18 Creamy Turkey ala king Recipes Delicious

You’re in for a treat with our roundup of 18 Creamy Turkey a la King Recipes that promise to turn your ordinary dinners into extraordinary feasts. Perfect for those chilly evenings or when you’re craving something comforting yet elegant, these recipes are a must-try for every home cook. Dive in and discover your next favorite dish that’s sure to impress family and friends alike!

Classic Turkey ala King with Peas and Carrots

Dive into the comfort food hall of fame with this Classic Turkey ala King with Peas and Carrots—a dish that’s like a warm hug for your taste buds, with a creamy sauce that’s smoother than your favorite jazz playlist.

Ingredients

• 2 cups diced cooked turkey (leftovers are heroes here)
• 1 cup frozen peas and carrots (no thawing needed, because who has time for that?)
• 1/2 cup unsalted butter (because salted is just showing off)
• 1/2 cup all-purpose flour (the glue that holds our creamy dreams together)
• 2 cups chicken broth (homemade if you’re fancy, boxed if you’re human)
• 1 cup heavy cream (go big or go home)
• 1/2 tsp salt (to make the flavors pop like a good bassline)
• 1/4 tsp black pepper (for a little kick, like a surprise high note)

Instructions

1. Melt the butter in a large skillet over medium heat—watch it like it’s the season finale of your favorite show.
2. Whisk in the flour to create a roux, stirring constantly for about 2 minutes until it’s golden and smells like victory.
3. Gradually pour in the chicken broth, whisking non-stop to avoid lumps—smooth sauce is the goal, not a science experiment.
4. Stir in the heavy cream, salt, and pepper, and bring the mixture to a gentle simmer. Let it thicken for about 5 minutes, stirring occasionally.
5. Add the diced turkey and frozen peas and carrots, stirring to coat everything in that luxurious sauce. Cook for another 5 minutes until everything is heated through.
6. Serve hot over toast, biscuits, or mashed potatoes—because carbs are the ultimate comfort food sidekick.

Rich and creamy with tender turkey and sweet pops of peas and carrots, this dish is a symphony of flavors. Try serving it in a puff pastry shell for an extra fancy twist that’ll make you feel like royalty.

Turkey ala King with Mushrooms and Bell Peppers

Alright, let’s dive into this comforting classic with a twist that’ll make your taste buds do a happy dance. Turkey ala King with Mushrooms and Bell Peppers is the dish you never knew you needed until now—creamy, hearty, and packed with flavors that scream home.

Ingredients

• 2 cups diced cooked turkey (leftovers work wonders here)
• 1 cup sliced mushrooms (baby bellas are my fave for their earthy vibe)
• 1/2 cup diced bell peppers (go for red and yellow for a pop of color)
• 3 tbsp unsalted butter (because everything’s better with butter)
• 1/4 cup all-purpose flour (the glue that holds our sauce together)
• 2 cups whole milk (for that creamy dreaminess)
• 1/2 cup chicken broth (homemade if you’ve got it, but no judgment here)
• 1 tsp Worcestershire sauce (the secret umami booster)
• Salt and pepper to taste (but let’s not go overboard, shall we?)

Instructions

1. Melt the butter in a large skillet over medium heat until it’s just beginning to bubble.
2. Toss in the mushrooms and bell peppers, sautéing until they’re soft and the mushrooms have released their juices, about 5 minutes.
3. Sprinkle the flour over the veggies, stirring constantly to avoid lumps, and cook for 1 minute to get rid of the raw flour taste.
4. Slowly whisk in the milk and chicken broth, ensuring the mixture is smooth before bringing it to a gentle simmer.
5. Add the Worcestershire sauce, then fold in the turkey, heating through for about 3 minutes.
6. Season with salt and pepper, but remember, the Worcestershire is already bringing some saltiness to the party.

Velvety smooth with chunks of tender turkey and veggies, this dish is a hug in a bowl. Serve it over toast, puff pastry, or even spaghetti for a fun twist that’ll have everyone asking for seconds.

Creamy Turkey ala King with Sherry

Craving something that screams comfort but whispers sophistication? Let me introduce you to a dish that’s like a warm hug from your grandma, if your grandma was a gourmet chef with a penchant for sherry.

