Turkey breast in sour cream sauce. Magic turkey in sauce: dietary, tasty, juicy! The creamy, winey, mushroom flavor of the perfect turkey in gravy. Turkey with mushrooms in cream and mustard sauce

I bring to your attention a simple and tasty dish - stewed turkey in sour cream. Since my husband started dieting, turkey has been cooked quite often in our family. Stewed turkey in sour cream is a quick and simple dish; it can be quickly prepared for breakfast or dinner as a gravy for any side dish. The meat turns out tender and very juicy; you can use either breast fillet or thigh fillet.

Prepare all the ingredients for the dish according to the list.

Cut the turkey fillet into medium pieces.

Chop the onion.

Heat sunflower oil in a frying pan, place turkey fillet in it and fry until golden brown. Next add the onion and fry it until transparent. Stir so that the onion does not burn.

Sprinkle turkey fillet with flour, stir, add sour cream and pepper. Reduce heat.

Then pour in a glass of hot water and mix thoroughly. Salt the turkey, cover the pan with a lid and simmer for 12-15 minutes. During this time, the turkey will become very soft and the sauce will thicken.

Recently, turkey meat has begun to gain popularity among housewives. In stores they buy whole carcasses, wings, breasts and drumsticks of this bird.

Compared to chicken, it contains more nutrients and vitamins, and also has a lower cholesterol content. In addition, you can prepare many different dishes from turkey that can be combined with any side dish.

The benefits of turkey meat

Turkey meat is a real storehouse of vitamins and nutrients. Meat contains B vitamins, Omega-3 and Omega-6. These unsaturated fatty acids provide invaluable benefits to the body.

Regular consumption of turkey dishes normalizes the functioning of the nervous system, reduces the effects of stress, maintains healthy teeth and bones, and improves the functioning of the thyroid gland. In addition, meat contains substances that reduce the likelihood of cancer.

Niacin, which is part of meat, lowers cholesterol levels. In baby food, turkey meat is used to prepare meat purees. It is especially recommended for those children who have trouble gaining weight.

Turkey is chosen by both athletes and those who adhere to proper nutrition. After all, this meat contains complete protein, but at the same time it is low in calories. You can prepare many different dishes from turkey meat.

Classic turkey recipe

When you want to surprise your family and cook something special, but don’t have time for it, this quick and easy way to cook turkey will help. The meat in the sauce is cooked directly in the frying pan. For this recipe, it is better to use turkey fillet.

Required Products:

turkey – 400 g;
onion – 1 pc.;
vegetable oil – 50 ml;
sour cream 15% – 3 tbsp. l.;
flour – 1–2 tbsp. l.;
hot water – 250 ml;
salt pepper.

Remove the peel from the onion and cut it into small cubes. Rinse the turkey with water and cut into small pieces approximately 2x2 cm in size.

Heat the oil in a frying pan and fry the meat first. Stir constantly and when golden brown, add the onion and continue cooking. When the onions are fried, add flour and mix it well with the meat and onions. Then add sour cream, pour in water and mix everything again. The sauce should be uniform in consistency. Season with salt, add pepper, cover the pan and leave to simmer over low heat for 15 minutes.

You will get tender meat with gravy that will go well with any side dish.

Turkey with mushrooms

For the recipe you will need turkey fillet, approximately 400 g, but if you don’t have it on hand, you can use drumsticks, thighs or breast. Simply remove the meat from the bones to create fillets.

If you use frozen meat, you must thaw it first.

It's best to take it out in advance so it thaws at room temperature. This way the turkey will remain juicy and soft after cooking.

To cook turkey with mushrooms, in addition to meat, you will need:

onions – 2 pcs.;
champignons (or other mushrooms) – 200 g;
sour cream – 120 g;
salt, pepper to taste;
vegetable oil.

