Turkey à la King

Prep: 15 mins

Cook: 25 mins

Difficulty: Easy

Servings: 6 Servings

You can never have enough creative ways to use up leftover turkey from Thanksgiving. Once the excitement of the day-after sandwich wears off, you need another hit in your back pocket. Turkey à la King is just that — a delicious and easy way to use up your leftover turkey.

Ingredients

3 medium stalks celery
1 small yellow onion
8 tablespoons (1 stick) unsalted butter
1 tablespoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
8 ounces fresh mushrooms, any kind
5 sprigs fresh thyme
1/2 cup all-purpose flour
2 cups low-sodium turkey or chicken broth
1 1/2 cups half-and-half
2 (2-ounce) jars sliced pimentos
4 cups shredded, cooked turkey
1 1/2 cups frozen peas
1 small bunch fresh parsley
Biscuits, cooked rice, or egg noodles, for serving

Instructions

Dice 3 medium celery stalks and 1 small yellow onion.
Cut 8 tablespoons unsalted butter into pieces and melt in a Dutch oven or heavy-bottomed, wide frying pan over medium-high heat. Add the onion and celery, and season with 1 tablespoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring frequently, until the celery is very tender, about 8 minutes. Meanwhile, thinly slice 8 ounces fresh mushrooms. Pick the leaves from fresh thyme sprigs.
Add the mushrooms and thyme to the pan and cook, stirring frequently, until the mushrooms are softened, about 4 minutes. Sprinkle in 1/2 cup all-purpose flour and stir until no visible flour remains, about 1 minute.
Slowly pour in 2 cups low-sodium turkey or chicken broth and scrape up the browned bits from the bottom of the pan with a wooden spoon. Pour in 1 1/2 cups half-and-half. Simmer, stirring frequently, until the mixture is thickened, 3 to 5 minutes. Meanwhile, drain 2 (2-ounce) jars sliced pimentos. Pick the leaves from a small bunch of fresh parsley and finely chop until you have about 1 tablespoon.
Turn off the heat. Add the pimentos, 4 cups shredded, cooked turkey, and 1 1/2 cups frozen peas, and stir to combine. Taste and season with more kosher salt as needed. Sprinkle with the parsley. Serve with biscuits, rice, or egg noodles.