Ingredients

• 2 cups diced turkey (leftover Thanksgiving turkey works wonders here)
• 1 cup heavy cream (because why not go all out?)
• 1/2 cup dry sherry (the secret weapon that elevates this from ‘meh’ to ‘more, please!’)
• 1/4 cup unsalted butter (I’m a firm believer that butter makes everything better)
• 1/2 cup diced mushrooms (the more, the merrier, but white button mushrooms are my go-to)
• 1/4 cup all-purpose flour (for that perfect thickening magic)
• 1 cup chicken broth (homemade if you’re fancy, store-bought if you’re human)
• 1/2 cup frozen peas (a pop of color and sweetness that’s non-negotiable)
• Salt and pepper to taste (but let’s be honest, you’ll taste and adjust anyway)

Instructions

1. Melt the butter in a large skillet over medium heat until it’s just beginning to bubble, about 2 minutes. Tip: Don’t let it brown, or you’ll miss out on that creamy dreamy base.
2. Add the mushrooms and sauté until they’re golden and have released their juices, about 5 minutes. This is where patience pays off in flavor.
3. Sprinkle the flour over the mushrooms and stir to coat, cooking for another minute to get rid of that raw flour taste.
4. Slowly whisk in the chicken broth, then the heavy cream, ensuring there are no lumps. Tip: A flat whisk is your best friend here for a silky smooth sauce.
5. Bring the mixture to a gentle simmer, then add the sherry, turkey, and peas. Let it all get cozy together for about 5 minutes, or until the turkey is heated through. Tip: If the sauce thickens too much, a splash more broth will loosen it up.
6. Season with salt and pepper, then serve over toast, puff pastry, or for the carb-conscious, a bed of greens. Garnish with a sprinkle of fresh parsley if you’re feeling fancy.

Get ready to dive into a dish that’s creamy, dreamy, and just the right amount of decadent. The sherry adds a depth that’ll have your taste buds doing a happy dance, while the peas and mushrooms bring texture and earthiness to the party. Serve it up in a bread bowl for maximum comfort food points.

Turkey ala King with Puff Pastry

So, you’ve stumbled upon the culinary equivalent of a warm hug on a chilly evening—Turkey ala King with Puff Pastry. This dish is like the Thanksgiving leftovers and a fancy French pastry had a delicious baby, and trust me, you’re going to want to RSVP to that dinner party.

Ingredients

• 2 cups cooked turkey, diced (leftovers work wonders here, no judgment)
• 1 cup frozen peas (because who has time to shell peas?)
• 1/2 cup carrots, diced (for a pop of color and a crunch)
• 1/3 cup unsalted butter (the unsalted kind lets you control the saltiness, like a boss)
• 1/3 cup all-purpose flour (the backbone of any good sauce)
• 1 3/4 cups chicken broth (homemade if you’re fancy, store-bought if you’re human)
• 2/3 cup heavy cream (because why not?)
• 1 sheet puff pastry, thawed (the cheat code to gourmet)
• Salt and pepper to taste (but let’s be real, you’ll taste as you go)

Instructions

1. Preheat your oven to 400°F (because we’re not baking in the dark ages, precision is key).
2. In a large skillet over medium heat, melt the butter until it’s just bubbling (no burnt butter tragedies today).
3. Whisk in the flour to create a roux, cooking for about 2 minutes until it’s golden (this is where the magic starts).
4. Slowly pour in the chicken broth, whisking constantly to avoid lumps (nobody likes a lumpy sauce).
5. Stir in the heavy cream, then add the turkey, peas, and carrots (the party’s getting started).
6. Season with salt and pepper, then simmer for 5 minutes until thickened (patience is a virtue, especially in cooking).
7. Transfer the mixture to a baking dish (choose something pretty, we eat with our eyes first).
8. Cover the top with the puff pastry sheet, trimming any excess (perfection is overrated, rustic is in).
9. Bake for 25 minutes or until the pastry is puffed and golden (like a sunrise, but edible).

Unbelievably, this dish manages to be creamy, hearty, and flaky all at once. Serve it straight from the oven with a side of green beans or over a bed of mashed potatoes for the ultimate comfort food experience.

Light Turkey ala King with Greek Yogurt

Who knew that lightening up a classic comfort dish could be so darn delicious? Our Light Turkey ala King with Greek Yogurt is here to prove that you can have your creamy, dreamy dish and eat it too—without the guilt!

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for that perfect sauté)
• 1 cup diced onions (because size matters, folks)
• 1 cup sliced mushrooms (the more, the merrier)
• 2 cups diced cooked turkey (leftovers shine here)
• 1 cup low-sodium chicken broth (keep it light, keep it right)
• 1/2 cup plain Greek yogurt (for that creamy tang)
• 1 tsp Dijon mustard (a little zing goes a long way)
• 1/2 tsp smoked paprika (smoky goodness, yes please)
• Salt and pepper to taste (but let’s not go overboard)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes. Tip: If the oil smokes, it’s too hot—dial it back!
2. Add the onions and mushrooms, sautéing until the onions are translucent and the mushrooms have released their juices, about 5 minutes.
3. Stir in the turkey, chicken broth, Greek yogurt, Dijon mustard, and smoked paprika. Bring to a gentle simmer, stirring occasionally, for about 10 minutes. Tip: Keep the heat low to prevent the yogurt from curdling.
4. Season with salt and pepper, then let it simmer for another 2 minutes to meld the flavors. Tip: Taste as you go—your palate is the boss!