Wash the fillet first and dry it slightly. Cut it into small pieces and fry in oil. Cut the onion into half rings and the mushrooms into slices. Add salt, pepper, onion. When the onion becomes translucent, add the mushrooms to the pan and fry for 10 minutes. Then add sour cream and simmer over low heat for another 30 minutes. Stir the contents periodically to prevent it from burning.

Serve the finished turkey with mashed potatoes, vegetables, boiled potatoes or rice.

Turkey with sour cream, mushrooms and potatoes

To cook turkey and trimmings in one skillet, use this easy recipe. It is very simple, and the dish will be satisfying and tasty.

Prepare the following products:

turkey – 300–400 g;
potatoes – 500 g;
porcini mushrooms – 0.2 kg;
one onion;
hard cheese – 100 g;
sour cream – 200 g;
oil for frying (lean);
salt and pepper.

To prepare, use a large frying pan or saucepan.

Wash and cut the meat into small pieces. Peel the potatoes and cut them into cubes 3x3 cm or slightly larger. Wash the mushrooms and chop them into slices, and the onions into half rings. In a frying pan, first fry the turkey in oil, then add onions, then mushrooms and potatoes. Add salt and pepper, pour sour cream.

Switch the stove to low heat and simmer for about 60 minutes, stirring occasionally.

At the end of cooking, sprinkle everything with grated cheese and do not stir anymore.

Turkey in mustard sauce

In this recipe, the meat is marinated, so it turns out savory, and thanks to the mustard and herbs, it’s a little spicy.

To prepare, take:

turkey fillet – 1 kg;
sour cream – 40 g;
mustard – 20 g;
mustard beans – 20 g;
honey – 20 g;
paprika – 5 g;
garlic – 6–8 medium cloves;
seasonings for poultry.

First prepare the meat: wash it and let it dry. Meanwhile, prepare the marinade: mix sour cream, mustard, paprika, mustard seeds, honey and chopped garlic in a separate bowl. Mix everything, add the turkey there. Mix the marinade with the turkey, cover the bowl with a lid or bag and set aside for 2 hours. When the meat is marinated, remove it, place it in a preheated frying pan and fry on both sides over low heat, then close the lid and leave for 15-20 minutes.

Check readiness by piercing the meat with a fork. If the juice released is clear, then the meat is ready.

Serve with fluffy rice, buckwheat or mashed potatoes.

In the video below you can see another option for cooking turkey in honey mustard sauce.

Turkey with gravy

Diet turkey is an excellent alternative to pork or beef. And the goulash it makes is very tender and tasty.

Turkey fillet or breast is suitable for cooking. If you take a breast, first remove the skin and bones. In total you need 300 g of meat.

To prepare the gravy, take:

onion – 1 pc.;
flour – 1–2 tbsp. l.;
water – 250 ml;
carrots – 1 pc.;
sour cream – 3 tbsp. l.;
tomato paste – 3 tbsp. l.;
paprika, salt, pepper, vegetable oil.

You can use more sour cream and tomato paste or add more sour cream if you like a creamier taste.

Cut the meat into small pieces and fry until golden brown. Then add finely chopped onion and sauté for a few minutes.

When the onion has acquired a golden color, add grated carrots and continue sautéing. Then add flour, stir and let the contents fry a little. Add sour cream and tomato paste, add boiling water and mix everything well. Cover the pan with a lid and place on low heat. Cook the goulash for 60 minutes, stirring occasionally.

At the end you can add garlic and dill. Serve with mashed potatoes, rice, buckwheat or pasta.

As you can see, there are quite a few recipes for turkey in sour cream sauce, they are all simple and will pleasantly diversify your menu.

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

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

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

The healthiest part of turkey meat is the white breast. It is perfect for therapeutic nutrition, low-calorie or protein diets. Turkey breast meat is a bit dry.

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

Turkey in gravy - general cooking principles

Turkey meat can be used to make wonderful stews, juicy cutlets, steaks, dumplings, pies, pates, sausages, and 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. Turkey is good for everyday and holiday table.

