Not every housewife can make poultry meat juicy and tender, because you need to know the little secrets of the right marinade. We offer several simple, but very tasty recipes for cooking turkey in sour cream sauce, thanks to which the fillet will melt in your mouth.

Components:

• turkey (fillet) - 1.3 - 1.4 kg;
• sour cream (15 - 20% fat) - 300 - 350 g;
• odorless sunflower oil - 45 - 50 ml;
• garlic - 2 cloves;
• salt - 1 tsp without top;
• coriander (fruit) - 1 tsp;
• ground black pepper - 3 pinches;
• dried basil - 10 g;
• dried bell pepper - 5 g.

Preparation:

1. Cut the meat into portions 1 cm thick. Grease well with oil on all sides and put on a baking sheet in one layer.
2. Mix dry spices and salt together and sprinkle with turkey meat.
3. Send the workpiece to bake in the oven for 25 minutes at a temperature of 200 ° C.
4. Finely chop the garlic or press through a press. Add to sour cream and stir. If the sauce is too thick, you can add a little water.
5. Pour sour cream over the meat and bake for about 20-30 minutes without changing the temperature.
6. Serve with your favorite side dish.

And the secret to juicy turkey chunks lies in the sauce that completely covers the meat and prevents it from drying out during baking.

Cooking in a multicooker

Components:

• turkey fillet - 0.45 - 0.5 kg;
• vegetable oil - 20 ml;
• roasted sesame seeds - 1 - 2 tbsp. l .;
• salt - 2 pinches;
• pepper - 1 pinch;
• sour cream - 200 g.

Preparation:

1. Rinse the meat, dry with a napkin and cut into small cubes.
2. Pour oil into the bowl and set the "Fry" mode. Pour in the turkey and fry for 5 minutes.
3. Add pepper and salt to sour cream, pour over the fillet with the resulting sauce and mix gently.
4. Change the mode to "Stew" and cook for another 27 - 30 minutes.
5. Before serving, the turkey fillet in sour cream sauce should be put on a dish and sprinkled with sesame seeds.

How to cook with mushrooms

Components:

• turkey breast - 0.6 kg;
• mushrooms (champignons) - 200 - 250 g;
• sour cream (15% fat) - 170 g;
• mustard beans - 30 g;
• eggs - 1 pc.;
• salt - ½ tsp;
• butter - 30 g.

Preparation:

1. Cut the meat into oblong pieces.
2. Rinse the mushrooms and cut into plates.
3. Melt butter in a frying pan and add the turkey with mushrooms. Fry it over high heat for 5 - 7 minutes, stirring constantly. When the mushrooms begin to give juice, reduce the heat slightly and simmer with the lid closed for another 10 minutes.
4. Meanwhile, in a separate bowl, combine the beaten egg, sour cream, salt, pepper and mustard.
5. Pour the sauce into a frying pan, stir and simmer for half an hour over low heat until fully cooked.

Turkey fillet in sour cream sauce in a pan

Components:

• turkey (fillet) - 1 kg;
• sour cream (10% fat) - 2 tbsp. l .;
• onion - 1 pc.;
• soy sauce - 2 tbsp l .;
• garlic - 2 cloves;
• pepper to taste;
• oil - for frying;
• drinking water - 20 - 50 ml.

Preparation:

1. Cut the meat into arbitrary pieces and send to the pan with heated oil. Fry for 5 minutes.
2. Chop the onion, send to the turkey and keep on fire for another 5 - 7 minutes, stirring constantly.
3. Chop the garlic very finely and add to the pan.
4. In a separate container, combine the soy sauce, sour cream, pepper and water. Pour this mixture over the meat and simmer for 10 - 15 minutes under a closed lid over medium heat. Top up with water if necessary.

Goulash recipe

Components:

• turkey drumstick - 200 g;
• fresh tomatoes - 100 - 120 g;
• sour cream - 50 g;
• garlic - 1 prong;
• vegetable oil - 2 tbsp. l .;
• fresh chopped dill - 20 g;
• walnuts - 2 pcs.;
• salt to taste.

Preparation:

1. Rinse the meat under running water. Separate the pulp from the bones and films, cut into small finger-thick cubes.
2. Fry the turkey meat in oil over medium heat for 7 to 10 minutes, until golden brown.
3. Wash the tomatoes and cut into small pieces, add to the turkey and fry for another 5 - 6 minutes.
4. Next, you need to prepare the sauce. To do this, chop the garlic finely, peel the nuts, peel the membranes and rub on a fine grater (you can just finely chop it with a knife). Mix sour cream, garlic, nuts, salt and dill.
5. Pour the resulting sauce over the turkey with tomatoes and simmer under a closed lid for another 7 - 8 minutes.

Poultry azu in sour cream

Components:

• turkey fillet - 350 g;
• large onion - 1 pc.;
• champignons - 200 g;
• butter (vegetable or butter) - 60 - 70 g;
• wheat flour - 1 tbsp. l .;
• pickled cucumbers - 3 pcs.;
• sour cream - 60 - 70 g;
• fresh parsley - a small bunch;
• chalk paprika - 1 tsp;
• Dijon mustard - 2 - 3 tsp;
• salt - 0.5 - 1 tsp. (taste);
• water to taste.

