Turkey Parmentier with Pear and Blue Cheese
This French casserole was traditionally made with the week's leftovers but receives a gourmet touch here by substituting the healthier turkey for the traditional beef and adding pungent blue cheese and a hint of sweet pears to create a tasty combination fit to star as a main course any day of the week.
Servings: 8
Ingredients
INGREDIENTS FOR TURKEY:
- 1.5 pounds turkey, freshly ground
- 2 tablespoons olive oil, divided
- 1 medium brown skin onion, finely chopped
- 2 cloves garlic, peeled and chopped
- Salt and pepper, to taste
- 0.5 teaspoon dry oregano leaves
- 1 cup vegetable or chicken broth
- 2 ripe pears, peeled, cored and diced
FOR THE MASHED POTATO:
- 5 large Russet potatoes washed, peeled and quartered
- 0.25 cup milk
- 0.25 cup whipping cream
- Salt and pepper, to taste
TO FINISH:
- 2 ounces blue cheese, crumbled
- 3 tablespoons breadcrumbs
- 2 tablespoons parsley, finely chopped
Instructions
- Preheat the oven to 425°F/ 210°C.
- Cook the meat: Heat a tablespoon of olive oil in a large frying pan over medium-high heat, and sauté onions and garlic until soft. Add ground turkey, salt, pepper, and oregano and cook for about 12 minutes. Add a cup of broth and let simmer for about 12 minutes or until all liquid is evaporated. Add the peeled and diced pears and cook for another 3-4minutes, then put aside
- Make the mashed: Cook the potatoes in salty water for about 25 minutes or until soft. Strain and mash them. Add milk, cream, parsley, a tablespoon of olive oil and salt and pepper to taste.
- Build the dish: Put the turkey at the bottom of a buttered gratin dishpan and add the mashed potatoes on top. Crumble bits of blue cheese over the mashed potatoes and sprinkle breadcrumbs all over the top.
- Bake in preheated oven for about 25 minutes. Serve hot garnished with chopped parsley over the top.
