Picture this: a creamy, comforting dish that’s perfect for cozy weeknights, holiday leftovers, or impressing guests. Turkey à la King is the versatile star we all need—whether you’re craving a quick dinner or a nostalgic comfort food fix. Dive into our roundup of 32 delicious recipes, and let’s find your new favorite way to enjoy this classic!
Classic Turkey Ala King with Creamy Sauce
Sometimes, on a quiet afternoon like this, I find myself craving the kind of meal that feels like a warm, gentle hug—a simple, comforting classic that turns leftover turkey into something truly special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 tablespoons unsalted butter
– 1/2 cup all-purpose flour
– 2 cups chicken broth
– 1 cup whole milk
– 1/2 cup heavy cream
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon paprika
– 1/4 teaspoon dried thyme
– 3 cups cooked turkey, shredded or diced
– 1 cup frozen peas and carrots, thawed
– 1/2 cup diced yellow onion
– 2 tablespoons chopped fresh parsley
Instructions
1. Melt 4 tablespoons of unsalted butter in a large skillet or Dutch oven over medium heat.
2. Add 1/2 cup of diced yellow onion to the melted butter and cook for 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
3. Sprinkle 1/2 cup of all-purpose flour over the cooked onions and butter, stirring constantly to form a smooth paste, and cook for 2 minutes to remove the raw flour taste.
4. Gradually whisk in 2 cups of chicken broth, ensuring no lumps form, then whisk in 1 cup of whole milk and 1/2 cup of heavy cream until the mixture is smooth.
5. Add 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of paprika, and 1/4 teaspoon of dried thyme to the sauce, stirring to combine.
6. Bring the sauce to a gentle simmer over medium-low heat, stirring frequently, and cook for 10 minutes until it thickens to a creamy consistency that coats the back of a spoon.
7. Stir in 3 cups of cooked turkey and 1 cup of thawed frozen peas and carrots, heating for 5 minutes until everything is warmed through.
8. Remove the skillet from the heat and stir in 2 tablespoons of chopped fresh parsley.
9. Serve the turkey à la king immediately over toasted bread, biscuits, or rice.
Often, the magic lies in that velvety sauce—rich from the cream, yet lightened by the broth, it clings tenderly to the turkey and vegetables. For a cozy twist, try spooning it over flaky puff pastry shells or pairing it with a crisp green salad to balance the creaminess.
Spicy Turkey Ala King with Jalapeños
Perhaps there’s something quietly comforting about transforming humble ingredients into a warm, spicy embrace on a chilly evening. This dish, with its tender turkey and gentle heat from jalapeños, feels like a cozy refuge, inviting you to slow down and savor each step as the rich, creamy sauce comes together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 2 jalapeños, seeded and finely chopped
– 1 pound ground turkey
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper
– 1/4 cup all-purpose flour
– 2 cups chicken broth
– 1 cup heavy cream
– 1 cup frozen peas
– Salt, to taste
– 4 slices toasted bread, for serving
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 medium diced yellow onion and 2 finely chopped jalapeños to the skillet, stirring occasionally until softened, about 5 minutes.
3. Add 1 pound ground turkey to the skillet, breaking it apart with a spoon, and cook until no pink remains, about 7 minutes.
4. Stir in 2 minced garlic cloves, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper, cooking for 1 minute until fragrant.
5. Sprinkle 1/4 cup all-purpose flour over the mixture, stirring constantly to coat evenly and cook for 2 minutes to remove the raw flour taste.
6. Gradually pour in 2 cups chicken broth while stirring continuously to prevent lumps, then bring to a gentle simmer.
7. Reduce heat to medium-low and stir in 1 cup heavy cream, letting the sauce thicken slightly for 5 minutes.
8. Add 1 cup frozen peas to the skillet, stirring until heated through, about 3 minutes.
9. Season with salt to taste, then remove from heat.
10. Serve the spicy turkey mixture over 4 slices of toasted bread.
Lingering on the plate, this dish offers a velvety sauce that clings to the tender turkey, with the jalapeños providing a bright, subtle heat that builds slowly. The peas add a pop of sweetness and texture, making each bite a balanced blend of creamy and spicy. For a creative twist, try spooning it over crispy roasted potatoes or folding it into warm tortillas for a handheld meal.
