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 into the onion along with the bay leaf.
Remove the skin from the turkey meat, cut it into cubes of 3 cm per side, and sear it in a pot with salted water.
Bring 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 thoroughly.
In a pot, place the broth, the meat, the bouquet garni, the onion, and a pinch of salt and bring to a boil.
Let it cook for an hour over moderate heat, then drain the meat, collecting the broth in a pot; separate the meat from the vegetables.
Gently melt the butter in a clean pot, add the flour and let it fry over moderate heat for a few minutes, stirring continuously.
Deglaze the roux with the white wine and cook without stopping stirring until you have a homogeneous mixture.
Pour the cooking juices of the meat into the pot 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 gently.
A pot
A skillet
A bowl
France
Mix the egg yolk in a bowl with the slightly whipped cream until you obtain a homogeneous mixture.
Add it to the preparation and serve.
Optionally, you can enrich the blanquette with various types of vegetables.
| 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 |
