Here's a recipe that appeared in the New York Times Magazine a while back (actually right around Thanksgiving) but I just rediscovered it.
Turkey a la King
- 6 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 3/4 cups turkey or chicken stock
- 2 cups sliced mushrooms (about 4-6 ounces)
- 1 1/2 cups chopped cooked turkey
- 1/2 cup heavy cream
- 1 cup frozen peas (growing up, my mother would use LaSeur canned baby peas)
- 2 tbsp dry sherry
- kosher salt and freshly ground pepper to taste
- finely chopped parsley, for garnish
- Make a roux. In a small saucepan set over medium heat, melt 4 tbsp of the butter. When it begins to foam, sprinkle the flour over it, and whisk to combine, then continue whisking until it begins to turn the color of straw, approximately 7-10 minutes.
- Slowly add 1 cup of the turkey stock to this mixture, and stir to combine. Add more stock to thin the sauce. Keep warm.
- Set a large saute pan over medium-high heat and add to it the remaining 2 tbsp butter. When it begins to foam, add the mushrooms, and cook until the mushrooms have released their moisture and begun to get glossy and soft, approximately 7-10 minutes. Add the turkey, then the warm sauce and cream, and stir to combine. Add the peas, then cook stirring occasionally, until the mixture is hot and has thickened slightly, approximately 7-10 minutes.
- Stir in the sherry, adjust seasonings and serve over biscuits or toast (or patty shells), rice or buttered noodles, garnished with the parsley.