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Turkey Blanquette with Bannock
Try this turkey version of this classic French stew.
YIELDS
2
TO
4
Ingredients
Turkey Blanquette
- 8 oz turkey breast cut into 1 inch pieces
- 1 tablespoon vegetable oil
- 1/2 cup celery
- 1 cup diced onion
- 1 tablespoon chopped garlic
- 1 cup sliced leeks
- 1/2 cup diced carrots
- 1/2 cup cooked wild rice
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1/2 cup white wine
- 3 cups turkey or chicken stock
- 1/2 cup cream
- 2 bay leaves
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons fresh chopped parsley
Bannock biscuit
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup water
Tarragon butter
- 1/2 cup butter
- 1 tablespoon chopped tarragon
- 1 tablespoon chopped shallots
- 1 teaspoon chopped garlic
- 1 teaspoon lemon zest
- Pinch salt
- Pinch pepper
Directions
Turkey Blanquette
- Heat vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add turkey breast pieces and season with salt and freshly ground pepper. Once pieces are seared evenly, remove from the pot and set aside.
- Add diced onions and sauté until golden brown. Add sliced leeks, minced garlic, unsalted butter, and salt - sauté until soft and fragrant. Sprinkle flour over the onions and leeks and stir continuously, browning the flour. Add diced carrots and diced celery and cook until just tender. Add chicken stock, white wine, dried thyme, and torn bay leaves. Lower heat and simmer for 10-15 minutes.
- Add reserved, seared turkey pieces of wild rice and drizzle in heavy cream, stirring to combine. Bring it back up to a simmer.
Tarragon Butter
- To a small bowl, add chopped tarragon leaves, minced garlic, lemon zest, minced shallots, salt, freshly ground pepper, and butter, and stir until smooth and fully combined. Using a rubber scraper, transfer butter to a small serving dish. reserve
Fried Bannock
- Add all-purpose flour, baking powder, salt, and grated Parmesan cheese to a mixing bowl. Whisk to combine. Add half of the water to the dry ingredients, mixing, adding more if needed until you reach the consistency of thick pancake batter. Flour your hands and board. Spoon the batter in small piles onto a floured surface, sprinkling with more flour and patting into thick disks.
- Add 1” of vegetable oil to a cast iron pan and heat 350 F/177C. Transfer the Bannock dough carefully into the hot oil. Cook for 6-7 minutes, flipping halfway, or until golden brown. Transfer to a paper towel-lined plate.
Serve
- Serve Turkey Blanquette drizzled with extra virgin olive oil and garnished with chopped, fresh parsley alongside Fried Bannock and Tarragon Butter. Enjoy!
