Blanquette de Dinde (French Turkey Ragout)

Blanquette de Dinde served with macaroni

French Turkey Ragout is a style of cooking in which neither the turkey nor the butter is browned in the cooking process. To refrain from browning meat and fat in this way, is to cook them en blanquette.

Method:
800 gm Turkey
1 tbsp butter
1 tbsp olive oil
1 onion, julienne
1/2 cup white wine
1 tbsp flour
1 tablet chicken stock
1 carrot, peeled and sliced
1 tbsp parsley, chopped
1 branch thyme or 1/2 tsp dried thyme
1/2 cup button mushroom, sliced
1/2 cup creme fraiche or double cream

Method:
1.  Add the butter and olive oil in a pot. Add the onion, once the onion is transparent add the white wine, let the white wine reduce to half, then add the flour.
2.  When the mixture is smooth, add a cup of water then add the chicken stock, carrots, parsley and thyme. Bring to slow boil then add the turkey.  Cook over slow fire for at least 40 minutes.
3.  Add the mushroom and creme fraiche or double cream.  Serve immediately.