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.
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.
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.
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.