The term Blanquette refers to a common dish in France with a creamy white base (the word for the color “white” in French is blanc). Blanquette recipes are well-known, traditional recipes in France, most commonly found prepared with veal (Blanquette de Veau). Turkey Blanquette (Blanquette de Dinde) is, however, a popular variation on the dish, which can be also found served with chicken. It is often served with rice.
It is considered a stew (ragoût), which is a popular dish to eat all times of the year but especially during the colder months. This dish is easy to make and very tasty.
In addition to poultry and veal, the Blanquette recipe can be prepared with fish. Please let me know if you want me to post my Fish Blanquette recipe.
I found this recipe in my grandmother’s old notebook. I remember eating this meal when I was a child. My grandmother would sometimes make this recipe when hosting large family lunches on Sundays.
I can vividly remember the smell of the sauce impregnating the house, from the kitchen into the dining room and living room. She would let me have a taste before anyone else – I would dip a small piece of baguette into the sauce.
I treasure those memories and this is why I feel the urge today to share her delightful recipe with you. Food is such an effective trigger of memories, feelings, and emotions. So, put your apron on and start being creative in the kitchen!
I hope you enjoy this recipe as much as me and my family. If you cook my Turkey Blanquette recipe, take a picture and tag me on Instagram so I can see your cooking! Also, please leave me a comment below and let me know what you think about the dish!
Bon appétit!
1. In a deep skillet, brown the cubed turkey with the garlic and the onion. 2. When the turkey is browned, add 6 1/3 cups (1.5 liters) of hot water and 1 cube of chicken bouillon into the pan. Add the carrots, the bouquet garni, the onions, the cloves, the lemon juice, and the white wine. Turn to low and cover while you prepare the roux. 3. Start the roux by melting the butter in a small pot on medium-high. When melted, add the flour and whip continually for a few minutes until it thickens. Add 2 cups of hot water mixed with 1 cube of chicken bouillon, and stir/whip until creamy. When the roux is finished, add it, the sour cream, and the sliced mushrooms to the skillet with the meat. Cook for another 5 minutes. 4. Add the egg yolks (and salt and pepper to taste), stir well, and cook for another 5 minutes or so. Remove from heat and serve with rice. If the sauce remains too thin, you can always thicken the sauce. To do this, mix one tablespoon of flour with two tablespoons of cold water and whisk until smooth and before adding it into the skillet to prevent caking. Start with less and add more until you reach the desired consistency for your sauce.
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