It is best to take fatter sour cream for such a dish, without the characteristic sourness. The ideal option would be a bazaar product that has a “spoon” in it.

Preparation:

1. Rinse the meat with cold water and dry with a towel. Cut into thin strips 5 - 7 cm long, 0.5 - 1 cm thick.
2. Heat oil in a frying pan and add turkey. Fry until golden brown for 5 to 7 minutes and remove onto a plate.
3. Wash the mushrooms and cut into thin slices. Peel and chop the onion.



Components for minced meat:

• turkey fillet - 0.7 kg;
• rice - ½ tbsp.;
• onion - 1 pc.;
• eggs - 1 pc.;
• salt and pepper to taste.

Sauce ingredients (gravy):

• carrots - 1 pc.;
• sour cream - 200 g;
• bell pepper - 1 pc.;
• flour - 2 tbsp. l .;
• oil - for frying;
• salt and pepper - ½ tsp each;
• water - 200 ml;
• chopped dill (for decoration) - 2 tbsp. l .;
• cheese (any hard) - 100 - 150 g.

Let's start by making minced meat:

1. Pour rice with 2 glasses of water and boil until half cooked. This will take about 10 minutes. Then drain the liquid.
2. Cut the meat and onions into large pieces. Scroll through a meat grinder.
3. Add rice, egg, salt and pepper and mix well. Minced meat is ready.

Now it's time to make the gravy:

1. Grate the carrots, cut the bell pepper into small cubes.
2. Fry vegetables in a pan for 5 - 7 minutes.
3. Add sour cream and spices. Wait until the mass boils.
4. At this time, mix flour with water and add to the sauce. Keep on fire until boiling and remove immediately. The main thing is that the gravy does not have time to thicken.

We decorate the dish:

1. To make meatballs, moisten your hands in the remaining water and mold meatball balls from the minced meat.
2. Place them in a tall-walled baking dish or in a clean skillet. Top with sauce.
3. It remains to put the mold in an oven preheated to 180 ° C for 40 minutes.
4. 5 - 10 minutes before readiness, grate the cheese and cover the dish with it.
5. Serve the turkey meatballs, garnish with dill.

Baked turkey in sour cream in the oven is a great option for a second course for a variety of purposes - a festive meal, a family lunch or dinner. It turns out to be very tender, nutritious, but at the same time healthy and light.

What will be discussed: the main points of preparation

In this material, you will find three recipes with a detailed description of the cooking technology. It will be about how to deliciously bake a turkey in a sour cream sauce in the oven, namely: the most tender meatballs, casserole with rice and meat, poultry fillet "in Italian".

It is very important to treat the selection of ingredients with due care - remember that quality, good food is the key to success in cooking.

It's no secret that poultry meat when baked easily turns out to be dryish, so it is often marinated and sauces are added. Sour cream smoothes this moment and makes turkey dishes juicy and soft. Dishes made from such ingredients can be classified as dietary, since they usually contain a small amount of fat and carbohydrates.

If you are striving for weight loss, then it is better to purchase sour cream with a low percentage of fat.

Quite often, cheese is added to sour cream sauces. Hard and semi-hard varieties are the best choices.

A simple recipe for casseroles with poultry and sour cream

Such a delicacy turns out to be very delicate, saturated with subtle notes of cheese aroma with a creamy hue. Its calorie content is only about 1300 kcal per 100 grams of product, and the content of proteins / fats / carbohydrates is 13/5/9 grams, respectively. Agree that such a dish will not harm the figure in any way, but only leave positive emotions. Required Ingredients:

• Rice - 2/3 cup;
• Turkey fillet - 0.5 kg;
• Sour cream (low-fat) - 250 ml;
• Chicken egg - 2 pcs.;
• Cheese (for example, Gouda) - 100 g;
• Salt pepper.

Pour the rice into a small saucepan with water, salt a little. The amount of liquid should be 2 to 1 relative to rice, so 1.5 cups of water will be required. Bring to a boil, cover tightly with a lid, reduce heat to a minimum, hold a saucepan with the contents on the stove for 7-10 minutes.

Wash the poultry fillets with cold water, cut into small pieces or strips. In a deep container, combine meat, boiled rice, sour cream, chicken eggs, add salt, pepper to taste.

Put the resulting mixture in a heat-resistant form, cook the casserole at 180-200C for about 40 minutes, then take out the container, sprinkle everything with grated cheese, bake until it is completely melted (10-15 minutes).

Turkey in the oven with sour cream, as you can see, is cooked very easily, quickly, and the resulting dish is delicious, aromatic and mouth-watering.

Turkey meatballs in sour cream sauce in the oven

A light, delicate second course that pairs perfectly with a variety of side dishes, it can be a hit with family dinners. For 100 grams of a dish, there are approximately 145 kcal, 17/5/10 grams of proteins / fats / carbohydrates. List of products for cooking:

• Turkey breast - 800 g;
• Buckwheat - 100 g;
• 1 large onion;
• Garlic - 2 cloves;
• Fresh parsley - 10-15 branches;
• Sour cream - 200 ml;
• Processed cheese in trays - 2 pcs. or 250 g;
• Chicken egg - 1 pc .;
• Low-fat cream - 50 ml;
• Salt and pepper to taste.

