Turkey and Sweet Pepper Vol-au-vent
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 30 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Turkey |
| Source: | Metro |
Recipe ingredients
- 1 Tbsp. (15 mL) butter*
- 1 Tbsp. (15 mL) canola oil*
- 3/4 cup (180 mL) diced green pepper
- 2 cups (500 mL) sliced fresh mushrooms
- 1/4 cup (60 mL) butter*
- 1/4 cup (60 mL) all-purpose flour*
- 3 cups (750 mL) chicken broth*
- 1 cup (250 mL) 2% milk
- 4 cups (1 litre) shredded cooked turkey
- Salt and pepper to taste
- 4 patty shells, warmed up
Preparation
In a skillet, heat butter and oil on medium-high heat and cook green pepper for 2 minutes. Set aside.
In the same skillet, cook mushrooms 3 minutes on high, stirring constantly. Set aside.
In the same skillet, melt second amount of butter. Add flour, stirring until smooth.
Add chicken broth and cook on medium heat, stirring constantly, until sauce thickens. Simmer 10 minutes, stirring occasionally.
Add milk, turkey, reserved mushrooms and peppers, stirring constantly. Season to taste.
Fill patty shells with turkey sauce.
Suggestion
To boost flavour, add fresh herbs such as basil or thyme.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
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Roast Turkey with Hot Pepper Butter
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