Wine & Dine: Turkey a La King

Wine & Dine: Turkey a La King

This week, Kris Allen suggests an Argentinian white wine to go along with a succulent Turkey a La King recipe.
Turkey a La King

Makes 4 servings

1/4 cup butter
1/2 pound sliced mushrooms
1 cup chopped onion
One (10-3/4 ounce) can Cream of Mushroom Soup
1 cup milk
2 cups cooked, chopped turkey
One (8-ounce) package frozen peas and carrots, thawed
2 tablespoons Clabber Girl Cornstarch
1/4 cup dry sherry

Heat butter in large, nonstick skillet over medium-high heat. Saute mushrooms and onion 1 minute or until crisp tender. Add soup and milk, stirring
well to blend. Add turkey, peas and carrots; mix well.
Dissolve Clabber Girl Cornstarch in sherry. Add sherry to turkey mixture; cook 2-3 minutes or until thoroughly heated. Serve over Parmesan Biscuits.

This is a great way to use up leftover Thanksgiving Turkey!

Page: [[$index + 1]]
comments powered by Disqus