Creamy, comforting, and just a tad smoky, this Light Turkey ala King is a weeknight hero. Serve it over whole wheat toast for a wholesome twist or alongside a crisp green salad to keep things light and bright.

Turkey ala King with Almond Milk

Zesty and zippy, this Turkey ala King with Almond Milk is the comfort food you didn’t know you needed—until now. It’s like a cozy blanket for your taste buds, with a creamy twist that’ll have you questioning why you ever bothered with dairy.

Ingredients

• 2 cups cooked turkey, shredded (leftovers work wonders here)
• 1 cup almond milk (unsweetened, unless you’re into that)
• 1/4 cup all-purpose flour (the glue that holds our dreams together)
• 2 tbsp butter (because butter makes everything better)
• 1/2 cup mushrooms, sliced (they’re the meaty little stars of the show)
• 1/2 cup peas (frozen is fine, they’ll thaw in the sauce)
• 1 small onion, diced (no one likes a big onion cry)
• 1 tsp salt (just enough to make the flavors pop)
• 1/2 tsp black pepper (for a little kick)
• 1/4 tsp paprika (for color and a whisper of smoke)

Instructions

1. Melt the butter in a large skillet over medium heat (about 350°F, or until it’s just starting to sizzle).
2. Add the diced onion and sliced mushrooms to the skillet, sautéing until the onions are translucent and the mushrooms have browned slightly, about 5 minutes.
3. Sprinkle the flour over the veggies, stirring constantly to avoid lumps, and cook for 1 minute to remove the raw flour taste.
4. Slowly whisk in the almond milk, ensuring the mixture is smooth and free of lumps. Bring to a gentle simmer.
5. Add the shredded turkey, peas, salt, pepper, and paprika, stirring to combine. Let it simmer for another 5 minutes, or until the sauce has thickened to your liking.
6. Tip: If the sauce is too thick, add a splash more almond milk. Too thin? Let it simmer a bit longer.
7. Tip: Taste and adjust seasoning before serving—sometimes it needs a pinch more salt.
8. Tip: Serve over toast, biscuits, or even mashed potatoes for the ultimate comfort meal.

Silky smooth with a rich, creamy texture, this Turkey ala King is a delightful twist on the classic. The almond milk adds a subtle nuttiness that pairs beautifully with the savory turkey and earthy mushrooms. Try serving it in a puff pastry shell for an extra fancy touch that’ll impress even the pickiest eaters.

Spicy Turkey ala King with Jalapenos

Ready to spice up your dinner routine? This Spicy Turkey ala King with Jalapenos is here to turn your meal into a fiesta of flavors, proving that turkey can indeed wear the crown in the kingdom of comfort food.

Ingredients

• 2 cups diced turkey breast (leftover Thanksgiving turkey works wonders here)
• 1 cup heavy cream (because why not go all out?)
• 1/2 cup diced jalapenos (seeds in for the brave, out for the faint of heart)
• 1/4 cup unsalted butter (my kitchen MVP)
• 1/4 cup all-purpose flour (the glue that holds our kingdom together)
• 1 cup chicken broth (homemade if you’re fancy, boxed if you’re human)
• 1 tsp smoked paprika (for that smoky whisper)
• Salt to taste (but let’s be honest, you’ll add more)

Instructions

1. Melt the butter in a large skillet over medium heat until it’s just beginning to bubble, about 2 minutes.
2. Whisk in the flour vigorously to avoid lumps, cooking until golden, about 1 minute. This is your roux, treat it with respect.
3. Slowly pour in the chicken broth, whisking constantly to create a smooth sauce. Tip: No one likes a lumpy sauce, so keep that whisk moving!
4. Add the heavy cream, smoked paprika, and a pinch of salt, stirring to combine. Let it simmer for 3 minutes until slightly thickened.
5. Toss in the diced turkey and jalapenos, stirring gently to coat them in the sauce. Heat through for about 5 minutes. Tip: If you’re using leftover turkey, this is a great way to bring it back to life.
6. Serve hot over toast or rice. Tip: For an extra kick, top with fresh jalapeno slices and a dollop of sour cream.

