Quick Recipe — turkey in cream sauce . Cooking time 15 minutes. Turkey meat has become quite popular nowadays. It is light and nutritious meat. Turkey has long been valued in Europe and America. American scientists have included turkey meat in the list of the most popular products. In terms of phosphorus content, turkey meat is ahead of fish. The sodium content in turkey is much higher than in beef, and therefore, when cooking, turkey can be almost without salt. In terms of iron content, turkey meat is significantly superior to pork, beef and chicken. Turkey fat is rich in vitamins A and E. Turkey meat contains vitamins B and PP, as well as various useful trace elements. Turkey meat is low in calories. Hence the conclusion that turkey meat is not only tasty, but also healthy. From this tender dietary meat, you can cook a variety of dishes - and a festive option. Cooking fast and healthy dish- turkey in creamy sauce.
What will be required:

• turkey meat - 300 g
• bulb
• carrot
• vegetable oil
• cream 10% fat - 0.5 cup
• milk - 0.5 cups
• butter - 30 g
• salt and pepper
• dill or parsley

Turkey fillet in creamy sauce

Before you start cooking the turkey, peel the potatoes, after putting the water on the fire. We cut the potatoes beautifully and throw them into boiled salted water. Reduce the heat, cover with a lid and cook until done.

Cut the turkey meat into thin plates 1 cm thick. Cut the plates into thin strips. Put in a pan with vegetable oil. Cook over high heat, stirring constantly, for 5 minutes. The resulting crust keeps the juice inside the meat and it will be juicier inside. It is better to salt the meat towards the end of cooking, but you can pepper it after you mix it for the first time.

Add chopped onion to turkey meat. Continue frying for 2-3 minutes, stirring occasionally. Of course, you need to make sure that the meat does not burn. The fire should be moderately strong.

Lay out the grated carrots. Fry, stirring also for 2-3 minutes.

Now it's time to cook sauce for turkey. Add cream and milk. You can salt.

Bring to a boil, add a piece of butter and remove from heat.

Sprinkle with herbs and cover with a lid. Let's get some rest.

The potato is ready. Put it on a plate in the shape of a circle. Into the middle turkey fillet in sauce. Sprinkle again with fresh herbs and decorate with cherry tomatoes. Eat for health!

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Step-by-step recipes for cooking turkey in a creamy sauce in the oven with potatoes, mushrooms, tomatoes

2018-01-27 Marina Danko

Grade
prescription

4164

Time
(min)

servings
(people)

In 100 grams of the finished dish

14 gr.

7 gr.

carbohydrates

1 gr.

122 kcal.

Option 1: Classic Oven Cream Sauce Turkey Recipe

The meat of turkeys is quite tender, and as if it itself asks to cook it framed by a delicate creamy sauce. There are many options for such sauces, and they can be either purely creamy or include tomatoes. The choice of cream should be based on the parameters of their density and fat content. If the recipe does not strictly stipulate, then try to choose the most high-calorie, but at the same time thin product. If you liked the dish, but would like a richer sauce, you can experiment with congealed homemade cream.

Ingredients:

• fresh turkey meat - up to a kilogram;
• two medium-sized tomatoes, always fully ripe;
• incomplete glass of cream;
• a head of garlic;
• a mixture of aromatic peppers;
• oil of the highest purity.

Step by step recipe

Cut the flesh of the bird without skin, but with bones, into large slices, two per serving. Peel and crush the garlic or simply chop finely with a heavy knife. Mix garlic with spices and salt, rub meat with it.

Put the turkey in a baking dish, chop the tomatoes into small pieces for it. Drizzle with oil, mix without crushing the tomato slices. Pour in the cream and mix again by hand. Seal the container tightly with several layers of foil.

The temperature in the oven should be 185-190 degrees, in this mode, keep the bird for half an hour. Take out the container, quickly remove the foil and pour the juice from the bottom of the dish over the slices of meat. Return the dish to the oven for another thirty minutes. If the pieces of turkey came out large when sliced, or if you want a more ruddy surface, increase the time or temperature of the second stage of roasting.

Option 2: A quick recipe for tender turkey in a creamy sauce in the oven

For this dish, meat from poultry breast and fillets from other parts of the turkey are also suitable. Changes in the recipe, originally designed specifically for the breast, are simple - marinate for a quarter of an hour longer, fry stronger and add a little time to stew.

