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Le Chaudron recipe
Blanquette de dinde (Cookéo)
Turkey blanquette (Cookeo)
⏱ 35 minServes 6Medium360 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
800 g (28 oz)turkey cutlets
300 g (11 oz)button mushrooms
300 g (11 oz)carrots
2onions
400 ml (1⅔ cups)chicken stock
200 ml (¾ cup)cream
1egg yolk
- 800 g (28 oz) turkey cutlets
- 300 g (11 oz) button mushrooms
- 300 g (11 oz) carrots
- 2 onions
- 400 ml (1⅔ cups) chicken stock
- 200 ml (¾ cup) cream
- 1 egg yolk
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the turkey into large cubes and run the BROWN mode for 5 minutes, searing without browning to keep it white.
- Add the sliced onions, sliced carrots and mushrooms and stir gently.
- Add the chicken stock, close the lid and run PRESSURE COOK mode for 18 minutes.
- Carefully release the pressure, open the lid and check the turkey and vegetables are tender.
- Mix the cream and egg yolk in a bowl, then stir in on SIMMER mode for 4 minutes without boiling.
- Stir gently until the sauce coats the spoon, adjust the seasoning and serve hot.
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