The Comfort Food King: Spilled Milk #264

Don't wait until Thanksgiving to make Turkey À La King over grandma's dumplings.

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Turkey À La King is better than you remember it from your childhood. So after all the sandwiches, after the turkey tetrazzini, the pot pies and more sandwiches, I always return to this school classic. It’s one of the greatest comfort foods of all time, and if this doesn’t become a holiday Thanksgiving favorite in your house, I would be shocked. Creamy and sublime, old world and rustic in the best farmhouse sense possible, this dish served with herbed dumplings is a dish I love so much that I make it now well before and well after holiday time.

In fact, the moment the weather cools, I serve this dish. And when pressed for time, I buy roasted chickens in the store, pull all the meat off the bones and make the dish with those birds.

My dad became obsessed with this dish a zillion years back, and it became a Zimmern ritual to eat it as the last left-over meal of the holiday week. It was also a great way to use the rich turkey stock that I always make from simmering the frame of my bird.  Often times I serve this with a salad of sturdy greens with citrus dressing, it pairs really well. When I serve this salad with this dish, I use the bread crumbs on the poultry and not on the salad. Just a personal preference, but some members of my family love them on both.

Recipe: The Comfort Food King