Turkey à la king

Photo: Spend With Pennies

Old school and I love it. Mushrooms, peppers, peas and pimentos in a creamy sauce, ready in about twenty minutes. Holly serves it over rice, pasta or biscuits. Leftover rolls work too.

From Holly Nilsson at Spend With Pennies · @spendpennies

Turkey, mushrooms, green pepper, peas and pimentos in a creamy sherry-scented sauce, spooned over rice, pasta, biscuits or rolls.

You need

• 1/4 cup unsalted butter
• 8 oz brown mushrooms, sliced
• 1 small yellow onion, diced
• 1 green bell pepper, diced
• 2 tbsp dry sherry (optional)
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp salt, or to taste
• 1/4 cup all-purpose flour
• 2 1/4 cups turkey or chicken broth
• 1/2 cup half and half
• 1 cup frozen peas
• 1 jar (4 oz) pimentos, drained and chopped
• 3 cups cooked turkey, chopped or shredded
• Rice, pasta, biscuits or warm rolls, to serve

How to make it

1. Melt the butter in a 12-inch skillet over medium-high heat. Cook the mushrooms, onion and pepper until they start to soften, about 5 minutes.
2. Add the sherry if using and cook until it has mostly evaporated. Stir in the garlic powder, pepper and salt.
3. Sprinkle in the flour and stir for 2 minutes. Gradually pour in the broth and half and half, stirring all the while.
4. Turn to a low simmer and cook, stirring now and then, until the sauce is thick enough to coat a spoon, 5 to 7 minutes.
5. Add the peas, pimentos and turkey and heat through, 3 to 4 minutes. Taste for salt.
6. Serve over rice, pasta, split biscuits or toasted leftover rolls.

Written in our own words from Holly Nilsson's recipe, with their quantities. The original: Turkey à la king, Spend With Pennies.

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