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This turkey stew is actually a gluten and dairy free version of a French traditional dish: la Blanquette. This dish is usually 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 reason for this turkey version is that it is less expensive than veal. 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 recipe as much as I do!

Turkey stew (AIP, paleo, gluten free)

4 from 6 votes

Recipe by gohealthywithbea.com – http://www.gohealthywithbea.com Course: Main dishesCuisine: French cuisineDifficulty: Easy

Servings

3

servings

Prep time

15

minutes

Cooking time

40

minutes

Ingredients

• 1 turkey leg quarter

• 68 fl oz (8 cups or 2L) 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

• 1 or 2 carrots

• 2 Tbsp oil of your choice

• 2 Tbsp 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

Instructions

• Peel the onion, garlic cloves and carrots.
• Pour the water in a large French oven (or equivalent), add a pinch of salt, the bouquet garni, onion and carrots. Add the turkey leg.
• Bring to a boil and simmer for 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

• 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. For those diets make sure to use tapioca starch or arrowroot.

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