Unbelievably creamy with just the right amount of heat, this dish is a playful twist on a classic. Serve it up with a side of cornbread to sop up every last bit of that spicy, creamy sauce.

Turkey ala King with Whole Wheat Pasta

Howdy, food lovers! Let’s dive into a dish that’s as comforting as your favorite sweater but with a twist that’ll make your taste buds dance—Turkey ala King with Whole Wheat Pasta. It’s like the classic got a health-conscious makeover without losing its soul.

Ingredients

• 2 cups whole wheat pasta (because we’re fancy like that)
• 1 tbsp extra virgin olive oil (my kitchen MVP)
• 1 cup diced turkey (leftovers work wonders here)
• 1/2 cup mushrooms (the more, the merrier, I say)
• 1/4 cup diced onions (for that sweet, sweet crunch)
• 1 cup milk (whole milk for creaminess, but you do you)
• 2 tbsp all-purpose flour (the unsung hero of thickening)
• 1/2 tsp salt (just enough to make flavors pop)
• 1/4 tsp black pepper (for a little kick)
• 1/4 cup frozen peas (a pop of color and sweetness)

Instructions

1. Boil the whole wheat pasta according to package instructions until al dente, about 8-10 minutes. Tip: Salt the water like the sea for flavor.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add onions and mushrooms, sautéing until onions are translucent, about 5 minutes.
3. Sprinkle flour over the veggies, stirring constantly for 1 minute to cook off the raw flour taste.
4. Slowly whisk in milk, ensuring no lumps remain. Bring to a simmer, stirring until the sauce thickens, about 3-5 minutes. Tip: Keep the heat medium to avoid scorching.
5. Add diced turkey, peas, salt, and pepper, stirring until everything is heated through, about 2 minutes. Tip: If the sauce gets too thick, a splash of milk will loosen it up.
6. Drain pasta and toss with the Turkey ala King sauce until well coated.

Zesty, creamy, and utterly satisfying, this dish is a hug in a bowl. Serve it up with a sprinkle of parsley for color or a side of crusty bread to sop up every last bit of that delicious sauce.

Turkey ala King with Quinoa

Ever find yourself staring into the fridge, wondering how to turn that leftover turkey into something that doesn’t scream ‘day-old’? Enter Turkey ala King with Quinoa, a dish that’s as regal as it sounds, minus the crown. It’s creamy, dreamy, and packed with enough protein to make your gym trainer proud.

Ingredients

• 2 cups cooked turkey, shredded (leftovers work wonders here)
• 1 cup quinoa (rinse it like it owes you money to avoid bitterness)
• 2 cups chicken broth (homemade if you’re fancy, store-bought if you’re human)
• 1 cup heavy cream (because life’s too short for skim)
• 1/2 cup frozen peas (they’re the pop of color this dish deserves)
• 1 tbsp olive oil (extra virgin, because we’re not savages)
• 1 small onion, diced (no one likes a chunky onion surprise)
• 1 tsp garlic powder (fresh garlic is great, but we’re keeping it simple)
• Salt and pepper to taste (but let’s be honest, you’ll taste as you go)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3 minutes. Tip: Don’t rush this step; caramelized onions are a game-changer.
2. Add the shredded turkey to the skillet, stirring occasionally until it’s warmed through, about 2 minutes.
3. Pour in the chicken broth and bring to a simmer. Tip: Simmer, don’t boil, to keep the turkey tender.
4. Stir in the quinoa, reduce heat to low, cover, and let it cook for 15 minutes. Tip: No peeking! Let the quinoa do its thing.
5. Uncover, add the heavy cream, frozen peas, and garlic powder. Stir well and cook for another 5 minutes until everything is heated through and the sauce has thickened slightly.
6. Season with salt and pepper, give it one final stir, and remove from heat.

Serve this creamy, comforting dish over a bed of quinoa for double the fun, or go rogue and spoon it over toast. The creamy sauce clings to every bite, while the peas add a sweet pop that’ll make you forget you’re eating leftovers.

Turkey ala King with Sweet Potatoes

Whisking you away to comfort town, this Turkey ala King with Sweet Potatoes is like a hug in a bowl—perfect for those days when you need a little extra love (or when you’ve got leftover turkey staring you down). It’s creamy, dreamy, and packed with sweet potato goodness that’ll make your taste buds do a happy dance.

