Blanquette de Dinde Automnale au Potiron et Marrons Recipe
Introduction
Discover the comforting flavors of Blanquette de Dinde Automnale, a hearty autumn turkey stew with pumpkin and chestnuts. This creamy, fragrant dish brings warmth and seasonal ingredients together for a perfect cozy meal.
Ingredients
- 600 g turkey, cut into pieces
- 300 g pumpkin, cut into cubes
- 200 g cooked whole chestnuts
- 1 onion, sliced
- 2 carrots, sliced into rounds
- 20 cl heavy cream
- 20 cl chicken broth
- 1 tablespoon flour
- 1 tablespoon oil
- Salt and pepper, to taste
- Thyme sprig
- Bay leaf
Instructions
- Step 1: Heat the oil in a casserole over medium heat. Add the sliced onion and cook until translucent. Add the turkey pieces and brown them on all sides for a few minutes. Sprinkle the flour over the meat and stir well to coat the pieces. Pour in the hot chicken broth and stir to avoid lumps.
- Step 2: Add the carrot slices, pumpkin cubes, and cooked whole chestnuts to the pot. Add a sprig of thyme and a bay leaf to flavor the dish. Cover and let simmer on low heat for about 20 minutes, stirring occasionally to blend the flavors.
- Step 3: When the vegetables and meat are tender, pour in the heavy cream. Season with salt and pepper to taste. Let it cook a few more minutes until the sauce thickens slightly and becomes creamy.
- Step 4: Serve the blanquette hot, accompanied by white rice, steamed potatoes, or fresh pasta. Garnish with fresh herbs if desired for an extra touch of color and flavor.
Tips & Variations
- For a richer flavor, substitute half the cream with crème fraîche or add a splash of white wine before simmering.
- You can replace turkey with chicken if preferred, keeping the same cooking time.
- Add a pinch of nutmeg to the sauce for an extra warm autumnal note.
Storage
Store leftover blanquette in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or cream if the sauce has thickened too much. It also freezes well for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this dish in advance?
Yes, the flavors develop beautifully when reheated, making it an excellent make-ahead meal.
What can I serve with Blanquette de Dinde Automnale?
This dish pairs wonderfully with plain rice, buttered potatoes, or fresh egg noodles, which soak up the creamy sauce nicely.
Print
Blanquette de Dinde Automnale au Potiron et Marrons Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
Blanquette de Dinde Automnale au Potiron et Marrons is a comforting French stew featuring tender turkey pieces simmered with seasonal pumpkin and chestnuts. This creamy, flavorful dish combines aromatic herbs, root vegetables, and a rich sauce made with cream and chicken broth, perfect for cozy autumn meals.
Ingredients
Meat and Vegetables
- 600 g de dinde, coupée en morceaux (turkey pieces)
- 300 g de potiron, coupé en cubes (pumpkin cubes)
- 200 g de marrons entiers cuits (cooked whole chestnuts)
- 1 oignon, émincé (sliced onion)
- 2 carottes, coupées en rondelles (sliced carrots)
Liquids and Seasonings
- 20 cl de crème liquide (liquid cream)
- 20 cl de bouillon de volaille (chicken broth)
- 1 cuillère à soupe de farine (tablespoon of flour)
- 1 cuillère à soupe d’huile (tablespoon of oil)
- Sel, poivre (salt, pepper)
- Thym, laurier (thyme, bay leaf)
Instructions
- Préparez la base : Faites chauffer l’huile dans une cocotte à feu moyen. Ajoutez l’oignon émincé et faites-le revenir jusqu’à ce qu’il devienne translucide. Ajoutez les morceaux de dinde et faites-les dorer sur toutes les faces pendant quelques minutes. Saupoudrez la farine sur la viande, mélangez bien pour enrober les morceaux, puis versez le bouillon de volaille chaud. Remuez pour éviter les grumeaux.
- Ajoutez les légumes et marrons : Incorporez les carottes coupées en rondelles, les cubes de potiron et les marrons entiers cuits dans la cocotte. Ajoutez une branche de thym et une feuille de laurier pour parfumer le tout. Couvrez et laissez mijoter à feu doux pendant environ 20 minutes, en remuant de temps en temps pour que les saveurs se mélangent bien.
- Ajoutez la crème : Une fois que les légumes et la viande sont bien tendres, versez la crème liquide dans la cocotte. Assaisonnez avec du sel et du poivre selon votre goût. Laissez mijoter encore quelques minutes pour que la sauce épaississe légèrement et devienne onctueuse.
- Servir : Servez cette blanquette bien chaude, accompagnée de riz blanc, de pommes de terre vapeur ou même de pâtes fraîches. Vous pouvez aussi parsemer le plat de quelques herbes fraîches pour une touche de couleur et de saveur supplémentaire.
Notes
- To enhance flavor, use homemade chicken broth if possible.
- Adjust seasoning with salt and pepper to taste at the end for the best balance.
- This dish pairs wonderfully with steamed rice, boiled potatoes, or fresh pasta.
- Fresh herbs like parsley can be added on top before serving for extra freshness.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Keywords: blanquette, dinde, turkey stew, pumpkin, chestnuts, French autumn recipe, creamy stew, seasonal dish
