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
  • dry sherry- 2 TBS
  • salt- 1 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, 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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