Blanquette of Turkey

Name: Blanquette of Turkey
Yield: Serves 6-8
Cuisine: Australia
Ingredients: 1½ cups (375 mL/12 fl oz) white wine; 3 cup (60 mL/2 fl oz) lemon juice; 1 kg (2 lbs) turkey breast; 8 cups (2 litres/3¼ imp. pints) boiling salted water; 24 champignon (button) mushrooms; 2 thyme sprigs; 24 baby (pearl) onions, peeled; 1 baby onion stuck with 4 cloves; 4 egg yolks; ¼ cup (60 mL/2 fl oz) brandy (optional); 1 bay leaf; 155 mL (5 fl oz) light (single) cream; 1 teaspoon salt; ½ teaspoon ground white pepper

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

A quick and delicious creamy turkey stew.

Ingredients

1 kg (2 lbs) turkey breast
8 cups (2

Australian
Oceania
Australia
Gluten-free

Method

To make the base

Place all the base ingredients in a large saucepan. Bring the mixture to the boil, cover and simmer for 20 minutes.

To cook the turkey

Meanwhile, cut the turkey breast into 3 cm (1¼ in.) cubes. Blanch the turkey by adding it to the boiling water over a high heat. As soon as the water ret