Turkey Ala King with Mushrooms and Peas
There’s a quiet comfort in a creamy, savory dish that feels like a warm embrace on a chilly evening, especially one that transforms humble leftovers into something truly special. This Turkey Ala King with mushrooms and peas is just that—a gentle, satisfying meal that whispers of home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 tablespoons unsalted butter
– 1 medium yellow onion, finely diced
– 8 ounces cremini mushrooms, sliced
– 1/4 cup all-purpose flour
– 2 cups chicken broth
– 1 cup whole milk
– 3 cups cooked turkey, shredded or cubed
– 1 cup frozen peas
– 1/2 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons fresh parsley, chopped
Instructions
1. Melt 4 tablespoons unsalted butter in a large skillet over medium heat.
2. Add 1 finely diced medium yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in 8 ounces sliced cremini mushrooms and cook for 8 minutes, until they release their moisture and turn golden brown.
4. Sprinkle 1/4 cup all-purpose flour over the mushroom mixture and cook for 1 minute, stirring constantly to form a roux and prevent lumps.
5. Gradually whisk in 2 cups chicken broth and 1 cup whole milk until the mixture is smooth and begins to thicken, about 3–4 minutes.
6. Add 3 cups cooked turkey, 1 cup frozen peas, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, stirring gently to combine.
7. Reduce heat to low and simmer uncovered for 10 minutes, stirring occasionally, until the sauce is creamy and the peas are tender.
8. Remove from heat and stir in 2 tablespoons chopped fresh parsley.
9. Serve immediately over toast, rice, or biscuits.
Often, the velvety sauce clings to each tender piece of turkey, while the peas add a sweet pop and the mushrooms lend an earthy depth. For a cozy twist, try spooning it over flaky puff pastry or alongside buttery mashed potatoes—it’s a dish that feels both nostalgic and effortlessly elegant.
Healthy Low-Carb Turkey Ala King
Holding a warm bowl on this quiet afternoon, I’m reminded how simple, nourishing meals can feel like a gentle embrace—this low-carb twist on a classic brings comfort without the heaviness, letting the tender turkey and creamy sauce shine through.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon olive oil
– 1 pound boneless, skinless turkey breast, cut into 1-inch cubes
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup diced onion
– 1/2 cup diced celery
– 1/2 cup diced red bell pepper
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Pat the turkey cubes dry with a paper towel to ensure a good sear, then add them to the skillet in a single layer without overcrowding.
3. Season the turkey with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and cook undisturbed for 3–4 minutes until golden brown on one side.
4. Flip each turkey cube and cook for another 3–4 minutes until browned on all sides and cooked through, then transfer to a plate and set aside.
5. Reduce the heat to medium and add 1/2 cup diced onion, 1/2 cup diced celery, and 1/2 cup diced red bell pepper to the same skillet, scraping up any browned bits from the bottom.
6. Sauté the vegetables for 5–7 minutes, stirring occasionally, until they soften and the onion turns translucent.
7. Add 2 cloves minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
8. Pour in 1 cup chicken broth and bring to a simmer, letting it reduce by half over 3–4 minutes to concentrate the flavor.
9. Stir in 1/2 cup heavy cream and 1/4 cup grated Parmesan cheese, and simmer gently for 2–3 minutes until the sauce thickens slightly and coats the back of a spoon.
10. Return the cooked turkey to the skillet, along with any accumulated juices, and stir to combine, heating through for 1–2 minutes.
11. Remove from heat and fold in 2 tablespoons chopped fresh parsley just before serving to preserve its bright color and freshness.
Rich and velvety, the sauce clings to each tender piece of turkey, while the crisp vegetables add a subtle crunch that balances the creaminess. Serve it over steamed cauliflower rice for a complete low-carb meal, or spoon it into a hollowed-out bell pepper for a playful, edible bowl that makes dinner feel special.
Gluten-Free Turkey Ala King with Almond Flour
There’s something quietly comforting about a creamy, savory dish that feels indulgent yet nourishing, especially on a chilly afternoon like this one. This gluten-free turkey à la king, thickened gently with almond flour, is my go-to when I want a meal that wraps me in warmth without weighing me down.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tbsp olive oil
– 1 cup diced yellow onion
– 1 cup diced celery
– 1 cup diced red bell pepper
– 2 cups cooked turkey, shredded
– 1 cup frozen peas
– 3 cups chicken broth
– 1 cup heavy cream
– 1/2 cup almond flour
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add 1 cup diced yellow onion, 1 cup diced celery, and 1 cup diced red bell pepper to the skillet, stirring to coat in the oil.
