Entree - Turkey a La King recipes

Author: Dominque Francese  

Step back in time with this vintage Turkey a la King Casserole (VRP 153) recipe. Read this recipe card's history and view other recipes at the Vintage Recipe Project.

Turkey a la King Casserole

Turkey a la King Casserole
Step back in time with this vintage Turkey a la King Casserole (VRP 153) recipe. Read this recipe card's history and view other recipes at the Vintage Recipe Project.
Provided by: Vintage Recipes by Billie Hillier
Yields: 0 servings
Number of ingredients: 10
  • 3 cups uncooked noodles
  • 1 10 3/4 oz can of cream of chicken soup
  • 1 small can of evaporated milk, 2/3 cup
  • 1 1/2 cups of shredded cheddar cheese
  • 2 cups of diced cooked turkey
  • 1 cup of sliced celery
  • 1/4 cup of chopped pimento
  • 1/2 cup of toasted slivered almonds
  • 1/2 cup of soft bread crumbs
  • 2 tablespoons of melted butter
How to cook:
  1. Cook noodles as directed on package; drain
  2. Blend soup and milk; stir in cheese, turkey and vegetables
  3. Toss with noodles
  4. Stir in almonds
  5. Adjust seasonings, if needed
  6. Spoon into greased 2 quart casserole
  7. Top with bread crumbs mixed with butter
  8. Bake at 350 degrees for 45 minutes or until hot and bubbly
Notes: Turkey A La King Casserole | A Leftover Turkey Recipe, Instructions. Preheat the oven to 350 degrees. Add the butter and oil to a large, 13 inch skillet or wide dutch oven. Once the butter has melted add the …

Turkey a La King

Turkey a La King
This easy weeknight dinner is perfect for leftover turkey or chicken!
Provided by: Kate
Total time: 12 minutes
Cook time: 7 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 8
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1½ cups milk
  • ½–¾ teaspoon salt*
  • ⅛ teaspoon nutmeg
  • 2 tablespoons chopped pimentos
  • 3 cups cooked turkey or chicken, chopped
  • For garnish: chopped parsley
  • Calories: 250 kcal
  • Carbohydrate: 7 g
  • Protein: 19 g
  • Fat: 16 g
  • Saturated Fat: 8 g
  • Cholesterol: 85 mg
  • Sodium: 415 mg
  • Fiber: 1 g
  • Sugar: 5 g
  • Serving Size: 1 serving
How to cook:
  1. Melt the butter in a large skillet over medium heat. Whisk in the flour and let cook for 30 seconds.
  2. Pour in the milk and whisk until combined. Let cook for 3–4 minutes, or until the mixture thickens slightly.
  3. Stir in the salt and nutmeg. Then stir in the pimentos and turkey. Let cook for 2–3 minutes, or until the ingredients are warmed through.
  4. Serve over egg noodles, rice, or on top of toast.
Notes: Easy Turkey à la King Recipe, Add the flour to the pan; cook, stirring, for 2 minutes. The Spruce. Gradually add the half-and-half or milk and cream of mushroom soup. Stir and …

Turkey Ala King

Turkey Ala King
Make and share this Turkey Ala King recipe from Food.com.
Provided by: plove53
Total time: 35 minutes
Cook time: 25 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 11
  • 4 teaspoons butter
  • 1 small onion
  • 1/4 cup flour
  • 12 ounces chicken broth (or 2 cups homemade)
  • 1 cup cream (or milk)
  • 4 cups of chopped chicken (or whatever you have left over) or 4 cups turkey (or whatever you have left over)
  • 12 ounces of frozen mixed vegetables
  • 1 small can mushroom
  • 2 teaspoons chop pickle pimientos
  • 1/4 tablespoon paprika (optional)
  • salt and pepper
  • Calories: 300.8 calories
  • Fat: 23.1 grams
  • Saturated Fat: 14.2 grams
  • Cholesterol: 76.4 milligrams
  • Sodium: 461.8 milligrams
  • Carbohydrate: 17.8 grams
  • Fiber: 3.1 grams
  • Sugar: 3.2 grams
  • Protein: 6.5 grams
How to cook:
  1. In large skillet over high heat melt butter, add onions (a little salt), fry until soften (2 min), add flour and stir continuously for around 5 min to get rid of any lumps (it will have small bubbles). Add Chicken broth stir until boiling, then add cream (or milk), and stir until boiling. Let cook until it thickens a little. (Or how think you like it). Add mushrooms and mix vegetables, and paprika. Let cook until boiling, keep stirring, and add chicken. Lower to a medium heat and heat until chicken is hot.
  2. Serve over rice, wide noodles, or bread.
Notes: Easy Turkey Leftover Recipe ~ Turkey a la King, Measure the chicken stock, milk and flour. Thaw the peas. Prepping and chopping the ingredients before starting to cook will make preparing the one …

Classic Roast Turkey a la King

Classic Roast Turkey a la King
Provided by: Kelly@wildflourskitchen.com
Yields: 6 servings
Number of ingredients: 19
  • 2 cups boiling water
  • 1 Tbl. Better Than Bouillon Chicken Base
  • 1 bay leaf
  • 6 Tbl. butter
  • 2 small ribs celery, sliced, with the leaves, (1 cup)
  • 1 (slightly rounded) cup sliced sweet baby carrots
  • 1 small onion, chopped
  • 1 medium-sized sweet red bell or cubanelle pepper, diced small
  • 8 oz. fresh sliced mushrooms, snap large slices in half
  • 1/4 tsp. dried thyme, (*crush between fingers when adding to release flavor)
  • 1/4 tsp. coarse ground black pepper, *or to taste
  • 1/3 cup flour
  • 1 cup heavy cream
  • 2 Tbl. light white wine, such as Chardonnay
  • approx. 1 1/2 lbs. (or 2 1/2 - 3 cups/whatever you have on hand) leftover roast turkey (or chicken), pulled or large diced
  • 1/2 cup frozen sweet baby peas, unthawed
  • 1/4 tsp. regular salt, (or to your taste for saltiness)
  • fresh chopped parsley for garnish if desired
  • *cooked rice and buttered thick-cut toast points to serve over
How to cook:
  1. In heavy glass measuring pitcher, add water, chicken base and 1 bay leaf. Heat to boiling in microwave, stir until base is dissolved, set aside. (*I do this first thing to let it just sit and steep while I get everything else out and started).
  2. In large frying pan, melt butter over medium-low heat. Add celery and carrots, Sauté for 5 minutes to give them a head start, then add your onion and sauté until almost tender, (about another 10 minutes).
  3. Add your red pepper, mushrooms, thyme and pepper, and sauté until all are tender as desired. Another 7 - 10minutes. (Some like very soft, some prefer a slight crispness).
  4. Stir in flour and cook, stirring now and then, gently folding for 2 minutes.
  5. Remove bay leaf, and slowly stir in chicken bouillon, then heavy cream, then wine. Bring to a simmer and gently stir and cook until thickened. Taste-test, add salt or pepper to taste. *I added another 1/4 tsp. regular salt as mentioned in the ingredients.
  6. Fold in turkey and peas and heat through.
  7. Serve over rice and toast points.
  8. Garnish with fresh chopped parsley if desired.
Notes: Easy Turkey à la King, Increase the temperature a tiny bit and let the milk heat up. Whisk constantly for a couple of minutes, until the sauce has thickened. Lower the heat …
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