Remove the bones, skin from the turkey breast, rinse the meat with cold water, leave to the side to dry a little.

Peel the onion and garlic, chop coarsely (then mince). Wash the parsley, separate the leaves from the twigs.

Boil buckwheat in salted water until half cooked.

Pass meat, onions, garlic, herbs through a meat grinder.

Combine minced meat with egg, salt, pepper, boiled buckwheat, mix thoroughly, refrigerate for 20 minutes.

Note: it is undesirable to grind the meat and other ingredients with a blender, otherwise the texture of the dish will be disturbed.

Form balls of minced meat with wet hands, add melted cheese inside each with a teaspoon. Spend one bath for this, the second will go for the sauce. Gently put the meatballs in a dish greased with vegetable oil.

The sauce is made by mixing cream, sour cream, processed cheese, pepper, salt and chopped herbs.

Pour the meatballs with the resulting mixture, set the mold in the oven for 35-40 minutes. The optimum cooking temperature is 180-200 degrees.

P.S .: such meatballs can be stewed in a pan. The balls are formed in a similar way, poured with sauce, stewed under a lid over low heat for about 30-40 minutes.

Turkey fillet in sour cream in the oven - recipe with photo

For you, we publish detailed step-by-step instructions for preparing this magnificent, delicate dish. Such a delicious delicacy is quickly prepared, which is an undoubted plus. The list of ingredients is as follows:

• Turkey fillet - 1 kg;
• Carrots - 2 pcs.;
• Onions - 2 pcs.;
• Garlic - 3-4 cloves;
• Sour cream (20% fat) - 350 ml;
• Fresh dill - small bunch;
• Salt, spices to taste.

Peel the vegetables, grate the carrots on a coarse grater, cut the onion into half rings, chop the garlic with a knife.

Cut the poultry fillet into cubes, approximately 3 * 3 centimeters in size.

In a bowl, combine sour cream, chopped dill, garlic, salt, add spices to taste.

Line a baking tray with foil or baking paper. With the first layer, evenly distribute the onion half rings, then the grated carrots.

Put pieces of meat tightly on the vegetables, salt, sprinkle with spices (according to the photo).

A mixture of "Italian" herbs or, for example, dried basil, ground pepper, thyme will give a unique taste to the turkey dish.

Pour a baking sheet with sour cream sauce, set in an oven preheated to 180 degrees for 45 minutes.

If you wish, you can sprinkle grated cheese on the dish 5-7 minutes before the end of baking. Any side dish is suitable, be it potatoes, pasta, boiled rice or buckwheat. Bon Appetit!

Video - portioned steaks from the oven with gentle sauce

Below is a detailed recipe for cooking turkey baked with sour cream in the oven. Enveloped in an incredible, gorgeous creamy aroma, these portioned steaks are easy to prepare and the taste is crazy!

If you want to create a culinary masterpiece and conquer your loved ones, we recommend watching the following video.

There are very few products that have no contraindications, and one of them is turkey meat. It is not only considered exclusively dietary, but also several times ahead of other types of meat in terms of the content of useful and easily assimilated microelements.

Turkey dishes have the most delicate and mild taste, and there are just a lot of recipes for cooking this very low-calorie meat.

Turkey in sour cream sauce in a pan

Very quick and easy to cook in a soft, tasty turkey sour cream sauce. Without putting a lot of effort and time, the created dish will wonderfully harmonize with various vegetable side dishes and is suitable for a quiet family dinner or for meeting unexpected guests.

We wash the meat and let the excess water drain. Then cut into squares.

The onion should be cut into quarters or half rings, depending on the size. Pour dried herbs into sour cream and mix well.

Heat the oil in a deep skillet, but not to a boil, and place the chopped turkey. Fry slowly until a beautiful crust appears, season with salt, add spices and onions.

Increase the heat, bring all the products in the pan until golden brown and pour in sour cream, a glass of water. Mix the whole mass well, taste with salt and let it boil over medium heat for five minutes.

A wonderful and aromatic turkey will add a rich and nutritious taste to any side dish of vegetables or cereals. It is allowed to add fresh herbs to the dish, and use broth instead of water, but the calorie content will noticeably increase.

Turkey fillet with mushrooms and sour cream

Mushrooms go well with various types of meat, giving each dish more juiciness and aroma. Even when cooking turkey with mushrooms in a soft sour cream sauce for the first time, it is simply impossible to make a mistake in choosing this wonderful and extremely easy recipe.

To create a masterpiece, you will need the following products:

• low-fat sour cream - 250 g;
• butter - 20 g;
• egg - 1 pc.;
• turkey fillet - 0.6 kg;
• mushrooms (champignons) - 200 g;
• mustard (optional) - 30 g;
• water - 100 ml;
• salt and spices - 5 g each

It will take forty minutes to cook the dish. The calorie content of one hundred grams will be only about 130 kcal.

To begin with, you should arbitrarily cut fillets and mushrooms of a beautiful and convenient shape - turkey into squares, and champignons into slices. Heat the oil in a skillet and fry the mushrooms and meat in it for about five minutes, and then simmer for ten minutes under the lid.