3. Sauté the vegetables for 8–10 minutes, stirring occasionally, until they are softened and the onions turn translucent.
4. Sprinkle 1/2 cup almond flour over the vegetables, stirring constantly for 2 minutes to toast it lightly and prevent clumping.
5. Gradually pour in 3 cups chicken broth while whisking continuously to create a smooth, lump-free base.
6. Bring the mixture to a gentle simmer over medium heat, then reduce to low and let it cook for 5 minutes to thicken slightly.
7. Stir in 1 cup heavy cream, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper until fully incorporated.
8. Add 2 cups shredded cooked turkey and 1 cup frozen peas, stirring gently to combine without breaking the turkey apart.
9. Simmer the mixture on low heat for 8–10 minutes, stirring occasionally, until the peas are tender and the sauce coats the back of a spoon.
10. Remove the skillet from the heat and let it rest for 3 minutes before serving to allow the flavors to meld.
Light and velvety, the almond flour gives the sauce a subtle nuttiness that complements the tender turkey and sweet peas. I love spooning it over toasted gluten-free biscuits or fluffy rice for a cozy, complete meal that feels both rustic and refined.
Turkey Ala King with Bell Peppers and Onions
Nostalgia has a way of softening the edges of memory, wrapping even the simplest meals in a gentle warmth that lingers long after the last bite. Today, I find myself drawn back to the comforting embrace of a classic, its familiar aromas promising a quiet moment of solace in the kitchen’s soft light.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tablespoons unsalted butter
– 1 medium yellow onion, diced
– 1 medium green bell pepper, diced
– 1 medium red bell pepper, diced
– 1 pound cooked turkey breast, shredded
– 3 tablespoons all-purpose flour
– 2 cups chicken broth
– 1 cup heavy cream
– 1/2 teaspoon dried thyme
– 1/2 teaspoon paprika
– 1/4 teaspoon black pepper
– 1/2 teaspoon salt
Instructions
1. Melt 2 tablespoons of unsalted butter in a large skillet over medium heat until it foams and becomes fragrant, about 1 minute.
2. Add 1 diced medium yellow onion to the skillet and cook, stirring occasionally, until it turns translucent and softens, about 5 minutes.
3. Stir in 1 diced medium green bell pepper and 1 diced medium red bell pepper, cooking until they just begin to soften, about 4 minutes; for even cooking, cut the peppers into uniform 1/2-inch pieces.
4. Sprinkle 3 tablespoons of all-purpose flour over the vegetables and cook, stirring constantly, for 2 minutes to form a roux and eliminate the raw flour taste.
5. Gradually pour in 2 cups of chicken broth while whisking continuously to prevent lumps from forming.
6. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low and let it cook for 5 minutes until slightly thickened.
7. Stir in 1 cup of heavy cream, 1/2 teaspoon dried thyme, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, and 1/2 teaspoon salt until fully incorporated.
8. Add 1 pound of shredded cooked turkey breast to the skillet, gently folding it in to coat evenly and heat through for 3-4 minutes; using pre-cooked turkey saves time, but ensure it’s warmed to 165°F for food safety.
9. Remove the skillet from the heat and let the mixture rest for 2 minutes to allow the flavors to meld before serving.
Just as the cream lends a velvety richness to the sauce, the bell peppers offer a subtle crunch that contrasts beautifully with the tender turkey. Serve it spooned over buttery biscuits or fluffy rice for a meal that feels both nourishing and indulgent, a quiet celebration of simplicity on a plate.
Cheesy Turkey Ala King Casserole
Sometimes, on these quiet afternoons when the light slants just so through the kitchen window, I find myself craving something deeply comforting, a dish that feels like a warm embrace after a long day. This cheesy turkey ala king casserole is exactly that—a humble, forgiving blend of tender turkey and creamy sauce, all baked under a golden, bubbling blanket of cheese until it’s impossible to resist. It’s the kind of meal that asks for little but gives so much in return, perfect for those evenings when you need nourishment for both body and soul.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 2 tablespoons unsalted butter
– 1 medium yellow onion, diced
– 1 cup diced celery
– 1 cup frozen peas
– 3 cups cooked turkey, shredded
– 1 (10.5-ounce) can condensed cream of mushroom soup
– 1 cup whole milk
– 1 teaspoon garlic powder
– 1/2 teaspoon dried thyme
– 1/2 teaspoon black pepper
– 1 cup shredded cheddar cheese
– 1 cup shredded mozzarella cheese
– 1 (16-ounce) package refrigerated biscuit dough
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
2. Melt 2 tablespoons of unsalted butter in a large skillet over medium heat until it foams slightly.
3. Add 1 medium diced yellow onion and 1 cup diced celery to the skillet, sautéing for 5-7 minutes until the vegetables soften and become fragrant.
