Turkey à la King

The first time I really paid attention to Turkey à la King – like, really let my senses settle into what was happening at the table – was one of those rainy Tuesday evenings in late November. The kind where the wind taps the windows and everything tastes a little warmer than usual. There was steam rising off the sauce, soft green peas nestled in creamy folds, and that unmistakable scent of buttery onions and mushrooms just barely hiding underneath. It surprised me, how such an old-fashioned dish could feel… tender, somehow. Like eating a story.

Why You’ll Crave It

• A cozy way to repurpose leftover turkey in a rich and delicate sauce that somehow tastes even better the next day.
• Velvety, spoon-coating texture that comforts with every bite – especially good when the world outside is gray and quiet.
• Simple but deeply nostalgic – like if a pot pie took off its crust and gave you a hug instead.
• Versatile enough to serve over pasta, buttery rice, puff pastry, or warm toast (trust me, toast is classic).

The first time I made this, I remember tipping the skillet and thinking, yep, this is the kind of thing that could make someone forgive you for being late to dinner.

What You’ll Need

• 2 cups cooked turkey: shredded or diced – leftovers from roast turkey are perfect here (white or dark, or both)
• 1/2 cup butter: yes, a whole stick – it’s the base of the sauce, don’t skip it
• 1 medium onion: finely chopped, gives the sauce a sweet backbone
• 1 green bell pepper: chopped, for color and that gentle vegetal bitterness
• 1 cup sliced mushrooms: any kind you like, though I usually go with cremini for their earthiness
• 1/4 cup all-purpose flour: for thickening, whisk it well into the butter so it doesn’t clump
• 2 cups chicken broth: warm if possible, it helps everything blend smoother
• 1 cup milk: I use whole milk, for that soft, rich texture
• 1 cup frozen peas: added near the end, so they keep their pop of green
• 1 teaspoon salt + 1/2 teaspoon black pepper: taste and tweak to your liking
• 1/4 teaspoon paprika: optional, adds a little warmth and color
• 1/4 cup fresh parsley: chopped just before serving, for brightness
• Cooked rice or pasta: or toast, or puff pastry… whatever fits the mood

Easy How-To

Start with the sauté

Melt the butter slowly in a large skillet over medium heat. Add the onion, green pepper, and mushrooms. Give them a good stir and let them cook down together – until the onions go translucent and everything smells warm and slightly sweet, around 7-8 minutes.

Build the base

Sprinkle the flour into the buttery vegetables and stir constantly – keep it moving so it doesn’t scorch. After about 2 minutes, it’ll start to look like a paste, which is good. That’s your roux – it’s what’s going to turn everything silky in a moment.

Pour and whisk

Slowly, and I mean slowly, pour in the chicken broth while whisking. Then the milk. It’ll look a bit messy at first, but it will smooth out. Let this bubble gently for 5 minutes or so, until thick enough to coat a spoon (if you draw a line on the back, it should hold).

Bring it all together

Add the turkey and peas. Stir gently – you don’t want to break the peas or shred the turkey too much more. Let it all simmer quietly for another 7-10 minutes, until heated through and the peas are bright green.

Season and taste

Add salt, pepper, and the tiniest pinch of paprika (if you have it – it’s not essential but it makes it a little warmer somehow). Taste as you go. Maybe even a few dashes of hot sauce if you like it that way.

Serve it right

Spoon generously over warm rice, noodles, or toast. Sprinkle parsley on top and take a breath… it’ll taste even better when you’re not rushing.

Good to Know

• If the sauce thickens too fast, just splash a bit more milk to loosen it – very forgiving, this dish.
• Don’t skip the parsley – it’s not just garnish, it gives a sweet green note that lifts the richness.
• I once absentmindedly added a splash of white wine with the broth… and it was lovely. Oops.

Serving Ideas

• Spoon over toast or brioche buns for an old-school, diner-style comfort meal.
• Serve inside crisp puff pastry shells if you’re feeling a little fancy.
• Pile over thick egg noodles with a buttery salad on the side to balance things out.

Top Tricks

• Use warm milk and broth, not straight from the fridge – helps keep the sauce smooth and lump-free.
• If you want the sauce silkier, whirl it lightly with an immersion blender before adding turkey (just a few pulses, not too smooth).

Frequently Asked Questions

Can I use leftover turkey?

Absolutely. In fact, that’s the whole spirit behind Turkey à la King. It revives leftover roast turkey and gives it new life in a creamy, happy sauce.

Can I freeze this dish?

Yes, though the sauce might separate slightly after thawing. Whisk it gently while reheating and it should come right back together. Use within 2-3 months.

What vegetables can I add or swap?

You can add finely diced carrots, red bell pepper, even corn for sweetness. Just be sure they’re chopped small so they cook evenly and quickly in the sauté step.