TURKEY A LA KING
6 tablespoons butter
1 small onion, finely chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
10-ounces sliced mushrooms
1/3 cup flour
½ teaspoon salt
½ teaspoon black pepper
3 cups leftover shredded, cooked turkey (or chicken)
1 ¼ cups chicken broth
1 ½ cups milk
1 cup frozen peas, defrosted
Heat butter in a large deep skillet, over medium high heat. Cook the onions and peppers in the butter until tender and fragrant, about 3 minutes. Add the mushrooms and cook for 3-4 more minutes, stirring frequently, until the mushrooms have released their moisture and begin to lightly brown.
Add the flour, salt, and pepper to the pan. Cook for 1 minute, stirring.
Gradually add the broth and milk, still stirring as the sauce thickens, about 4 minutes. Stir in the turkey and peas once the sauce has reached a thick gravy consistency.
Serve hot over rice, toast, or mashed potatoes.