- Ingredients
- 1 ¼ lbs (625 g) skinless, boneless Canadian Turkey Breast, cut into large chunks
- 2 ½ cups (625 mL) Turkey Stock
- 1 Celery stalk, cut into large chunks
- 8 whole, medium Mushrooms
- 8 whole, mini Carrots
- 1 large Onion, cut into wedges and separated into layers or 8 small, whole Onions
- ¾ tsp (3 mL) dried Thyme
- 1 ½ tbsp (22 mL) Corn Starch
- ¾ cup (175 mL) half and half Cream
- 1 Egg Yolk
- 1 tbsp (15 mL) Lemon Juice
- White Pepper to taste
- 2 tbsp (25 mL) minced fresh Parsley (optional)
- Directions
- In a large saucepan, combine turkey, stock, celery, mushrooms, carrots, onions and thyme. Bring to boil, reduce heat and simmer 20 minutes or just until carrots are tender. With a slotted spoon, remove meat and vegetables and set aside. Boil the stock about 10 to 15 minutes to reduce to 1 ¼ cups (300 mL). Dissolve corn starch in cream and whisk into reduced stock. Simmer 10 minutes or until thickened, stirring often. Beat egg yolk with lemon juice and whisk into sauce. Return meat and vegetables; heat through without boiling. Serve with cooked rice or noodles and sprinkle with parsley, if desired.
- Tip
- To reduce the fat content and calories in this recipe, use a lighter cream.
