Turkey a la King turns cooked turkey into a cozy skillet dinner with a creamy mushroom sauce. Peas and pimientos add little pops of color and sweetness. Spoon it over rice, tuck a biscuit beside it, or serve it with noodles. It is a simple way to make leftovers feel like a fresh meal.
Why I Love This Recipe
A creamy skillet meal is especially handy when the turkey is already cooked. This version uses a short list of everyday ingredients and a sauce made right in the pan.
- A useful leftover dinner: Cooked turkey gets a new purpose without another long roast.
- One skillet for the sauce: The vegetables, sauce and turkey all cook together.
- Flexible serving choices: Rice, biscuits and noodles all soak up the sauce.
- A gentle finish: Adding the turkey near the end helps keep it tender.
What You’ll Need
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Pan: 12-inch deep skillet
Ingredients
- 4 tablespoons unsalted butter
- 1 small onion, finely diced (about 3/4 cup)
- 2 celery stalks, finely diced (about 3/4 cup)
- 8 ounces mushrooms, sliced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground pepper
- 1/4 cup all-purpose flour
- 1 1/2 cups low-sodium turkey broth
- 1 cup half-and-half
- 3 cups cooked skinless turkey, cut into bite-size pieces (about 1 pound)
- 1 cup frozen peas
- 1/2 cup drained sliced pimientos
- 2 tablespoons finely chopped fresh parsley
Tools You Need
- 12-inch deep skillet
- Wooden spoon or heat-safe spatula
- Measuring cups and spoons
- Cutting board and sharp knife
- Instant-read thermometer
How to Make Turkey a la King
Have the turkey cut and the pimientos drained before you start the skillet.
Step 1: Soften the Vegetables
Melt 4 tablespoons unsalted butter in a 12-inch deep skillet over medium heat.
Add 1 small onion, finely diced (about 3/4 cup) and 2 celery stalks, finely diced (about 3/4 cup). Cook, stirring often, for 6 minutes, until softened.
Add 8 ounces sliced mushrooms, 1/2 teaspoon dried thyme, 1/2 teaspoon fine salt and 1/4 teaspoon ground pepper. Cook for 5 minutes, until the mushrooms soften and most of their released liquid cooks away.
Step 2: Cook the Flour
Sprinkle 1/4 cup all-purpose flour over the vegetables.
Stir for 1 minute, until the flour coats the vegetables and no dry patches remain. Keep the heat moderate so the flour stays pale.
Step 3: Build the Creamy Sauce
Gradually stir in 1 1/2 cups low-sodium turkey broth, adding a little at a time and scraping the bottom of the skillet.
Stir in 1 cup half-and-half. Bring to a gentle simmer, then reduce the heat to medium-low.
Cook, stirring often, for 5 minutes, until the sauce coats the back of a spoon. Avoid a hard boil.
Step 4: Warm the Turkey and Peas
Fold in 3 cups cooked skinless turkey, cut into bite-size pieces (about 1 pound), 1 cup frozen peas and 1/2 cup drained sliced pimientos.
Cook gently for 8 minutes, stirring often, until the peas are tender and the turkey reaches 165°F (74°C) in the center. Check a thick piece with an instant-read thermometer; allow a little longer if needed.
The sauce should be creamy and spoonable, not stiff. If it thickens before the turkey is ready, lower the heat and cover briefly.
Step 5: Garnish and Serve
Remove the skillet from the heat. Sprinkle 2 tablespoons finely chopped fresh parsley evenly over the turkey mixture.
Divide among 6 servings. Serve with optional cooked rice, a biscuit, or broad egg noodles. A slice of bread alongside a rice serving is also good for catching the sauce.
For a fuller meal, add a crisp green salad or steamed green beans.
Why This Recipe Works (Quick Science)
Butter and flour form a roux that helps the sauce thicken evenly. Adding the broth gradually lets you stir out lumps before the half-and-half goes in. As the mixture simmers, the flour starch absorbs liquid and gives the sauce its smooth body.