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

For the sauce, sour cream, heavy cream, honey, mustard, and soy sauce are most often used. However, vegetables and mushrooms often become the basis of the gravy. They need to be washed, cleaned of spoiled parts and skin, and then chopped with a knife or using a grater. You can cut the onion into rings or small cubes. Carrots are more interesting if you cut them into thin cubes or circles. Bell peppers can be chopped into squares or cut into long slices.

To fry vegetables and meat, you can use almost any oil (butter, olive, sunflower, corn) and even natural fat. A diet turkey will love such fatty company.

Turkey in cream sauce with bell pepper

For this dish you need to use turkey breast fillet. Dry meat behaves wonderfully under creamy sauce. The traditional combination of bell peppers, carrots and onions will give turkey gravy 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 clove of garlic (optional);

Freshly ground pepper;

Oil for frying (butter or vegetable of your choice).

Cooking method:

Cut the turkey fillet into small 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 fried turkey, add salt, pepper and spices to taste. Fry uncovered for about fifteen minutes until excess liquid disappears.

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 cream sauce “Traditional”

Turkey in cream sauce is considered the traditional way to serve this tender, dietary, but somewhat dry meat. A tender, aromatic, slightly sweet dish will come in handy on both the lunch and evening tables. A minimum of ingredients will allow you to cook the bird very quickly and without much hassle.

Ingredients:

Medium bulb;

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 frying pan.

Cooking method:

Cut the fillet into small pieces, pour over the wine and place two or three sprigs of rosemary on top. You should not add salt, otherwise the meat will become dry.

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

Add the cream to the flour, stirring the sauce vigorously and avoiding the appearance of lumps. The mass should become absolutely homogeneous.

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

Place the meat in a stewing dish, pour in the creamy sauce and simmer over a very low simmer. The turkey should simmer until the sauce begins to reduce and thicken.

Once the sauce has acquired the consistency of sour cream, the dish remains to simmer for literally another ten minutes.

When serving, discard the rosemary. Garnish with fresh herbs if desired.

Turkey in sour cream sauce with spices and white wine

According to this recipe, the meat is prepared in whole, rather large pieces in the oven. White wine gives the sour cream sauce a sweetish tint. The abundance of spices will appeal to lovers of oriental notes. Turkey in 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 place in the oven.

Bake at 180 degrees for about one and a half hours.

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

Prepare the sauce, mix sour cream, wine, spices.

Remove the meat from the oven, pour sour cream sauce over it and return it to the oven, turning it off. While the oven cools, the meat will be soaked in the sauce and become fragrant and juicy.

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

Turkey in sour cream sauce with cheese

A very simple, tasty and satisfying recipe that can turn into a complete lunch. The subtle creamy aroma combined with the subtle aroma of olive oil gives the turkey a piquant flavor. The aromatic bouquet is enhanced by light sour cream.

Ingredients:

600 grams of turkey fillet;

A glass of sour cream;

Medium bulb;

Two tablespoons of olive oil;

150 grams of semi-hard cheese;

Fresh greens.

Cooking method:

Cut the fillet into small pieces.

Quickly fry the finely chopped onion in hot olive oil.

Add the meat to the pan and cook until the turkey pieces turn white.

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

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

Turkey in soy sauce

Soy sauce and turkey fillet 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. Tender meat prepared according to this recipe will be the perfect dinner.

Ingredients:

400 grams of turkey fillet;

Large onion;

Spoon 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 onion, olive oil, soy sauce and balsamic vinegar. Add 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, about twenty minutes.

Serve turkey in sauce with boiled buckwheat or mashed potatoes.

Turkey in soy sauce “Honey”

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

Ingredients:

Half a kilo of turkey meat;

Two bell peppers;

Three carrots;

Three medium onions;

A third of a glass of soy sauce;

Three tablespoons of honey;

Spoon of corn oil;

Salt and pepper to taste;

A handful of sesame seeds.

Cooking method:

Fillet the turkey and cut into thin narrow strips.