The preparation of the sauce must be started with the process of beating an egg, in which you must slowly introduce sour cream, salt, spices, mustard and stir.

Pour sour cream sauce into the roast and mix well. After extinguishing for five minutes, pour water, and after ten - taste with salt. After the stewing process, you can extend it literally for another ten minutes, so as not to lose all the juiciness of the dish.

Turkey can be garnished with rice, buckwheat or vegetable puree. This recipe allows you to serve the dish hot and cold, while maintaining a natural and aromatic taste.

Turkey in a creamy sauce in a slow cooker

Learning how to cook delicious meals using kitchen equipment is a snap. Turkey in sour cream sauce not only turns out to be soft and tender, but is also the simplest and easiest recipe for preparing a fragrant and hearty dish using a multicooker. To create a wonderful culinary masterpiece, you will need the following products:

• turkey fillet (sternum) - 750 g;
• onions - 200 g;
• carrots - 150 g;
• low-fat sour cream (10-15%) - 300 g;
• mustard - 1.5 tbsp. l .;
• olive oil - 60 g;
• salt, favorite spices - 5 g each

The cooking time for turkey in this kitchen appliance is one hour. The calorie content of one hundred grams of the dish will be equal to 145 kcal.

Rinse the meat under running water and drain off excess liquid. Then cut into small pieces of two centimeters.

Heat the oil in a multicooker bowl and add the chopped fillets, add salt and spices, turn on the "frying" mode for twenty minutes.

While frying is in progress, cut the onion into half rings and grate the carrots. In a separate container, mix sour cream, mustard, add a little salt.

Put prepared vegetables and sour cream sauce on top of the turkey. Set the "extinguishing" mode in the multicooker for half an hour. If there is a lot of evaporation of the liquid, it is better to add a little water.

You can serve it as a separate dish, sprinkle with sesame seeds and herbs or garnish with mashed potatoes and rice.

Read how to cook it right. The soup will turn out to be rich and satisfying if you cook according to our recipes.

Finnish fish soup with cream is perhaps the most unusual fish dish. !

Take note of the gourmet oven baked liver soufflé.

Turkey recipe with cheese and sour cream in the oven

Dishes that are cooked using the oven allow you to preserve the greatest amount of useful trace elements contained in products. Oven-baked turkey will become wonderful and soft with a fragrant crispy crust soaked in sour cream sauce, topped with melted cheese. For cooking, you need to take:

• turkey meat (from the thigh, breast) - 1 kg;
• sour cream - 2 glasses;
• onions - 200 g;
• hard cheese - 200 g;
• olive oil - 50 g;
• spices to taste and a mixture of peppers - 20 g;
• salt to taste.

The process of preparing the turkey for roasting will take forty minutes and the same time to cook it. The nutritional value of one hundred grams of the dish will be equal to 170 kcal.

Rinse and dry the meat. Cut into pieces, but small, four to five centimeters. Put the turkey in a deep bowl, sprinkle with spices, salt, a mixture of peppers. Then pour in the sour cream and mix well so that each piece of meat is saturated with the sauce. Cover the container with cling film so that the sauce does not evaporate, and the turkey does not weather, and put in a cold place for half an hour.

At this time, cut the onion into half rings and fry until golden brown in olive oil. After the time allotted for marinating the meat has expired, take out the container with the turkey, add the fried onions there, mix. Cover a baking dish with foil, put the meat in a fragrant sauce on it and cover on top, tightly wrapping the edges with another layer of foil.

In an oven preheated to 180 °, bake for thirty minutes, remove the top cover and sprinkle the turkey with cheese grated with coarse shavings. Put in the oven for another ten minutes at 120 °.

Serve with a side dish of buckwheat, sprinkled with herbs, or a separate dish in perfect combination with fresh vegetables.

Turkey meatballs

To please loved ones, especially children who prefer soft, juicy and, of course, tasty food, you can cook meatballs from very healthy turkey meat. Sour cream sauce will add satiety and richness to the dish. In the process of creating a fragrant culinary masterpiece, you do not need to make a lot of effort - the dish is easy and quick to prepare. You will need:

• minced meat (turkey) - 500 g;
• boiling water - ½ cup;
• sour cream (15-20%) - 150 g;
• cold water - ¼ glass;
• couscous (groats) - 60 g;
• vegetable oil - 20 g;
• spices and salt - 5 g each;
• ground nutmeg - 2 g.

It will take fifty minutes to cook. The calorie content of one hundred grams of the dish will be equal to 175 kcal.

Pour boiling water over the couscous for seven minutes in a ratio of approximately 1 to 2, cover with a lid. Add salt and spices to the minced meat. After cooling the cereal, add it to the meat mass (minced meat) and mix well.

Heat a frying pan with oil and, forming small balls of minced meat, fry them until golden brown on several sides. The resulting meatballs should be laid out in a cauldron in even layers.

For the sauce, take sour cream, mix it with water and nutmeg, add a pinch of salt. Pour the turkey meatballs with the resulting mixture and put on medium heat until boiling, and then, reducing it as much as possible, simmer the dish for another twenty-five minutes

Serve the dish warm with vegetables, mashed potatoes, rice, herbs.

