Related Recipes
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Have a question? Visit our
Help Center.For a better browsing experience, this site has been optimized for Chrome on your device.
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
It will be used to make checkout faster in the future! You can modify it at any time.
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.
Reheat the vol-au-vent shells in the oven at 350°F (180°C).
In a frying pan over medium heat, sweat the leek and Swiss chard ribs in the butter.
Dust with the flour and stir until the flour is absorbed.
Moisten with the chicken stock, add the turkey meat and dried cranberries. Season.
Cook the Swiss chard leaves in a small amount of butter for 3 or 4 minutes or until wilted.
Remove the vol-au-vent shells from the oven and fill with the mixture.
Serve with the wilted Swiss chard.
Optional: sprinkle the wilted Swiss chard with nuts of your choice.
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.