Mix honey and soy sauce and pour it over the meat. Place in the refrigerator for half an hour so that the fillet is thoroughly marinated.

Prepare vegetables. Finely chop the onion, grate the carrots on a coarse grater or cut them into thin cubes, cut the pepper into narrow strips.

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

Add onion to the pan and fry for five minutes.

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

When serving, garnish with sesame seeds.

Turkey with mushrooms in cream and mustard sauce

Turkey in sauce with mushrooms, cream and mustard is very tasty. The piquant taste and tenderness 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 spoons of flour;

Ground black and allspice;

Cooking method:

Cut the prepared meat into cubes.

Cut the onion into transparent thin rings.

Cut whole champignons into two or four pieces depending on size.

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

Fry the fillet pieces in a separate pan.

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

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

Turkey in sour cream sauce

An interesting version of this dish can be prepared using egg and sour cream sauce. Chicken broth turns 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 spoon of vinegar;

a piece of butter;

Cooking method:

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

Fry in an oven preheated to 220 degrees, pouring over the released meat juice.

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 up all flour lumps and wait until it boils.

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

Place the finished meat slices into portioned plates and pour over the egg and sour cream sauce.

Turkey in cranberry-orange sauce

Bitter-sour cranberries and fresh juicy orange are the basis for a surprisingly tasty sauce for turkey meat. Aromatic honey gives this dish a tart sweet note. Turkey in gravy according to this recipe is incredibly tasty. This almost restaurant dish will decorate any holiday table.

Ingredients:

About a kilogram of turkey fillet;

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 in it until golden brown.

Salt the meat and sprinkle with allspice.

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

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

Add the orange zest and cook the sauce for five minutes.

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

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

Turkey in spicy sauce

This savory applesauce turkey gravy has a particularly bold flavor. Meat prepared according to this recipe is ideal with slices of fried potatoes and vegetables.

Ingredients:

Six hundred grams of turkey meat with bones;

A quarter glass of lemon juice;

Two carrots;

One leek stalk;

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 and make broth from the bones.

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

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

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

Grate the apple on a fine grater.

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

When serving, garnish with chopped herbs.

Turkey in wine sauce

Wine sauce adds an original spicy taste to turkey meat prepared according to this recipe. The specified amount of meat will make a dish that can feed 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 herbs);

Ground black pepper;

Cooking method:

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

Mix wine with tomato paste.

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

Season the sauce with salt and garnish with fresh herbs when serving.

To make the creamy sauce more satisfying, you can add any mushrooms to it. If you don't have fresh ones, fresh frozen ones will do. This version of turkey in sauce will be especially good when accompanied by durum wheat pasta.
To prevent the turkey fillet from turning out dry, you should strictly adhere to the temperature regime. Turkey meat should be fried or baked at a temperature of 180 degrees or higher. This will allow the bird to retain the required amount of fat and juice.
If you cook a turkey as a whole carcass, and then cut it up and pour sauce on it, 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 finishing baking, the meat should rest for another forty minutes so that the meat juices evenly permeate the entire carcass.
Meat marinated in spices and herbs must be washed before baking. This is done to prevent the herbs and sugar from burning on the skin. The smell of burnt food particles can ruin the entire result.
An excellent sauce can be made from winter vegetables and roots: horseradish, carrots, turnips, pumpkin. You should prepare a “pillow” of vegetables, place the turkey on it and bake. The meat juices will soak the vegetables during cooking. As soon as the meat is ready, the “pillow” can be pureed in a blender and, if desired, flavored with olive or truffle oil.
Be sure to taste the sauce before serving. The components included in its composition can “extinguish” the taste. The bland sauce definitely needs to 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 and evaporate unnecessary moisture from it.
It is best to stew fillet cut from the thigh. This meat is more tender than breast meat, cooks faster and is softer.
Turkey has the amazing property of gastronomic mimicry: it easily absorbs the taste and aroma of other meat if cooked together with it. Thus, pieces of turkey fried together 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 sacrificing the usual taste.
Turkey rarely causes allergic reactions, is considered completely hypoallergenic, and therefore is recommended for infants for their first complementary foods. This meat will make adults feel cheerful and happy. The fact is that turkey stimulates the production of endorphins, or happiness hormones, which means it fights blues and depression.

by the materials zhenskoe-mnenie.ru

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

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

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Any housewife will find useful new recipes for everyday family nutrition using simple products. One of these dishes is tender, dietary turkey cooked in sour cream sauce. The bird meat turns out juicy, and the sauce goes well with any side dish.

