Turkey à la King Recipe (2024)

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Cooking Notes

Chris S.

Here's an easy (but not elegant) response to Thanksgiving leftovers: Tear turkey into pieces along with any ungussied veggies (carrots, green beans etc) and combine with stirred cold gravy in a baking dish. If you have both mashed potatoes and stuffing left, mix the stuffing into the meat/veggie/gravy mixture and spread stirred cold mashed potatoes on top like a crust; if no mashed potatoes, use the stuffing as the crust. Bake until hot in the center. Called turkey pie in my family.

Chris S.

Dear Marilyn, here's to you and to the thousands (millions?) of us, like you, who are inspired by Sam Sifton's good heartedness and eloquence, not to mention his wizardry in the kitchen!

Grant

I thought I might just help with a bit of clarification: the roux used in Cajun cooking such as gumbo is usually made with oil, resembles dark brown gravy, and takes a long, slow process to make. A roux used in french cooking (as above) is usually made with butter, resembles a thick paste, and takes just a few minutes to make--just long enough for the flour to cook and release a nutty aroma.) It's a much simpler, faster thing to make.

Marilyn

Bless your heart, Sam Sifton. I tried to make a roux for a gumbo years ago. It was a miserable failure (note I didn’t say I failed; the roux, over which I spent a great deal of time, didn’t turn out—-neither did the gumbo). As a result of that failure, I have shunned recipes calling for a roux. Even though I have no leftover turkey, thanks to your description of making a roux, i will try again.

Cindy

I served this over Stuffing Waffles - add 1 beaten egg to 2 cups of stuffing along with enough broth to moisten the stuffing mixture. Cook on waffle iron. It was an exciting and delicious twist to leftover stuffing! Can't wait to serve it again next year!

India

While this sounds delicious, my favorite left over turkey recipe is a big pot of wild rice (not the blend, the real thing). Sauté mushrooms as instructed above. Add the turkey to the mushrooms. Add some dry vermouth and burn it off. Add frozen peas. When peas have thawed out, add a bit of heavy cream. Add all this to the wild rice and serve.A restaurant outside of Chicago - The Milk Pail - used to make this with pheasant and called it Pheasant Hash. It was fabulous.

Figaro

Just what I need for my leftover Thanksgiving chicken (2 people & way too much bird). For everyone balking at making a roux, try using Wondra Instant Blend flour (or any other of that type). You will never have lumps again. This makes any sauce, i.e. Beshamel, etc., a no-brainer.

Jo Ann

I had leftover turkey breast meat that had been in my freezer for a couple weeks; it looked kind of "meh," but I felt like having turkey pot pie. I came across this recipe, cooked it up as described (but I added some chopped carrots as well as extra peas), put it in the bottom of a pie pan, laid a basic store-bought refrigerator pie crust on the top, and cut some slits in it. I baked it in the oven (on a cookie sheet, for spills) for 30 min, at 400 degrees. It was phenomenal!

Maggie

Thank you Marilyn and Chris S. for your wonderful words about Sam Sifton. He is indeed good-hearted, eloquent and a wizard in the kitchen. Plus, I love his suggestions about things to do and see and articles and books to read. I can't figure out how he has the time to see them and read them while shepherding this wonderful cooking site.

Harold

In south Louisiana if you can't make a roux, you can't feed yourself!However, I stopped the slow process of stirring oil and flour endlessly in favor of prepared roux's in a pint jar. Keeps weeks in the fridge and comes in both blonde and dark versions, I use Savoie's Old Fashioned Roux to thicken gravies, gumbos, smothered chicken, etc.Their website: http://www.savoiesfoods.com/savoies-products/

PSS

Our favorite turkey leftover recipe. I’ve loved it since childhood and I am now 70. I add a bit of curry powder to the butter melting for the roux (not enough to shout curry) and any leftover gravy to the sauce. We like it served in patty shells, garnished with some toasted slivered almonds, with leftover cranberry relish or sauce on the side.

Helen

This is almost the same as my recipe for turkey tetrazzini. I made this sauce one night and we ate half with biscuits. The next day I added some broth and a flour/soft butter roux to the leftovers, to increase the amount of sauce, and baked it with cooked spaghetti and Parmesan cheese: two almost completely different meals from this.

Ken

Very tasty and not complicated to make at all. I added pearl onions and some thyme and went a little heavier on the sherry which adds a very nice flavor. Served over Pepperidge Farms puff pasty shells and was a hit at my dinner party.

