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Turkey a la King Deluxe

Turkey a la King Deluxe

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Jessica S.

Jessica S.

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • 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

Directions

  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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Reviews

adrianbb
15

adrianbb

12/2/2008

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 either so I used Pinot Grigio in its place. Nevertheless, we really enjoyed it and it was easy to make. Served over wide egg noodles.

mom in Calgary
14

mom in Calgary

12/30/2008

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 cream of chicken soup so used cream of mushroom and added 1 tsp of dry chicken stock. I also added a bit of Frank's hot sauce to spice it up a bit. I'm used to having turkey a la king served over wide noodles from when I was a kid - we didn't have any so served it over left over stuffing. Yum! Overall a good recipe to play with.

TaraR
9

TaraR

10/2/2011

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, sadly, but I used chopped onion and a stalk of celery, diced. I omitted the onion powder. I also didn't have the sherry so I used white wine. I know traditionally a la King uses sherry, but with a dash of sugar I think it turned out great. I served this over hot biscuits instead of noodles, and it was a nice change. Thanks for the yummy recipe!

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