And if you consider that the meat of this bird has practically no contraindications for consumption, and contains many times more nutrients and beneficial substances in its composition, then the product can be considered ideal for the whole family. It is perfect for lunch and as a hearty dinner, and if you prepare it in portions, it will not be a shame to serve it on the holiday table.

Benefits and harms

This bird is rich in vitamins A and E, the product is easily digestible and does not leave a heaviness in the stomach after consumption. The composition also includes minerals such as phosphorus and iron, manganese and calcium, potassium. Thanks to this, the body can function fully, and you can discover a new product with great taste.

The main benefit is that poultry meat is nutritious; moreover, the product contains almost no cholesterol, and due to the fact that it contains a lot of sodium (more than beef), metabolic processes are enhanced and immunity is enhanced.

As for the harm from consumption, there is practically no harm; perhaps there is an individual intolerance to the product, so for the first time this bird should be tried with caution.

Difficulty of the dish and cooking time

Depending on the method of processing the meat, both the complexity and preparation time of the delicacy vary. For example, for an oven and a multicooker, it is enough to prepare all the products and put the dish on a certain mode.

If you use the method of cooking in a frying pan, then you need to watch more carefully, and you will need to turn the meat itself a couple of times.

As for time, the turkey should not be cooked for too long; on average, half an hour to 45 minutes will be enough, depending on the thickness of the pieces.

Preparing ingredients for cooking

It is best to use cream or sour cream of medium fat content; some recipes call for the addition of hard cheese; it is recommended to use varieties that melt well.

As for seasonings, Provençal or French herbs, basil and thyme, and an aromatic mixture of peppers go well with the creamy sauce. It is advisable to use a small amount of fresh or dried garlic, sweet paprika and turmeric in each recipe to add color and flavor to the sauce.

How to cook turkey

To make the dish tasty, you must strictly follow the recipe and composition of the ingredients so as not to dry out the tender turkey flesh. Unlike chicken meat, it is juicier, more aromatic, and the flesh from thigh fillet after cooking will actually look like pork or beef.

You should not ignore the addition of spices and seasonings, root vegetables; they will add a characteristic taste and aroma to the treat and make it piquant.

Ingredients:

700 grams of turkey fillet;
200 gr. 15% sour cream;
12 gr. potato starch;
2-3 pinches of Provençal herbs;
55 gr. hard cheese that melts well;
A little olive oil for frying;
Table salt and coarsely ground pepper - to taste;
5-6 sprigs of fresh parsley;
2 cloves of garlic.

Number of servings and cooking time

Cooking time – 1 hour.

The serving size of the dish is for 5 people.

Total calorie content – 225 Kcal.

Step-by-step turkey recipe with photos

You need to remove the skin from the poultry flesh, remove all fat and films so that the meat turns out juicy and tender.

Cut the prepared fillet into thin strips, season with salt and pepper, add a little, about 1/3 of the dry herbs, leaving the rest for the sauce. Add starch, it is needed for the golden color of the fried meat and to make the sauce thicker.

Heat olive oil in a frying pan, preferably using a frying pan or saucepan with high sides. Peel and finely chop the garlic and fry it in oil, add the oil marinated in spices.

Fry over medium heat until the fillet slices are golden and crispy on all sides. After the turkey is fried, pour in sour cream, add the remaining Provençal herbs and simmer the meat in the sauce for about 5-7 minutes.

