Turkey ragout with cranberries

Name: turkey ragout with cranberries
Total time: 30 min
Yield: 4
Ingredients: 3 tablespoon liquid baking product; 3 tablespoon peanut oil; 4 shallot; 500 gram turkey fillet; 500 milliliters poultry feast; 500 milliliters wild fond; 500 milliliters chicken bouillon; 1 tablespoon fresh thyme; 1 teaspoon dried thyme; 200 gram fresh cranberries; 2 tablespoon lemon juice; 200 milliliters cooking cream; 200 milliliters demi crème fraîche; 1.5 tablespoon cornstarch; 1.5 tablespoon all in one

Ingredients

3 tablespoon liquid baking product
3 tablespoon peanut oil
4 shallot
500 gram turkey fillet
500 milliliters poultry feast
500 milliliters wild fond
500 milliliters chicken bouillon
1 tablespoon fresh thyme

1 teaspoon dried thyme
200 gram fresh cranberries
2 tablespoon lemon juice
200 milliliters cooking cream
200 milliliters demi crème fraîche
1.5 tablespoon cornstarch
1.5 tablespoon all in one

Directions

Heat the baking product and fry the shallots in it.
Add the turkey cubes and fry until light brown.
Pour in the fond and stir in the thyme, cranberries and lemon juice. Stew gently for about 15 minutes with the lid on the pan.
Stir in the cream and bind the ragout with cornstarch or all-tie. Season with salt and pepper.
Serve in a ragout tray of your choice.