Give 1-on-1 coaching with a French chef  Cooking, culinary career or restaurant. E-gift card, from $150. Give an e-gift card
Skip to content

Pear, Blue Cheese, Turkey Parmentier

Prep30 min
Cook46 min
Total1h 16min
Yield8 portions
LevelIntermediate
 
 
Turkey Parmentier with Pear and Blue Cheese
About This Recipe

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.

Scale This Recipe

Servings

Ingredients

Units
INGREDIENTS FOR TURKEY:
  • 1.5 pounds , — freshly ground
  • 2 tablespoons , — 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
  • 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

  1. 1
    Preheat the oven to 425°F/ 210°C.
  2. 2
    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
  3. 3

    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.

  4. 4
    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.
  5. 5

    Bake in preheated oven for about 25 minutes. Serve hot garnished with chopped parsley over the top.

Take It Further

Want to master this dish like a pro?

This recipe connects to Stock Making Fundamentals — learn the technique step by step in the video lessons.

Open the course Find where to start

Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot
Chef's Notes

Let cheese come to room temperature before serving or melting for the best texture and flavor. If you'd like to go deeper, Stock Making Fundamentals covers this in full.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

Ready to master Stock Making Fundamentals?

38 structured courses. 320 recipes. OCRS™ learning paths. Certificates. Coaching.

Open the course Book 1-on-1 coaching
Keep learning

Learn the technique behind the recipe.

Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.

Browse the courses Get my roadmap
Scroll to Top