turkey shortcake

Amys Gluten Free Pantry

I can’t, for the life me, think why my dad called this dish “turkey shortcake.” It’s got to be a weird southern thing. Nevertheless, the Thanksgiving leftover I remember most fondly from my childhood is this oddly named dish consisting of a mashed potato pancake browned in butter, topped with his version of Turkey a’ la King.

Back in the 1890’s, Chicken a’ la King was most likely the creation of hotel cook William “Bill” King of the Bellevue Hotel in Philadelphia. Popular during the middle to late 20th century, it is a mixture of vegetables and chunks of chicken in a creamy, flour thickened sauce, often served over a biscuit. Here is my gluten, casein, soy-free version served over rice. Feel free to add peppers, which I removed for those with night-shade allergies. I’ve also included baby peas in earlier recipes, which is quite good. Think inside of a chicken pot pie and you’ve got Chicken a’ la King. Think Thanksgiving Day leftovers, and you’ve got Turkey Shortcake.

Bottom line, this is a great leftover for all your extra Thanksgiving ingredients. You can serve it over leftover Holiday Rice Pilaf, steamed white rice, rice pasta or potatoes. And you can always use chicken too!

Prep time: 10 minutes
Total time: 30 minutes
Yield: 4 servings

1 c. carrots, diced, (about 3 small)
1 c. celery, diced, (about 3 stalks)
1 c. yellow onion, diced, (about 1 medium)
3/4 c. sliced mushrooms (button or crimini)
1 T oil
2 tsp. salt, divided
1 tsp. ground pepper, divided
2 c. leftover turkey (or chicken) meat
2 c. turkey or chicken stock
1 tsp. Hungarian paprika (omit for nightshade allergy)
1 tsp. marjoram
1/2 tsp. ground sage
3 T arrowroot
3 T cold water

  1. Heat oil in stock pot over medium. Add carrots, celery and onions, half the salt and pepper and cook for 8-10 minutes until soft, stirring frequently.
  2. Add stock, meat, paprika, marjoram sage and remaining salt and pepper and heat to a simmer.
  3. In a small jar, mix arrowroot and cold water, shaking to create a slurry. Pour slurry into chicken stock mixture and stir on simmer to thicken. Serve over potatoes, rice or gf pasta.

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