Put your leftover turkey (or chicken!) to work in this easy Turkey à la King recipe. It’s comfort food at its finest: tender chunks of roasted turkey, peas, carrots, celery, all simmered in a white wine cream sauce.

Turkey a la King on a white platter.

Ingredient notes:

  • White wine: Choose a light-bodied dry white (such as sauvignon blanc or pinot grigio) that you enjoy drinking. Use more broth instead of the wine, if you prefer.
  • Chicken broth: Make your own chicken broth or use store-bought. Or substitute turkey broth, if you have it.
  • Turkey: Leftover roasted turkey or substitute cooked chicken.
  • Heavy cream: Or substitute 5 tablespoons butter, melted and cooled, stirred into ¾ cup milk. Measure out what you need for the recipe.

Step-by-step instructions:

  1. In a large skillet or Dutch oven over medium-high heat, heat olive oil until shimmering. Stir in onion, carrots, and celery and sauté for several minutes until softened.
    Chopped vegetables cooking in a black skillet.
  2. Stir in the flour and cook for about a minute. Pour in the wine and cook until the mixture thickens. Use a wooden spoon to scrape up any browned bits from the bottom of the pan (this adds lots of flavor to the dish).
    Chopped vegetables and broth cooking in a black skillet.
  3. Pour in the chicken broth and the cream. Cook for 5 minutes, until the sauce is very thick. Stir in the turkey, peas, and lemon juice. Reduce heat to low and simmer, stirring frequently, until turkey is heated through, about 5 minutes. Season to taste with salt and pepper. Remove the pan from the heat and garnish with chopped parsley. Serve immediately.
    Turkey a la King cooking in a black skillet.

Recipe tips and variations:

  • Slow cooker:  In a 3-quart slow cooker, stir together cream, wine, chicken broth, flour, and 1 teaspoon salt until smooth. Stir in turkey, celery, carrots and onion. Cover and cook on HIGH for 3 to 4 hours or LOW for 7 to 8 hours. Stir in peas and lemon juice, then cook 30 minutes longer or until heated through. Garnish with parsley.
  • Make ahead: The recipe comes together in almost no time, but if you need to make it ahead of time, add the peas when you reheat the dish, to keep them bright.
  • Freezing: The cream sauce freezes well. Let the recipe cool, then portion, label, and date. Before reheating, let the dish thaw overnight in the refrigerator.

Turkey a la King on a white platter.

Serve with:

Turkey a la King on a white platter.

Turkey à la King

Put your leftover turkey (or chicken!) to work in this easy Turkey à la King recipe. It's comfort food at its finest: tender chunks of roasted turkey, peas, carrots, celery, all simmered in a white wine cream sauce.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4 servings
Course Main Course
Cuisine American
Calories 403

Ingredients 

  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 1 carrot peeled and finely chopped
  • 1 celery rib finely chopped
  • 3 tablespoons all-purpose flour
  • 1/2 cup dry white wine (see note 1)
  • 1 1/2 cups chicken broth (see note 2)
  • 2 cups cooked turkey cut into 1-inch pieces (see note 3)
  • 3/4 cup heavy cream (see note 4)
  • 1/2 cup frozen peas
  • 2 tablespoons fresh lemon juice from 1 lemon
  • Salt and freshly ground black pepper
  • 2 tablespoons fresh parsley minced, for garnish (optional)
  • Biscuits for serving

Instructions 

  • In a large skillet over medium-high heat, heat oil until shimmering. Add onion, carrot, and celery and cook until softened, about 5 minutes.
  • Stir in flour and cook 1 minute. Add wine and cook until thickened, scraping up any browned bits, about 1 minute. Stir in the broth and cream. Cook until the sauce is very thick, about 5 minutes. 
  • Stir in turkey, peas, and lemon juice. Reduce heat to simmer and cook, stirring frequently, until turkey is heated through, about 5 minutes. Remove from heat, season to taste with salt and pepper, and garnish with parsley if desired. Serve on toasted bread or biscuits.

Notes

  • White wine: Choose a light-bodied dry white (such as sauvignon blanc or pinot grigio) that you enjoy drinking. Use more broth instead of the wine, if you prefer.
  • Chicken broth: Make your own chicken broth or use store-bought. Or substitute turkey broth, if you have it.
  • Turkey: Leftover roasted turkey or substitute cooked chicken.
  • Heavy cream: Or substitute 5 tablespoons butter, melted and cooled, stirred into ¾ cup milk. Measure out what you need for the recipe.
  • Slow cooker:  In a 3-quart slow cooker, stir together cream, wine, chicken broth, flour, and 1 teaspoon salt until smooth. Stir in turkey, celery, carrots and onion. Cover and cook on HIGH for 3 to 4 hours or LOW for 7 to 8 hours. Stir in peas and lemon juice, then cook 30 minutes longer or until heated through. Garnish with parsley.
  • Make ahead: The recipe comes together in almost no time, but if you need to make it ahead of time, add the peas when you reheat the dish, to keep them bright.
  • Freezing: The cream sauce freezes well. Let the recipe cool, then portion, label, and date. Before reheating, let the dish thaw overnight in the refrigerator.

Nutrition

Calories: 403kcalCarbohydrates: 14gProtein: 23gFat: 26gSaturated Fat: 12gCholesterol: 137mgSodium: 435mgPotassium: 463mgFiber: 2gSugar: 4gVitamin A: 3583IUVitamin C: 22mgCalcium: 69mgIron: 2mg
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Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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