This old-fashioned recipe, Turkey (or Chicken) Newburg is a family fave…simple, comforting, delish. Think of this when you have leftover chicken or turkey – it’s a part of my “Twelve Days of Turkey” posting.
Chicken or Turkey Newburg is sophisticated enough for adults (that’s the Sherry talking) and kid friendly, too. Minutes to toss together makes it a perfect weeknight dinner.
Admittedly, a little light on the veggies, even with the mushrooms & peas; you might want to add a side of something green. Actually greens, Swiss chard or broccoli would all fit the bill.
We like to serve this over popovers or biscuits. Today I served it with Cheese Puffs, but your favorite (or even your leftover) rolls or bread from a Holiday dinner will work well, too.
Since this is a recipe that relies on cooked poultry, that makes this a perfect leftover dish. If you don’t have a big holiday turkey to go through, if you’re cooking chicken for another dish, save some just for this. If not, poach a chicken breast or two: just cover the chicken with water, bring to a simmer and gently simmer for about 10 minutes. Cool in the broth if time allows, and then shred.
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, chunked or shredded
- 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, and sherry, stirring constantly until thickened.
Add the rest of ingredients and simmer until heated through and flavors are blended, about 5 minutes.
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.