white turkey blanquette with white sauce, pilaf rice with candied tomatoes

Preparation time: 120 min

Preheat your Oven at 350 °F

• Preparation

  Cut the turkey into cubes.  Cut the carrots and onions for the turkey into large pieces.  Finely slice the button mushrooms.  Finely chop the onion for the rice.  Remove the seeds from the tomatoes and cut them into small cubes.  Warm the olive oil with the garlic and thyme to infuse it.

• Turkey blanquette

  Place the turkey in a pot, cover with cold water and bring to a boil.  Filter and set the meat aside.

  Place the carrots, onion, bay leaf, cloves and meat in a pot, cover with water and cook on medium for about 1h30mins at a gently boil.

  In another pot, sweat the onions and mushrooms with butter, being careful not to color them and then sprinkle with the flour.

  Remove the meat, the carrots and 500ml of the cooking liquid from the first pot and add it to the one with the onions and mushrooms.  Let this cook for about 10 minutes.  In a bowl, whisk together the eggs yolks with the cream and the lemon juice.  Add a tiny bit of the cooking juice to this mix and then pour the whisked mix onto the meat.  Cook a little bit without bringing to a boil.

• Rice pilaf

  In a medium sauce-pot, sweat the onions gently in butter until you reach a nice golden coloration.  Season with salt and pepper.  Add the rice and continue to cook while stirring for about 5 minutes.  Add the stock and bring to a boil.  Cover and then transfer to the oven to finish cooking, about 18 minutes.  Next, remove from the oven.  Stir and let rest for about 5 minutes, check for seasoning and then add the tomatoes at the end.

• Confit tomatoes

  Place the diced tomatoes in the garlic and thyme infused oil.  Bring to a boil and then let them confit slowly with the residual heat, they should be ready in 10 minutes or so.