The question often arises about the calorie content of a turkey dish in sour cream sauce, and also why meat, considered dietary, has such high nutritional values ​​during the cooking process.

To reduce calories, you should use low-fat sour cream, replace the vegetable oil with olive oil, or fry the meat in your own juice. But preparing a turkey requires special tricks:

1. Heavily frozen meat should be cooled at room temperature for greater juiciness and tenderness of the cooked dish;
2. You can reduce the time for marinating turkey in the following way - mix sour cream with salt, spices and only then pour the meat with this mixture;
3. To create a fragrant marinade for turkey meat, the following ingredients are perfect - rosemary, salt, garlic, olive oil. With this list of products, the pickling process takes two hours.

Turkey is useful for both adults and children, the number of recipes for its preparation is huge, but the richest, natural and juicy taste of meat is transmitted only in an excellent combination with sour cream sauces.

Dietary, tender, tasty turkey meat is much richer in calcium, protein and important amino acids compared to our usual chicken.

In terms of the amount of phosphorus, it is generally close to fish! Yes, turkey meat is quite expensive, but it's worth the money. The only condition for success is to master the basics of cooking this wonderful meat and not be afraid of experiments.

Turkey meat is a very tasty and healthy product. It is low in fat and has fewer calories.

The healthiest part of turkey is the white breast. It is perfect for nutritional therapy, low-calorie or protein diets. The meat from the breast of the turkey is rather dry.

The guaranteed way to serve it deliciously is to make a sauce. The variety of sauces is so great that the question of selling a rather large, frankly speaking, carcass is resolved by itself. An average turkey weighs no less than seven to ten kilograms. Sauces made of cream, sour cream, mustard, cheese, herbs, mushrooms, berries and fruits will allow you to taste a new dish every time. Turkey in sauce is simply incomparable and is always perceived as a true gastronomic pleasure.

Turkey in sauce - general cooking principles

From turkey meat, you can make a wonderful stew, juicy cutlets, steaks, dumplings, pies, pates, sausages, canned food. The meat of this bird can be baked and fried, boiled and stewed, stuffed and marinated, smoked and steamed. It goes well with various vegetable and cereal side dishes, mushrooms and liver. The turkey is good for the everyday and festive table.

To cook turkey in sauce, you need to take part of the fillet from the breast or legs, wash, dry and cut into portions. Prepared meat should either be marinated for several hours, or immediately fried in a hot skillet. The third option is to first prepare the sauce, then pour over the turkey and simmer everything over low heat.

Sour cream, heavy cream, honey, mustard, soy sauce are most often used for the sauce. However, vegetables and mushrooms are often the basis of gravy. They need to be washed, peeled from tainted parts and skin, and then chopped with a knife or with a grater. You can cut the onion into rings or small cubes. Carrots are more interesting when cut into thin slices or slices. Bell peppers can be chopped into squares or cut into long slices.

For frying vegetables and meat, you can take almost any oil (butter, olive, sunflower, corn) and even natural fat. A diet turkey will love such a fat company.

Turkey in a creamy sauce with bell pepper

For this dish, you must use turkey breast fillets. Dry meat behaves wonderfully with a creamy sauce. The traditional combination of bell peppers, carrots and onions will give the turkey in the sauce a great taste.

Ingredients:

700 grams of turkey fillet;

Two medium onions;

One large carrot;

Medium bell pepper;

Half a liter of heavy cream;

A slice of garlic (optional);

Freshly ground pepper;

Frying oil (butter or vegetable oil of your choice).

Cooking method:

Cut the turkey fillet into medium-sized pieces.

Heat the oil and fry the meat until golden brown.

Cut the onion into half rings, the pepper into thin slices, and grate the carrots on a coarse grater.

Add vegetables to the roasted turkey, season with salt, pepper and spices to taste. Fry without a lid for about fifteen minutes, until the excess liquid has disappeared.

When the vegetable juice has evaporated, pour heavy cream over everything.

Simmer the contents of the pan over low heat for about 20 minutes.

Serve with potatoes, rice or boiled pasta.

Turkey in a creamy sauce "Traditional"

Creamy turkey is considered the traditional way of serving this tender, dietary but dry meat. Delicate, fragrant, slightly sweetish dish will come in handy both on the dinner and on the evening table. A minimum of ingredients will allow you to cook the poultry very quickly and without much hassle.

Ingredients:

Medium onion;

One hundred milliliters of heavy cream;

A tablespoon of flour;

Spices and herbs to taste;

A quarter glass of dry white wine;

Rosemary sprigs;

A little vegetable oil for the pan.

Cooking method:

Cut the fillet into small pieces, pour over the wine and lay on top of two or three sprigs of rosemary. Salt is not worth it, otherwise the meat will become dryish.

Fry the flour in a dry frying pan until golden brown.

Stir the cream into the flour, stirring vigorously to prevent lumps from forming. The mass should become completely homogeneous.

Salt the sauce, add black pepper, spices and dried herbs.

Transfer the meat to a dish for stewing, pour in the creamy sauce and simmer at a very slow boil. The turkey should simmer until the sauce begins to boil down and thicken.

