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Vol-au-vent with Turkey and Wilted Swiss Chard https://www.metro.ca/userfiles/image/recipes/vol-au-vent-dinde-bettes-carde-5725.jpg PT10M PT15M PT25M
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.
4
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 3/4 cups (190 mL) chicken broth or chicken broth 3/4 lb (340 g) leftover cooked turkey or chicken meat, cut into small pieces 1/4 cup (60 mL) dried cranberries Salt and pepper to taste
Vol-au-vent with Turkey and Wilted Swiss Chard

Vol-au-vent with Turkey and Wilted Swiss Chard

Rate this recipe
3 Votes
4
Vol-au-vent with Turkey and Wilted Swiss Chard
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

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
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    ENDIVE OR ESCAROLE PRODUCT OF U.S.A., 1.49 EA. SEEDLESS CUCUMBERS PRODUCT OF MEXICO, No. 1 GRADE, 1.49 EA. LARGE BEEFSTEAK TOMATOES PRODUCT OF MEXICO, 1.49/lb, 3.28/kg

    ENDIVE OR ESCAROLE PRODUCT OF U.S.A., 1.49 EA. SEEDLESS CUCUMBERS PRODUCT OF MEXICO, No. 1 GRADE, 1.49 EA. LARGE BEEFSTEAK TOMATOES PRODUCT OF MEXICO, 1.49/lb, 3.28/kg

    $1.49 ea. or /lb

  • 1 Tbsp.
    (15 mL)
    flour
  • 3/4 cups
    (190 mL)
    chicken broth or chicken broth
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    480 - 900 ml SELECTED VARIETIES

    AURORA SEA SALT OR BOUILLON CUBES

    AURORA SEA SALT OR BOUILLON CUBES

    $0.99 ea.

    1 kg, 66 g SELECTED VARIETIES

  • 3/4 lb
    (340 g)
    leftover cooked turkey or chicken meat, cut into small pieces
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  • 1/4 cup
    (60 mL)
    dried cranberries

  • Salt and pepper to taste
    You might like:

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    AURORA SEA SALT OR BOUILLON CUBES

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    1 kg, 66 g SELECTED VARIETIES

Imprimer ma sélection

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.

Source : Académie Culinaire

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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