Turkey a la King Deluxe

Turkey a la King Deluxe

Jessica S. 1

"My boyfriend and I made a rather large turkey breast and it was just the two of us, which meant a lot of leftover turkey meat! A few days later, I had to come up with something quick for dinner, and used things I had on hand. It's not exactly gourmet but a good take on the nostalgic dish and everyone at work the next day said it smelled GREAT! Serve over hot buttered rice."


30 m servings 241 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 1004 mg
  • 40%

Based on a 2,000 calorie diet

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  1. Stir the cream of chicken soup into the one soup can of water in a bowl.
  2. Heat vegetable oil in a large saucepan over medium heat, stir in mushrooms and carrot, and cook and stir until mushrooms start to give up their liquid and carrot begins to soften, about 5 minutes. Add shredded turkey, onion powder, salt, pepper, bay leaf, and sherry to the pan and cook, stirring, another 5 minutes to reduce pan juices and cook away the alcohol from the wine.
  3. Pour the soup over the turkey mixture and bring to a boil. Reduce heat and add the half-and-half, parsley, and frozen peas. Simmer 5 to 10 minutes to reduce the sauce and heat the peas through. Remove bay leaf and stir in butter just before serving.
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  1. 17 Ratings


We liked this recipes alot. It was a bit runny though. Next time I think I'll only use 1/2 can of water. Also, I didn't have peas so I substituted green beans and it was good. No sherry eith...

This is a good recipe. I liked the flavor that the sherry adds. I didn't have the cream so used milk instead of water. It was a bit runny so I added more turkey (about 3 cups). Didn't have c...

This was a super easy weeknight supper, and a great way to use up leftover turkey. Since I did not have the exact ingredients called for I substituted a little. My kids don't like mushrooms, sad...

What a hearty, filling dish...and it didn't seem like recycled Thanksgiving dinner! I floated scoops of stuffing on the top the last few minutes of simmering, like you would drop a dumpling. D...

Very bland-i had to add sauteed shallots, more salt & pepper, rosemary, and thyme before it had any sort of a taste. Also only added 1/2 can water and used heavy cream instead of half & half. Go...

We really liked this. The only major change I made was adding a small chopped onion instead of onion powder. We love onions. Plus I had some shredded carrots so I just used those. I served it ov...

As far as "a la king" goes this was so good! I used fresh parsley (had some left from Thanksgiving to use up) and added a little extra sherry towards the end. I only had heavy cream but that w...

I chose this recipe because I liked the addition of sherry and it certainly did give it a wonderful flavor. Of course I always add a few more seasonings but other than that, I followed the recip...

quick and tasty over brown rice - I just used cream of mushroom soup since I had no mushrooms, omitted the salt and used a can of lowfat milk in lieu of water and half&half