Leftover Turkey a la King

For me, when I hear 'a la king' it brings back fond childhood memories of this indulgent comfort food. It's not a dinner that my mother served, so I always looked forward to when my stepmother made it for me during my time with that part of my family.

This quick leftover method uses heavy cream versus making a roux or slurry using flour. Since the leftover turkey meat is already cooked, I prefer this method as I don't have delicious pan juices available from cooking my meat.

🥘 Ingredients

• Butter - One stick of salted butter or use unsalted and salt to taste.
• Red Bell Pepper - Chopped red bell pepper is my preference because it's sweeter than green, but any bell pepper will do.
• Mushrooms - I like cremini or baby bella mushrooms, but white mushrooms will work as well. Mushrooms are an integral part of chicken a la king. If you don't like mushrooms, you can leave them out or try a mushroom substitute.
• Chicken Bouillon - I'm using a chicken bullion cube for added flavor, and I use the Knorr brand larger bullion cubes. If you have the standard small square cubes, consider using two. And, of course, the Better Than Bullion product can be used too.
• Chicken Broth - If you made turkey stock with your roasted turkey carcass, this is a great time to use it. Otherwise, use chicken broth or stock.
• Heavy Cream - Heavy cream gives the sauce its velvety rich texture. If you have a dairy sensitivity, try one of the dairy-free heavy cream substitutes here.
• Frozen Peas - Rinse and thaw the frozen peas under running water and drain.
• Turkey Meat - Chopped leftover turkey meat.
• Seasoning - Salt and ground white pepper (to taste).
• Parsley (optional) - Chopped fresh parsley is an optional garnish that adds a lovely pop of color and flavor.

🔪 How To Make Turkey A La King

My leftover turkey dish is a 15-minute meal that can be made entirely in one pan. To get started, you'll need a knife and cutting board, your measuring utensils, and a large skillet.

This recipe makes about 6 servings. You could easily scale the recipe up to serve a large gathering if using a large pot.

Saute The Veggies

Step 1: Saute the bell pepper. In a large skillet at medium-high heat, melt ½ cup (115 grams) of butter and add 1 chopped red bell pepper (photo 1). Saute for 2 minutes.

Step 2: Break up the bouillon. Add 8 ounces (226.79 grams) of sliced mushrooms and 1-2 chicken bullion cubes. Break up the bouillon cube and stir it into the ingredients while sauteing mushrooms for about 2 minutes (photo 2).

Add Liquid, Simmer, & Serve

Step 3: Add liquid. Add 2 cups (473.18 milliliters) of chicken broth and 2 cups (473.18 milliliters) of heavy cream (photo 3), bring to a low boil, then reduce to low heat and allow to simmer for 3-4 minutes, stirring occasionally (photo 4).

Step 4: Add peas and turkey. Add 1 cup (160 grams) of peas (thawed if from frozen) and 4 cups (924 grams) of leftover chopped turkey meat (photo 5), stir, and season with salt and white pepper. Simmer for an additional 2-3 minutes or until turkey meat is warmed (photo 6).

Step 5: Garnish and serve. Remove from heat, garnish with optional parsley, and serve over your choice of rice, pasta, toast, or biscuits.

💭 Tips & Notes

• Swap the pimentos for peppers. Turkey a la king calls for red bell peppers rather than pimentos frequently used in chicken ala king recipes. If you like the pimentos, feel free to make that swap!
• Bouillon and heavy cream are a must. The original chicken a la king is meant to be a rich dish, so don't skip the bouillon cube and heavy cream, as it makes for a sensationally flavorful dinner 'fit for a king'.
• Thin out the sauce if needed. If your a la king sauce thickens too much, whisk in a little chicken broth to thin it out as needed.
• Pasta, rice, biscuits, toast, or potatoes. The classic version of chicken a la king is served over rice or pasta (also toast or biscuits). However, if you have leftover mashed potatoes from your holiday dinner, you can serve up this delightful creamy turkey dish over your potatoes instead!

🥡 Storing & Reheating

Let your leftovers cool, then put them into an airtight storage container in the fridge for up to 3-4 days.

Freezing

Transfer the cooled leftovers to a ziptop storage bag or airtight container and freeze for up to 1 month. Thaw in the fridge overnight before reheating.

Reheating

I recommend reheating the whole batch in a skillet over medium heat, stirring frequently until warmed through, then remove from heat immediately. You can microwave individual portions, but the cream sauce may separate slightly.

📖 Recipe Card