Happy Spring! I know for most of us it doesn't really seem like it yet.....So let's make some warm, cozy, comfort food. Recently I got together with the Soul Sisters for our first meal swap. Jennifer Juniper got the ball rolling....We all made a dinner that we could freeze....Got together at Joy's house for a wonderful lunch and a craft ...and brought along our dinners. I didn't take any pictures....so click
HERE to see all the fun over at Hope Studios....Jennifer did a great job at putting it together for us! I made a turkey dinner casserole for everyone and with the turkey I had left over I made Turkey ala King. My mom used to make it when I was a little girl and I swear I haven't had it since then.....so I googled a yummy recipe and got busy.
It turned out sooooooooooooooooo good. Even better than I remember my mom's being. And it was soooooo super easy! I remember her putting it over those little puffed pastry boats from Pepperidge Farms....I didn't even know if they still made them???? But there they were in the freezer section.
Here's the recipe if you'd like to try them.....I'm thinking next time I will just use a roaster chicken...because it's not every day I do a turkey and have leftovers to make this :)
Ingredients:
2 Tbsp. butter
4-5 fresh mushrooms- sliced
1 Tbsp. flour
1 cup chicken broth
1/2 cup heavy cream
1 cup chopped, cooked turkey (or chicken)
1/2 cup frozen peas, thawed
salt and pepper to taste
Directions:
In a large skilllet over medium 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. 4 servings.
Done. That is so easy!
I actually doubled this recipe and it was perfect for our family of 5.
