Turkey à la King

Turkey Is Heading Out From The Holidays

As a child of the mid 20th century, turkey was served for holiday fare, period. It was center to all the trimmings, and then gone for a month, then repeat, then gone until next year.

We can do better!

Luckily our food nation has grown up and turkey is sold conveniently in parts—just like chicken. I had the chance to move out of the holiday pageantry and make an adaptation of this dish from the New York Times. Wow!

I am happy to report the poultry aisle is now open for you to try turkey off holiday and as icing on the cake, save leftovers for this elegant surprise.



  • butter- 6 TBS
  • baking soda- 1/4 tsp
  • flour- 2 TBS, all-purpose
  • stock- 1-1/2 cups, chicken or turkey or any stock
  • mushrooms- 2 cups, sliced
  • turkey- 1 1⁄2 cups, cooked, chopped
  • heavy cream- 1⁄2 cup [optional]
  • dry sherry- 2 TBS [or other fortified wine, Dry Marsala or Madeira]
  • salt- 1/2 tsp
  • pepper- 1/8 tsp
  • peas-1 cup, frozen
  • parsley- for garnish


  1. In a small sauce pan melt only 4 TBS. butter then stir in the flour and continue to cook until flour turns straw colored, a few minutes
  2. Slowly add in just one cup of the stock while stirring to form a gravy. Thin with additional stock if needed so it remains thin. Keep warm
  3. Add remaining 2 TBS butter to a large skillet, the baking soda, and sauté mushrooms over medium-high heat until they begin to brown—about 10 minutes. Leave them sit for a couple of minutes between tossing to develop browning
  4. Add chopped turkey, cream [if using], and gravy then heat through for another 10 minutes. If needed, thin with remaining stock so it acts like a pasta sauce
  5. Stir in the peas, and sherry and check for seasoning. Simmer a couples minutes.
  6. Top with parsley and serve

Turkey a lá King

Serve over rice, butter noodles, or biscuits

 Recipe based on Sam Sifton’s, NYTimes

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