Turkey a la King Deluxe Recipe - Allrecipes.com
Turkey a la King Deluxe Recipe
  • READY IN 30 mins

Turkey a la King Deluxe

Recipe by  

"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 Edit and Save

Original recipe makes 4 cups Change Servings
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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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 02, 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.

 
Most Helpful Critical Review
Nov 26, 2011

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. Good base recipe-but has to be amped up.

 
Dec 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.

 
Oct 02, 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!

 
Dec 01, 2009

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. Delish.

 
Dec 03, 2009

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 worked fine. We loved it! Thanks!

 
Jan 31, 2011

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 over rice and it was very tasty. Added some shaved parm to the top, too. Yum! Thanks for the recipe!

 
Sep 23, 2012

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 recipe with the exception of using cream of mushroom soup. Yesterday turned into a nice chilly Fall evening so this was the perfect comfort food dish. Thank you Jessica!

 

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Nutrition

  • Calories
  • 241 kcal
  • 12%
  • Carbohydrates
  • 16.2 g
  • 5%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 12.2 g
  • 19%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 15.8 g
  • 32%
  • Sodium
  • 1004 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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