This AIP turkey leg stew is actually a revised version of a French traditional dish: turkey blanquette.
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
- 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.
How to prepare the blanquette sauce
- 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 !
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)
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 !
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