4. Stir in 1 cup frozen peas and 3 cups shredded cooked turkey, cooking for an additional 2 minutes to warm through evenly.
5. Pour in 1 can of condensed cream of mushroom soup, 1 cup whole milk, 1 teaspoon garlic powder, 1/2 teaspoon dried thyme, and 1/2 teaspoon black pepper, mixing well until the sauce is smooth and coats all ingredients.
6. Transfer the turkey mixture to the prepared baking dish, spreading it into an even layer with a spatula.
7. In a medium bowl, combine 1 cup shredded cheddar cheese and 1 cup shredded mozzarella cheese, then sprinkle half of this cheese blend evenly over the turkey mixture.
8. Arrange the biscuits from 1 package of refrigerated biscuit dough in a single layer on top of the cheese, spacing them slightly apart to allow for expansion as they bake.
9. Sprinkle the remaining cheese blend over the biscuits, ensuring some falls into the gaps for extra melty pockets.
10. Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown, the cheese is fully melted and bubbly, and the casserole is heated through to an internal temperature of 165°F.
11. Remove the casserole from the oven and let it rest for 5 minutes before serving to allow the sauce to thicken slightly and make slicing easier.
Perhaps what I love most is how the biscuits soak up just enough of that rich, savory sauce while staying fluffy on top, creating a delightful contrast in textures. The melty cheese adds a gooey richness that complements the tender turkey and sweet peas, making each bite a cozy symphony of flavors. For a creative twist, try serving it alongside a simple green salad dressed with a tangy vinaigrette to cut through the creaminess, or spoon it over toasted crusty bread for an extra-hearty meal that’s sure to satisfy.
Slow Cooker Turkey Ala King
Under the soft glow of the kitchen light, as the afternoon deepens into evening, there’s a quiet comfort in preparing a meal that promises warmth and nourishment with minimal fuss. This slow-cooked classic transforms simple ingredients into a creamy, savory filling, perfect for spooning over toast or biscuits on a chilly day.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 2 tablespoons unsalted butter
– 1 medium yellow onion, diced
– 1 cup diced celery
– 8 ounces sliced cremini mushrooms
– 3 cups cooked turkey, shredded
– 1 (10.5-ounce) can condensed cream of mushroom soup
– 1 cup frozen peas
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1/2 teaspoon dried thyme
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt
Instructions
1. Melt 2 tablespoons of unsalted butter in a skillet over medium heat until it foams slightly, about 2 minutes.
2. Add 1 medium diced yellow onion and 1 cup diced celery to the skillet, cooking until the onion turns translucent, approximately 5 minutes.
3. Stir in 8 ounces of sliced cremini mushrooms and cook until they release their moisture and soften, about 7-8 minutes; this step builds a flavorful base, so don’t rush it.
4. Transfer the cooked vegetable mixture to a 6-quart slow cooker.
5. Add 3 cups of shredded cooked turkey, 1 can of condensed cream of mushroom soup, 1 cup of frozen peas, 1 cup of chicken broth, 1/2 cup of heavy cream, 1/2 teaspoon of dried thyme, 1/4 teaspoon of black pepper, and 1/4 teaspoon of salt to the slow cooker.
6. Stir all ingredients gently until well combined, ensuring the soup is evenly distributed.
7. Cover the slow cooker with its lid and cook on the LOW setting for 4 hours, avoiding opening the lid frequently to maintain consistent heat.
8. After 4 hours, check the consistency; if it seems too thick, stir in an additional 1/4 cup of chicken broth until it reaches your desired creaminess.
9. Let the mixture rest for 10 minutes before serving to allow the flavors to meld further.
10. Serve hot over toasted bread or flaky biscuits.
Velvety and rich, this dish offers a tender texture from the turkey and a subtle earthiness from the mushrooms, with the peas adding a pop of sweetness. For a creative twist, try spooning it into puff pastry shells or serving it alongside buttery egg noodles to soak up every last drop of the creamy sauce.
