Turkey a la king
• 6 Ready to bake southern style biscuits
• 2 Lb shredded leftover turkey or fresh cooked turkey - see Chef’s
notes for cooking instructions
• 2 Tbl butter
• ½ Cup white wine
• 1 Tsp chopped sage
Sauce
• 4 Tbl butter
• ½ Cup flour
• 2 Cups Chicken broth
• 1 Cup heavy cream
• Splash of white wine
• 1 Cup fresh carrots chopped
• 1 Cup corn kernels - frozen
• 1 Cup peas - frozen
• ¼ Cup fresh bell peppers chopped
• 1 Tsp fine chopped sage
Directions
Pre heat oven 350 and place biscuits on cookie sheet.
Heat the 10.5” Kitchen Charm skillet on medium high for 3 minutes. Turn heat down to medium add butter and melt. Add leftover turkey, wine and sage; stirring occasional until all pieces of turkey are lightly browned. Remove turkey from skillet and set aside. You will add all sauce ingredients to this skillet.
Put biscuits in oven and follow cooking instructions.
Sauce
Add to the same skillet butter, flour, chicken broth and heavy cream. Stir to remove the drippings from the bottom of the skillet. Add all vegetables, turkey, sage and an additional splash of wine; stir to combine all ingredients.
Add lid with Redi Temp valve open. Wait for Redi Temp valve to whistle; close Redi Temp valve, turn temperature down to low and cook for an additional 5-6 minutes.
Remove lid and check for desired thickness of sauce. If the consistency is to runny or not what you want cook an additional 2 minutes.
Cut biscuits in half and spoon sauce over the top.
Chef notes
If you don’t have left over turkey to use cook a small turkey breast. Season the turkey breast with 2 pinches of salt and pepper and 1 tablespoon of Smokey paprika.
Add the turkey breast to the 4 quart Kitchen Charm Dutch oven with 1 cup chicken stock, ¼ of an onion and 2 whole garlic cloves. Put lid on with Redi Temp valve open, turn heat to medium high and wait for Redi Temp valve to whistle. Turn heat down to medium and cook for an additional 12 minutes.
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