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Turkey A La King

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  Crisco/1/3 cup butter flavor crisco all-vegetable shortening 2 2⁄3 Tablespoon (1/3 Stick, Butter Flavor)
  Chopped green pepper 1⁄3 Cup (5.33 tbs)
  Chopped green onion 2 Tablespoon
  All purpose flour 5 Tablespoon
  Seasoned salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Milk 1 1⁄2 Cup (24 tbs)
  Water 3⁄4 Cup (12 tbs)
  Instant chicken bouillon granules 1 Teaspoon
  Cooked cubed turkey/Cooked and cubed chicken 2 Cup (32 tbs)
  Canned mushrooms stems and pieces 8 Ounce, drained (1 Can)
  Frozen peas 1 Cup (16 tbs)
  Sliced pimiento 2 Ounce, drained (1 Jar)
  Toast points/Patty shells 6
  Sliced almonds 1⁄4 Cup (4 tbs), or slivered

In 3-quart saucepan melt shortening.
Add green pepper and onion.
Cook and stir over medium heat until tender.
Stir in flour, seasoned salt and pepper.
Blend in milk, water and bouillon granules.
Cook and stir over medium heat for about 10 minutes, or until mixture thickens and bubbles.
Stir in turkey, mushrooms, peas and pimiento.
Continue cooking for about 5 minutes, or until hot and peas are tender.
Serve over toast points or in patty shells.Top with almonds, if desired.

Recipe Summary

South American
Main Dish

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