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