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Blanquette de dinde marrons et potiron

A comforting dish of turkey, pumpkin, and chestnuts, simmered in a creamy sauce for a heartwarming family meal.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 600 g turkey breast juicy and succulent
  • 500 g pumpkin with its sweet and creamy texture
  • 250 g cooked chestnuts bringing a rich, nutty flavor
  • 600 ml chicken stock providing a savory base
  • 400 ml liquid cream adding a luscious creaminess
  • 1 teaspoon cornstarch to thicken the sauce
  • 2 pinches ground cinnamon for a hint of warmth
  • 2 pinches cumin enhancing the dish’s aromatic profile
  • 1 tablespoon olive oil for crispy, sautéed goodness
  • 30 g butter to enrich the flavor of the pumpkin
  • to taste Salt and pepper for seasoning

Method
 

Preparation
  1. Reduce the chicken stock in a large pot over high heat until it’s reduced by a third.
  2. Add the liquid cream to the reduced stock and season it with salt and pepper. Bring to a gentle boil and let it simmer for about ten minutes.
  3. Dissolve the cornstarch in 5 cl of cold water and add this mixture to the boiling sauce. Stir well and allow to boil for an additional five minutes.
  4. Transfer the sauce to a warm dish to keep it cozy.
  5. Cut the turkey breasts into bite-sized pieces and heat olive oil in the pot over medium heat. Sauté the turkey for 4 to 5 minutes until golden, seasoning with salt, pepper, cinnamon, and cumin.
  6. Pour the reserved sauce back into the pot with the turkey and let it simmer gently for 15 minutes.
  7. Peel and chop the pumpkin into manageable pieces. In a separate skillet, melt the butter and sauté the pumpkin for about 10 minutes until tender and lightly caramelized.
  8. Add cooked chestnuts to the sautéed pumpkin and mix gently.
  9. Incorporate the pumpkin and chestnuts into the pot with the turkey and let it simmer for an additional ten minutes.
  10. Serve the dish hot.

Notes

For deeper flavor, consider using homemade chicken stock. Add a splash of lemon juice before serving for an extra layer of richness.