Vol-au-vent with Turkey and Wilted Swiss Chard
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 25 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Turkey |
| Source: | Académie Culinaire |
Recipe ingredients
- 4 commercially prepared vol-au-vent pastry shells
- 2 Tbsp. (30 mL) butter*
- 1/2 leek, cut into thick rounds
- 1 bunch of Swiss chard, ribs chopped for the filling and leaves thinly sliced for the garnish
- 1 Tbsp. (15 mL) flour*
- 1 3/4 cups (450 mL) chicken stock or chicken broth*
- 3/4 lb. (350 g) leftover cooked turkey or chicken meat, cut into small pieces
- 1/4 cup (60 mL) dried cranberries
- Salt and pepper to taste
Preparation
Reheat the vol-au-vent shells in the oven at 350°F (180°C).
In a frying pan over medium heat, sweat the leek and Swiss chard ribs in the butter.
Dust with the flour and stir until the flour is absorbed.
Moisten with the chicken stock, add the turkey meat and dried cranberries. Season.
Cook the Swiss chard leaves in a small amount of butter for 3 or 4 minutes or until wilted.
Remove the vol-au-vent shells from the oven and fill with the mixture.
Serve with the wilted Swiss chard.
Optional: sprinkle the wilted Swiss chard with nuts of your choice.
Suggestion
* 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!
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