Turkey à la King
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 421 |
| pro | 33 g |
| total fat | 14 g |
| sat. fat | 6 g |
| carb | 43 g |
| fibre | 6 g |
| chol | 74 mg |
| sodium | 1,028 mg |
| potassium | 673 mg |
| % RDI: | - |
| calcium | 15 |
| iron | 32 |
| vit A | 39 |
| vit C | 8 |
| folate | 32 |
- Preparation time: 15 minutes
- Cook time : 25 minutes
- Total time : PT40M
- Portion size: 4
Ingredients
- 8 8slices whole wheat bread
- 2 tbsp 2tbspbutter
- 1 1oniononions, chopped
- 1/2 cup 1/2cupdiced carrot
- 1/2 cup 1/2cupdiced celery
- 1 tsp 1tspsalt
- 1/2 tsp 1/2tspdried thyme
- 1/2 tsp 1/2tsppepper
- 1/4 cup 1/4cupall-purpose flour
- 1-1/2 cups 1-1/2cupsHomemade Turkey Stock Recipe
- 1 cup 1cupmilk
- 1 tbsp 1tbspwhite wine vinegar
- 2 cups 2cupscubed cooked turkey
- 1 cup 1cupfrozen peas
Preparation
Cut crusts off bread. Using rolling pin, roll each slice to 1/4-inch (5 mm) thickness. Fit each into lightly greased 6 oz (175 mL) custard cup. Bake in 375°F (190°C) oven until golden brown, about 8 minutes.
Meanwhile, in large saucepan, melt butter over medium heat; cook onion, carrot, celery, salt, thyme and pepper, stirring occasionally, until onion is softened, about 2 minutes.
Add flour; cook, stirring, for 1 minute. Whisk in stock, milk and vinegar; cook, whisking often, until thickened, about 10 minutes.
Add turkey and peas; cook until bubbly and peas are tender, about 3 minutes. Ladle into toast cups.
Source : Canadian Living Magazine: October 2010
