Turkey Newburg Recipes

Steps:

• Dice up 2 cups of cooked turkey meat, white meat preferred. Make a roux by melting the butter in the top of a double boiler. Stir in the flour, salt and cayenne until smooth. Gradually add the half-and-half to the roux and continue stirring until all is blended and starting to thicken.
• Add the sherry to the egg yolks and stir until blended, then temper the egg mixture by adding a small amount of the sauce to the eggs then adding the egg mixture back into the sauce. Continue stirring until the sauce thickens.
• Then add the diced turkey meat. Allow the turkey meat to warm, approximately 5 minutes. Serve over the cooked white rice.

Steps:

• To make the Newburg sauce, combine the flour, paprika, curry powder, nutmeg, cayenne, and salt, to taste, in a small bowl and set aside. Melt the butter in a large saucepan over low heat. Add the shallot and cook for 3 minutes until it begins to brown. While the shallot is cooking, bring the milk and tomato paste to a simmer in a small saucepan over medium heat; be careful not to let it boil over. Add the flour mixture to the browned shallot and stir until mixed well with the butter. Add the sherry and whisk until smooth. Add the hot milk mixture to the flour mixture slowly, whisking constantly until the mix is creamy and thick. Remove from heat and set aside.
• Put the water, salt, bay leaves and peppercorns in a large saucepan and bring to a boil over high heat. Add the scallops and boil for 3 minutes. Remove immediately and set aside. Do the same with the shrimp and lobster tail meat.
• Add the cooked shell fish to the Newburg sauce and bring to a simmer over low heat.
• Serve over white rice, garnished with the Gremolata and a side of Sea Salt Roasted Asparagus. If serving the Newburg on a large platter, arrange the asparagus around the platter edges.
• Mix all of the ingredients together in a small bowl. Refrigerate until ready to use.
• Preheat the oven to 400 degrees F.
• Trim the ends off the asparagus and toss the spears with the olive oil in a mixing bowl. Put the asparagus onto a sheet pan, sprinkle with the salt and put in the preheated oven until they begin to brown, about 15 to 20 minutes. Remove from oven and divide evenly among the 4 dinner plates.

Steps:

• Preheat one side of grill to med-high, the other side to med-low. Saute onion in 1 T olive oil in saucepan over med high until soft. Stir in vinegar, ketchup, brown sugar, Worchestershire, Dijon, S & P. Bring to a boil, reduce hear, and simmer until reduced to 1 1/2 cups, 10 mins. Set aside 1 cup of sauce for serving. Grill turkey, covered, on med-low side of grill, 4 mins. Flip turkey, baste with sauce, and grill 4 mins. Baste again, transfer turkey to med-high side. Cook basting turkey until thermometer registers 165 degrees, 4 mins more. Remove turkey from grill, and let rest 5 mins before slicing. Serve turkey with reserved sauce. Toss beans with oil, s & p. Grill beans, covered over med-high side, until crisp-tender, 5-6 mins.

Steps:

• Melt the butter in a saucepan and add the shallots and paprika. Cook, stirring, until shallots are wilted. Sprinkle the mixture with flour and stir with a wire whisk.
• Add the milk, stirring vigorously with the whisk. Add the cream, salt and pepper to taste. Strain the sauce through a sieve, preferably of the sort known in French kitchens as a chinois. Press with a spatula to extract as much liquid as possible from the shallots. Reheat and add the sherry.

Steps:

• in medium saucepan, melt margarine. Stir in flour, calt, pepper and thyme; heat until bubbly. Gradually stir in chicken broth, half and half, bouillon, sherry and mushrooms; heat until thickened, stirring constantly. Add turkey, simmer until heated through, about 15 minutes.

Steps:

• Melt butter in saucepan.
• Stir in flour and gradually add cream.
• Blend well.
• Cook over low heat until thick and smooth; stir constantly.
• Blend well and add salt and cayenne.
• Beat in egg yolks and continue cooking 2 to 3 minutes, stirring constantly.
• Blend in sherry.
• Serve with fish.

Steps:

• Saute onion in oil for about 3 minutes. Stir in the flour, salt, ground pepper, tarragon, chicken broth and milk and cook until the mixture thickens, stirring constantly.
• Blend in the egg yolk, then the lemon juice, sherry and bell pepper. Add the chicken pieces to the mixture. Cook until chicken is heated through, about 5 minutes. Stir in the avocado.
• Serve over rice, egg noodles, or my favorite, puff pastry shells.

Steps:

• Fill a large stockpot 3/4 full with cold water. Set over high heat, and bring to a rolling boil. Prepare an ice bath. Add the lobsters to the pot, making sure that each lobster is completely submerged in water. Cook lobsters about 8 minutes. Using tongs, transfer lobsters to ice bath to cool. Drain lobsters in a colander.
• Carefully remove lobster meat from the tails, claws, and legs, being careful to remove any cartilage from the claw meat. Cut the meat into bite-size pieces. Transfer meat to a bowl, cover with plastic, and refrigerate until ready to use. Discard lobster bodies, but reserve the shells from the tails, claws, and legs for making stock.
• Melt 2 tablespoons butter in a large saucepan set over medium heat. Add chopped onion and celery to pan. Coarsely chop 1 leek and 2 carrots; add to pan. Add reserved lobster shells, 4 sprigs tarragon, and enough water to cover shells by 3 inches.
• Bring liquid to a boil, reduce heat, and simmer, skimming surface often, until the stock is flavorful, about 1 1/2 hours.
• Prepare an ice bath. Strain stock through a fine sieve, pushing down on solids to extract liquid. Transfer stock to a clean saucepan, and discard solids. Continue cooking stock until liquid has reduced to 2 cups. Remove from heat, and transfer to ice bath to chill. Transfer chilled stock to an airtight container; refrigerate until ready to use.
• Split the remaining leek lengthwise. Cut the leek and remaining 2 carrots into 1/2-inch pieces; set aside.
• Melt the remaining 2 tablespoons butter in a medium saucepan set over medium-low heat. Sprinkle flour into saucepan, and cook, stirring constantly, so mixture foams and forms a paste but does not turn brown, about 2 minutes.
• Carefully add sherry, stirring constantly to loosen any flour that has cooked onto the bottom of saucepan, being careful that no lumps form. Add tomato paste and 2 cups reserved lobster stock. Add the chopped leek and carrot to the saucepan, and cook until just tender, about 4 minutes. Stir in cream, and bring to a boil. Reduce heat, and simmer until sauce just starts to thicken, 5 to 6 minutes. Add salt and pepper. Pick tarragon from remaining 4 sprigs, chop, and add.
• In a small bowl, whisk egg yolk. Add a ladleful of hot sauce to temper the yolk; whisk to combine. Return mixture to saucepan over low heat; whisk to combine. Remove from heat.
• Heat oven to 350 degrees. Fill a large roasting pan with 1 inch boiling water; set 6 six-ounce ramekins into a large roasting pan.
• Add the reserved lobster meat to the sauce; stir to combine. Divide the Newburg evenly among the ramekins. Transfer the roasting pan to oven, and cook until the Newburg bubbles, about 25 minutes. Remove roasting pan from the oven, and carefully transfer ramekins to serving plates. Serve.