Time 25m Yield 6 servings. Number Of Ingredients 11 Steps:
In a large skillet, saute the onion, celery and green pepper in butter until tender. Stir in flour and sugar until a paste forms., Gradually stir in broth. Bring to a boil; boil until thickened, about 1 minute. Reduce heat. Add cream, turkey and mushrooms; heat through. Serve with toast.
Time 25m Yield 4 Number Of Ingredients 8 Steps:
In a large skillet over medium low heat, cook butter until golden brown. Saute mushrooms until tender. Stir in flour until smooth. Slowly whisk in chicken broth, and cook until slightly thickened. Stir in cream, turkey and peas. Reduce heat to low, and cook until thickened. Season with salt and pepper.
Time 30m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Cook and stir drained mushrooms and green pepper in butter over medium heat for 5 minutes. Remove from heat. Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat. Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat until boiling, stirring constantly. Boil and stir for 1 minute. Stir in turkey and pimento. Heat through. Serve over croissants, biscuits, noodles, or rice.
Time 25m Number Of Ingredients 16 Steps:
Stir the cream of chicken soup and can of water together in a bowl. Heat oil in a large saucepan over medium heat. Add in the mushrooms and carrots. Cook until carrots are tender and mushrooms are cooked through - about 4 to 5 minutes. Add in turkey, onion powder, onion flakes, salt, pepper, bay leaf and chicken stock. Stir and cook for another 5 minutes. Pour the soup mixture over the turkey mixture in the pan and bring to a boil. Reduce heat and add in the half and half, parsley, and frozen peas. Simmer for 5 to 10 minutes to reduce sauce and heat the peas through. Remove bay leaf and stir in butter just before serving. Serve over pasta, rice, biscuits, or pastry puffs.
Time 20m Yield 5 servings. Number Of Ingredients 10 Steps:
In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir in the turkey, carrots, green beans, salt and pepper; heat through., Serve immediately with biscuits or cool and freeze in a freezer container for up to 3 months., To use frozen Turkey a la King: Thaw in the refrigerator overnight. Transfer to a saucepan; add chicken broth to thin if necessary. Cover and cook over medium-low heat until heated through, stirring occasionally. Serve with biscuits.
Time 30m Yield 6 Number Of Ingredients 11 Steps:
Heat oven to 425°F. Spray cookie sheet with cooking spray. In medium bowl, mix 2 1/4 cups of the Bisquick mix, 2 tablespoons of the Parmesan cheese, the thyme and 2/3 cup of the milk until soft dough forms. Drop dough by 6 large spoonfuls onto cookie sheet. Bake 8 to 10 minutes or until golden brown. Meanwhile, in 12-inch nonstick skillet, cook turkey over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Add garlic, mushrooms and bell pepper; cook 3 to 4 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in remaining 1/4 cup Bisquick mix until blended. Stir in peas, salt, pepper and remaining 2 cups milk. Cook until mixture bubbles and thickens. Stir in remaining Parmesan cheese. Split biscuits and place bottoms on individual serving plates. Spoon 1/3 cup turkey mixture over each biscuit bottom. Top with biscuit tops and remaining turkey mixture.
Time 30m Yield 4 servings Number Of Ingredients 10 Steps:
Make a roux. In a small saucepan set over medium heat, melt 4 tablespoons 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 sauté pan over medium-high heat, and add to it the remaining 2 tablespoons of 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, rice or buttered noodles, garnished with the parsley.
Time 25m Yield 4 serving(s) Number Of Ingredients 10 Steps:
In a large skillet over medium heat, melt butter. When it starts to sizzle, add green onions and red peppers; sauté until soft, about 2 minutes. Add béchamel sauce and stir well. Add turkey and frozen peas; season with ground black pepper and salt. Cook for 10 minutes or until heat through. Meantime, toast bread or buns. Place 2 slices of bread per plate and two slices of hard boiled eggs. Spoon generously the béchamel mixture over and top with more sliced boiled eggs; serve immediately. 2 servings.