Ingredients

• 2 cups diced cooked turkey (leftovers are heroes here)
• 2 medium sweet potatoes, peeled and cubed (about 2 cups—trust me, you’ll want every bite)
• 1 cup frozen peas (no thawing needed, lazy cooks rejoice)
• 1/2 cup heavy cream (go big or go home)
• 1/4 cup all-purpose flour (the glue that holds our dreamy sauce together)
• 2 tbsp unsalted butter (because everything’s better with butter)
• 1 tbsp olive oil (extra virgin, because we’re fancy like that)
• 1 small onion, diced (about 1/2 cup—onion tears are totally optional)
• 2 cups chicken broth (homemade if you’re a superstar, store-bought if you’re human)
• Salt and pepper to taste (but seriously, don’t skip the salt)

Instructions

1. Heat olive oil and butter in a large skillet over medium heat until the butter is melted and bubbling—about 1 minute. Tip: Don’t walk away; butter burns faster than your last diet resolution.
2. Add diced onion and cook until translucent, about 3 minutes, stirring occasionally. This is when your kitchen starts smelling like heaven.
3. Sprinkle flour over the onions, stirring constantly for 1 minute to cook off the raw flour taste. Tip: This is your sauce’s foundation, so give it some love.
4. Gradually whisk in chicken broth, ensuring no lumps remain. Bring to a simmer and watch the magic happen as it thickens—about 2 minutes.
5. Stir in heavy cream, diced turkey, sweet potatoes, and peas. Reduce heat to low and simmer for 10 minutes, or until sweet potatoes are tender. Tip: Cover the skillet to speed things up, but don’t forget to stir occasionally.
6. Season with salt and pepper to taste. Remember, under-seasoning is the only crime here.

Yum doesn’t even begin to cover it. The creamy sauce clings to every bite of tender turkey and sweet potatoes, while the peas add just the right pop of color and sweetness. Serve it over toast for the ultimate comfort food experience, or go rogue and spoon it straight from the pan—no judgment here.

Turkey ala King with Spinach

Buckle up, buttercups, because we’re about to dive into a dish that’s as regal as its name suggests—Turkey ala King with Spinach. This creamy, dreamy concoction is the perfect way to reign supreme over your weeknight dinner blues, blending the comfort of classic turkey ala king with the fresh, leafy goodness of spinach. It’s like giving your taste buds a throne to sit on, and who doesn’t want that?

Ingredients

• 2 cups diced cooked turkey (leftovers work wonders here, no shame in the game)
• 1 cup heavy cream (because life’s too short for skim milk)
• 1 cup chicken broth (homemade if you’re fancy, boxed if you’re human)
• 1 cup frozen spinach, thawed and squeezed dry (we’re not making soup, folks)
• 1/2 cup diced onions (the sharper, the better—fight me)
• 2 tbsp butter (unsalted, unless you live on the edge)
• 1 tbsp all-purpose flour (the glue that holds our kingdom together)
• 1/2 tsp salt (diamond crystal or bust)
• 1/4 tsp black pepper (freshly ground, because we’re not savages)

Instructions

1. Melt the butter in a large skillet over medium heat—watch it sizzle like your dreams.
2. Add the diced onions and sauté until they’re translucent, about 3 minutes. Stir occasionally unless you enjoy the smell of regret.
3. Sprinkle in the flour and whisk like you’re trying to win a golden whisk award. Cook for 1 minute to avoid a pasty disaster.
4. Slowly pour in the chicken broth while whisking continuously. This is your arm workout for the day.
5. Add the heavy cream, salt, and pepper. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it thicken for 5 minutes, stirring occasionally.
6. Stir in the turkey and spinach. Cook for another 5 minutes, or until everything is heated through. Taste and adjust seasoning if needed—trust your palate, it’s smarter than you think.
7. Remove from heat and let it sit for 2 minutes. It’ll thicken up a bit more, like a good plot twist.

Glorious! This Turkey ala King with Spinach is creamy, rich, and just a tad virtuous thanks to the spinach. Serve it over toast, puff pastry, or straight from the skillet—no judgment here. It’s the kind of dish that makes you want to declare yourself ruler of the kitchen, at least until the dishes need doing.

Turkey ala King with Artichokes

Kickstart your culinary adventure with this twist on a classic that’s as regal as it sounds—Turkey ala King with Artichokes. It’s the dish that’ll have your taste buds throwing a party, and let’s be honest, who doesn’t love a good food fiesta?

