Turkey a la king
Source of Recipe
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List of Ingredients
5 pounds bone-in turkey
3 qts. water
4 Tbsp. flour
1 Tbsp. salt
1 qt. turkey broth or chicken soup base equivalent
1 cup mushrooms, chopped
2 chopped red bell peppers
1 chopped green pepper
2 tsp. black pepper
Cut the turkey into pieces. Place in large pot with 3 quarts water and cook until tender. Cool, remove meat from bones and cut into small pieces. Dissolve flour and salt in a little of the cold broth to make a paste and add to the remainder of the quart of broth which has been heated. Cook until slightly thickened, stirring to keep free of lumps. Add mushrooms, peppers, and black pepper. Heat to boiling and fill clean canning jars to within one inch of the top of the jar. Wipe jar rim clean with damp cloth. Place hot, previously boiled lid on and screw down ring firmly tight. Process in pressure canner for 90 minutes at 10 pounds unless your altitude requires more pressure. (See your canning manual for directions.)
When you heat this up, it will be thick, and you may now add milk to your taste. Good eating. This is one of my favorite ways to get rid of excess holiday turkey.
Recipe
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