
.
Yield
4 servingsPrep
8 minCook
25 minReady
35 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | slices |
whole wheat bread
or whole grain |
|
| 1 ½ | tablespoons |
butter
or olive oil |
|
| 1 | each |
onions
chopped |
|
| ½ | cup |
carrots
diced |
|
| ½ | cup |
celery
diced |
|
| ½ | teaspoon |
salt
or to taste |
|
| ½ | teaspoon |
black pepper
freshly ground, or to taste |
|
| ½ | teaspoon |
thyme
dried, or 2 teaspoons of fresh thyme |
*
|
| 4 | tablespoons |
all-purpose flour
|
|
| 1 ½ | cups |
turkey stock
prefer homemade, or other stock you have |
* |
| 1 | cup |
milk
|
|
| 1 | tablespoon |
white wine vinegar
plus 1/4 teaspoon |
|
| 2 | cups |
turkey
cooked and cubed |
*
|
| 1 | cup |
peas, frozen
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | slices |
whole wheat bread
or whole grain |
|
| 23 | ml |
butter
or olive oil |
|
| 1 | each |
onions
chopped |
|
| 118 | ml |
carrots
diced |
|
| 118 | ml |
celery
diced |
|
| 2.5 | ml |
salt
or to taste |
|
| 2.5 | ml |
black pepper
freshly ground, or to taste |
|
| 2.5 | ml |
thyme
dried, or 2 teaspoons of fresh thyme |
*
|
| 6E+1 | ml |
all-purpose flour
|
|
| 355 | ml |
turkey stock
prefer homemade, or other stock you have |
* |
| 237 | ml |
milk
|
|
| 15 | ml |
white wine vinegar
plus 1/4 teaspoon |
|
| 473 | ml |
turkey
cooked and cubed |
*
|
| 237 | ml |
peas, frozen
|
*
|
Directions
Remove the crusts of the bread.
Using rolling pin, roll each slice to ¼ inch thickness.
Fit each into lightly greased 6 ounces custard cup.
Bake in 375℉ (190℃) degree until golden brown, 8 to 10 minutes.
At the same time, in large saucepan, heat butter or olive oil over medium heat, cook onion, carrot, celery, salt, thyme and pepper, stirring occasionally, until onion is softened, 2 to 4 minutes.
Stir in flour, cook and stir for about 50 seconds to 1 minutes.
Stir in stock, milk and vinegar, cook and whisk constantly, until thickened, 8 to 12 minutes.
Stir in turkey and frozen peas, cook until bubbly and peas are tender, 2 to 4 minutes.
Divide among four soup cups with toast at the bottom.
Serve warm.
