METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Turkey and Sweet Pepper Vol-au-vent
2013-08-06
https://www.metro.ca/userfiles/image/recipes/vol-au-vent-dindon-poivrons-1411.jpg
PT10M
PT20M
PT30M
In a skillet, heat butter and oil on medium-high heat and cook green pepper for 2 minutes. Set aside.In the same skillet, cook mushrooms 3 minutes on high, stirring constantly. Set aside.In the same skillet, melt second amount of butter. Add flour, stirring until smooth.Add chicken broth and cook on medium heat, stirring constantly, until sauce thickens. Simmer 10 minutes, stirring occasionally.Add milk, turkey, reserved mushrooms and peppers, stirring constantly. Season to taste.Fill patty shells with turkey sauce.
4
Metro
4
9
5
2
1 Tbsp. (15 mL) butter
1 Tbsp. (15 mL) canola oil
3/4 cup (190 mL) diced green pepper
2 cups (500 mL) sliced fresh mushrooms
1/4 cup (60 mL) butter
1/4 cup (60 mL) all-purpose flour
3 cups (750 mL) chicken broth
1 cup (250 mL) 2% milk
4 cups (1 L) shredded cooked turkey
Salt and pepper to taste
4 patty shells warmed up
Turkey and Sweet Pepper Vol-au-vent
4
servings
0:10
Preparation
0:20
COOKING
0:30
TOTAL TIME
Ingredients
-
1 Tbsp.
(15 mL)butter
-
1 Tbsp.
(15 mL)canola oil
-
3/4 cup
(190 mL)diced green pepper
-
2 cups
(500 mL)sliced fresh mushrooms
-
1/4 cup
(60 mL)butter
-
1/4 cup
(60 mL)all-purpose flour
-
3 cups
(750 mL)chicken broth
-
1 cup
(250 mL)2% milk
-
4 cups
(1 L)shredded cooked turkey
-
Salt and pepper to taste
-
4
patty shells warmed up
Preparation
In a skillet, heat butter and oil on medium-high heat and cook green pepper for 2 minutes. Set aside.
In the same skillet, cook mushrooms 3 minutes on high, stirring constantly. Set aside.
In the same skillet, melt second amount of butter. Add flour, stirring until smooth.
Add chicken broth and cook on medium heat, stirring constantly, until sauce thickens. Simmer 10 minutes, stirring occasionally.
Add milk, turkey, reserved mushrooms and peppers, stirring constantly. Season to taste.
Fill patty shells with turkey sauce.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
