Old-fashioned turkey stew recipe
With the grey weather and the cold slowly returning, what could be better than a good, slow-cooked dish to bring us a little comfort?! Blanquette is an ideal recipe for this time of year; there's obviously veal blanquette, but a turkey blanquette can be just as wonderful!
Ingredients · Servings 4
- 800g of turkey stew
- 100g of button mushrooms (canned or fresh)
- 100g of bacon bits
- 1 onion
- 1 clove
- 1 chicken stock cube
- 1/2 leek
- 2 small carrots
- 1 bouquet garni
- 15 cl of liquid cream
- 30g of butter (+ 1 knob)
- 2 tablespoons of flour
- Water
- Oil
- Cell
- Pepper
Method · 1 h 55 min
- Wash and peel the carrots and slice them into rounds. Cut the half leek into large pieces. In a large saucepan, brown the turkey meat in a little oil or butter until lightly golden. Add the onion studded with the clove, the carrots, the leek, and the crumbled chicken stock cube. Season with salt and pepper, then pour water over the meat until it is completely covered. Simmer for 1 hour. Once the stew is cooked, remove the meat and vegetables, leaving only the broth.
- In a saucepan, melt the butter, add the flour, mix well, then add a ladleful of stock, mix again, and add another ladleful of stock, continuing until all the liquid is absorbed. Let it cook for a few minutes so that your sauce thickens slightly. Finally, add the cream, salt, and pepper.
- In a pan, melt a knob of butter, add the bacon and mushrooms, and cook until lightly browned.
- Add the turkey stew, bacon, and sautéed mushrooms to the sauce, return to low heat to warm through, and serve with rice, for example. Enjoy!