As soon as the sauce has acquired the consistency of sour cream, the dish remains to be stewed for another ten minutes.

Throw away the rosemary when serving. Decorate with fresh herbs if desired.

Turkey in sour cream sauce with spices and white wine

According to this recipe, meat is cooked in whole, rather large pieces in the oven. White wine gives the sour cream sauce a sweet hue. The abundance of spices will appeal to lovers of oriental notes. Turkey in a sauce with wine and spices should be served with rice, potatoes or green beans.

Ingredients:

600 grams of fillet;

150 grams of sour cream;

A quarter glass of white wine;

Spices: nutmeg, allspice, coriander (half a teaspoon each);

Favorite greens (fresh or dried).

Cooking method:

Cut the fillet into large pieces, wrap in foil and send to the oven.

Bake at 180 degrees for about an hour and a half.

Instead of foil, you can use metal or glass dishes with a lid.

Prepare sauce, mix sour cream, wine, spices.

Remove the meat from the oven, pour over the sour cream sauce and send it back to the oven, turning it off. While the oven is cooling down, the meat will become soaked in the sauce, it will become fragrant and juicy.

Cut the turkey into portions, garnish with herbs when serving.

Turkey in sour cream sauce with cheese

A very simple, delicious and satisfying recipe can turn into a complete meal. A delicate creamy aroma combined with the finest aroma of olive oil gives the turkey a piquancy. Light sour cream sourness enhances the aromatic bouquet.

Ingredients:

600 grams of turkey fillet;

A glass of sour cream;

Medium onion;

Two tablespoons of olive oil;

150 grams of semi-hard cheese;

Fresh herbs.

Cooking method:

Cut the fillet into small pieces.

Fry the finely chopped onion in hot olive oil.

Add the meat to the pan and fry until the turkey pieces are white.

Pour sour cream over the meat, sprinkle with chopped dill and simmer over low heat, covered for ten minutes.

Grate the cheese, add it to the sour cream sauce and simmer the turkey for fifteen minutes under the lid.

Turkey in soy sauce

Soy sauce and turkey fillets go well together. Their union turns out to be strong and tender. The dish will appeal to everyone who loves the piquancy of soy sauce. The tender meat prepared according to this recipe will be the perfect dinner.

Ingredients:

400 grams of turkey fillet;

Large onion;

A spoonful of olive oil;

Half a glass of soy sauce (a little more to taste);

Two tablespoons of Balsamico vinegar;

Cooking method:

Cut the meat into long thin strips.

Finely chop the onion.

Marinate the meat in a large bowl with onions, olive oil, soy sauce and balsamic vinegar. Salt to taste and leave in the refrigerator for an hour.

Heat a frying pan and fry the marinated pieces of meat in it. Do not add oil: the pan must be dry.

Roast the turkey until the meat is tender for about twenty minutes.

Serve the turkey in a sauce with boiled buckwheat or mashed potatoes.

Turkey in soy sauce "Honey"

The combination of honey and soy sauce creates an amazing taste experience. Carrots and bell peppers further deepen the original flavor. Turkey with soy and honey sauce is especially good with boiled rice.

Ingredients:

A pound of turkey meat;

Two bell peppers;

Three carrots;

Three medium onions;

A third of a glass of soy sauce;

Three tablespoons of honey;

A spoonful of corn oil;

Salt and pepper to taste;

A handful of sesame seeds.

Cooking method:

Cut the turkey into fillets and cut into thin narrow strips.

Mix honey and soy sauce, pour over the meat. Put in the refrigerator for half an hour so that the fillet is well marinated.

Prepare vegetables. Finely chop the onion, coarsely grate the carrots or cut into thin cubes, cut the pepper into narrow strips.

Fry the meat in hot corn oil for seven minutes. salt, sprinkle with freshly ground aromatic black pepper.

Add the onion to the pan, fry for five minutes.

Add carrots and peppers, pour in the marinade, simmer for ten minutes.

Garnish with sesame seeds when serving.

Turkey with mushrooms in cream and mustard sauce

Very tasty turkey in a sauce with mushrooms, cream and mustard. Spicy taste and tenderness will make this dish ideal for a relaxing family dinner. It should be served with pasta, rice, buckwheat.

Ingredients:

800 grams of turkey meat;

400 grams of champignons or oyster mushrooms;

Two medium onions;

One and a half glasses of cream;

A tablespoon of mustard;

Three cloves of garlic;

A little butter;

Three tablespoons of vegetable oil;

Two tablespoons of flour;

Ground black and allspice;

Cooking method:

Cut the prepared meat into cubes.

Cut the onion into transparent thin rings.

Cut the whole mushrooms, depending on the size, into two or four parts.

Fry the onion with a mixture of oils (butter and vegetable) along with the mushrooms.

Fry fillet pieces in a separate frying pan.

Prepare the sauce by mixing cream and mustard. Salt the sauce.

Combine fillets, mushrooms, spices and sauce, simmer for about half an hour in a thick-walled saucepan or fifteen minutes in a slow cooker.

