Still staring at leftover Thanksgiving turkey? This leftover turkey recipe makes a fast, easy, delicious and comfort-food type dinner your whole family will enjoy.
This recipe is easy…and takes just 20 minutes to cook if you’re using traditional rice, less time for boil in the bag kind of rice.
I made this for supper tonight and my husband loved it! He can be hard to please, although I’m grateful he will try anything at least once. When he reached for the pot to spoon seconds for himself, and I see him eyeing the platter wistfully, wondering if he can take a little bit more after that…I know I’ve done my job as the chef of the household.
This leftover turkey recipe can also be used with leftover chicken, or fresh chicken breasts if you fry or bake them before adding them to the recipe. And while it tends to be a little high in salt thanks to the convenience food products used to make it, I think it’s worthwhile. It’s a good recipe to have on hand for those nights when you get home late from work or when all you have are leftovers in the fridge that need to be used.
Leftover Turkey Recipe: Turkey a la King
To make this recipe for four people, you will need:
- 1 cup of cooked, diced turkey or chicken
- 1 cup of white rice
- 2 cups of water
- 1 tablespoon butter or margarine
- 1/2 cup of frozen peas and carrots plus 1 tablespoon of water
- 1 can of Campbell’s Cream of Chicken condensed soup plus extra 1/4 cup of water
- 1/2 cup low salt chicken broth (or substitute water)
Heat the 2 cups of water and 1 tablespoon butter or margarine in a saucepan with lid. When it boils, add the white rice and simmer for 20 minutes, covered on low. Optional: make with boil in a bag rice.
While the rice cooks, place peas, carrots and 1 tablespoon of water into a microwave-safe dish; cover, microwave for 5 minutes on high. Set aside.
In a large pot, heat the soup, 1/4 cup of water and chicken brother or additional water until hot. Add cooked chicken or turkey and the peas and carrots. Heat until hot and bubbly.
Serve over cooked rice and enjoy!
Jeanne Grunert is a certified Virginia Master Gardener and the author of several gardening books. Her garden articles, photographs, and interviews have been featured in The Herb Companion, Virginia Gardener, and Cultivate, the magazine of the National Farm Bureau. She is the founder of The Christian Herbalists group and a popular local lecturer on culinary herbs and herbs for health, raised bed gardening, and horticulture therapy.