Ingredients

• 2 cups diced cooked turkey (leftovers work wonders here, no shame in that game)
• 1 cup artichoke hearts, chopped (because they’re the sophisticated cousin in the veggie family)
• 1/2 cup unsalted butter (the richer, the better, am I right?)
• 1/2 cup all-purpose flour (the backbone of any respectable sauce)
• 2 cups chicken broth (homemade if you’re fancy, store-bought if you’re human)
• 1 cup heavy cream (go big or go home)
• 1/2 tsp salt (just enough to make the flavors pop)
• 1/4 tsp black pepper (for that little kick)
• 1 tbsp lemon juice (a splash of sunshine)
• 1/4 cup grated Parmesan cheese (because cheese makes everything better)

Instructions

1. Melt the butter in a large skillet over medium heat—watch it like a hawk, nobody likes burnt butter.
2. Whisk in the flour until smooth, creating a roux that’s the color of a perfect summer tan, about 2 minutes.
3. Gradually add the chicken broth, whisking constantly to avoid lumps—smooth sauce is the goal here.
4. Stir in the heavy cream, salt, and pepper, bringing the mixture to a gentle simmer. Let it thicken for about 5 minutes, stirring occasionally.
5. Add the turkey and artichokes, heating through for another 5 minutes. Tip: If the sauce gets too thick, a splash of broth will save the day.
6. Finish with lemon juice and Parmesan, stirring until the cheese melts into saucy perfection.

Just imagine the creamy, dreamy texture hugging each bite of turkey and artichoke, with a hint of lemon to brighten the whole affair. Serve it over toast, puff pastry, or straight from the skillet—we won’t judge.

Turkey ala King with Sun-Dried Tomatoes

Venture into the realm of comfort food with a twist that’ll make your taste buds do a happy dance. This Turkey ala King with Sun-Dried Tomatoes is like a cozy blanket for your stomach, with a zesty kick that says, ‘Wake up, it’s dinner time!’

Ingredients

• 2 cups diced cooked turkey (leftovers work wonders here, no shame in that game)
• 1/2 cup sun-dried tomatoes, chopped (the chewy, tangy stars of the show)
• 1 cup heavy cream (because why not go all out?)
• 1 tbsp extra virgin olive oil (my kitchen MVP)
• 1/2 cup frozen peas (little green pops of joy)
• 1 tsp garlic powder (for that gentle nudge of flavor)
• Salt and pepper (the dynamic duo of seasoning)
• 2 tbsp all-purpose flour (the unsung hero of thickening)
• 1 cup chicken broth (homemade if you’re fancy, boxed if you’re human)

Instructions

1. Heat the olive oil in a large skillet over medium heat until it shimmers like a mirage in the desert.
2. Sprinkle in the flour, whisking like you’re trying to solve a mystery, until it turns golden, about 2 minutes.
3. Slowly pour in the chicken broth, continuing to whisk to avoid lumps. Tip: A smooth sauce is a happy sauce.
4. Add the heavy cream, garlic powder, salt, and pepper, stirring until the mixture thickens slightly, about 5 minutes. Tip: Patience is key here; don’t rush the thickening process.
5. Toss in the turkey, sun-dried tomatoes, and peas, stirring gently to coat everything in that creamy goodness. Cook until heated through, about 3 minutes. Tip: If the sauce gets too thick, a splash of broth will loosen it up.

Brimming with creamy textures and a punchy sun-dried tomato tang, this dish is a versatile champ. Serve it over toast for a classic vibe, or get wild and spoon it over a baked potato. Either way, it’s a win.

Turkey ala King with Coconut Milk

Gobble up this twist on a classic with our Turkey ala King that’s been kissed by the tropics! Imagine creamy, dreamy comfort food that decided to take a vacation in a coconut milk paradise—yes, it’s as delicious as it sounds.

Ingredients

• 2 cups diced cooked turkey (leftovers work wonders here, no shame in that game)
• 1 cup coconut milk (full-fat for that luxe texture, because why skimp?)
• 1/2 cup diced onions (the sharper, the better to stand up to the coconut)
• 1/2 cup diced bell peppers (I’m team red for sweetness, but you do you)
• 2 tbsp butter (unsalted, because we’re in control of our sodium destiny)
• 2 tbsp all-purpose flour (the glue that holds our creamy dreams together)
• 1 cup chicken broth (homemade if you’re fancy, boxed if you’re practical)
• Salt and pepper to taste (but let’s be honest, you’ll taste as you go)

Instructions

1. Melt the butter in a large skillet over medium heat until it’s just beginning to bubble—this is your flavor base, so don’t rush it.
2. Add the onions and bell peppers, sautéing until they’re soft and the onions are translucent, about 5 minutes. This is where the magic starts.
3. Sprinkle in the flour, stirring constantly to coat the veggies and cook out the raw flour taste, about 1 minute. Tip: No one likes a pasty sauce, so keep that spoon moving!
4. Slowly whisk in the chicken broth and coconut milk, ensuring no lumps remain. Bring to a gentle simmer, and watch as it thickens into velvety perfection.
5. Stir in the diced turkey, heating through until it’s warmed to your liking, about 3-4 minutes. Tip: Overcooking turkey is a tragedy—just warm it, don’t punish it.
6. Season with salt and pepper, then taste and adjust as needed. Remember, you can always add, but you can’t take away!