Tom Salamone

Marilyn: I had to smile at your comment. Partway through the first time I made a roux I balked thinking this looks terrible but, as I had already committed the last of my carrots and onions to this beginning effort in making a chicken pot pie I just kept stirring and adding following the recipe directions and poof, it worked. So? Give it another shot and poof, you will smile. Tom

Bev B.

If you want something a bit different, add a small can of Hormel spiced ham. Gives it that certain plebeian Je ne sais quoi.

SusanB

Had some leftover polenta I needed to use (nice problem!), so I baked it and served the recipe over that--and it was wonderful! Even better than over toast, rice, or biscuits: highly recommended.

Jane

Thank you Chris S! Love Sam’s version and love yours. Delicious options post-Thanksgiving.

David Shepherd

I let the butter brown before making the roux, which added a nice, nutty note. Had homemade turkey stock on hand (made from the TG carcass of a smoked turkey, the leftover breast meat from which was also used here), a welcome add. Added carrots for crunch and color, a diced onion and a half leek, because, alliums. Also a sprinkle of crushed red pepper flakes to the veg sauté for some zing to punch up all the creaminess. A tasty, easy prep; next time w/chicken.

donna e.

Next time I’d use 1 tsp Dijon and more Worcestershire

Lynn

Sherry adds so much to this dish. Used twice the mushrooms.

Diane

Great recipe for leftover turkey. Served over biscuits. Threw some leftover gravy in the sauce. Had no sherry. Delicious.

Veej

For the Roux-phobic, from Alton Brown. "Use equal parts vegetable oil and flour. Place the vegetable oil and flour into a 5 to 6-quart castiron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2hours, whisking 2 to 3 times throughout the cooking process." Works every time, I use if for my gumbo.

Linda L

It may be a very forgiving recipe, however would it forgive a substitute for cream? Or is it a non-negotiable ingredient?

Margaret

For generations this has been a post-Thanksgiving comfort food in my family, served on Saturday or Sunday when the household is quieting back down after hosting the big feast. My mother always served this ladled into, and over, baked pastry shells (she called them patty shells). I still do the same. What a luxurious, creamy cold weather dish!

Ann

No need to make the roux in a separate pan. Instead, sauté the veg—I added carrot, celery, and onion to the called-for mushrooms—in the full amount of butter, sprinkle the flour in, cook until the flour disappears, and the. Add the stock, then the cream. Added dried thyme and subbed Marsala for Sherry. Served over mashed potatoes. Delicious!

PJD

Too many pots! I used a shallow 3-qt pan, melted the butter (used 4 tablespoons) and sauteed the mushrooms and also added a chopped shallot and about 1/4 cup of finely chopped red pepper for a bit of color. When soft added the broth, sherry, turkey, brought up too heat and cooked for a bit at a simmer to heat and everything through, added peas and then mixed the flour with the cream (used light cream) and whisked in to thickened. Adjusted salt and added some white pepper. Yum.

Craig Avery

Will serve tonight. Will add some small-cubed carrots to the peas. Will serve over what-I-have rice, which is actually last night's NYT corn risotto. Thanks for this easy recipe.

Craig Avery

Instead of sherry will combine marsanne white wine and a bit of VSOP brandy.

Karen

My mom always made this after Thanksgiving and Christmas turkey dinners and served it on Pepperidge Farm pastry shells. Not terribly healthy, but-- Yum!

dimmerswitch

Made per recipe. Perfect outcome to nourish body and spirit. My mom died in June and our spirits were heavy for her absence this past holiday season. This recipe made me remember how often she made a la king, served atop toast, in waste not mode of using leftover turkey and how fancy we thought it was at the time (early 60's) for the mushrooms and sherry in it. Using leftover turkey from Thanksgiving in the freezer to make this dish the memories were there to season it too.

Alex

Can you make this with ground turkey?

Jake Romero

You can use any meat you want :)

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Turkey à la King Recipe (2024)

FAQs

What is turkey a la king made of? ›

This turkey à la king recipe features turkey, peas, and mushrooms in a creamy sauce served over puff pastry boats, biscuits, toast, or rice.

What does a la king mean in cooking? ›

/ˌæ lə ˈkɪŋ/ cut into small pieces and cooked in a sauce that contains cream and vegetables: This restaurant serves a wonderful chicken à la king. They cooked turnips à la king.

