22 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

My boyfriend and I made a rather large turkey breast and it was just the two of us, which meant a lot of leftover turkey meat! A few days later, I had to come up with something quick for dinner, and used things I had on hand. It's not exactly gourmet but a good take on the nostalgic dish and everyone at work the next day said it smelled GREAT! Serve over hot buttered rice.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Stir the cream of chicken soup into the one soup can of water in a bowl.

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  • Heat vegetable oil in a large saucepan over medium heat, stir in mushrooms and carrot, and cook and stir until mushrooms start to give up their liquid and carrot begins to soften, about 5 minutes. Add shredded turkey, onion powder, salt, pepper, bay leaf, and sherry to the pan and cook, stirring, another 5 minutes to reduce pan juices and cook away the alcohol from the wine.

  • Pour the soup over the turkey mixture and bring to a boil. Reduce heat and add the half-and-half, parsley, and frozen peas. Simmer 5 to 10 minutes to reduce the sauce and heat the peas through. Remove bay leaf and stir in butter just before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

241 calories; 12.2 g total fat; 46 mg cholesterol; 1004 mg sodium. 16.2 g carbohydrates; 15.8 g protein; Full Nutrition


Reviews (18)

Read All Reviews

Most helpful positive review

Rating: 5 stars
12/02/2008
We liked this recipes alot. It was a bit runny though. Next time I think I'll only use 1/2 can of water. Also I didn't have peas so I substituted green beans and it was good. No sherry either so I used Pinot Grigio in its place. Nevertheless we really enjoyed it and it was easy to make. Served over wide egg noodles.
(17)

Most helpful critical review

Rating: 3 stars
11/26/2011
Very bland-i had to add sauteed shallots more salt & pepper rosemary and thyme before it had any sort of a taste. Also only added 1/2 can water and used heavy cream instead of half & half. Good base recipe-but has to be amped up.
(3)
22 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/02/2008
We liked this recipes alot. It was a bit runny though. Next time I think I'll only use 1/2 can of water. Also I didn't have peas so I substituted green beans and it was good. No sherry either so I used Pinot Grigio in its place. Nevertheless we really enjoyed it and it was easy to make. Served over wide egg noodles.
(17)
Rating: 4 stars
12/30/2008
This is a good recipe. I liked the flavor that the sherry adds. I didn't have the cream so used milk instead of water. It was a bit runny so I added more turkey (about 3 cups). Didn't have cream of chicken soup so used cream of mushroom and added 1 tsp of dry chicken stock. I also added a bit of Frank's hot sauce to spice it up a bit. I'm used to having turkey a la king served over wide noodles from when I was a kid - we didn't have any so served it over left over stuffing. Yum! Overall a good recipe to play with.
(16)
Rating: 5 stars
10/02/2011
This was a super easy weeknight supper and a great way to use up leftover turkey. Since I did not have the exact ingredients called for I substituted a little. My kids don't like mushrooms sadly but I used chopped onion and a stalk of celery diced. I omitted the onion powder. I also didn't have the sherry so I used white wine. I know traditionally a la King uses sherry but with a dash of sugar I think it turned out great. I served this over hot biscuits instead of noodles and it was a nice change. Thanks for the yummy recipe!
(9)
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Rating: 5 stars
12/01/2009
What a hearty filling dish...and it didn't seem like recycled Thanksgiving dinner! I floated scoops of stuffing on the top the last few minutes of simmering like you would drop a dumpling. Delish.
(6)
Rating: 4 stars
01/31/2011
We really liked this. The only major change I made was adding a small chopped onion instead of onion powder. We love onions. Plus I had some shredded carrots so I just used those. I served it over rice and it was very tasty. Added some shaved parm to the top too. Yum! Thanks for the recipe!
(4)
Rating: 5 stars
12/03/2009
As far as "a la king" goes this was so good! I used fresh parsley (had some left from Thanksgiving to use up) and added a little extra sherry towards the end. I only had heavy cream but that worked fine. We loved it! Thanks!
(4)
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Rating: 3 stars
11/26/2011
Very bland-i had to add sauteed shallots more salt & pepper rosemary and thyme before it had any sort of a taste. Also only added 1/2 can water and used heavy cream instead of half & half. Good base recipe-but has to be amped up.
(3)
Rating: 4 stars
09/23/2012
I chose this recipe because I liked the addition of sherry and it certainly did give it a wonderful flavor. Of course I always add a few more seasonings but other than that I followed the recipe with the exception of using cream of mushroom soup. Yesterday turned into a nice chilly Fall evening so this was the perfect comfort food dish. Thank you Jessica!
(3)
Rating: 5 stars
12/01/2008
Just like my Mother used to make very good! Thanks!
(1)