Turkey ala King

This recipe is a classic, and when I serve it over homemade biscuits, it becomes a treat! It’s a great use of leftover turkey or a simple can of turkey.

  • 1 can Diced Cooked Turkey, 12-14 ounces size, drained and flaked or 1 1/2 cups
  • ⅛ cup Dehydrated Onion
  • ⅛ cup Dehydrated Celery
  • ¼ cups Dehydrated Carrot Dices
  • 1 cup Freeze Dried Peas
  • 1 can Mushroom Slices, 4 oz. size, drained
  • 4 Tablespoons Canola Oil
  • 4 Tablespoons Flour
  • 3 ¼ cups Chicken Broth, or 3 1/4 cups water with 3 1/4 tsp. bouillon
  • to taste Salt
  • to taste Ground Pepper
  • Bean Biscuits, or any variety of biscuits
Place all dried vegetables in a bowl. Cover with water and allow to reconstitute about 15-20 minutes. Drain off water.
Heat canola oil in a large sauce pan over medium high heat. Whisk in the flour until smooth. Add chicken broth. Continue whisking until there are no lumps and mixture begins to thicken. Stir in turkey, onion, celery, carrots, mushrooms, peas, salt and pepper. Heat through. Serve over biscuits!

 

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