Stewed turkey. Turkey stew recipe How to stew a turkey breast in a frying pan

Braised fillet Turkey is a fairly simple and uncomplicated dish that can be easily prepared by any housewife, even if she is just starting to master the basics of cooking. But as with all food preparation processes, this a simple dish There are also important points that we will consider.
Next we will talk about turkey breast fillet. This part of the fillet is more dietary than red turkey meat. Which fillet to cook is a matter of taste and, in principle, does not affect the cooking processes.
So, we start preparing the stewed turkey fillet by:
1) Wash the turkey fillet under cold water and dry. Remove the veins and cut into medium pieces.
2) One of the stewing conditions that helps to obtain soft and juicy meat is frying. To do this, pour vegetable oil into a frying pan and put it on fire. When the pan is hot enough, place the turkey pieces on it. Fry the meat over medium heat until lightly browned for five minutes, stirring occasionally.
3) Then pour boiling water over the meat. It is boiling water, this is also a very important point. In this case, the water should cover the pieces of meat no more than half. Cover the pan with a lid and let the meat boil. Then reduce the heat and simmer the turkey with the lid tightly closed for about 30 minutes. We try, if possible, not to open the lid often, so as not to cool the dish and not interrupt the stewing process. In this case, it is very convenient to use a frying pan with a glass lid to observe the intensity of the boil.
4) While the meat is stewing, cut the cleaned and washed onions. Cut a large onion into half rings, if the onions are small - into whole rings.
5) During the stewing process, the amount of water will decrease; if necessary, add a little boiling water to prevent the meat from burning. At the same time add onions and salt to taste. By this time, the meat has softened significantly and is able to evenly absorb salt. Add spices: allspice, basil, bay leaf and mix. Cover the pan with a lid and simmer over low heat for another 15 minutes. During this time, the flavor bouquet of spices will open up and add flavor to the stew.
If turkey fillet is being prepared for children or as dietary dish, then the suggested seasonings will be sufficient. To obtain a more piquant, spicy taste of stewed meat, black and red pepper, thyme, and garlic are suitable as spices.
6) Next, turn off the heat and let the meat simmer for 10 minutes.
By observing all these simple nuances, we get juicy, tender stewed meat.
Serve the turkey fillet hot with any side dish, sprinkled with finely chopped dill.
Bon appetit!

Dietary and tender turkey meat has become very accessible and, along with chicken, is located on the shelves of our stores in all its glory. To feed the whole family healthy and tasty, we recommend paying attention to the recipes stewed turkey, which we have collected in this article.

Turkey stewed with vegetables

Ingredients:

onions - 2 pcs.;
apple - 1 pc.;
olive oil- 2 tbsp. spoons;
sage - 1 teaspoon;
flour - 2 tbsp. spoons;
chicken broth- 300 ml;
grain mustard - 2 tbsp. spoons;
liquid honey - 2 tbsp. spoons;
boiled turkey - 400-500 g;
potatoes, parsnips, celery, carrots - only 350 g.

Preparation

We clean the vegetables, pour oil over them, season with salt and pepper and place on a baking sheet. Bake them until soft at 200 degrees, then cool and cut into cubes.

Pour vegetable oil into a frying pan and saute onions and apples in it until everything becomes soft. Add saffron and flour to the sauté and fry for another minute. Constantly stirring the contents of the frying pan, pour in, and with it the mustard and honey. Bring everything to a boil. Place the turkey and vegetables into the boiling liquid, cover and reduce the heat. simmer for 15 minutes, then sprinkle with herbs and serve.

Turkey stewed with potatoes is an ideal dish if you have leftover baked meat and vegetables after the holiday.

Stewed turkey fillet recipe

Ingredients:

butter- 2 tbsp. spoons;
onions - 2 pcs.;
celery - 1 stalk;
carrots - 2 pcs.;
potatoes - 2 pcs.;
flour - 3 tbsp. spoons;
chicken broth - 3 tbsp;
dried marjoram - 1/4 teaspoon;
turkey fillet - 400 g;
bell pepper- 1 pc.

Preparation

Melt the butter over low heat. Chop the onion and sauté until soft, add celery, carrots and continue cooking until the vegetables are half cooked. Now you can add potatoes and flour to the frying pan, and then pour in the broth. As soon as the liquid boils, season it to taste with salt and pepper, add marjoram and place the diced turkey in the roasting pan. Reduce the heat to low, cover the container with a lid and simmer for 30 minutes. Now all that remains is to chop the bell pepper and continue cooking for another 10 minutes.

