Turkey à la King

Ingredients

• 56 g (4 tablespoons)unsalted butter
• 150 g (2 cups)sliced white or brown mushrooms
• 3 mediumshallots, chopped
• 2 mediumcarrots, peeled and chopped
• to tastesalt and freshly ground black pepper
• 16 g (2 tablespoons; adjust for desired thickness)plain flour
• 480 ml (2 cups)low-sodium chicken stock
• 450 g (3 cups)roasted turkey, chopped
• 150 g (1 cup)frozen peas
• 1 pinchcayenne pepper
• 1 pinchfreshly grated nutmeg
• 120 ml (½ cup)double cream
• 1 tablespoonfresh parsley, chopped
• to tastefresh parsley and chives, chopped, for garnish

Instructions

1. 1

   Brown the mushrooms

   Melt the butter in a large saucepan over medium-high heat. Add the sliced mushrooms and cook until they release their moisture and begin to brown. Lift them out and set aside.

2. 2

   Soften the vegetables

   In the same pan, sauté the chopped shallots until translucent. Add the carrots and cook until they begin to soften.

3. 3

   Season and coat

   Season the vegetables with salt and freshly ground black pepper. Sprinkle over 2 tablespoons of flour and stir to coat.

4. 4

   Add the stock

   Gradually pour in 480 ml (2 cups) of chicken stock, stirring continuously. Let the mixture simmer until it thickens.

5. 5

   Cook the peas

   Stir in 150 g (1 cup) of frozen peas and cook until heated through.

6. 6

   Add the turkey

   Add 450 g (3 cups) of chopped roasted turkey and stir to combine, heating it through.

7. 7

   Season with spices

   Add a pinch of freshly grated nutmeg and a pinch of cayenne pepper.

8. 8

   Stir in cream

   Pour in 120 ml (½ cup) of double cream and stir until the sauce is creamy.

9. 9

   Adjust the seasoning

   Taste the sauce and add salt and pepper as needed.

10. 10

    Add the parsley

    Stir in 1 tablespoon of chopped fresh parsley.

11. 11

    Heat through

    Continue cooking until the dish is hot throughout and the flavours are combined.

12. 12

    Serve with bread

    Serve the Turkey à la King over toasted bread or biscuits.

13. 13

    Garnish the servings

    Finish each serving with chopped fresh chives.

What is Turkey à la King?

Turkey à la King is an American comfort-food dish of poultry and vegetables in a rich, creamy sauce, commonly served over toast, biscuits or another base. Its exact beginnings are disputed, but it became a familiar way to serve poultry in a sauce.

This version uses roasted turkey, mushrooms, carrots and peas, with a little nutmeg and cayenne for warmth. Cooking the mushrooms separately first helps them brown before they join the finished sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 513 calories, 37g protein, 23g carbs, 31g fat.

Turkey provides most of the protein, while the flour, carrots, peas and serving base contribute carbohydrates. Butter and double cream account for much of the fat; serve with toast or biscuits and add a green vegetable or salad to round out the plate.

Building the sauce

Flour: Stirring it into the butter-coated vegetables before adding stock helps it disperse evenly and thicken the liquid without lumps.

Stock: Add it gradually while stirring, so the flour mixture loosens smoothly. Simmer until the sauce thickens before adding the cream.

Choosing the vegetables

Mushrooms: White or brown mushrooms both work; cook them until their released moisture has evaporated and their edges start to brown.

Carrots and peas: Give the carrots a head start because they take longer to soften. The frozen peas go in later and need only to heat through.

Getting the texture right

Thickness: The 2 tablespoons of flour make a substantial sauce; use the amount specified, then simmer until it reaches a coating consistency.

Turkey: Since the turkey is already roasted, the aim is to warm it through rather than cook it for a long time. Gentle heating helps keep the pieces tender.

Balancing the seasoning

Warm spices: Nutmeg adds a gentle savoury warmth, while cayenne gives a subtle hint of heat. Keep both to a pinch so they complement rather than dominate the creamy sauce.

Final check: Taste after adding the cream and parsley, then adjust the salt and pepper. Stock can vary in saltiness, so seasoning at the end is useful.

What to serve it with

Toast: Toasted bread gives the sauce something crisp to soak into and makes a straightforward base for a weeknight meal.

Biscuits: Soft biscuits make a more substantial pairing. Add the chopped herbs just before serving for a fresh finish.

Recipe notes & tips

• Let the mushrooms brown before removing them so they develop a deeper savoury flavour.
• Stir continuously as you pour in the stock to help keep the sauce smooth.
• Cut the carrots into evenly sized pieces so they soften at the same rate.
• Add the roasted turkey after the sauce has thickened to avoid overcooking it.
• Taste the finished sauce before serving, as the stock’s saltiness can vary.
• Garnish with the fresh herbs just before serving.

Variations

• Use leftover chicken: Replace the turkey with an equal amount of chopped roasted chicken.
• Add more mushrooms: Increase the mushrooms for a more pronounced earthy flavour.
• Adjust the heat: Add a little more cayenne for a spicier sauce.
• Choose a different base: Spoon the mixture over rice instead of toast or biscuits.
• Use fresh peas: Add them in place of frozen peas and cook until tender.

Common mistakes to avoid

• Crowding the mushrooms: They can steam instead of brown; cook until their moisture has evaporated and they begin to colour.
• Adding stock all at once: The flour can clump; pour it in gradually while stirring.
• Undercooking the carrots: They may stay firm; cook them until they begin to soften before adding the stock.
• Boiling the sauce hard: It can reduce too quickly; keep it at a gentle simmer while it thickens.
• Heating the turkey for too long: It can become dry; warm it through once the sauce is ready.
• Skipping the final taste: The seasoning may be unbalanced; check and adjust salt and pepper before serving.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan until hot throughout, stirring occasionally; add a splash of stock if the sauce has thickened in the fridge.

Frequently asked questions