Turkey a la King Deluxe

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.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 241 Calories

Ingredients

• ½ teaspoon salt
• ¼ cup half-and-half cream
• 1 tablespoon butter
• 1 teaspoon vegetable oil
• ½ teaspoon ground black pepper
• ½ teaspoon onion powder
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 bay leaf
• 1 small carrot, diced
• ⅓ cup dry sherry
• 1 (8 ounce) package sliced fresh mushrooms
• 1 (10.75 ounce) can water
• 1 teaspoon dried parsley flakes
• ⅔ cup frozen peas
• 1 cup shredded cooked turkey breast

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.