Name: Turkey à la King
Ingredients: 4 tablespoons unsalted butter; 1 medium onion, cut into 1/4-inch dice; 2 celery ribs, cut into 1/4-inch dice; 2 carrots, cut into 1/4-inch dice; 1/2 red bell pepper, cut into 1/4-inch dice; 1/2 yellow bell pepper, cut into 1/4-inch dice; 1/2 cup frozen peas, thawed; 1/3 cup sliced black olives; 1/4 cup finely chopped flat-leaf parsley; 1 tablespoon finely chopped tarragon; 1 tablespoon chopped thyme; 3 tablespoons all-purpose flour; 4 cups leftover turkey, cut into 1-inch pieces; 2 1/4 cups turkey or chicken stock or low-sodium chicken broth; 3/4 cup milk; Salt and freshly ground white pepper; Steamed white rice, for serving

Ingredients

4 tablespoons unsalted butter
1 medium onion, cut into 1/4-inch dice
2 celery ribs, cut into 1/4-inch dice
2 carrots, cut into 1/4-inch dice
1/2 red bell pepper, cut into 1/4-inch dice
1/2 yellow bell pepper, cut into 1/4-inch dice
1/2 cup frozen peas, thawed
1/3 cup sliced black olives
1/4 cup finely chopped flat-leaf parsley
1 tablespoon finely chopped tarragon
1 tablespoon chopped thyme
3 tablespoons all-purpose flour
4 cups leftover turkey, cut into 1-inch pieces
2 1/4 cups turkey or chicken stock or low-sodium chicken broth
3/4 cup milk
Salt and freshly ground white pepper
Steamed white rice, for serving

Steps

Melt butter in a large, deep skillet over moderately high heat. Cook onion, celery, carrots, bell peppers and peas in it, stirring occasionally, until the onion is translucent, about 2 minutes. Stir in olives, parsley, tarragon, thyme and flour and cook with constant stirring until the flour is fully incorporated and slightly browned, about 2 minutes.
Cook the turkey in the skillet for 1 minute. Gradually stir in stock, mixing well and scraping browned bits off the pan bottom. Simmer over low heat to slightly thicken, about 3 minutes. Pour in milk, bring back to a simmer and cook until thickened, about 5 minutes. Season with salt and white pepper and serve with rice.