Ingredients:

• turkey fillet, weighing half a kilogram;
• a pinch of pepper or a mixture of hot and black and the same amount of ground nutmeg;
• three pinches of curry;
• half a spoon mustard sauce and full - fine salt;
• liquid, about 20 percent, cream - a glass;
• two tablespoons of starch and one - sunflower oil, highly purified;
• a quarter cup of chopped herbs.

How to quickly cook a juicy turkey in a creamy sauce in the oven

Rinse the meat selected for cooking and pat it dry with a towel. Cut into sticks, no larger than half a matchbox. Sprinkle with salt and spices, mix thoroughly. If desired, you can add washed basil leaves by rubbing them lightly with your palms, but this component must be carefully removed at the end of pickling.

We stand the fillet in the marinade for about twenty minutes, with room temperature. Heat the oil in a frying pan, sprinkle the meat directly in the bowl with starch and shake thoroughly, stirring. Immediately put in a pan and fry, turning over when browning, for about ten minutes.

When the turkey slices are browned enough, pour in the cream and add the mustard. Cover with a lid and put in a preheated oven. If your household has a suitable small goose, it is better to cook the dish from the very beginning in it. The temperature in the oven is about 200 degrees, the time is up to forty minutes. Next, we take out the pan and put it on the included burner, without covering it with a lid - we evaporate the excess gravy with moderate heat.

Sprinkle with herbs, serve with quality pasta or rice.

Option 3: Turkey in a creamy sauce in the oven with potatoes

We are preparing a dish of drumsticks or thighs, the amount of food is freely calculated based on the mass of meat. Cut them together with the bones, for greater richness of the resulting sauce. However, no one forbids removing the bones, or even using the meat from the turkey breast.

Ingredients:

• three large turkey drumsticks;
• six large potatoes;
• four tomatoes and six large champignons;
• a spoonful of refined oil;

To the sauce:

• a glass of low-fat cream;
• five tablespoons of flour;
• a quarter of a bunch of dill and onion feathers;
• garlic;
• five tablespoons of flour and one - butter;
• a spoonful of salt, three pinches of pepper and seasoning for roasting poultry.

How to cook

We prepare the turkey, cut it into pieces, fifty grams each. We cut the tomatoes into four parts, and the peeled potatoes into eight. We cut the champignons at our discretion, you should not do this too finely. We mix the listed ingredients, salt, sprinkle with all the spices, mix.

We spread the products in an oiled roasting pan, cover with a cloth and leave for a while.

Quickly prepare the sauce: chop the herbs and peeled garlic. Place in a tall skillet and top with cream. We begin to heat slowly, and add the butter, when it is partially melted, sprinkle with the sifted flour and mix to avoid clumping. Sprinkle with seasonings for the bird, warming up for another minute, leave from the fire.

Pour the food on the baking sheet with the cooled cream sauce, put it in the bottom of the oven, when heated to about 190 degrees. After thirty minutes, we lower the temperature by fifty degrees, tightly “wrap” the brazier with foil. Ready for another hour. More precisely, the end of the first stage of cooking can be determined by the crust formed on the products, after it becomes sufficiently ruddy and you need to cover the baking sheet with foil.

Option 4: Turkey in a creamy sauce in the oven with mushrooms

In the original recipe, the whole breast is used, the meat is cut ready, just before serving. But, since the turkey itself is not as common a bird as, say, a chicken, and even more so its breast is a product in demand, and therefore rare, we adapted the dish for cooking from any parts of the bird.

Ingredients:

• a kilogram of boneless turkey meat;
• half a kilo of mushrooms;
• half a glass of cream;
• two tablespoons of sweet cream butter and one - lemon juice;
• large onion;
• bay leaves - 2 things;
• powdered paprika and black pepper.

Step by step recipe

Finely chop the meat, dissolve the onion into quarters of rings. Put in a frying pan in melted butter, add parsley and pepper, salt and fry until blush.

Pour a glass of water to the fried foods, let it boil and rearrange the frying pan covered with a lid into a very hot oven. Simmer for exactly an hour at 200-degree heating.

Prepare the mushrooms according to the variety used, cut into large enough to look good in the finished dish. Put them to the rest of the products, detect another hour, this time do not cover with a lid.

Carefully remove the meat from the sauce and transfer to a flat dish. Pour the cream into the pan and let it boil quickly on the stove. Salt, put paprika, pour lemon juice and warm it up a little. Pour the sauce over the turkey already in the bowls, along with the garnish.

