John “Blue” Avila was born into the barbecue business, as the first grandson of Texas food legends A.C. & Mary Saenz of A.C. Saenz Tamales & BBQ est. 1968. Avila was previously the pitmaster at the world-famous Franklin's Barbecue in Austin (widely-considered to be the best in the country) and is now working as Executive Chef at Morgan’s in New York.
He handles a number of turkey items on their grill including Turkey Tails and slow-oak-smoked turkey. This is what he had to say:
"Now, a lot of old timers would muster up all of the leftover meat from the turkey and make Turkey A la King which is a true Southern dish, said Chef Avila. “One of the components is Pimento as well which is very popular right now on the scene."
"My grandpa loved Thanksgiving Day with the family but I always saw a sparkle in his eye knowing he was just a day away from making his family famous Turkey a la King. This is a simple comfort food recipe that is easy to make."
- 1/3 Cup unsalted butter
- 2 Ounces chopped carrots
- 2 Ounces chopped mushrooms
- 1 Tablespoon diced onions
- 1/2 Cup bell pepper
- 1 chopped garlic clove
- 2 Ounces pimento to taste
Sauté onion, bell peppers and carrots in the butter 3-5 minutes. Add garlic in last 30 seconds of sauté. 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. Add Salt and pepper to taste and serve smothered over your favorite biscuits or rice.