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.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
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