Option 5: Turkey in a cream sauce in the oven with mustard

The name is not indicated, but one of the important components that affect both the taste and the appearance of this dish is cheese. In principle, any variety is suitable, but give preference to your native, “Russian”, it is only important that it be natural and fresh. The combination of the taste of cheese and cream, and a slight mustard shade - this is the business card delicious dish from turkey.

Ingredients:

• half a kilogram turkey fillet (breast);
• a tablespoon of mustard sauce and a teaspoon of paprika;
• salt and a pinch of pepper mixture.

To the sauce:

• a glass of medium-fat cream;
• a spoonful of ready-made mustard;
• two hundred grams of cheese.

How to cook

Wash the fillet and pat it dry with a dry cloth. Cut into slices, two for each serving. We mix mustard, paprika and salt and carefully rub the meat with this composition. We leave the turkey to marinate for an hour, cover with a lid, but do not take out the cold - it will be faster.

Fry both sides of the meat slices in hot oil. The blush should be bright and even, there is a reason to lightly press the meat with a spatula to the pan. Arrange the cooked meat in a single layer in a baking dish.

We rub the cheese into medium chips, set aside about a third, and mix the rest with cream, pepper, mustard, and salt. Pour the meat into the mold with this composition and send it to the oven for twenty minutes. Heating should be in the range from 190 to 205 degrees.

The turkey is almost ready, but the dish needs to be decorated a little more: sprinkle it with the rest of the grated cheese and put it in the oven to melt, for another three minutes.

Turkey stewed in garlic-cream sauce

Proven cooking recipe delicious turkey in creamy sauce.

Creamy sauce is ideal for many products: meat, mushrooms, fish, vegetables and poultry. There are several options for preparing this wonderful addition to dishes, I suggest that you familiarize yourself with one of them today.

Many side dishes - rice, pasta or boiled potatoes are dry on their own, and if you add them with fragrant gravy, it turns out very tasty.
I would rather call this sauce creamy garlic, as garlic is felt quite brightly and perfectly completes the dish. If someone doesn’t like it so much, garlic can be put quite a bit, for piquancy.

Degree of difficulty- Just.

Cooking time- 2.5 hours.

For cooking will be needed the following ingredients:

1. Turkey fillet - 500 g
2. Butter - 50 g
3. Sour cream - 150-200 g
4. Garlic - 3-4 teeth
5. Dried rosemary - ½ teaspoon
6. Salt, black ground pepper - to taste

Wash and dry the fillet, cut into small pieces. Sprinkle the pieces on all sides with salt, ground black pepper and dried rosemary. Cover with something and press down a little, leaving in a cool place for 1.5-2 hours.

Then cut the meat into small pieces.

Put the fillet in a heated pan with butter.

Fry over high heat until golden brown.

Add half a glass of water and chopped garlic to sour cream, mix everything thoroughly.

Pour the resulting sauce into a pan with meat and simmer under a closed lid over low heat for about 30 minutes. If the liquid in the sauce quickly evaporates, you can add a little water.

During this time, the sauce should thicken slightly, and the turkey meat should be completely stewed.

Turkey in cream is tender and juicy. From dietary meat, you can prepare a second course or a filling for a pie.

Turkey in cream can be served with rice and herbs.

• Servings: 5
• Preparation time: 5 minutes
• Cooking time: 40 minutes

Turkey fillet in cream

A tasty and healthy dish can be prepared for lunch or dinner.

1. Cut the fillet into large cubes and fry them until golden brown. Salt the meat.
2. Whip cream with mustard and ground pepper. Place the saucepan over medium heat, add the butter to the sauce. After 2-3 minutes, add flour in small portions, add salt. Mix the ingredients, put the chopped dill.
3. After 3 minutes, pour the hot sauce into the turkey pan and bring to a boil. Reduce the heat and cook the dish for another 15 minutes.

Serve the meat for dinner with salad, mashed potatoes or rice.

Turkey in cream in the oven

Appetizing meatballs with cheese sauce will please adults and children.

Ingredients:

• fillet - 300 g;
• cream - 100 ml;
• mozzarella - 70 g;
• onions - 1 pc.;
• chicken egg - 1 pc.;
• butter - 20 g;
• semolina - 15 g;
• wheat flour - 15 g;
• nutmeg - 2 pinches;
• garlic - 1 clove;
• a mixture of peppers and salt - to taste.