While the sauce is thickening, you need to grate the hard cheese and add it to the saucepan, stirring constantly until it melts. Now you can taste the creamy sauce to make sure there is enough salt and spices, add if necessary.

Season some of the fresh herbs directly into the sauce, use the rest to serve the finished dish, and classic boiled rice is ideal as a side dish.

Nutritional value of a dish per 100 grams

Calorie content – 76.3 Kcal.

Proteins – 13 gr.

Fats – 1.6 g.

Carbohydrates – 2.4 g.

Popular cooking variations

The very tender, dietary meat of this bird will decorate any table, even a festive one, and it can be prepared in different ways with the addition of savory ingredients. Well, knowing the secrets of cooking this bird, you can get a juicy and aromatic treat.

Turkey with cheese

For this dish, it is best to use poultry fillet (breast), then it will turn out juicier and more delicate in taste. It can be easily served on a holiday table thanks to the addition of grain mustard, which will make it unusual and interesting in taste.

Required Products:

550 gr. turkey fillet;
1 tbsp. a spoonful of mustard with grains;
125 gr. processed cheese;
25 gr. butter;
a little sunflower oil;
1 tbsp. spoon of wheat flour;
250 gr. homemade sour cream;
coarse salt and black pepper;
4 sprigs of dill;
a pinch of dry basil.

Preparation:

Rinse the fillet under running water, remove excess fat and skin, and cut into not very large cubes. Heat sunflower or olive oil in a frying pan and fry the fillet pieces.
Season the fried fillet with salt and freshly ground pepper, sprinkle with dried basil and mix everything well.
In a small bowl, mix sour cream with mustard, pour into a saucepan, stir and heat until the sauce begins to boil. Add flour and, stirring constantly, thicken the cream, making sure that there are no lumps left.
Add a piece of butter and melted cheese and simmer in the sauce for 5-7 minutes. When serving the dish, garnish it with sprigs of fresh dill.

Turkey with mushrooms

To prepare this dish, it is recommended to use fresh chanterelles, but it is quite fashionable to replace them with champignons or oyster mushrooms. To make the taste of the creamy sauce brighter, it is advisable to fry the mushrooms separately with the addition of garlic and spicy spices.

Required Products:

350 gr. thigh pulp;
1 sweet onion;
125 gr. fresh chanterelles;
200 ml. thick sour cream;
3 cloves of garlic;
65 gr. butter;
30 ml. sunflower oil;
fine salt and a mixture of peppers.

Preparation:

Chop the garlic and fry it with mushrooms in butter with the addition of salt, pepper and your favorite seasonings. Transfer the mushrooms, pour vegetable oil into the frying pan and fry the sweet onion until golden brown.
Grind the thigh flesh into small pieces, add to the onion, stirring until almost done, return the mushrooms to the saucepan and pour in sour cream.
Add salt to the sauce, season to taste with black pepper and fresh herbs if desired. Heat the meat in the sauce for about 7-8 minutes and you can serve the dish, for example, with a side dish of boiled potatoes.

Turkey with garlic

A piquant hint of garlic will give tender turkey meat an original taste and aroma, and sour cream sauce will give the meat tenderness and juiciness.

Required Products:

450 gr. turkey meat;
5-6 large cloves of garlic;
200 ml. sour cream;
7 sprigs of fresh parsley;
a pinch of sweet paprika;
sea salt and pepper mixture;
50 ml. vegetable oil.

Creation steps:

The fillet should be cut into thin strips, seasoned with salt and pepper, add sweet paprika, stir and leave for 10 minutes so that the meat is saturated with aromas.
Heat vegetable oil in a frying pan and fry the meat until golden brown. Add chopped garlic and sour cream and simmer for 10 minutes until the meat is cooked.
Sprinkle the finished dish with fresh parsley and serve with a side dish of boiled rice or couscous.

Turkey with pasta

A simple and satisfying, but incredibly tasty dinner can be made from this bird if you add pasta, such as spaghetti, to it.