The turkey is already cooked, so it only needs gentle reheating. Peas go in late to keep their color and avoid turning mushy. The finished sauce should cling to the turkey while still flowing around it.
Common Mistakes to Avoid
- Leaving the mushrooms wet: Let their released liquid mostly cook away before adding flour.
- Dumping in the broth: Add it gradually while stirring so the roux blends smoothly.
- Boiling the dairy hard: A gentle simmer gives a smoother sauce and protects the turkey from drying out.
- Using raw turkey: This recipe starts with fully cooked meat. Raw pieces need a separate cooking step.
- Salting before checking your leftovers: Brined turkey and salty broth can raise the salt level quickly. Use low-sodium broth and the measured salt as a starting point.
What to Serve With Turkey a la King
Cooked white rice gives the sauce a soft, simple base. Broad egg noodles make it a cozy pasta dinner, while a golden biscuit can sit beside the turkey mixture in a shallow bowl. Plain bread is another good choice, including beside a rice serving.
A green salad with a sharp dressing or steamed green beans balances the rich sauce. These serving extras are optional and are not included in the nutrition estimate below.
Substitutions and Variations
- Broth: Low-sodium chicken broth works in place of turkey broth.
- Turkey: Use a mix of cooked white and dark meat, with skin and bones removed.
- Pimientos: Try the same amount of drained roasted red peppers, cut into short strips.
- Peas: Frozen peas can go straight into the sauce without thawing.
- Half-and-half: For a similar richness, combine 1/2 cup whole milk with 1/2 cup heavy cream.
Leftovers and Storage
Refrigerate promptly in a shallow airtight container within 2 hours. Use within 3 days, or sooner if the cooked turkey is already nearing the end of its refrigerated storage time. Making this dish does not restart the storage clock for leftover meat.
Reheat gently in a saucepan, stirring often, until it reaches 165°F (74°C). A splash of broth can loosen the chilled sauce. Keep rice, noodles and biscuits separate when possible.
You can freeze the turkey mixture for up to 2 months. Thaw in the refrigerator before reheating. The dairy sauce may separate slightly; gentle heat and stirring help bring it back together.
Macros Information
Estimated per serving for one-sixth of the turkey mixture, without optional serving bases or sides. Values vary with your turkey and broth.
- Calories: 300
- Protein: 27 g
- Carbohydrates: 16 g
- Fat: 14 g
- Saturated Fat: 8 g
- Fiber: 3 g
- Sugar: 5 g
- Sodium: 440 mg
Frequently Asked Questions (FAQ)
Q: What is Turkey a la King?
A: It is cooked turkey and vegetables in a creamy sauce, often served over rice, noodles or biscuits.
Q: Can I use leftover roast turkey?
A: Yes. Remove the skin and bones, then cut the meat into small bite-size pieces. Use turkey that has been stored safely.
Q: Can I use cooked chicken instead?
A: Yes. Use the same amount of cooked skinless chicken and heat it through gently.
Q: Do I need cream of mushroom soup?
A: No. Butter, flour, broth and half-and-half make the sauce from scratch.
Q: Can I leave out the mushrooms?
A: Yes, though the sauce will lose some savory flavor. Add a little more celery if you want extra vegetables.
Q: Why did my sauce get too thick?
A: It may have simmered too long or cooled in the pan. Stir in a small splash of broth until it becomes spoonable again.
Q: Can I make it ahead?
A: Yes, provided the turkey is still within its safe storage window. Chill the mixture promptly and reheat it gently before serving.
Q: Are pimientos spicy?
A: Plain jarred pimientos are sweet and mild. Drain them well so their packing liquid does not thin the sauce.
Q: Can I double the recipe?
A: Yes. Use a large heavy pot so the vegetables have room to cook, and check that the turkey reaches the reheating temperature throughout.
Final Thoughts
Turkey a la King is a comforting way to bring cooked turkey back to the table. Keep the sauce creamy, warm the meat gently, and choose your favorite base. Leave a comment with your favorite way to serve it. Happy cooking!