Breast of Turkey Newburg

Servings

1-3/4 lbs unsalted butter or margarine

1 lb + 3 oz flour

1 tbsp white pepper

1 tsp cayenne pepper

3-1/2 qt + 2/3 c half and half

1/3 c TURKEY BASE

3-1/2 qt + 2/3 c TURKEY BROTH

10 lbs COOKED TURKEY BREAST, julienned

1-1/4 c dry sherry

Hot rice, toast points or baked patty shells As needed

Fresh parsley As needed

ROUX

Melt butter or margarine in large saucepot. Stir in flour and peppers, blending well. Stir and cook for about 5 minutes.

Heat cream in steam-jacket kettle.

In a separate bowl, combine turkey base and broth, stirring to blend.

Add turkey broth mixture to hot cream.

ASSEMBLY

Over low heat, stir roux into hot broth mixture, continuing to cook and stir until mixture is thickened.

Gently stir in turkey strips and sherry.

Season to taste.

Let sauce stand for about 10 minutes before serving.

SERVICE

Serve 1 cup Newburg sauce over hot rice, toast points or in baked patty shells. Garnish with fresh parsley.

480 Total Calories

200 Calories from Fat

22 g Total Fat

34 % Daily Total Fat

14 g Saturated Fat

70 % Daily Saturated Fat

135 g Cholesterol

45 % Daily Cholesterol

530 mg Sodium

22 % Daily Sodium

34 g Total Carbohydrates

11 % Daily Total Carbohydrates

1 g Dietary Fiber

4 % Daily Dietary Fiber

0 g Sugars

34 g Protein

15 % Daily Protein

2 % Daily Vitamin C

10 % Daily Calcium

15 % Daily Iron