If you want to cook turkey stewed in a slow cooker, then first fry all the vegetables in the “Fry” mode, and then turn on the “Stew” for 1 hour.

Turkey stewed in sour cream and cream

Ingredients:

turkey - 2 kg;
butter - 1/2 tbsp.;
onions - 2 pcs.;
garlic - 4 cloves;
flour - 1/4 cup;
chicken broth - 2 tbsp;
carrots - 2 pcs.;
celery - 2 stalks;
mushrooms - 6-7 pcs.;
sour cream - 1/2 cup;
cream - 1 tbsp;
green onions;
green peas- 3/4 tbsp.;
salt, pepper - to taste.

Preparation

Turkey (preferably red meat), chopped in large pieces. Melt the butter in a Dutch oven and fry the pieces of meat until golden color. Transfer the roasted turkey to a plate. Add chopped onions and mushrooms to the frying pan and fry them until golden brown. Add chopped garlic to the sautéed onion and cook everything together for 30 seconds. Now pour the flour into the frying pan, fry it lightly, and, stirring constantly, pour in the mixture of broth, sour cream and cream.

Season everything with salt and pepper, add all the remaining ingredients: chopped celery, carrots, green peas and pre-fried turkey meat. Now reduce the heat to low and cook the turkey, stewed with mushrooms under the lid, for about 30 minutes. The finished dish can be served immediately with a side dish of pasta, be sure to sprinkle with fresh herbs for color and aroma.

Turkey meat is considered dietary. It does not cause allergic reactions even in children, is easily digestible, contains a large amount of protein and little fat, due to which it has a low calorie content. Turkey stewed with vegetables is especially tasty and healthy.

Cooking features

There is nothing complicated about stewing turkey with vegetables. However, in order for this dish to turn out tasty and aromatic, you need to know a few secrets.

An old turkey will never get tender, no matter how well it is cooked. Therefore, experts advise choosing a carcass weighing from 5 to 7 kilograms. This is the weight of a turkey at 16 weeks of age. It makes the most delicious stew with vegetables.
The quality of meat is not only about its age, so when purchasing you should also pay attention to appearance turkeys High-quality meat will have a uniform shade without yellowness.
The turkey does not stew for too long, but still, to prevent the meat from burning during stewing, you need to carefully monitor the water level. In addition, it doesn’t hurt to know that in a pot with thick walls that hold the temperature inside well, the turkey will cook faster. Therefore, the ideal vessel for preparing turkey stewed with vegetables is a cauldron. A multicooker is no less suitable for this purpose.
The taste of the finished dish will be affected by the quality of not only meat, but also vegetables. To get the expected result, you need to choose fresh vegetables, preferably grown in your own garden, not spoiled by any diseases.

How to prepare a turkey stew with vegetables often depends on the recipe. Therefore, it is advisable to follow the technology described in each specific case.

Turkey stewed with vegetables and sour cream

turkey fillet (breast) – 0.5 kg;
carrots – 100 g;
onions – 100 g;
zucchini – 0.25 kg;
bell pepper – 0.2 kg;
garlic – 2 cloves;
vegetable oil – 80 ml;
sour cream – 0.2 l;
dried basil – 5 g;
water – 0.25 l;
ground black pepper, salt - to taste.

Cooking method:

Rinse the fillet and cut across the grain into pieces about 10–12 mm thick.
Pour half the oil specified in the recipe into the pan. Heat it up and put the turkey pieces in it, after salting and peppering them.
Fry each piece on both sides until golden brown crust. Each side will take approximately 5 minutes.
Wash the bell pepper, removing the seeds, cut lengthwise into 6 pieces and chop into thin strips.
Peel the onion, cut into 4 parts and cut into quarters of rings.
Peel, wash and grate the carrots using the large-hole side of a grater.
Wash the zucchini. If it is young, then immediately cut it into cubes. If the zucchini is overgrown, you must first peel it and remove the seeds.
Heat the remaining oil in another frying pan or immediately in a cauldron. Place the onion in it and fry it for 5 minutes over low heat.
Add carrots to the onions and fry them together for another 5 minutes.
Transfer the roast to the cauldron if this has not been done before. Also add pieces of turkey breast, zucchini and bell peppers here. Sprinkle everything with basil and add sour cream.
Place over low heat and simmer the turkey with vegetables in sour cream for 10 minutes. Add a glass of warm boiled water. Continue to simmer covered for another half hour.
Turn off the heat or reduce it to a minimum. Simmer the finished dish for another 10 minutes.

