Turkey ala King
This recipe is another great example of how a ‘cream’ sauce doesn’t have to be fattening. I’ve used 1/2 a tbsp of butter only and that really is enough to give off that great flavour. Plus, this recipe calls for cooked, lean turkey breast (a shout-out to our thanksgiving dinner) AND it starts with a MASSIVE pan of vegetables!!! The flavours in this dish are absolutely incredible, I promise you, you won’t miss all that fat.
Originally posted on October 24, 2016
this is how you make it
Put a large pot of salted water to boil and then cook the egg noodles according to package directions.
Meanwhile, heat a very large skillet over medium-high heat and add the butter, when it’s melted add in the onion, mushrooms, carrot, celery, red pepper and fresh thyme; season with salt and pepper.
Sauté until the veggies are soft and have given off their liquid (about 10 minutes).
Whisk together the milk, stock, flour, the 1 tsp of salt and ½ tsp pepper; set aside.
Add the garlic to the pan once the veggies are cooked, sauté for about 30 seconds, careful to not let it burn.
Add in the stock mixture and gently scrape the bottom of the pan to release any flavours that may be trapped there (deglazing).
Drop the heat on the pan to medium and let the sauce thicken (about 3-4 minutes).
Stir in the parmesan cheese.
Stir in the turkey and then turn off the heat.
Add in the snow peas just when you’re ready to serve the dish; season with salt and pepper.
Taste and adjust seasoning on the sauce.
Serve over the eggs noodles.
Might I suggest
A fresh salad with my Red Wine Shallot Vinaigrette with Honey
as a side 🙂
Recipe card below ⬇️⬇️⬇️
other recipes you might like
Cheesy Tuna Noodle Casserole
Hearty Chicken & Noodle Casserole
Meatballs and Gravy with Noodles
Recipe card below ⬇️⬇️⬇️
Turkey Ala King
Ingredients
- 340 g Whole wheat, yolk free wide egg noodles
- 1/2 tbsp (salted) butter
- 1 Medium onion, , diced
- 227 g cremini mushrooms, , sliced
- 1 Large carrot , diced
- 1 Large Celery stalk, , diced
- 1/2 Medium red bell pepper , sliced
- 5-6 Sprigs fresh thyme
- 2 Cups milk (Go with what you have on hand)
- 1 Cup sodium-reduced stock (I used beef because I prefer it)
- 2 tbsp all purpose flour
- 1 tsp salt , plus more
- 1/2 tsp pepper , plus more
- 3 Cloves garlic , crushed
- 2 Cups diced cooked turkey
- 1 tbsp grated parmesean cheese
- 1 Cup snow peas , trimmed
Instructions
- Put a large pot of salted water to boil and then cook the egg noodles according to package directions.
- Meanwhile, heat a very large skillet over medium-high heat and add the butter, when it’s melted add in the onion, mushrooms, carrot, celery, red pepper and fresh thyme; season with salt and pepper.
- Sauté until the veggies are soft and have given off their liquid (about 10 minutes).
- Whisk together the milk, stock, flour, the 1 tsp of salt and ½ tsp pepper; set aside.
- Add the garlic to the pan once the veggies are cooked, sauté for about 30 seconds, careful to not let it burn.
- Add in the stock mixture and gently scrape the bottom of the pan to release any flavours that may be trapped there (deglazing).
- Drop the heat on the pan to medium and let the sauce thicken (about 3-4 minutes).
- Stir in the parmesan cheese.
- Stir in the turkey and then turn off the heat.
- Add in the snow peas just when you’re ready to serve the dish; season with salt and pepper.
- Taste and adjust seasoning on the sauce.
- Serve over the eggs noodles.
Recipe Notes
- You can use white button mushrooms in place of cremini mushrooms.
- You can use ½ tsp dried thyme in place of the fresh, just add it to the milk/stock mixture.
- You can go with cooked chicken in place of turkey.
- You can go with frozen peas in place of snow peas if that’s what you have on hand.
- The noodles should be ready around the same time as the sauce; just keep whatever is cooked warm!