Prep Time: 10 mins. | Cook Time: 55 mins.
1¼ lbs skinless, boneless turkey breast, cut into large chunks 625 g
2½ cups turkey stock 625 mL
1 celery stalk, cut into large chunks 1
8 whole medium mushrooms 8
8 whole, mini carrots 8
1 large onion, cut into wedges and separated into layers or 8 small, whole onions
3/4 tsp dried Thyme 3 mL
1½ tbsp corn starch 22 mL
3/4 cup half and half cream 175 mL
1 egg yolk 1
1 tbsp lemon juice 15 mL
white pepper to taste
2 tbsp minced fresh parsley (optional) 25 mL
- In a large saucepan, combine turkey, stock, celery, mushrooms, carrots, onions and thyme. Bring to boil, reduce heat and simmer 20 minutes or just until carrots are tender. With a slotted spoon, remove meat and vegetables and set aside.
- Boil the stock about 10 to 15 minutes to reduce to 1 ¼ cups (300 mL). Dissolve corn starch in cream and whisk into reduced stock. Simmer 10 minutes or until thickened, stirring often. Beat egg yolk with lemon juice and whisk into sauce.
- Return meat and vegetables; heat through without boiling. Serve with cooked rice or noodles and sprinkle with parsley, if desired.