Turkey Ala King with White Wine Sauce
Perhaps there’s something quietly comforting about a dish that feels both elegant and humble, a meal that transforms leftover turkey into something softly luxurious. Picture tender pieces of turkey nestled in a creamy, aromatic white wine sauce, a gentle reminder that simple ingredients can create profound warmth on a quiet evening.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tablespoons unsalted butter
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 8 ounces cremini mushrooms, sliced
– 1/4 cup all-purpose flour
– 1 cup dry white wine
– 1 cup chicken broth
– 1 cup heavy cream
– 3 cups cooked turkey, shredded or cubed
– 1/2 cup frozen peas
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons fresh parsley, chopped
Instructions
1. Melt 2 tablespoons of unsalted butter in a large skillet over medium heat until it foams slightly.
2. Add 1 small finely diced yellow onion and cook for 4–5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 2 cloves of minced garlic and cook for 1 minute, just until aromatic to avoid burning.
4. Add 8 ounces of sliced cremini mushrooms and cook for 6–7 minutes, until they release their moisture and turn golden brown.
5. Sprinkle 1/4 cup of all-purpose flour over the vegetables and cook for 2 minutes, stirring constantly to form a roux and eliminate the raw flour taste.
6. Slowly pour in 1 cup of dry white wine while whisking continuously to prevent lumps from forming.
7. Whisk in 1 cup of chicken broth and 1 cup of heavy cream until the sauce is smooth and begins to thicken, about 3–4 minutes.
8. Add 3 cups of cooked turkey, 1/2 cup of frozen peas, 1 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
9. Reduce heat to low and simmer uncovered for 8–10 minutes, stirring occasionally, until the sauce coats the back of a spoon and the peas are tender.
10. Remove from heat and stir in 2 tablespoons of chopped fresh parsley.
11. Serve immediately over rice, pasta, or toast points.
What emerges is a velvety sauce that clings to each morsel, with the white wine lending a subtle brightness that cuts through the richness. The turkey remains tender and juicy, while the peas add little bursts of sweetness against the earthy mushrooms. For a cozy twist, try spooning it over flaky biscuits or alongside roasted vegetables to soak up every last drop of that creamy goodness.
Herb-Infused Turkey Ala King
Wandering through the kitchen on a quiet afternoon, I find myself craving something both comforting and elegant, a dish that feels like a gentle embrace after a long day. This herb-infused turkey à la king is just that—a creamy, savory stew that transforms simple ingredients into a warm, satisfying meal, perfect for sharing or savoring alone.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tablespoons unsalted butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup sliced mushrooms
– 1/4 cup all-purpose flour
– 2 cups chicken broth
– 1 cup heavy cream
– 2 cups cooked turkey, shredded
– 1/2 cup frozen peas
– 1 tablespoon fresh thyme leaves
– 1 tablespoon fresh parsley, chopped
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Melt 2 tablespoons unsalted butter in a large skillet over medium heat until it bubbles gently.
2. Add 1 medium diced onion and cook for 5 minutes, stirring occasionally, until it turns translucent and soft.
3. Stir in 2 cloves minced garlic and 1 cup sliced mushrooms, cooking for 3 more minutes until the mushrooms release their moisture and brown slightly.
4. Sprinkle 1/4 cup all-purpose flour over the mixture, stirring constantly for 2 minutes to form a roux and cook out the raw flour taste.
5. Gradually pour in 2 cups chicken broth, whisking continuously to prevent lumps from forming.
6. Bring the mixture to a simmer over medium-high heat, then reduce to low and let it cook for 5 minutes until it thickens slightly.
7. Pour in 1 cup heavy cream, stirring gently to combine, and simmer for another 3 minutes until the sauce is smooth and coats the back of a spoon.
8. Add 2 cups shredded cooked turkey, 1/2 cup frozen peas, 1 tablespoon fresh thyme leaves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, stirring to incorporate all ingredients evenly.
9. Cook the mixture over low heat for 5 minutes, stirring occasionally, until the peas are tender and the turkey is heated through.
10. Remove the skillet from the heat and stir in 1 tablespoon chopped fresh parsley just before serving.
Here, the creamy sauce clings to the tender turkey and peas, offering a velvety texture with earthy notes from the thyme and mushrooms. Serve it over toasted bread or fluffy rice for a hearty meal that feels both rustic and refined, inviting you to linger at the table a little longer.
