Turkey And Leeks A La Llani Recipes

TURKEY A LA KING WITH RICE

Steps:

• In a large nonstick skillet, heat butter over medium-high heat. Add mushrooms, celery, onion and pepper; cook and stir until tender., In a small bowl, mix flour and broth until smooth; stir into vegetable mixture. Stir in milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. Add turkey, peas and salt; heat through. Serve with rice.

TURKEY à LA KING

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.

CREAMY TURKEY A LA KING

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.

TURKEY A LA KING

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.

TURKEY & LEEK SHEPHERD'S PIE

Steps:

• To prepare filling: Preheat oven to 425 degrees F. Heat 2 teaspoons oil in a large skillet or Dutch oven over medium heat. Add leeks and carrots and cook, stirring, until the leeks soften, about 7 minutes. Add garlic and cook, stirring, 1 minute more.
• Pour in wine and stir until most of the liquid has evaporated. Add flour and sage and cook, stirring constantly, until the flour starts to turn light brown, about 2 minutes. Stir in broth and bring to a simmer, stirring constantly, until the sauce thickens and the carrots are barely tender, about 5 minutes.
• Add turkey (or chicken) and peas and season to taste with salt and pepper. Transfer the mixture to a deep 10-inch pie pan or other 2-quart baking dish and set aside.
• To mash potatoes and bake pie: Place potatoes in a large saucepan and add cold salted water to cover. Bring to a boil over medium heat. Cook, partially covered, until the potatoes are tender, about 10 minutes. Drain and return the potatoes to the pan. Cover and shake the pan over low heat to dry the potatoes slightly, about 1 minute. Remove from the heat.
• Mash the potatoes with a potato masher or whip with an electric mixer, adding enough buttermilk to make a smooth puree. Season with salt and pepper. Stir in egg and 1 tablespoon oil.
• Spread the potatoes on top of the turkey mixture. With the back of a spoon, make decorative swirls. Set the dish on a baking sheet and bake until the potatoes and filling are heated through and the top is golden brown, 25 to 30 minutes.

TURKEY A LA KING FOR 2

Steps:

• In a small saucepan, saute mushrooms and green pepper in butter for 3-4 minutes or until crisp-tender. Stir in the flour, broth, milk, salt and pepper until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened. , Add the turkey and pimientos; heat through. Serve with toast. ,

TURKEY A LA KING

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.

TURKEY A LA MAILLE®

Steps:

• Roast turkey according to your favorite recipe. After the turkey is cooked, remove from the roasting pan and add broth to pan drippings. Stir to scrape up all the browned bits.
• Pour mixture into small saucepan. In small bowl combine cornstarch with 2 tablespoons of water. Stir into mixture in saucepan along with Maille, chopped herbs, salt and pepper.
• Bring to boil over medium heat, stirring constantly. Cook for 1 minute until gravy is thickened and smooth. Serve with sliced roast turkey.

TURKEY A LA KING

Steps:

• In saucepan, melt butter.
• Cook onion until tender.
• Blend in Flour and salt.
• Add chicken broth and milk all at once.
• Cook, stirring constantly until think and bubbly.
• Add Turkey, mushrooms and pimento.
• Heat through.
• Add cheese, heat and stir until melted.
• Serve over biscuits or toast.

TURKEY AND LEEKS A LA LLANI

Steps:

• in the butter cook the leeks by placing in a pan in a medium heat and keep covered, stirring occasionally, for 15 minute.
• stir in the sage and turkey and cook for another 10 minute.
• stir in flour, breadcrumbs, salt and pepper. slowly pour in the stock and bring to the boil.
• add grated apple and sugar, stir well and cover tightly.
• simmer gently for 30 minute
• stir in the sherry.
• if using rice or pasta, cook and add to dish.