Turkey in egg and sour cream sauce

An interesting version of this dish can be prepared on the basis of egg-sour cream sauce. Chicken broth transforms this recipe into a wonderful meat duo, generously flavored with notes of mustard, olive oil and vinegar.

Ingredients:

700 grams of meat;

A glass of chicken broth;

Two chicken yolks;

Half a glass of sour cream;

Two tablespoons of olive oil;

A spoonful of mustard;

A spoonful of sugar;

A spoonful of vinegar;

a piece of butter;

Cooking method:

Cut the fillets into portions, rub with salt, pour over with olive oil and place on a baking sheet.

Fry in an oven preheated to 220 degrees, pouring over the meat juice that stands out.

Prepare the sauce. Dissolve the butter in a frying pan, fry the flour in it, drain the broth, vinegar, add mustard and sour cream. Mix thoroughly, breaking all the flour lumps and wait until it boils.

Separately grind the yolks with a spoonful of sauce, pour into the main bowl, salt and cook at the slowest boil until the sauce thickens.

Put the finished meat slices in portioned plates and pour over the egg-sour cream sauce.

Turkey in cranberry-orange sauce

Bitter-sour cranberries and fresh juicy orange are the basis of an amazingly tasty sauce for turkey meat. Fragrant honey gives this dish a tart sweet note. This recipe's turkey sauce is delicious. Such an almost restaurant dish will decorate any festive table.

Ingredients:

About a kilogram of turkey fillets;

A glass of fresh cranberries;

One orange;

A tablespoon of honey;

Freshly ground pepper;

Cooking method:

Cut the meat into small slices.

Heat the oil and fry the turkey meat on it until golden brown.

Salt the meat and sprinkle with allspice.

Prepare the sauce. To do this, remove the zest from the orange, finely chop the pulp.

Mix citrus pulp, cranberries, honey in a saucepan and boil the mixture for about fifteen minutes.

Add orange zest and cook the sauce for five minutes.

Rub the fruit and berry mass through a sieve, dilute a little with boiling water.

Turkey in cranberry and orange sauce can be served with rice.

Turkey in a spicy sauce

The savory turkey sauce made from applesauce has a particularly strong flavor. This recipe is perfect with fried potato slices and vegetables.

Ingredients:

Six hundred grams of turkey meat with bones;

A quarter glass of lemon juice;

Two carrots;

One stalk of leeks;

Three tablespoons of flour;

Parsley root;

Vegetable oil for the frying pan;

A tablespoon of tomato paste;

A teaspoon of soy sauce;

Two glasses of broth;

Large sweet and sour apple;

Cooking method:

Cut the meat into fillets and bones.

Cut the fillet into portions, boil the broth from the bones.

Pour the meat with lemon juice and salt, breaded in flour and fry in oil until golden brown.

Chop the roots, onions, carrots and add to the meat. Fry until vegetables and parsley are browned.

Pour broth over the meat with vegetables and simmer on the stove or in the oven until the meat is fully cooked.

Grate the apple.

Mix tomato paste, applesauce and soy sauce, add to meat sauce and heat until boiling.

Garnish with chopped herbs when serving.

Turkey in wine sauce

The wine sauce gives the original spicy flavor to this recipe's turkey meat. The specified amount of meat will make a dish that can be fed to a large company. You can serve turkey in wine sauce with stewed sauerkraut cooked with mushrooms.

Ingredients:

Two kilograms of turkey;

Half a glass of vegetable oil;

A tablespoon of tomato puree;

A glass of dry white wine;

Fresh parsley (can be replaced with dried herb);

Ground black pepper;

Cooking method:

Cut into fillets into portions, rub with salt and pepper and fry in vegetable oil.

Mix wine with tomato paste.

Pour the wine-tomato dressing into the pan with meat in parts, simmer the meat under a closed lid.

Salt the sauce, garnish with fresh herbs when serving.

• To make the creamy sauce more satisfying, you can add any mushrooms to it. If there are no fresh ones, fresh frozen ones will do. This version of turkey in sauce will be especially good with durum wheat pasta.
• To prevent the turkey fillet from being dry, you should strictly adhere to the temperature regime. You need to fry or bake turkey meat at a temperature of 180 degrees and above. This will allow the bird to retain the required amount of fat and juice.
• If you cook a turkey with a whole carcass, and then cut and pour with sauce, you need to observe not only the temperature, but also the time regime. An average carcass weighing up to six kilograms should be cooked in the oven for at least two and a half hours. After the end of baking, the meat should rest for another forty minutes so that the meat juices evenly saturate the whole carcass.
• Meat marinated in spices and herbs must be washed before baking. This is to prevent herbs and sugar from burning on the skin. The smell of burnt food particles can spoil the whole result.
• An excellent sauce can be made from winter vegetables and roots: horseradish, carrots, turnips, pumpkin. Prepare a "pillow" from vegetables, put the turkey on it and bake. The meat juice will saturate the vegetables during the cooking process. As soon as the meat is ready, the "pillow" can be mashed in a blender, if desired, seasoned with olive or truffle oil.
• You should definitely try the sauce before serving. Its components can "extinguish" the taste. Freshish sauce must be salted.
• To make a thick creamy sauce, you need to use very heavy cream. The lower the fat percentage, the thinner the sauce will be. To give it the required thick consistency, you need to additionally boil the creamy sauce, evaporate unnecessary moisture from it.
• The best stew is the fillet cut from the thigh. Such meat is more tender than breast meat, cooks faster and turns out to be softer.
• Turkey has an amazing property of gastronomic mimicry: it easily absorbs the taste and aroma of other meat if it is cooked with it. So, pieces of turkey fried with pork slices are difficult to distinguish from pork. This can be used to reduce the calorie content of a meat dish and increase its usefulness without compromising the usual taste.
• The turkey rarely causes allergic reactions, it is considered completely hypoallergenic, and therefore is recommended for infants for the first complementary foods. This meat will make adults feel cheerful and happy. The fact is that turkey stimulates the production of endorphins, or hormones of happiness, which means it fights blues and depression.