Bold flavors and creamy textures make this dish a standout, perfect over fluffy rice or tucked into a buttery croissant for a next-level sandwich experience. Who knew comfort food could jet-set?

Turkey ala King with Cashew Cream

Today’s the day we ditch the dull and dive into a dish that’s as regal as its name suggests—Turkey ala King with Cashew Cream. Trust me, your taste buds will throw a party, and your dinner guests will crown you the kitchen monarch.

Ingredients

• 2 cups cooked turkey, shredded (leftovers work wonders here, no shame in the game)
• 1 cup raw cashews, soaked overnight (or cheat with a quick hot water soak for 15 minutes)
• 1 cup vegetable broth (homemade if you’re fancy, boxed if you’re human)
• 1 tbsp olive oil (extra virgin, because we’re not animals)
• 1 small onion, diced (size matters here, folks)
• 1 cup mushrooms, sliced (button or cremini, choose your fighter)
• 1/2 cup frozen peas (no need to thaw, they’ll warm up to the idea)
• 1 tsp garlic powder (or fresh if you’re feeling extra)
• Salt and pepper to taste (but really, don’t skip the pepper)

Instructions

1. Blend the soaked cashews and vegetable broth until smooth. Tip: A high-speed blender is your best friend here for that silky cream.
2. Heat olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 3 minutes.
3. Toss in the mushrooms and cook until they’ve given up their moisture, roughly 5 minutes. Tip: Don’t crowd the pan, or they’ll steam instead of sauté.
4. Stir in the shredded turkey, peas, and garlic powder. Cook for another 2 minutes to warm through.
5. Pour the cashew cream over the turkey mixture, stirring gently to combine. Let it simmer for 5 minutes to thicken. Tip: If it’s too thick, a splash more broth will save the day.
6. Season with salt and pepper, then serve hot. So there you have it—a dish that’s creamy, dreamy, and packed with flavor. Serve it over toast for a crunch or rice for a hearty meal, and watch as your kitchen becomes the kingdom of comfort food.

Turkey ala King with Gluten-Free Bread

Unbelievably easy and outrageously delicious, this Turkey ala King with Gluten-Free Bread is the comfort food you didn’t know you needed. Perfect for those ‘what do I do with leftover turkey?’ moments, it’s a creamy, dreamy dish that’ll have you swooning.

Ingredients

• 2 cups diced cooked turkey (leftovers work wonders here)
• 1 cup gluten-free flour (trust me, you won’t miss the gluten)
• 1/2 cup unsalted butter (because everything’s better with butter)
• 1 cup diced mushrooms (the more, the merrier)
• 1/2 cup diced onions (yellow for sweetness, white for bite)
• 1/2 cup diced celery (for that essential crunch)
• 1/2 cup diced red bell pepper (color and flavor, baby)
• 2 cups chicken broth (homemade if you’re fancy, boxed if you’re practical)
• 1 cup heavy cream (go big or go home)
• 1 tsp salt (season like you mean it)
• 1/2 tsp black pepper (freshly ground, please)
• 1/2 tsp paprika (for a little smoky love)
• 4 slices gluten-free bread (toasted to perfection)

Instructions

1. Melt the butter in a large skillet over medium heat until it’s just beginning to bubble.
2. Add the onions, celery, and red bell pepper to the skillet, sautéing until the onions are translucent, about 5 minutes.
3. Toss in the mushrooms and cook for another 3 minutes, until they start to soften.
4. Sprinkle the gluten-free flour over the veggies, stirring constantly to coat everything evenly, about 1 minute.
5. Slowly pour in the chicken broth, whisking continuously to avoid lumps, until the mixture thickens.
6. Stir in the heavy cream, salt, black pepper, and paprika, bringing the mixture to a gentle simmer.
7. Add the diced turkey to the skillet, stirring to combine, and let it heat through for about 5 minutes.
8. While the turkey heats, toast the gluten-free bread until golden and crisp.
9. Serve the Turkey ala King hot over the toasted gluten-free bread, garnishing with extra paprika if you’re feeling fancy.

This dish is a creamy, savory dream with a delightful crunch from the veggies and a smoky hint from the paprika. Serve it up on a chilly evening for the ultimate comfort food experience, or wow your brunch guests with a twist on the classic.

