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.
Remove the skin from the turkey meat and cut it into cubes
Clean the vegetables for the bouquet garni, cut them into pieces of equal length, 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 saucepan with salted water
Bring back to a boil and let it 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
Place the broth, meat, bouquet garni, onion, and a pinch of salt in a saucepan and bring to a boil
Let it cook for an hour over moderate heat, then drain the meat, collecting the broth in a saucepan; separate the meat from the vegetables
Gently melt the butter in a clean saucepan, add the flour, and let it fry over moderate heat for a few minutes, stirring continuously
Moisten the sauté with white wine and cook, stirring constantly, until you obtain a smooth mixture
Also pour the meat cooking liquid into the saucepan and bring to a boil, always stirring with a whisk
Let it cook over moderate heat for 12 minutes, then add the cream and reduce the mixture for a few minutes
Season with salt, pepper, and lemon juice, place the meat in the prepared sauce, and heat it over moderate heat
Mix the egg yolk with the lightly whipped cream in a bowl until you obtain a smooth mixture
Add it to the preparation and serve
If desired, you can enrich the blanquette with various types of vegetables
A pot
A pan
A bowl
Francia
| Energy (kcal) | 68.34 |
| Carbohydrates (g) | 1.04 |
| of which Sugars (g) | 0.76 |
| Fat (g) | 4.12 |
| of which Saturates (g) | 1.78 |
| Protein (g) | 5.93 |
| Fiber (g) | 0.16 |
| Sale (g) | 0.37 |
