, nutritional review by Jill Wallentin
in Recipes, Dinner, Lunch, Meal Creamy turkey and mushroom stew with cauliflower Duchess
Ingredients
- 1½ lbs 650 g cooked turkey breast
- 2 tbsp 2 tbsp butter
- 12 oz. (5 cups) 350 g (1.2 liters) mushrooms
- 1 (4 oz.) 1 (110 g) yellow onion finely choppedyellow onions finely chopped
- 3 3 garlic clove mincedgarlic cloves minced
- 1 tsp 1 tsp dried thyme
- 1 cup 240 ml chicken broth
- 1 tbsp 1 tbsp Dijon mustard
- ½ cup 120 ml heavy whipping cream
- ½ tsp ½ tsp salt
- ¼ tsp ¼ tsp ground black pepper
- 1 tbsp 1 tbsp lemon juice
- 2 tbsp 2 tbsp fresh parsley, chopped
- 1½ lbs 650 g cauliflower
- 2 tbsp 2 tbsp butter
- 1 1 large egglarge eggs
- ¼ cup (2⁄3 oz.) 60 ml (20 g) shredded Parmesan cheese
- ½ tsp ½ tsp salt
- ¼ tsp ¼ tsp ground black pepper
- ground nutmeg
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Steam the cauliflower for 10–12 minutes, or until very tender. Drain thoroughly, then transfer to a wide skillet and cook over medium-low heat for a few minutes, stirring occasionally, until the excess moisture has evaporated.
- Transfer the cauliflower to a food processor. Add the butter, salt, pepper, and nutmeg and blend until smooth and thick. Let cool slightly, then add the egg and Parmesan and blend until combined.
- Transfer the cauliflower mixture to a piping bag fitted with a star tip. Pipe into swirls on the prepared baking sheet and bake for 15–20 minutes, or until set and golden around the edges.
- Meanwhile, melt the butter in a large skillet over medium-high heat. Add the mushrooms and cook until golden brown and most of their moisture has evaporated.
- Add the onion and cook until softened. Add the garlic and thyme and cook until fragrant.
- Add the chicken broth and Dijon mustard, scraping up any browned bits from the bottom of the skillet. Simmer until the liquid has reduced slightly.
- Reduce the heat to medium-low and stir in the heavy cream, salt, and pepper. Simmer gently until the sauce has thickened slightly.
- Add the cooked turkey and simmer gently until heated through. Avoid boiling the sauce to keep the turkey tender. Remove from the heat and stir in the lemon juice and parsley.
- Serve the turkey and mushroom stew with the cauliflower Duchess.
Perfect for leftover turkey
This recipe is a great way to use leftover roasted turkey. Cut the turkey into bite-sized pieces rather than shredding it so it stays tender and substantial when reheated in the sauce.
No leftover turkey?
Season a boneless turkey breast with salt, pepper, and thyme and roast at 400°F (200°C) until the thickest part reaches 165°F (74°C). Let it rest before cutting into bite-sized pieces.
Can I use chicken instead?
Yes. Leftover roasted chicken or rotisserie chicken works just as well. Cut it into bite-sized pieces and add it toward the end, just as you would the turkey.
No piping bag?
Spoon small mounds of the cauliflower mixture onto the baking sheet and use a fork to create ridges on top. They won't have the traditional Duchess shape, but the ridges will still brown nicely in the oven.
The secret to cauliflower Duchess that hold their shape
Removing as much moisture as possible from the cauliflower is key. Drain it thoroughly after steaming, then cook it briefly in a dry skillet to evaporate excess moisture before blending. The egg and Parmesan help bind the mixture so the Duchess hold their shape as they bake.
