After a week of planning, preparing, cooking and eating over week leading up to Thanksgiving, the last thing I want to do in the days after is to spend more time in the kitchen cooking.
Recovering and relaxing is usually what’s on the docket the following weekend, and digging into leftovers is always part of the plan. However, you can only eat so many reheated plates and turkey sandwiches.
This recipe is far from original, but it is one of the best comfort food recipes you will find. With just a bit of chopping, a few minutes at the stove and throwing it altogether, you can have a hearty meal as delicious and flavorful as when you sat down and carved into that whole roasted bird.
Wild Turkey a la King Over Egg Noodles
Prep Time: 15 minutes
Cooking Time: 20 minutes
- 2 pounds cooked wild turkey, pulled/shredded
- 8 tbsp butter
- 3 celery ribs, sliced
- 3 carrots, peeled and diced
- 1 large onion, chopped
- 8 oz. fresh sliced mushrooms
- 1 red bell pepper, diced small
- 3 tbsp flour
- 1/2 cup dry white wine
- 1 cup stock (I used wild turkey stock, but chicken works as well)
- 2 cups heavy cream
- fresh tarragon
- fresh cracked black pepper
- sea salt
- fresh parsley, chopped
- 1 pound egg noodles
*** Read through the recipe first, so that you can time the cooking to allow the noodles and sauce, so that everything is done around the same time and nice and hot.
1. Fill a large pot with 4 quarts of water, add 2 tablespoons of salt, and place on high heat. Once boiling, add the noodles and cook according to package directions, shortening by a minute or two so that the noodles are al dente. Once cooked, drain noodles and toss with 2 tablespoons of butter.
2. In a large pan, melt 4 tablespoons of butter over medium heat.
3. Add celery and carrots and sauté until they just begin to soften.
4. Add onion and mushrooms, continuing to cooking until onions become translucent. Then add bell peppers and another 2 tablespoons of butter.
5. Sprinkle flour over the cooking vegetables, stirring carefully to coat. Continue cooking flour for 2 to 3 minutes.
6. Add white wine, stirring well, allowing some of the alcohol to cook off.
7. Add wild turkey (or chicken stock), then slowly add the heavy cream, stirring constantly.
8. Add the turkey, folding in to coat well, then add the tarragon.
9. Bring to a simmer, stirring gently.
10. Add salt and pepper to taste, lower heat and continue stirring while the sauce thickens.
11. Place a helping of noodles in a bowl, and top generously with the turkey and sauce.
12. Garnish with fresh parsley, and more cracked pepper if desired.