Turkey à la King
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 gratinee, 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