by the materials zhenskoe-mnenie.ru

2015-11-04T04: 21: 03 + 00: 00 admin second courses poultry dishes, second courses, useful tips

Dietary, tender, tasty turkey meat is much richer in calcium, protein and important amino acids compared to our usual chicken. In terms of the amount of phosphorus, it is generally close to fish! Yes, turkey meat is quite expensive, but it's worth the money. The only condition for success is to master the basics of cooking this wonderful meat and not be afraid of experiments. Turkey meat ...

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Today we will tell you how to properly cook a turkey in sour cream sauce. This very healthy, dietary and, at the same time, incredibly tasty dish will be an excellent addition to any side dish, and it can be served both on weekdays and on a festive table.

Turkey fillet in sour cream sauce - recipe

Ingredients:

• turkey fillet - 1.3 kg;
• onions - 300 g;
• sour cream with a fat content of at least 20% - 275-300 g;
• wheat flour - 60-90 g;
• ground or coriander - to taste;
• spices to choose from - to taste;
• salt;
• fresh herbs (optional).

Preparation

For stewing, take turkey breast fillet or poultry thigh meat, rinse it well and dry it. Then we cut it into longitudinal sticks and put them in a heated cauldron or a thick-walled stewpan, into which we will pour pre-refined vegetable oil. When the turkey slices are browned, season them with salt, ground coriander or nutmeg, add spices to your liking, season with ground black pepper, stir and pour a glass of boiling water. Chopped bell peppers and tomatoes can be added if desired. Season the saucepan with a lid and leave the meat to simmer over medium heat.

At this time, peel and finely chop the onions and fry them, stirring occasionally, until golden brown. Now add wheat flour and keep on high heat for another two or three minutes, stirring continuously. Next, we shift the onion mass to the meat, mix, bring to taste with salt and spices and let it stew for twenty-five minutes.

After that, add sour cream, stir and simmer the dish for another five minutes. Now add, if desired, finely chopped fresh herbs, mix, cover the dishes with a lid, turn off the stove and let it brew for another ten minutes.

Braised turkey in sour cream sauce in a slow cooker

Ingredients:

• turkey meat - 1.2 kg;
• onions - 220 g;
• sour cream with a fat content of at least 20% - 220 g;
• refined vegetable oil - 35 ml;
• or vegetable - 220 ml;
• grain mustard - 90-120 g;
• dry white wine - 120 ml;
• spices to choose from - to taste;
• ground black pepper - to taste;
• salt;
• fresh herbs.

Preparation

We wash the turkey meat, dry it with paper towels or napkins and cut it into portioned slices. Pour a little refined oil into the multican, turn on the "Frying" or "Baking" mode and lay in the turkey slices. After the meat is browned on all sides, add the finely chopped pre-peeled onion and fry everything together for another five to seven minutes.

Now add the wine and let the dish stand until the latter evaporates by about half. After that, pour in the broth heated to a boil, add sour cream, season the dish with salt, ground pepper, add spices to your liking and switch the device to the "Stew" function. Thirty minutes is usually enough for the meat to become tender, but if you are cooking large portions of turkey, you may need to increase the time to forty to fifty minutes.

Now add the grain mustard, finely chopped fresh herbs and simmer the dish in the same program for another ten minutes.

According to this recipe, a turkey in sour cream sauce can be cooked in the oven, keeping it in a saucepan under a lid at 180 degrees for forty to fifty minutes.

Turkey with mushrooms in sour cream sauce

Ingredients:

• turkey fillet - 450 g;
• mushrooms - 350 g;
• refined vegetable oil - 35 ml;
• sour cream with a fat content of more than 20% - 250 g;
• filtered water - 75 ml;
• garlic - 1-2 teeth;
• fresh herbs to taste;
• spices to choose from - to taste;
• ground black pepper - to taste;
• salt.

Preparation

Cut the washed and dried turkey fillet into cubes and fry in refined oil, stirring occasionally, for seven minutes. Now put the chopped mushrooms, season the dish to taste with salt, pepper and spices and keep on fire, stirring occasionally, until the liquid evaporates. Now pour in the water heated to a boil, add sour cream, taste the dish and, if necessary, add some salt and spices. Put the turkey and mushrooms under the lid over moderate heat for twenty to thirty minutes, and then add chopped garlic, chopped fresh herbs, stir, turn off the heat and let the dish brew for a few minutes.