Blanquette of Turkey with Pearl Onions

A blanquette is a French creamy stew, most often with veal (but we are not fans of veal), lamb or a white meat, where the meat is blanched first then stewed together with the other ingredients.  I loved blanquettes my Mother used to make.  They can take several hours to stew, but with the recent 100F-plus heatwave on the East Coast, who wants the stove on so long?  So, I used ground meat for a much faster, but satisfying preparation.  Ground meats however, really do need to be browned to bring out their flavor, so this is a modified blanquette - but still with that nice creamy white wine sauce. I'm sure my Mom would approve.
1 lb ground turkey
1/2 lb frozen pearl onions
1 tsp rosemary, crushed or chopped
1/2 tsp dill
2 cloves garlic
1/4 tsp red pepper flakes
2 Tbsp flour
1/2 cup white wine
1 cup milk

Brown the turkey in a large skillet in a bit of olive oil.  As it begins to brown, add the onions and cook for another 10 minutes or until the turkey browns well and the onions begin to brown slightly.  Stir every minute or so, and make sure the onions settle down through the turkey to rest on the skillet itself.  This way they brown and don't just boil.  Add the rosemary, dill, garlic and red pepper and cook another 2-3 minutes.

Add the flour and fry for another 2-3 minutes.  Add the wine and bring to a boil.  Add the milk and thin out the sauce.  Add a bit more milk as needed to make a nice creamy sauce consistency.  Salt and pepper to taste.

Serve over pasta or rice.  Serves 4.

Cook's Note:  You can (and I have) use ground beef, lamb or chicken for this fast yet rich French dish.  And while I simply didn't have any on hand at the time, mushrooms are a fine addition to this dish.