Turkey Ala King — a rich, creamy, savory dinner that transforms leftover turkey into a dish fit for any special occasion or a comforting weeknight meal. This easy Turkey Ala King recipe makes a velvety, herb-scented sauce with tender vegetables and chunks of turkey, perfect served over rice, egg noodles, toast, or biscuits. It’s a great way to use leftover turkey or chicken and can be doubled to feed a crowd.
Using about two cups of cooked, chopped turkey yields a generous main-course portion for four to six people. If you don’t have turkey on hand, leftover chicken or canned chicken work well as simple substitutions. This version balances savory vegetables, fragrant herbs, and a creamy gravy for a comforting, ready-in-under-an-hour meal.
This recipe pairs especially well with egg noodles or rice to soak up the sauce, but it’s equally delicious served over thick toast or warm, flaky biscuits. A crisp green salad or simple steamed vegetable on the side adds freshness and rounds out the meal.
How to Make Turkey Ala King
This Turkey Ala King is straightforward and forgiving, taking about 45 minutes from start to finish. The basic method is sautéing the vegetables in butter, seasoning with dried or fresh herbs, thickening with flour, then adding liquid and cream to create the signature creamy sauce. Chunks of cooked turkey and peas finish the dish, warmed through until the sauce is slightly thickened and silky.
Key vegetables for a balanced texture and flavor include carrots, green beans (fresh or thawed frozen), mushrooms, celery, and peas. These provide color, nutrients, and a mix of tender-crisp and soft textures that complement the turkey.
For herbs, dry oregano, marjoram, and thyme work beautifully. If you have fresh herbs, substitute about 1 teaspoon dried per 1/4 cup fresh, chopped. Generous seasoning with herbs lifts the dish—don’t be afraid to add them to taste.
When incorporating the flour, sprinkle it over the cooked vegetables and stir well so it blends evenly before pouring in the liquids. This helps prevent lumps and produces a smooth gravy. Aim for a sauce that’s creamy and coats the back of a spoon — not too thick and not soupy.
The flour combined with the cream and broth creates a rich, velvety base that frames the turkey and vegetables. If you prefer a lighter sauce, use half-and-half instead of heavy cream and reduce the butter slightly.
How to Serve Turkey Ala King
Traditional serving options include toast points, biscuits, egg noodles, or plain rice — each soaks up the creamy sauce in a slightly different way. For a hearty family dinner, serve the Turkey Ala King over wide egg noodles; for a classic presentation, spoon it over thick slices of buttered toast or warm biscuits.
Because the dish already contains meat and vegetables, extra sides are optional. A simple mixed greens salad with a light vinaigrette or a side of steamed green beans makes a refreshing counterpoint to the richness of the sauce. For finishing touches, sprinkle a little chopped fresh parsley or a grind of black pepper over each serving.
Leftovers store well in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over low heat, adding a splash of broth or milk if needed to loosen the sauce. You can also freeze portions for longer storage; thaw overnight in the refrigerator before reheating.
More Leftover Turkey Recipes
- Creamy Turkey Noodle Soup
- Leftover Turkey Salad with Cranberries
- Collection of Over 50 Leftover Turkey Ideas
📋 Recipe
Turkey Ala King Recipe (Using Leftover Turkey)
Ingredients
- 3 tablespoons butter
- 1 stalk celery, chopped (about ½ – ¾ cup)
- 1 medium carrot, chopped (about ½ – ¾ cup)
- 1 cup green beans, fresh or frozen (thawed)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried marjoram
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 2 medium mushrooms, white or cremini, sliced
- 3 tablespoons all-purpose flour
- ½ cup dry white wine (optional; substitute additional broth if preferred)
- 1 cup chicken broth or stock
- 1 cup cream or half-and-half
- 2 cups cooked turkey, cut into chunks
- 1 cup peas, frozen or fresh
Instructions
- In a heavy skillet or Dutch oven, melt the butter over medium heat.
- Add the celery, carrot, green beans, thyme, marjoram, oregano, salt, and pepper. Stir to combine.
- Cover and cook for about 15 minutes over medium heat, until the vegetables are tender-crisp.
- Add the sliced mushrooms, cover again, and cook for another 5 minutes until the mushrooms soften.
- Sprinkle the flour evenly over the vegetables and stir thoroughly to coat; cook for a minute to remove any raw flour taste.
- Pour in the white wine (if using) and scrape up any browned bits from the pan. Add the chicken broth and cream, stirring to combine into a smooth sauce.
- Add the cooked turkey and peas. Simmer, uncovered, for 5–10 minutes until the sauce thickens to a creamy gravy that coats the back of a spoon. Taste and adjust seasoning if needed.
- Serve immediately over toast, noodles, rice, or biscuits. Store leftovers in the refrigerator for up to 3 days; reheat gently and add a splash of broth if needed.