Required Products:

200 gr. spaghetti;
400 gr. fillet;
200 gr. sour cream;
55 gr. hard cheese;
salt and pepper - to taste;
50 ml. vegetable oil;
sweet onion;
fresh herbs - optional.

Cooking:

Boil spaghetti in salted water, drain and drain. Heat vegetable oil in a saucepan and fry onions until golden brown. Place the turkey fillet cut into pieces and season with salt and pepper.
Simmer the meat until cooked, pour in sour cream, stir the sauce and heat it until it boils. Sprinkle the sauce with grated cheese, stir until dissolved and add the pasta to the sauce.
When serving the dish, sprinkle the spaghetti with poultry with coarsely ground pepper and garnish with fresh herbs.

Turkey in a slow cooker

A multicooker will help you quickly prepare a delicious dinner for the whole family, because you don’t need to monitor the cooking process at all.

Required Products:

550 gr. turkey meat;
180 gr. sour cream 15%;
60 gr. butter;
a pinch of turmeric;
1 PC. onions;
80 gr. hard cheese;
a little salt and black pepper;
a bunch of parsley.

Cooking:

Turn on the multicooker to the “Fry” mode and heat the butter. Add chopped onions and fry. Cut the turkey into small pieces, add to the onion and season with spices. Fry a little until a golden crust appears on the surface, pour in sour cream, and change the cooking mode to “Stew.”
Close the lid of the appliance and cook until the program ends. Sprinkle with herbs and grated cheese, stir, heat for 8 minutes and serve.

Turkey in the oven

You can quickly cook the fillet of this bird in a creamy sauce in the oven, and at the same time you can also bake vegetables as a side dish, for example, potatoes and carrots.

Required Products:

turkey – 500 gr.;
sour cream – 200 gr.;
salt and black pepper - to taste;
mustard – 1 teaspoon;
50 ml. vegetable oil.

Cooking:

Cut the fillet into small pieces, season with salt and pepper, and place in a fireproof baking dish.
Mix sour cream with mustard, add a little salt and pour the sauce over the meat. Place peeled carrots and potatoes along the edges of the mold, pour vegetable oil over them and add salt.
Place the pan in the preheated oven and bake for about 45 minutes until the vegetables are completely cooked. Serve the dish in portions with vegetable salad or homemade preserves.

Turkey in a frying pan

To quickly feed your family a tasty and healthy dinner, you can fry it in a frying pan and pour it with sour cream, simmer it in a creamy sauce with the addition of aromatic seasonings.

Required Products:

turkey (any part) – 500 gr.;
sour cream – 1 glass;
salt and black pepper;
favorite seasonings - to taste;
50 ml. vegetable oil.

Cooking:

Heat the frying pan. Season the washed and dried turkey with salt and pepper, sprinkle with seasonings and fry in oil until golden brown.

Add sour cream, stir and simmer for 10 minutes until the sauce thickens a little. You can serve the dish with any side dish, for example, fluffy mashed potatoes.

A few useful secrets from housewives:

In order to reduce the calorie content of the dish, it is recommended to use low-fat sour cream and replace butter with olive or sunflower oil.
To reduce the cooking time of the meat, you can pound the fillet a little before slicing it.
To make the taste of the dish brighter and more piquant, it is recommended to marinate the bird in spices and seasonings.

By following these simple rules and recipes, you can prepare an excellent dish for any table.

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

Turkey dishes have the most delicate and mild taste, and there are simply many recipes for preparing this lowest-calorie meat.

Turkey in sour cream sauce in a frying pan

Turkey is cooked very quickly and easily in a soft, tasty sour cream sauce. Without putting a lot of effort and time, the created dish will be in wonderful harmony with various vegetable side dishes and is suitable for a quiet family dinner or for welcoming 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. Add dried herbs to sour cream and mix well.

Heat the oil in a deep frying pan, but not to a boil, and place the chopped turkey. Fry slowly until a nice crust appears, add salt, spices and onions.

