Turkey Blanquette is a classic French dish made with boneless turkey thigh, cooked in a delicious aromatic broth and served with a creamy lemon sauce. Perfect to enjoy on cold winter days.
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Remove the skin from the turkey meat and cut it into cubes
Clean the vegetables for the bouquet garni, cut them into equal-length pieces and tie them together
Insert the two cloves and the bay leaf into the onion
Remove the skin from the turkey meat, cut it into 3 cm cubes and blanch it in a casserole with salted water
Bring back to the boil and cook until foam forms on the surface of the water, then drain the meat
Place the colander with the turkey meat under cold running water and wash it carefully
Put the broth, the meat, the bouquet garni, the onion and a pinch of salt into a casserole and bring to the boil
Cook for one hour over moderate heat, then drain the meat, collecting the broth in a casserole; separate the meat from the vegetables
Gently melt the butter in a clean casserole, add the flour and let it cook over moderate heat for a few minutes, stirring constantly
Moisten the sauté with the white wine and cook without ever stopping stirring until you have obtained a smooth mixture
Pour the meat cooking juices into the casserole as well and bring to the boil, stirring constantly with a whisk
Cook over moderate heat for 12 minutes, then add the cream and let the mixture reduce for a few minutes
Season with salt, pepper and lemon juice, place the meat in the prepared sauce and let it warm over moderate heat
Mix the egg yolk with the lightly whipped cream in a bowl until smooth
Add it to the preparation and serve
If desired, you can enrich the blanquette with various kinds of vegetables
A Pot
A Pan
A Bowl
Francia
| Energy (kcal) | 129.34 |
| Carbohydrates (g) | 1.46 |
| of which Sugars (g) | 0.88 |
| Fat (g) | 6.23 |
| of which Saturates (g) | 3.36 |
| Protein (g) | 15.11 |
| Fiber (g) | 0.3 |
| Sale (g) | 0.05 |
