Turkey à la King
- TOTAL TIME: 40 MIN
- SERVINGS: 6
Andrew Zimmern’s Kitchen Adventures
So, after the turkey tetrazzini, after all the turkey sandwiches and the potpies, I always return to this school-lunch classic. It’s one of the great comfort foods of all time, and if this doesn’t become a post-Thanksgiving favorite in your house, I will be shocked. Creamy and sublime, Old World and rustic in the best farmhouse sense possible, this dish, served with a pot of long-grain Carolina rice, can’t be beat. My dad for some reason became obsessed with this dish a zillion years back, and it became a Zimmern ritual to eat it as the last leftover meal of the week. It was also a great way to use the rich turkey stock that I always make from boiling the frame of my bird.
These days, we have it several times a year, even when there isn’t a leftover in sight. It’s that good. Oftentimes, I serve this with a side of roasted endive gratinée, because it pairs really well: Poach whole endive in just enough water to cover, seasoned with butter, salt and honey. Then drain and drip-dry, arrange in a baking dish, cover with fresh butter and toasted bread crumbs and bake until crispy.—Andrew Zimmern
- 4 tablespoons unsalted butter
- 1 medium onion, cut into 1/4-inch dice
- 2 celery ribs, cut into 1/4-inch dice
- 2 carrots, cut into 1/4-inch dice
- 1/2 red bell pepper, cut into 1/4-inch dice
- 1/2 yellow bell pepper, cut into 1/4-inch dice
- 1/2 cup frozen peas, thawed
- 1/3 cup sliced black olives
- 1/4 cup finely chopped flat-leaf parsley
- 1 tablespoon finely chopped tarragon
- 1 tablespoon chopped thyme
- 3 tablespoons all-purpose flour
- 4 cups leftover turkey, cut into 1-inch pieces
- 2 1/4 cups turkey or chicken stock or low-sodium chicken broth
- 3/4 cup milk
- Salt and freshly ground white pepper
- Steamed white rice, for serving
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In a large, deep skillet, melt the butter over moderately high heat. Add the onion, celery, carrots, bell peppers and peas and cook, stirring occasionally, until the onion is translucent, about 2 minutes. Stir in the olives, parsley, tarragon, thyme and flour and cook, stirring constantly, until the flour is fully incorporated and slightly browned, about 2 minutes.
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Add the turkey to the skillet and cook for 1 minute. Gradually add the stock, stirring well and scraping up any browned bits from the bottom of the pan. Simmer over low heat until slightly thickened, about 3 minutes. Pour in the milk and return to a simmer. Cook until thickened, about 5 minutes. Season the stew with salt and white pepper and serve with rice.
The stew can be refrigerated overnight. Reheat gently before serving.
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