By increasing the heat, bring all the ingredients in the frying pan until golden brown and pour in sour cream and a glass of water. Mix the whole mass well, taste for salt and let simmer over medium heat for five minutes.

Wonderful and flavorful turkey will add rich and nutritious flavor to any vegetable or grain side dish. You can add fresh herbs to the dish and use broth instead of water, but this will significantly increase the calorie content.

Turkey fillet with mushrooms and sour cream

Mushrooms go well with various types of meat, giving each dish great juiciness and flavor. 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 prepare the dish. The calorie content of one hundred grams will be only about 130 kcal.

To begin with, you should randomly cut the fillet and mushrooms into beautiful and convenient shapes - turkey into squares, and champignons into slices. Heat the oil in a frying pan 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 begin with the process of beating the egg, into which you need to slowly add sour cream, salt, spices, mustard and mix.

Pour sour cream sauce into the roast and mix well. After simmering for five minutes, add water, and after ten, taste for salt. Afterwards, the stewing process can be extended for literally another ten minutes so as not to lose all the juiciness of the dish.

Rice, buckwheat or vegetable puree can serve as a side dish for turkey. This recipe allows you to serve the dish hot or cold, preserving the natural and aromatic taste.

Turkey in cream sauce in a slow cooker

Learning to cook delicious dishes using kitchen equipment is not at all difficult. Turkey in sour cream sauce not only turns out soft and tender, but is also the simplest and easiest recipe for preparing a flavorful and satisfying dish using a slow cooker. To create a wonderful culinary masterpiece you will need the following products:

turkey fillet (from the breast) – 750 g;
onion – 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.

The meat should be rinsed under running water and excess liquid should be allowed to drain. Then cut into small pieces of two centimeters.

Heat the oil in a multicooker bowl and add the chopped fillet, adding salt and spices, turn on the “frying” mode for twenty minutes.

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

Place prepared vegetables and sour cream sauce on top of the turkey. Set the “stew” mode in the multicooker for half an hour. If excessive evaporation of liquid occurs, it is better to add a little water.

You can serve it as a separate dish, sprinkled with sesame seeds and herbs, or with a side dish of mashed potatoes and rice.

Read how to cook it correctly. The soup will turn out richer and more satisfying if you prepare it according to our recipes.

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

Take note of the exquisite liver soufflé baked in the oven.

Turkey recipe with cheese and sour cream in the oven

Dishes that are prepared using the oven allow you to preserve the greatest amount of useful microelements contained in the products. The oven-baked turkey will be wonderful and soft with a fragrant crispy crust, soaked in sour cream sauce, under melted cheese. To prepare you need to take:

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

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

Rinse the meat and dry it. Cut into pieces, but small ones of four to five centimeters. Place the turkey in a deep bowl, sprinkle with spices, salt, and a mixture of peppers. Then pour in the sour cream and mix well so that every piece of meat is soaked in the sauce. Cover the container with cling film so that the sauce does not evaporate and the turkey does not dry out, and place 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 passed, take out the container with the turkey, add the fried onions and stir. Cover the baking dish with foil, place the meat in the aromatic sauce on it and cover the top, tightly wrapping the edges with another layer of foil.

Bake in an oven preheated to 180° for thirty minutes, remove the top covering and sprinkle the turkey with cheese grated with coarse shavings. Place in the oven for another ten minutes at 120°.

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

Turkey meatballs

You can please your loved ones, especially children who prefer soft, juicy and, of course, tasty food, by preparing 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 expend much 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 cup;
couscous (cereals) – 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.

Couscous should be poured with boiling water for seven minutes approximately in a ratio of 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 thoroughly.

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 placed 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 resulting mixture over the turkey meatballs and place over medium heat until boiling, and then, reducing it as much as possible, simmer the dish for another twenty-five minutes.

The dish should be served warm with vegetables, mashed potatoes, rice, and herbs.

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

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

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

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