Pear, Blue Cheese and Turkey Parmentier

Turkey Parmentier with Pear and Blue Cheese


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.
Prep Time30 mins
Cook Time46 mins
Total Time1 hr 16 mins
Course: Main Course
Cuisine: French
Keyword: Turkey Parmentier with Pear and Blue Cheese
Servings: 8



  • 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


  • 5 large Russet potatoes washed, peeled and quartered
  • 0.25 cup milk
  • 0.25 cup whipping cream
  • Salt and pepper, to taste


  • 2 ounces blue cheese, crumbled
  • 3 tablespoons breadcrumbs
  • 2 tablespoons parsley, finely chopped


  • 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.

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