1. Finely chop the meat with a knife, mix the minced meat with salt and spices.
2. Beat the raw egg and chopped onion with a blender.
3. Combine prepared foods with semolina and flour. Leave the mixture for 30 minutes.
4. Grease a baking dish with oil, preheat the oven to 180 ° C.
5. Blind 6 large balls from minced meat and bake them for 20 minutes.
6. Mix cream with grated cheese and garlic, add salt to taste.
7. Take the pan out of the oven and pour in the sauce. Return the dish to the oven for 20 minutes.

Meatballs go well with stewed vegetables and buckwheat.

Pie stuffed with turkey in cream

hearty and delicious pastries will decorate your table on weekdays and holidays.

Ingredients:

• turkey - 200 g;
• cream - 150 ml;
• boiled potatoes - 3 pcs.;
• shallots - 4 pcs.;
• wheat flour - 120 g;
• soy sauce - 60 g;
• butter - 50 g;
• egg- 1 PC.;
• vegetable oil - 30 g;
• hard cheese - 30 g;
• black pepper and salt - to taste.

1. Pass 50 g of butter and potatoes through a meat grinder. Mix foods with egg, salt and spices. Add 100 g flour, knead the dough.
2. Line a 24cm tin with parchment paper. Put a layer of dough on it, form the sides and pierce the bottom with a fork in several places. Send the workpiece to an oven preheated to 180 ° C for 15 minutes.
3. Cut the meat into cubes and the onion into rings. Fry the products until half cooked, then pour them with cream. Add soy sauce and flour.
4. Remove the base from the oven, lay out the filling and sprinkle it with grated cheese. Cook the cake for another 20 minutes.

Serve hot.

Turkey dishes can include mushrooms and sweet peppers.

You don't need to be a professional chef to cook a tender turkey. It is enough to know the basic principles of its preparation and find original recipes. We offer recipes for turkey stewed in cream. This dish is perfect for holiday table, as well as for the daily menu.

General principles of preparation

Stewed turkey in cream is more tender. Most often, the loin, thighs or breast are chosen for this dish.

Unlike chicken breast, in turkey it is much more tender. Meat from the thigh part tastes more like beef. When cooking a turkey, it is undesirable to mix both of these parts, since the cooking mode for them is different.

Choose any cream if the percentage of fat content is not indicated in the recipe. Often cream sauce is diluted with water. It is better to do this with boiling water, otherwise the cream may turn sour from a sharp temperature drop.

Mushrooms and garlic are perfect for stewed turkey with cream. These ingredients are used to prepare a large number of dishes.

Tender creamy turkey in a pan

To prepare this dish, we will opt for the chicken breast. The dish is quite simple. We choose cream of any fat content.

Ingredients:

• Half a kilo of brisket.
• 70 grams of cream cheese.
• 200 grams of cream.
• Tablespoon wheat flour.
• Ground salt and pepper should be added to taste.
• Tablespoon of oil for frying.
• A bunch of fresh herbs. It could be dill or parsley.

Cooking process

1. Stew the turkey breast in cream for no more than 45 minutes.
2. First you need to rinse the meat and remove the veins and dry it with a paper towel. Cut the already dried part of the breast into small cubes.
3. Heat the pan well and add vegetable oil. It should warm up well.
4. Roll the meat in flour. Send to the pan. Fry until the meat turns white.
5. As soon as all the juice comes out, reduce the heat and continue to fry for another 20 minutes. In case of premature evaporation of the juice, add a little water to the pan.
6. After the time has elapsed, pour in the cream and add spices to taste.
7. Grate the cheese.
8. Rinse greens and dry on a towel. Finely chop.
9. Simmer the turkey in the cream for another 15 minutes. Then add cheese. When it melts, turn off the pan and sprinkle with chopped herbs.

Turkey stewed in cream in a slow cooker

There are several options for cooking poultry in a slow cooker.

You can stew it in your own juice, with vegetables, mushrooms or cream.

In order to enhance the final taste of the dish, all the ingredients can be fried a little in vegetable oil before stewing.

If you are preparing a dietary dish, it is better not to use oil and other fats. It is better to replace them with broth or water.

If the turkey stew in cream is intended as an addition to the side dish, it is best to add more liquid to make a gravy. For cooking poultry in a slow cooker, it is advisable to use meat on the bone. It can be wings or legs. In this case, you get a gravy with a rich taste, which, when cooled, will turn into jelly.

