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Turkey Blanquette
A flavorful, economical and creamy turkey blanquette, prepared with a fragrant broth, glazed pearl onions, sautéed mushrooms and a butter‑cream sauce. Served with fragrant long grain rice, it can be enjoyed immediately or the next day for even more flavor.
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Cost Breakdown
Critical Success Points
- • Remove the skin and bones from the turkey
- • Bring the broth to a boil and skim
- • Simmer the broth uncovered for 1h10
- • Strain the broth and reserve the right amount for the sauce
- • Prepare the roux correctly
- • Incorporate the broth gradually without lumps
- • Finish the sauce with cream and egg yolks without boiling
Safety Warnings
- • The broth boils vigorously: handle with kitchen gloves.
- • Hot roux can splatter: add the broth slowly.
- • Egg yolks coagulate quickly: never let the sauce boil.
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