Ingredients:

  • 4 Tbsp Unsalted Butter
  • 1/4 cup White Onion or Shallots, finely diced
  • 1/4 cup Celery, finely diced
  • 8 oz Cremini Mushrooms (or button mushrooms), sliced
  • 1/4 cup All-Purpose Flour
  • 2 Tbsp Dry Sherry or Dry Vermouth (optional)
  • 1 1/2 cups Low-Sodium Chicken Stock (or turkey stock)
  • 1/2 cup Heavy Cream
  • 2 cups Cooked Turkey Breast (or thigh meat), diced into 1/2-inch pieces
  • 1/2 cup Frozen Peas, thawed slightly
  • 1/4 cup Jarred Pimentos, drained and diced
  • 3/4 tsp Fine Sea Salt, or to taste
  • 1/4 tsp Freshly Ground Black Pepper, or to taste
  • A pinch of Nutmeg (optional)

Instructions:

  1. Prep all ingredients: Ensure the turkey is diced and all vegetables are finely and uniformly chopped.
  2. Sauté Mushrooms: Melt 1 Tbsp of butter in a heavy-bottomed saucepan over medium-high heat. Add the sliced mushrooms and sauté until they have released their liquid and are nicely browned (about 5–7 minutes). Remove the mushrooms and set them aside.
  3. Soften Aromatics: Add the remaining 3 Tbsp of butter to the pan. Once melted, add the diced onion/shallots and celery. Cook gently until soft and translucent, about 4–5 minutes. Do not brown.
  4. Make the Roux: Reduce heat to medium-low. Sprinkle the flour over the softened aromatics. Stir continuously for 1–2 minutes until the flour is fully incorporated and forms a thick paste. Cook the roux for another 60 seconds to cook out the raw flour taste.
  5. Deglaze (Optional): Pour in the dry sherry or vermouth. Stir rapidly, scraping up any browned bits from the bottom of the pan. Let the liquid reduce almost completely (about 30 seconds).
  6. Create the Velouté: Ensure the stock is cold or room temperature. Pour in the cold chicken stock slowly while whisking continuously to prevent lumps. Bring the mixture to a simmer, stirring constantly until the sauce thickens significantly (it should coat the back of a spoon).
  7. Add Cream and Seasoning: Reduce the heat to low. Stir in the heavy cream and the nutmeg (if using). Taste the base sauce and adjust with salt and pepper.
  8. Combine and Finish: Gently fold the reserved browned mushrooms, diced turkey, thawed peas, and diced pimentos into the sauce. Heat the mixture just until it is piping hot (about 3–5 minutes). Do not boil.
  9. Final Check and Serve: Taste the finished Turkey à la King and adjust seasoning as necessary. Serve immediately over toast points, rice, or egg noodles.