This Turkey a la King recipe is a delicious way to us leftover turkey from the holidays. This easy to make creamy recipe is a comfort food classic. You can substitute for shredded chicken for an easy week night meal the family will love!
It seems like there’s always turkey leftover after Thanksgiving and every year I’m looking for creative ways cook with it like these Cranberry Turkey Sliders. Last year I tried this recipe for for Turkey à King and it was a favorite. Here I’ve served it over rice. It’s also really good and filling when it’s served over this Easy Drop Biscuits.
How to make Turkey à la King:
(scroll down for full recipe)
Ingredients:
- Turkey (leftover from Thanksgiving is great)
- Green Peas (frozen)
- Celery
- Carrots
- Baby Bella Mushrooms
- Onion
- Italian Seasoning
- Chicken Stock
- Cream
- Olive Oil
- Corn Starch
- Salt and Pepper
Instructions:
- Heat olive oil in a large skillet over medium-high heat. Add the diced onion, and sauté 4-5 minutes, until fragrant and translucent.
- Add the celery, carrots and sliced mushrooms to the skillet. Season the vegetables with a small pinch of salt. Sauté another 4-5 minutes, until the mushrooms start to soften. Remove the transfer the vegetables to a plate and set aside.
- Whisk together the half and half and cornstarch to form a slurry. Set it aside.
- Pour the chicken stock into the skillet and scrape any browned bits from the bottom of the pan. Bring the chicken stock to a simmer over medium-low heat.
- When the stock is simmering, slowly pour the slurry into the skillet, stirring constantly, until the sauce forms a creamy gravy that is thick enough to coat the back of a spoon.
- Season the gravy with Italian seasoning, salt, and pepper.
- Add the cooked veggies, cubed turkey and frozen peas to the skillet, and stir to combine. Stir over medium-low heat for about 4-5 more minutes, until the peas and turkey are warmed through
- Serve over biscuits, rice, or mashed potatoes.
Variations and Substitutions:
Milk or Cream: This recipe calls for cream but you can easily swap it for milk if you have that in your fridge.
Add Some Veggies: Add green beans, whole kernel corn, or even cooked diced potatoes for this recipe for more flavor.
Peppers and Garlic: You can add a half cup chopped bell pepper and tablespoon minced garlic when sautéing the onion for added flavor.
Garlic Powder: If you want to add some a teaspoon of garlic powder to the recipe you can add it in step six when you add the Italian seasoning.
Mushrooms: Fresh mushrooms are suggested in this recipe how ever a can or jar of sliced mushrooms will also work great!
Chicken Dinner: Leftover cooked chicken or shredded rotisserie chicken is an easy substitute if you don’t have cooked turkey on hand.
Notes and Tips:
Use a large skillet with high sides if you have it. A small dutch oven will also work great.
No need to thaw the peas before you add them to the pan. The peas are small enough that they will thaw quickly once in the mixture.
To save time try buying Frozen Diced Onion in the freezer section of your grocery store. Measure out the amount needed then add to the pan. Easy Peasy!
Serving Suggestions:
Serve the chicken mixture over:
- Rice
- Mashed Potatoes
- Biscuits
- Or even toast
I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it!
Happy Cooking Y’all!
Susanne
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Turkey a la King
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small onion diced
- 1 stalk celery diced
- 2 large carrots peeled and diced
- 8 ounces baby bella mushrooms sliced
- 2 cups chicken stock
- 1 cup half and half
- 3 tablespoons cornstarch
- ½ teaspoon Italian seasoning
- 2 cups cooked turkey cubed
- 1 cup green peas frozen
- salt and pepper to Taste
Instructions
-
Heat olive oil in a large skillet over medium-high heat. Add the diced onion, and sauté 4-5 minutes, until fragrant and translucent.
-
Add the celery, carrots and sliced mushrooms to the skillet. Season the vegetables with a small pinch of salt. Sauté another 4-5 minutes, until the mushrooms start to soften. Remove the transfer the vegetables to a plate and set aside.
-
Whisk together the half and half and cornstarch to form a slurry. Set it aside.
-
Pour the chicken stock into the skillet and scrape any browned bits from the bottom of the pan. Bring the chicken stock to a simmer over medium-low heat.
-
When the stock is simmering, slowly pour the slurry into the skillet, stirring constantly, until the sauce forms a creamy gravy that is thick enough to coat the back of a spoon.
-
Season the gravy with Italian seasoning, salt, and pepper.
-
Add the cooked veggies, cubed turkey and frozen peas to the skillet, and stir to combine. Stir over medium-low heat for about 4-5 more minutes, until the peas and turkey are warmed through
-
Serve over biscuits, rice, or mashed potatoes
Recipe Notes
Leftover cooked chicken or shredded rotisserie chicken is an easy substitute if you don’t have cooked turkey on hand.
Nutritional information is estimated. Amounts will vary based on ingredient choices and serving sizes.
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This really looks yummy!
Thanks so much for sharing at AMAZE ME MONDAY!
Blessings,
Cindy
I love recipes that use up leftovers! This looks delish! Pinned!
Found you on Simple Suppers Tuesday blog hop!
Oh, I haven’t had this in years. Actually I had forgotten all about it. I rembember liking it… but it was serverd over toast. I will have to try it again. Thanks for the memory
This sounds delicious! We always had as kids but served on buttered toast. I noticed you had chicken broth in there twice, is it 1 cup or 2
A typo! I’m sorry about that it is only one cup of broth.
Thanks!
Susanne