T is for Turkey, so tasty in a Blanquette ...

Turkey is one of those tasty meats that is positively good for you. It has essential nutrients that are good for the whole family. It contains:

Protein, which nourishes every cell of your body. Protein helps build muscles and bones, so is essential for childhood development. But you may not be aware that it’s also needed to stop muscle wasting, so is crucial as you get older too.

B Vitamins, which help to unlock the energy from foods. Turkey breast is a source of vitamin B6, which helps keep your red blood cells healthy and reduce tiredness and fatigue.

Selenium, which helps keep your hair and nails healthy, it is also needed to keep your immunity topped up, and is also vital as a protection against damage to your cells and tissues.
Phosphorus, is needed for normal growth and development of bones, it also helps to release the energy from food. 

Why not try this recipe suggestion, it's Turkey Blanquette with broccoli florets, carrot batons and peas ... have a look at the recipe below 

Ingredients

Serves Four
1 large turkey breast, diced into cubes
150g diced bacon
2 garlic cloves, minced
2 sprigs of tarragon finely chopped
2 tbsp parsley, chopped
3 shallots peeled
300ml white wine
cold water
25g butter
2 tbsp plain flour
2 egg yolks
3 tbsp cream
juice of 1/2 lemon
250g of broccoli florets, carrot batons and peas, lightly poached in water
sea salt

freshly ground black pepper 

Method
Lightly brown the turkey breast and bacon in a pan over a moderate heat for 3 minutes. Add the garlic and shallots and sauté for 2 minutes. Add the chopped herbs. Add the wine then pour in enough cold water to just cover all the ingredients. Bring the mixture to a boil. Season to taste, reduce to a simmer and cook over a low heat, covered, for 30 minutes.

When the turkey is almost done, in another saucepan melt the butter in, then scatter the flour over the top. Stir to form a smooth roux then gradually add 400ml of the turkey cooking liquid, stirring constantly.

Once the sauce has a creamy texture, pour the sauce back over the turkey. Adjust the seasoning to taste and cook for 15 minutes more with the lid off stirring regularly. Cook turkey thoroughly with no pink showing.

Mix together the egg yolks, cream and lemon juice in a bowl. Beat in a little of the hot sauce from the turkey and then add the complete mixture back to the pan, whisking constantly. Heat gently for 2 minutes and allow to thicken, do not allow to boil, turn into a serving dish mix in the cooked vegetables, garnish with the chopped parsley and serve.

Each Serving:
Carbohydrate 15g Protein 21.1g Fibre 4g Fat 11.8g

Original recipe and image from Tesco Real Food   

A variety of recipe ideas are within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan