This old-fashioned recipe, Turkey (or Chicken) Newburg is an old time family favorite…simple to make, comforting and delicious. Think of this when you have leftover chicken or turkey – it’s a part of my “Twelve Days of Turkey” posting. Kids, especially, seem to like this dish, although it is sophisticated enough for adults and even for company – perhaps a cozy dinner on a winter night?
While this dish is delicious and quick to throw together, it represents a rather old school attitude about home-cooking and nutrition. Even with the peas and mushrooms, it’s a little light on the veggies think about serving it up with a crisp salad. I sometimes use about milk instead of the half and half, although for company, I’d probably go all out!
This is a recipe to think about having after a winter outing and it’s perfect for a gathering at a cabin or condo after a day of skiing, ice-skating, snowmobiling, etc. It’s easy enough to make, can be easily increased to feed a crowd, needs minimal equipment and you can do what I like to do – pack up the already cooked chicken/turkey and bring it along in a cooler.
I often make this dish with whatever vegetables I have on hand – they need to be precooked, so this dish is perfect for using leftovers.
We like to serve over popovers, but your favorite (or even your leftover) biscuits, rolls, or bread from a Holiday dinner will work.
Turkey or Chicken Newburg
- 6 tablespoons butter
- 1/3 cup flour
- 1/2 teaspoon pepper
- 1/2 teaspoon thyme
- 1 1/2 cups chicken or turkey broth
- 1 cup half and half
- 2 tablespoons sherry
- 4 ounces canned mushroom, drained or 8 ounces fresh, sliced and sauted in the butter before adding flour
- 2 cups cooked chicken or turkey
- 1 cup peas
- salt to taste
In a large saucepan, melt butter. Stir in flour, then pepper and thyme, cook until bubbly, stirring. Gradually add chicken broth, half and half, sherry and liquid from mushrooms, stirring constantly until thickened.
Add the rest of ingredients and simmer until heated through and flavors are blended, about 15 minutes.
From the kitchen of http://www.frugalhausfrau.com
Per Serving: 298 Calories; 19g Fat (57.4% calories from fat); 19g Protein; 12g Carbohydrate; 2g Dietary Fiber; 86mg Cholesterol; 379mg Sodium.
Put Your Own Spin on it:
- Chicken or Turkey Newburg, although traditionally a rather simple dish, could be loaded up with all kinds of vegetables, onion, carrot, celery, etc., sautéed in the butter before adding in the flour.
- This dish is wonderful with a little tarragon in it, perhaps 1/2 teaspoon, dried.
20 minutes worth of work and dinner is on the table…
Have you seen me say that even my leftovers have leftovers? If you have leftover Turkey (or Chicken) Newburg, try making Phyllo Triangles for an appetizer or lunch.
You’ll need about three layers of Phyllo dough, each brushed with a thin sheet of melted butter, to make three triangles. If you’re working with a leftover amount, you’ll just have to judge how much Phyllo you’ll need and play it by ear. Phyllo dough varies in size, so it’s really a judgement call.
Each of these appetizers will need a scant 1/4 cup of filling, placed on a strip of the phyllo dough (we’re talking about a strip of the three stacked sheets) about 4 x 18. Place the Newburg (cold) near the short end of one of the strips and fold up like a flag, tucking the loose end under.
Bake on a tray in a 400 degree oven for about 20 minutes, until golden brown. May be frozen to bake later, simply freeze on a tray and move to ziploc bags after they are frozen through. Remove from freezer and bake 20 to 30 minutes.