New Brooklyn hot spotMorgan’s Barbecue(267 Flatbush Ave.) is getting into the Thanksgiving spirit by offering a slow oak-smoked turkey (by the quarter pound) as well as a Thanksgiving prix fixe meal to go.
And for the all those Thanksgiving leftovers, chef John Avila has created a turkey a la king recipe with a delightful spicy spin.
Turkey a la king
1/3 cup of unsalted butter
2 ounces chopped carrots
2 ounces chopped Mushrooms
1 tablespoon diced onions
1/2 cup bell pepper
1 chopped garlic clove
1 to 2 ounces pimento (to taste)
1/4 cup flour
1 1/3 cups whole milk
1 can of condensed cream of mushroom soup
3 cups leftover turkey
Saute onion, bell peppers and carrots in the butter for 3-5 minutes.Add garlic in last 30 seconds of saute.
Remove veggies while leaving butter in the pan.Slowly add flour into butter and stir until smooth.Stir in mushroom soup and milk until smooth.Add turkey, carrots, bell peppers, mushrooms, onion, garlic and pimento.Continue stirring until thickened and smooth.
Salt and pepper to taste.Serve smothered over your favorite biscuits or rice.