Turkey ala King with Cauliflower Rice

Unbelievably easy and outrageously delicious, this Turkey ala King with Cauliflower Rice is your ticket to a guilt-free feast that doesn’t skimp on flavor. Perfect for those nights when you’re craving something creamy and comforting but want to keep it light and sneaky healthy.

Ingredients

• 2 cups cooked turkey, shredded (leftovers work wonders here, no judgment)
• 1 tbsp extra virgin olive oil (my kitchen MVP)
• 1 medium onion, diced (because size matters)
• 2 cloves garlic, minced (fresh is best, but we’ve all been there)
• 1 cup mushrooms, sliced (the more, the merrier)
• 1 red bell pepper, diced (for that pop of color and crunch)
• 1 cup chicken broth (homemade if you’re fancy, boxed if you’re human)
• 1/2 cup heavy cream (let’s live a little)
• 1 tsp smoked paprika (for that secret smoky depth)
• Salt and pepper to taste (but really, don’t be shy)
• 4 cups cauliflower rice (store-bought or DIY, your call)
• 1/4 cup parsley, chopped (for that Instagram-worthy finish)

Instructions

1. Heat the olive oil in a large skillet over medium heat. This is where the magic starts.
2. Add the onion and garlic, sautéing until they’re just shy of golden, about 3 minutes. Your kitchen should smell amazing right now.
3. Toss in the mushrooms and bell pepper, cooking until they’ve softened and the mushrooms have released their juices, roughly 5 minutes. Tip: Don’t crowd the pan, or you’ll steam instead of sauté.
4. Stir in the turkey, chicken broth, heavy cream, and smoked paprika. Bring to a gentle simmer, letting the flavors mingle for about 5 minutes. Tip: If it looks too thick, a splash more broth won’t hurt.
5. While the sauce simmers, microwave the cauliflower rice according to package instructions or sauté it in a separate pan for a nuttier flavor. Tip: Squeeze out excess water from the cauliflower rice to avoid a soggy situation.
6. Season the turkey mixture with salt and pepper, then serve it hot over the cauliflower rice. Garnish with parsley because we eat with our eyes first.

Yum! This dish is a creamy, dreamy masterpiece with the perfect balance of richness and lightness. Serve it in a bowl for maximum coziness, or get fancy with a puff pastry crown for those ‘wow’ moments.

Turkey ala King with Zucchini Noodles

Mmm, who knew comfort food could get a healthy twist? Turkey ala King with Zucchini Noodles is here to prove that you can have your cake and eat it too—well, in this case, your creamy, dreamy turkey dish and your veggies too!

Ingredients

• 2 cups cooked turkey, shredded (leftovers work wonders here)
• 3 medium zucchinis, spiralized (because who has time to peel?)
• 1 cup mushrooms, sliced (the more, the merrier, I say)
• 1/2 cup heavy cream (go big or go home)
• 2 tbsp butter (salted, because life’s too short for unsalted)
• 1 tbsp olive oil (extra virgin, because we’re fancy like that)
• 1 small onion, diced (no tears, just flavors)
• 1 garlic clove, minced (the more garlic, the better the life)
• 1/2 cup chicken broth (homemade if you’re winning at life)
• Salt and pepper to taste (but seriously, taste it)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onions and garlic, sautéing until they’re just shy of golden, about 3 minutes.
2. Toss in the mushrooms, cooking until they’ve lost their shyness and turned a lovely brown, about 5 minutes.
3. Add the butter and let it melt into a pool of deliciousness. Stir in the turkey, letting it warm through and get friendly with the mushrooms.
4. Pour in the heavy cream and chicken broth, stirring to combine. Let the mixture simmer until it thickens slightly, about 5 minutes. Tip: If it’s too thick, a splash more broth will save the day.
5. Meanwhile, in a separate pan, quickly sauté the zucchini noodles for 2-3 minutes just until they’re al dente. Tip: Overcooking turns them into a sad, soggy mess.
6. Combine the turkey mixture with the zucchini noodles, tossing gently to coat. Tip: A sprinkle of parsley adds color and a fresh flavor pop.

Gorgeous, isn’t it? The creamy turkey clings to the zucchini noodles like a cozy blanket, offering a dish that’s rich yet refreshing. Serve it in a bowl with a side of crusty bread to sop up every last bit of that creamy sauce—because nobody likes to leave flavor behind.

Conclusion

Just like that, we’ve whisked through 18 creamy Turkey a la King recipes that promise to comfort and delight. Whether you’re craving classic or curious about creative twists, there’s a dish here to warm your heart and table. Don’t forget to pin your favorites, share your kitchen triumphs in the comments, and spread the love by sharing this roundup on Pinterest. Happy cooking!

Bella Bacinos