Turkey a la King was a family favorite many years ago. Now, after our FMP fundraiser and Thanksgiving, we have lots of pulled turkey and chicken in the freezer. What to do?
- Thaw a 2 Cup package of turkey in the fridge,
- make a tasty white sauce,
- stir in the turkey and a few vegetables,
and now you have a main entrée that can be served over bread, biscuits, potatoes, rice or noodles. Read more about including this in a budget-friendly meal.
Since frozen poultry meat needs to be used within a couple of months to prevent freezer burn, we plan on using it twice a week for a while. (I’ll keep you posted!) I made “Turkey a la King” this week and by adding a plate of green salad, juiced water, some fruit and veggies it became a balanced $10 meal. Here is how I assembled it:
Turkey a la King: $2.50
Place the bag of cooked frozen turkey (or pulled chicken) in the refrigerator and thaw over night.
- To heat the turkey, place meat in a steamer basket inside a pot of boiling water. Heat to 165 degrees F and set aside.
- Melt a stick of butter in a pot over medium heat.
- Gradually stir in 1/2 C flour until it becomes a well-mixed paste.
- Slowly add 1 1/2 C milk and continue stirring until the sauce is smooth and thick.
- Add 3 tsp chicken Better than Bullion and stir the sauce.
- Fold the turkey into the sauce and it is ready to serve.
Steamed Cauliflower: $1,00
- Place frozen cauliflower in the basket and steam it ’til crisp-tender. Toss with 2 Tbs Herb Bouquet or Italian salad dressing.
- Mix a batch of biscuit dough using our Master Biscuit Mix or buy a tube of biscuit dough. Follow the directions to make 12 small biscuits. Place on a plate and smother with turkey a la King.
- Combine 3/4 C virgin olive oil with 1/4 C balsamic vinegar, 1/2 tsp black pepper, 1 T chopped garlic and a pinch of salt.
- Shake and chill to blend flavors. Keep refrigerated until t]ready to use.
- Toss a green salad mix with 1/4 C salad dressing and serve with a slice of specialty bread.
- Place 2 or 3 washed raspberries, strawberries, or citrus slices in a quart jar filled with filtered water. Allow to set overnight and serve with a cube of ice.
- Wash a cantaloupe and slice into wedges. Place on each plate and garnish with a dollop of yogurt.