While I was cleaning up after Thanksgiving and commencing with Christmas decorating, you all were posting great dishes with leftover turkey. I just wish I had seen them before all of our leftover turkey was consumed.
One is Linda’s @My Kind of Cooking : layered turkey enchiladas. I have made her awesome green chile chicken pasta. She revamped it using turkey and tortillas so I know how delicious this would be. Yum!
Another is Stephen’s @The Obsessive Chef : a great turkey noodle soup flavored with celery, carrots and mushrooms. It makes for a perfect meal and sounds and looks very appetizing to me!
These are both must-tries the next time we have turkey!
Here’s what I did with our leftover turkey ~ turkey a la king. Bill and I both enjoy this and I always make it a day or 2 after Thanksgiving. This recipe is a repost from last year when I first started blogging with omitting the pimentos and adding Hungarian sweet paprika. As I said before, it’s a creamy dish fit for a king!
Turkey a la King
1 tube Pillsbury Grands Biscuits
1/3 c. butter
2 green onions, sliced
1/3 c. flour
3 cps. milk
¼ t. cayenne
½ t. salt
¼ t. pepper
1 large can sliced mushrooms, drained
3 cps. turkey, cubed
Hungarian sweet paprika
Bake biscuits according to directions.
Melt butter in large sauce pan. Add onion, cook about 2 minutes, until tender.
Stir in flour.
Add milk slowly, stirring constantly, bring to a boil.
Add remaining ingredients in order, except paprika, mixing well.
Heat thoroughly until bubbly.
Serve on halved warm biscuits immediately.
Sprinkle with paprika.