Another advantage of cooking a turkey in a slow cooker is that the meat is very juicy and has a rich taste. There is no need to use extra spices.

You will need the following ingredients:

• A kilogram of turkey wings.
• Fine salt, you can use sea salt.
• Ground pepper.
• A glass of broth.
• 100 grams of heavy cream.

Cooking process

Wings rinsed under running water and dry well on a paper towel. Transfer them to a mixing bowl.

Add broth and set the mode "Extinguishing". 15 minutes before turning off the wings, salt and pepper, add cream. If desired, at the end of cooking, you can separate the meat from the bone.

Serve with rice or potatoes.

Turkey goulash with vegetables

The taste of the dish is rich. Perfect for those on a diet. Turkey meat is one of the lowest calorie.

Use low-fat cream for cooking.

It is best to use the loin of the thigh. The breast will not make such a tender dish.

Ingredients:

• 700 grams of loin thigh.
• A glass of low fat cream.
• Medium sized carrot.
• Pair of onions.
• A couple tablespoons of butter.
• One large meaty bell pepper.
• A teaspoon of chicken seasoning. But you can do without it.
• A teaspoon of ground paprika.
• Add sea salt to taste.

Cooking process

It will take no more than 30 minutes to cook the stewed turkey fillet in cream.

First you need to cut the fillet and rinse it under running water. Dry and cut into goulash.

Heat the oil in a frying pan and fry the meat for 5 minutes.

Peel the onion, wash and cut into rings. Send after the turkey.

Peel the carrots, grate on a coarse grater and fry along with the rest of the ingredients. Add two minutes after the onion. If there is no grater, you can cut into strips.

Wash the pepper, free from seeds and cut into strips. We send it to the pan, sprinkle with chicken seasoning, salt and pepper. Don't forget to add paprika. It is she who gives the dish piquancy.

At the final stage, add cream, slightly diluting them with water. Cover the pan with a lid and simmer for about 15 minutes.

After turn off. It can be served with a side dish or as an independent dish.

Turkey stewed in cream with mushrooms

Perhaps the most classic set of products that can become the basis for any other dish: turkey meat, mushrooms, cream. It goes best with buckwheat porridge or mashed potatoes.

For cooking, small champignons are best suited.

Ingredients:

• Half a kilo of turkey meat.
• 300 grams of champignons.
• one head onion.
• Tablespoon of vegetable oil for frying.
• A glass of heavy cream (more than 20%).
• A glass of warm water.
• 2 cloves of garlic.
• Salt and pepper to taste.

Cooking method

1. We clean the onion and mushrooms, wash and cut into 6 - 8 parts. Try to do this as carefully as possible.
2. Heat the frying pan and melt the butter. Add mushrooms and saute until water evaporates. Then add the onion. Fry until the onion turns golden brown.
3. Wash the turkey and cut into smaller pieces. Fry in a second pan.
4. When the meat becomes ruddy, combine with the rest of the ingredients.
5. In a separate bowl, mix cream with water, salt and pepper. Pour into a frying pan, cover with a lid and leave to simmer over low heat for no more than half an hour.
6. A few minutes before turning off, add chopped garlic.
7. Turn off the heat and let stand for about 10 minutes. Before serving, you can sprinkle with finely chopped fresh herbs.

Delicious turkey liver with creamy sauce

The dish is quite easy to prepare.

Ingredients:

• Half a kilo of turkey liver.
• A small head of onion.
• A glass of low fat cream.
• Sea or plain salt. Add to taste.
• 2 tablespoons of sifted wheat flour.
• A tablespoon of butter.
• A bunch of fresh herbs.
• 100 grams of hard cheese.

Cooking process

To make the stewed turkey liver in cream delicious, it is important to properly prepare it.

To do this, the liver must be washed with water, cut off all the films and pour milk to remove bitterness.

Meanwhile, prepare the rest of the ingredients.

Peel, wash and finely chop the onion. Chop greens.

Heat the oil in a frying pan and fry the onion until golden brown. Add a pinch of salt.

Drain the milk and cut the liver into small pieces. Fry it in a separate frying pan with the addition of butter. It will make it softer and more fragrant.

Fry for about 10 minutes. Then add onion and cream. To make the sauce liquid, you can pour a glass of purified water. Cover the pan with a lid and simmer for 15 minutes. Before turning off, salt, pepper and add finely chopped greens.

There are many recipes for turkey stew in cream. It doesn't matter which one you choose. The main thing is that the ingredients used are fresh.