Wild Turkey Blanquette with Wild Mushrooms

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Blanquette is the French term for “white-sauced” items that are braised in the sauce. This process is generally done with white-fleshed meats and/or fish.


Remove the turkey from the brine and dry with a paper towel. Toss in a bowl with the flour, then shake excess flour off. Heat the olive oil in a heavy-gauge braising pot and place the meat in the pot. Seal them in the hot oil until lightly golden (do not brown), remove, and continue until all the meat is seared. Do this in small batches. When finished, place reserve on the side.

In the same pot, add the garlic and lightly sauté to develop the perfume. Add the rest of the vegetables, except the mushrooms, and sauté for a minute. Flame with the brandy and add the wine. Simmer for a minute to reduce the wine then add the stock and mix until smooth. This will ensure that you don’t have any lumps. Bring to a boil and remove the scum from the sauce on a continual basis. Turn the fire down and add the meat and simmer for about 15 minutes, or until the turkey is just barely done. You will need to check as the cooking process progresses. The most important thing is not to allow the sauce to boil at a rapid rate – the slower the better. This will yield a tender, moist final product.

When the turkey is done, remove from the heat. In a separate pan, sauté the mushrooms in a little butter and add to the sauce. Add the cream and continue to simmer for 15 minutes. When ready to serve, add the turkey and bring to serving hot. You don’t want to continue to boil the sauce, as it will make the turkey tough. Adjust the seasonings and add the final garnish. Serve over rice or noodles.


2–3 pounds wild turkey breast meat cut into 1-inch cubes*
1⁄2 cup flour
2 ounces olive oil
11⁄2 cups cut celery
11⁄2 cups chopped onions
1⁄2 teaspoon freshly minced garlic
1 quart diced fresh wild mushrooms, such as shiitake, crimini, chanterelle, porcini, or morels (you can use dried mushrooms that have been rehydrated)
2 ounces brandy
2 cups chardonnay or other good-quality dry wine
3 to 4 cups of stock (or water) 
1 bay leaf
2 cups heavy cream
* (Recommended: meat that has been brined overnight in 2 cups of lemon garlic and sage brine) 

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