Turkey Ala King with Garlic and Parmesan
Nestled in the quiet of a winter afternoon, the gentle simmer of this dish fills the kitchen with a comforting warmth, transforming leftover turkey into a creamy, savory embrace. It’s a humble, forgiving recipe that feels like a soft blanket on a chilly day, where garlic and Parmesan whisper their rich notes into every spoonful.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 tablespoons unsalted butter
– 1 medium yellow onion, finely diced
– 4 cloves garlic, minced
– 1/2 cup all-purpose flour
– 2 cups chicken broth
– 1 cup whole milk
– 1/2 cup heavy cream
– 2 cups cooked turkey, shredded
– 1 cup frozen peas
– 1/2 cup grated Parmesan cheese
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt
Instructions
1. Melt the butter in a large skillet over medium heat until it bubbles gently, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until translucent and soft, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Sprinkle the flour over the onion and garlic mixture, stirring constantly to form a paste, and cook for 2 minutes to remove the raw flour taste.
5. Gradually pour in the chicken broth while whisking continuously to prevent lumps, then add the milk and heavy cream, whisking until smooth.
6. Bring the mixture to a gentle simmer over medium heat, then reduce to low and cook, stirring occasionally, until thickened to a gravy-like consistency, about 10 minutes.
7. Add the shredded turkey and frozen peas, stirring to combine, and cook for 5 minutes until the peas are tender and the turkey is heated through.
8. Remove the skillet from the heat and stir in the grated Parmesan cheese, black pepper, and salt until the cheese is fully melted and incorporated.
9. Let the mixture rest off the heat for 2 minutes to allow the flavors to meld before serving.
Perfectly creamy with tender shreds of turkey and pops of sweet peas, this dish offers a velvety texture that clings to a spoon. The garlic infuses a subtle depth, while the Parmesan adds a salty, nutty finish—try serving it over toasted sourdough or fluffy biscuits for a cozy, complete meal that feels both nostalgic and nourishing.
Quick and Easy Turkey Ala King in 30 Minutes
Musing over the quiet hum of a winter afternoon, I find myself drawn to the kitchen, craving something warm and comforting that won’t keep me tied to the stove for hours. This turkey à la king comes together in moments, a creamy, savory embrace that feels like a gentle pause in a busy day.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 2 tablespoons unsalted butter
– 1 medium yellow onion, finely diced
– 1 cup sliced cremini mushrooms
– 1/4 cup all-purpose flour
– 2 cups low-sodium chicken broth
– 1 cup whole milk
– 2 cups cooked turkey, shredded or diced
– 1 cup frozen peas
– 1/2 teaspoon dried thyme
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt
Instructions
1. Melt 2 tablespoons unsalted butter in a large skillet over medium heat.
2. Add 1 medium yellow onion, finely diced, and sauté for 5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 1 cup sliced cremini mushrooms and cook for 5 minutes, until they release their moisture and begin to brown lightly.
4. Sprinkle 1/4 cup all-purpose flour over the vegetables, stirring constantly for 1 minute to cook off the raw flour taste and form a roux.
5. Gradually pour in 2 cups low-sodium chicken broth while whisking continuously to prevent lumps from forming.
6. Add 1 cup whole milk, 1/2 teaspoon dried thyme, 1/4 teaspoon black pepper, and 1/4 teaspoon salt, bringing the mixture to a gentle simmer over medium-low heat.
7. Cook for 5 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
8. Fold in 2 cups cooked turkey, shredded or diced, and 1 cup frozen peas, heating for 3–4 minutes until the turkey is warmed through and the peas are tender.
9. Remove the skillet from the heat and let it rest for 2 minutes to allow the flavors to meld.
Just ladle this creamy turkey à la king over toasted bread or flaky biscuits—the sauce clings in velvety ribbons, rich with the earthy depth of mushrooms and the sweet pop of peas. It’s a humble, satisfying dish that turns leftovers into something quietly special, perfect for a cozy evening in.
Conclusion
Zesty, comforting, and endlessly versatile—these 32 Turkey à la King recipes are your new go-to for any gathering or cozy night in. We hope you find a new family favorite! Give one a try this week, then swing back to let us know which recipe you loved. Don’t forget to pin this roundup to your Pinterest boards to save all these delicious ideas for later. Happy cooking!
