Turkey à la King

published Sep 29, 2022
Turkey à la King Recipe

A creamy dish made with vegetables that further puts leftover turkey to good use.


Prep10 minutes

Cook25 minutes

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Turkey a la king (made with cooked, chopped turkey in a creamy mushroom and peas sauce) in a bowl with a roll on the side of the bowl.
Credit: Olivia Mack McCool

You can never have enough creative ways to use up leftover turkey from Thanksgiving. Once the excitement of the day-after sandwich wears off, you need another hit in your back pocket. Turkey à la King is just that — a delicious and easy way to use up your leftover turkey. 

What Is Turkey à la King Made Of?

Turkey à la King is a creamy dish made from vegetables (like onions, celery, and mushrooms) and has turkey folded into it. It starts out by cooking the vegetables in butter, then making a thick, creamy sauce using flour, stock, and cream. Once the sauce is made, leftover shredded turkey, frozen peas, and jarred pimentos are folded in.

Credit: Olivia Mack McCool

What Kind of Stock Is Best?

You can use homemade turkey stock or store-bought low-sodium chicken stock. To make your own turkey stock, simply place the leftover turkey bones in a big pot. Fill with enough water to cover and add some aromatics like garlic, onion, carrot, and celery. Bring this to a boil, then turn it down to a simmer. Simmer the stock for at least 2 hours and up to 12 hours. Strain out any solids and store the stock in the fridge.

What Should I Serve with Turkey à la King?

There are a lot of options for what to serve with Turkey à la King. You want something that will be able to sop up the creamy sauce. Egg noodles, rice, biscuits, or even baked potatoes are all good choices.

Turkey à la King Recipe

A creamy dish made with vegetables that further puts leftover turkey to good use.

Prep time 10 minutes

Cook time 25 minutes

Serves 6

Nutritional Info


  • 3 medium stalks


  • 1

    small yellow onion

  • 8 tablespoons

    (1 stick) unsalted butter

  • 1 tablespoon

    kosher salt, plus more as needed

  • 1/4 teaspoon

    freshly ground black pepper

  • 8 ounces

    fresh mushrooms, any kind

  • 5 sprigs

    fresh thyme

  • 1/2 cup

    all-purpose flour

  • 2 cups

    low-sodium turkey or chicken broth

  • 1 1/2 cups


  • 2 (2-ounce) jars

    sliced pimentos

  • 4 cups

    shredded, cooked turkey

  • 1 1/2 cups

    frozen peas

  • 1 small bunch

    fresh parsley

  • Biscuits, cooked rice, or egg noodles, for serving


  1. Dice 3 medium celery stalks and 1 small yellow onion.

  2. Cut 8 tablespoons unsalted butter into pieces and melt in a Dutch oven or heavy-bottomed, wide frying pan over medium-high heat. Add the onion and celery, and season with 1 tablespoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring frequently, until the celery is very tender, about 8 minutes. Meanwhile, thinly slice 8 ounces fresh mushrooms. Pick the leaves from fresh thyme sprigs.

  3. Add the mushrooms and thyme to the pan and cook, stirring frequently, until the mushrooms are softened, about 4 minutes. Sprinkle in 1/2 cup all-purpose flour and stir until no visible flour remains, about 1 minute.

  4. Slowly pour in 2 cups low-sodium turkey or chicken broth and scrape up the browned bits from the bottom of the pan with a wooden spoon. Pour in 1 1/2 cups half-and-half. Simmer, stirring frequently, until the mixture is thickened, 3 to 5 minutes. Meanwhile, drain 2 (2-ounce) jars sliced pimentos. Pick the leaves from a small bunch of fresh parsley and finely chop until you have about 1 tablespoon.

  5. Turn off the heat. Add the pimentos, 4 cups shredded, cooked turkey, and 1 1/2 cups frozen peas, and stir to combine. Taste and season with more kosher salt as needed. Sprinkle with the parsley. Serve with biscuits, rice, or egg noodles.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 2 months. Thaw in the refrigerator overnight before reheating over low heat.