This old fashioned recipe, Turkey (or Chicken) Newberg is an all 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.
Even with the peas and mushrooms, it’s a little light on the veggies, so serve with a crisp salad and your favorite vegetable side. I make it with whatever vegetables I have on hand – they need to be precooked, so this dish is perfect for leftovers.
We like to serve over popovers, but your favorite, or even your leftover biscuits, rolls, or breads from the Holiday will work.
Recipe: Turkey or Chicken Newberg, serves 6
- 6 tablespoons butter
- 1/3 cup flour
- 1/2 teaspoon pepper
- 1/2 teaspoon thyme
- 1 cup chicken broth
- 1 cup half and half
- 2 tablespoons sherry
- 4 ounces canned mushroom, liquid reserved
- 2 cups cooked chicken, or turkey
- 1 cup peas
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.
Per Serving: 298 Calories; 19g Fat (57.4% calories from fat); 19g Protein; 12g Carbohydrate; 2g Dietary Fiber; 86mg Cholesterol; 379mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.
Put Your Own Spin on it:
Chicken or Turkey Newberg, although traditionally a rather simple dish, could be loaded up with all kinds of vegetables, onion, carrot, celery, etc., sauteed in the butter before adding in the flour.
20 minutes worth of work and dinner is on the table…
12 Days of Turkey:
- Best Turkey Broth - I immediately take the carcass and put it on the stove, barely covered with water (I’ll push it down, even crack the carcass a bit) and make turkey broth. It simmers on the stove while we’re relaxing. Here’s how I do it.
- Turkey Noodle Soup - You can’t go wrong with this simple, hearty soup.
- Wild Rice and Turkey Chowder - a healthy and hearty way to use up those leftovers…and with any luck, maybe you can use your leftover wild rice, potatoes, sweet potatoes and corn, too!
- Turkey Tetrazzini - this is a dressed up canned soup variety, but I first made it as a young woman and its become a family favorite. If you’d like to go all scratch, use the recipe under Forgotten Arts for “Cream of Anything Soup.”
- Chicken Pot Pie – Made with turkey, of course!
- Chicken (or Turkey) Enchiladas - One of our favorite family recipes I picked up in Colorado.
- Uncle Ben’s Wild Rice Turkey Casserole - This dish has been around forever, but it’s a quick and easy throw together – perfect for a busy Holiday.
- Artichoke & Turkey or Chicken Casserole - This is a crowd pleaser and a gorgeous dish – think about making this one when you have a houseful of guests.
- Cheesy Chicken or Turkey Noodle Casserole - Quick and Easy and it screams “Comfort.” Serves 12, but easily 1/2′s – it freezes well, too.
- Chicken (or Turkey) Newberg - My kids always loved this old-fashioned simple sauce, served over popovers or biscuits. It takes just a few minutes to cook and is a great way to use those Turkey Leftovers.
- Filled Won Ton Cups - filled, of course, with your Leftover Turkey done up BBQ style. One of our favorite appetizer/finger foods. These truly are strangely addictive.
- BBQ Turkey Pizza or Turkey Artichoke Pizza - yeah, you can buy a grocery store take and bake or order out, but why, when this is either/and so much better and less expensive?