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    Home » Main dishes & sides

    AIP turkey blanquette (paleo, gluten free)

    Published: Sep 25, 2020 · Updated: Jul 4, 2021 by gohealthywithbea | This post may contain affiliate links | Leave a Comment

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    Turkey stew with carrots in a white plate

    This AIP turkey leg stew is actually a revised version of a French traditional dish: turkey blanquette.

    turkey leg stew with carrots and rosemary on a large white plate on a table cloth

    Blanquette is often made with veal. But as I have noticed that eating veal is not very common in some countries where my readers are from I wanted to propose this dish with another type of meat: turkey.

    Another good thing about turkey blanquette stew is that it is less expensive than veal stew. And let's get real, it's always nice to have more affordable dishes especially with "free from" diets that tend to be more expensive.

    Before jumping to the recipe, I would like to say a special thank you to my mother, who came up with this recipe and who also cooked the dish and took the picture for the purpose of this blog. She has been incredibly supportive with this project, helping me out as much as she can. She is the one who gave me the love of cooking. So I hope you will enjoy this AIP turkey blanquette as much as I do!

    Ingredients

    • turkey leg quarter
    • water
    • bouquet garni (about 2 sprigs/stems of rosemary, 2 sprigs/stems of thyme and 4 to 5 bay leaves)
    • garlic cloves
    • onion
    • carrots
    • oil of your choice
    • starch of your choice (arrowroot or tapioca starch for AIP, paleo and whole30. Corn starch or potato starch, if not on one of these diets)
    • Pinch of salt

    How to make this stew

    How to cook the turkey leg

    1. Peel the onion, garlic cloves and carrots.
    2. Pour the water in a large Dutch oven (or equivalent), add a pinch of salt, the bouquet garni, onion, carrots and turkey leg.
    3. Bring to a boil and let it cook on medium heat for about 40 minutes or until the meat is tender.

    How to prepare the blanquette sauce

    1. Once the meat is cooked you can prepare the blanquette sauce. To do so: take two cups of the broth (the liquid in which you just cooked your meat). Then put the starch in a saucepan with the oil. Turn on the stove to medium high heat and start whisking with a manual whip while adding the blanquette broth slowly while still whisking.
    2. Keep adding the rest of the 2 cups of blanquette broth slowly while still whisking.
    3. Let the mixture cook until it thickens, whisking regularly.
    4. Drain the meat and carrots (you can set aside the rest of the broth to use for something else) put them in a large bowl and add the sauce on top of it. And voilà! Bon appétit !

    Other stew recipes

    • French veal stew (AIP, paleo, whole30)
    • French Beef Carrots Stew (gluten free, AIP, paleo)
    • Pot au feu French beef stew (AIP, paleo, whole30)

    AIP turkey blanquette (paleo, gluten free)

    gohealthywithbea
    A paleo, AIP and whole 30 compliant version of the traditional French turkey blanquette.
    5 from 3 votes
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    an icon with the letters G and F to label gluten free recipes
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    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins
    Course Main Course
    Cuisine French
    Servings 3 servings
    Calories 502 kcal

    Ingredients
     
     

    • 1 turkey leg quarter
    • 2 L water
    • 1 bouquet garni (about 2 sprigs/stems of rosemary, 2 sprigs/stems of thyme and 4 to 5 bay leaves)
    • 3 garlic cloves
    • 1 onion
    • 5 carrots
    • 2 tablespoon oil of your choice
    • 2 tablespoon starch of your choice (see notes)
    • 1 pinch of sea salt

    Instructions
     

    • Peel the onion, garlic cloves and carrots.
    • Pour the water in a large Dutch oven (or equivalent), add a pinch of salt, the bouquet garni, onion, carrots and turkey leg.
    • Bring to a boil and let it cook on medium heat for about 40 minutes or until the meat is tender.
    • Once the meat is cooked you can prepare the blanquette sauce. To do so: take two cups of the broth (the liquid in which you just cooked your meat). Then put the starch in a saucepan with the oil. Turn on the stove to medium high heat and start whisking with a manual whip while adding the blanquette broth slowly while still whisking.
    • Keep adding the rest of the 2 cups of blanquette broth slowly while still whisking.
    • Let the mixture cook until it thickens, whisking regularly.
    • Drain the meat and carrots (you can set aside the rest of the broth to use for something else) put them in a large bowl and add the sauce on top of it. And voilà!
      Bon appétit !

    Notes

    For the starch : use arrowroot or tapioca starch for AIP, paleo and whole30. Corn starch or potato starch, if not on one of these diets.
    Blanquette is traditionally served with rice or potatoes, but you can also serve it with cauliflower rice or with just more carrots if you are on a special diet like whole30, AIP or Paleo. 
    Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
     

    Nutrition facts per serving

    Calories: 502kcalCarbohydrates: 22gProtein: 46gFat: 25gSaturated Fat: 5gTrans Fat: 1gCholesterol: 160mgSodium: 405mgPotassium: 1079mgFiber: 6gSugar: 7gVitamin A: 17369IUVitamin C: 12mgCalcium: 201mgIron: 8mg
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    ABOUT BEA

    Hello! I’m Bea, a French woman who has been diagnosed with ankylosing spondylitis and decided to heal herself naturally after many years of strong painkillers. Here, I'm telling you about my journey that allowed me to stop all medication, hoping that it will inspire you. I'm also sharing my recipes, to show you that "free from" food can be delicious. Read more

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