How do you keep turkey moist when cooking? ›

Brining is the method whereby meat (turkey, in this case) is soaked in a salty water mixed with aromatics like bay leaves, peppercorns and garlic for a couple of days. This has the effect of trapping moisture in the flesh while it roasts, yielding super juicy turkey.

Who invented turkey a la king? ›

Where does Turkey a la King come from? There are many origin stories for this recipe, but the original version was probably Chicken a la King, not turkey. It may have originated in lower Manhattan at Delmonico's restaurant. Or, it might have been created at Claridge's Hotel in London.

What is the difference between Tetrazzini and a La King? ›

It turns out the difference is that Chicken Tetrazzini has cheese in it and Chicken à la King does not. In the 1950s, you would open a can of Campbell's cream of mushroom soup, a package of frozen peas, carrots, a can of sliced mushrooms, some Velveeta cheese, and chicken or turkey and voila...an abomination!

Where did turkey a la king come from? ›

Many believe it to be an American invention, as in chicken or turkey a la king. Historical accounts are rich on this subject. According to one source, the dish originated at the original Delmonico`s restaurant in lower Manhattan back in the 1880s.

What is Ala King sauce made of? ›

Ingredients. Corn starch, Wheat flour, Salt, Modified milk ingredients, Dehydrated vegetables (onion, carrot, green bell pepper, red bell pepper, garlic), High oleic sunflower oil, Disodium inosinate and disodium guanylate, Natural flavour, Spices and herbs, Citric acid.

Why is it called a LA King? ›

The origin of chicken à la king's name is a subject of debate. Some say it was created at New York's Brighton Beach Hotel in the 1890s and named after its proprietor E. Clark King II. Some claim it originated in England, while others say it's from Philadelphia.

Is it better to cook a turkey at 325 or 350? ›

Oven-Roasted Turkey

We recommend starting the turkey in a 425 degree oven for 30-45 minutes before tenting the pan with foil and lowering the temperature to 350 degrees until a meat thermometer reads 165 degrees when inserted into the thickest part of the bird.

Should you bake a turkey covered or uncovered? ›

To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven. We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the cover so the skin crisps in the hot oven.

What are 2 ways to keep turkey from drying out? ›

5 Ways to Prevent Your Turkey from Drying Out
  1. Cook Pieces Instead of a Whole Turkey. ...
  2. If Cooking a Whole Turkey, Buy Frozen. ...
  3. Ditch the Plastic Pop-Up Timer; Use an Instant-Read Thermometer Instead. ...
  4. Elevate the Legs. ...
  5. Let the Turkey Rest.
Nov 1, 2022

Why is Butterball turkey? ›

Fresh and frozen Butterball turkeys are all natural, gluten free and raised without hormones. Fresh and Frozen Butterball turkeys are deep basted for juiciness and flavor. All natural means minimally processed and no artificial ingredients.

Why is chicken à la king? ›

Another account claims chef George Greenwald of the Brighton Beach Hotel in Brighton Beach created it in 1898, naming it after patron E. Clarke King II and his wife. Another account is that chicken à la King was created in the 1890s by hotel cook William "Bill" King of the Bellevue Hotel in Philadelphia.

Is chicken à la king French? ›

This classic chicken dish turns leftover cooked chicken into an elegant French meal.

What is turkey filling made of? ›

Celery and onions are cooked with butter, herbs and seasonings. It's all tossed with dried bread cubes and broth, then topped with a bit more butter and baked until hot and golden. I love mashed potatoes, but homemade stuffing is easily my favorite thanksgiving side dish.

What are turkey burgers made of? ›

The good news is that making turkey burgers from scratch is quite easy. All you need is ground turkey, onion, bread crumbs, eggs, and some seasonings and you're good to go. Simply combine your ground turkey, diced onion, bread crumbs, egg whites, garlic, parsley, salt, and ground pepper in a bowl.

What is turkey hash made of? ›

This turkey hash recipe follows that resourceful formula, featuring diced turkey, onion, and potatoes along with celery, bell pepper, and parsley. It's made even more delicious with turkey gravy and will quickly use up any leftovers from your big holiday meals.

What is turkey jerky made of? ›

Called a “Thanksgiving treat” by Backpacker Magazine, our Turkey Jerky is made from thick-cut turkey breast. Marinated and hickory smoked daily, our turkey jerky is a healthy, protein-packed snack that is low in fat and high in deliciousness.

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