My Turkey Blanquette-A French Tradition Made Easy

I ini­tial­ly want­ed to make a veal blan­quette, which is a well-known tra­di­tion­al French dish. My moth­er makes the best veal blan­quette, and eat­ing her blan­quette is a fam­i­ly tra­di­tion. I want­ed to repro­duce my mother’s dish in the US. How­ev­er, it was more com­pli­cat­ed than I thought. First, it was dif­fi­cult to find veal. The veal I found was not par­tic­u­lar­ly good, and it was very expen­sive. Sec­ond, fol­low­ing the many steps of my mother’s recipe took a lot of time and effort (not very real­is­tic in dai­ly life!). So I decid­ed to do 2 things: 1) sub­sti­tute the veal with turkey, and 2) sim­pli­fy my mother’s recipe so that it is easy for every­one to make. So here is the result: my very own turkey blan­quette! Easy and deli­cious!

turkey blanquette

Please note you will need a dutch oven to make this recipe.

Here is my blan­quette recipe:

Print Recipe
My Turkey Blan­quette- A French Recipe Made Easy
turkey blanquette
Course Main Dish
Prep Time 20 min­utes
Cook Time 60 min­utes
Serv­ings
peo­ple
Ingre­di­ents
Turkey and veg­eta­bles cooked in dutch oven
For the sauce
Course Main Dish
Prep Time 20 min­utes
Cook Time 60 min­utes
Serv­ings
peo­ple
Ingre­di­ents
Turkey and veg­eta­bles cooked in dutch oven
For the sauce
turkey blanquette
Instruc­tions
Cook­ing the meat and veg­eta­bles
  1. Peel and cut the car­rots in slices, slice the mush­rooms, and cut the turkey in small pieces. In a dutch oven, brown the turkey togeth­er with the minced onions.
    browning turkey with onions
  2. Once the meat is brown, add about 4.5 cups (1 liter) of chick­en broth (the broth should cov­er all of the turkey slices). Add the car­rots, the mush­rooms, the pearl onions, the gar­lic, the thyme, pars­ley and bay leaves. Sea­son with salt and pep­per. Bring to a boil, and then low­er the heat. Cov­er and let it sim­mer in the dutch oven for 1 hour on low heat.
Mak­ing the sauce
  1. Start mak­ing the sauce about 5 min­utes before the turkey and veg­eta­bles are done cook­ing. Melt the but­ter (75g) in a pot on low heat. Once it is melt­ed, add 4 table­spoons of flour and stir with a wood­en spoon for 5 min­utes (do not stop stir­ring). You should have what resem­bles a thick cream (if it is not thick, add some flour).
    butter and flour in pot
  2. Add 2 cups of the broth the turkey cooked in to liq­ue­fy the thick cream you just made. (To do this, you have to remove some of the broth from the dutch oven). Add the juice of one small lemon. Con­tin­ue stir­ring on low heat with the wood­en spoon. Add the beat­en egg yolks and the sour cream. Con­tin­ue stir­ring until you get a whitish sauce that is nei­ther too thick nor too liq­uid (this should not take long).
Serv­ing the dish
  1. Remove the turkey, car­rots and mush­rooms from the dutch oven and place them on a serv­ing dish. Remove the branch­es of the aro­mat­ic herbs at the same time. (Make sure the broth stays in the dutch oven, it is not served with the dish.) Pour the white sauce you just made on the turkey and veg­eta­bles. You can add a leaf of pars­ley for dec­o­ra­tion. Enjoy warm with white rice on the side.
    turkey blanquette
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Bon Appétit!

French Mom

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