Serving turkey stewed with vegetables in sour cream is best served with a side dish of rice or potatoes.

Turkey stewed with vegetables in tomato sauce

turkey fillet – 0.4 kg;
zucchini – 0.5 kg;
tomatoes – 0.3 kg;
onions – 100 g;
tomato paste – 75 g;
dried garlic – 5 g;
basil – 5 g;
ground black pepper – 5 g;
salt - to taste;
vegetable oil – 50 ml;
water or chicken broth - 0.2 l.

Cooking method:

Wash the turkey and cut into not too large pieces, trying not to vary greatly in size.
Pour boiling water over the tomatoes and remove the skins. Cut the tomato pulp into small cubes.
Peel the onion and cut into half rings.
Heat vegetable oil in a cauldron or thick-walled saucepan. Place the onion in it and sauté until it turns golden.
Wash the zucchini, peel off the skin with a vegetable peeler, cut lengthwise and remove the seeds with a spoon.
Cut the squash pulp into small pieces.
Add the turkey pieces to the onion and fry them for 10 minutes.
Sprinkle turkey with seasonings, add broth, and tomato paste. Simmer the turkey with the lid closed for 10 minutes.
Place tomato and zucchini cubes in a cauldron and add salt. Continue simmering for another 20 minutes.

Prepared according to this recipe You can serve turkey with vegetables without a side dish, but in this case it won’t hurt to put pieces of toasted bread on the table.

Turkey stewed with vegetables in a slow cooker

turkey meat – 1 kg;
carrots – 100 g;
onions – 100 g;
zucchini – 0.3 kg;
bell pepper – 0.2 kg;
tomatoes – 0.2 kg;
vegetable oil – 50 ml;
water or chicken broth - 100 ml.

Cooking method:

Wash the turkey meat and cut into medium-sized pieces.
Wash the zucchini, peel and remove seeds if necessary. Cut into cubes.
Wash the tomatoes and make a cross-shaped cut on them with a sharp knife on the side opposite the stalk. Place the tomatoes in boiling water for 2 minutes. Remove with a slotted spoon and place in cold water to help them cool faster. Remove from the water, peel, cut into cubes or small slices. You don’t have to peel the tomatoes by cutting them right away, but in this case, ready dish the peel will come across.
Remove the skin from the onion and cut the onion into half rings.
Grate the carrots, preferably using a coarse grater or a grater designed for making Korean snacks.
Pour oil into the multicooker bowl, place onions and carrots in it. Without closing the lid, run the baking or frying mode for 20 minutes.
After 10 minutes of frying the vegetables, add the turkey meat to the slow cooker and fry it for 10 minutes.
Place the remaining vegetables in the multicooker, pour in a little water, salt and pepper. Close the lid and run for 60 minutes.

Turkey stewed with vegetables in a slow cooker is no worse than cooked in any other way. Meanwhile, using a multicooker frees the housewife from having to stand at the stove for a long time, thereby allowing her to do other things, such as preparing a side dish. After all, turkey stewed with vegetables in a slow cooker according to the given recipe should preferably be served with a side dish.

Dietary turkey meat is great for everyday dinner. When stewed, it turns out juicy, tender and very tasty. Its preparation time is significantly less than stewing beef. And various sauces, spices and side dishes allow you to prepare a new dish every time.

To please your family with a delicious and varied dinner, you need to know some of the nuances of cooking and cooking time for turkey.

How long to stew turkey meat depends on the part of the carcass, the size of the pieces and the cooking method.

Pieces

To stew turkey meat in pieces, you must first remove it from the bones and cut it into small cubes. The thigh fillet is the juiciest, so it is used most often. Stew the meat in a deep saucepan for an hour.

Ingredients:

boneless turkey meat - 1 kg;
onions - 3 heads;
butter - 1/4 pack;
vegetable oil - 3 tbsp. spoons;
black peppercorns - 10 pcs;
salt - 1/2 teaspoon;
water - 200 ml.

Preparation:

Cut the turkey into cubes.
Cut the onion into half rings.
Place a saucepan over medium heat and heat the vegetable oil in it.
Add turkey, onion and salt.
Stirring constantly, wait until the moisture released from the fillet and onion evaporates.
Add black peppercorns and butter.
Mix everything and fry a little. So that the onion acquires a golden color and the meat is slightly browned.
Pour in cold water until it almost covers the meat. Stir and scrape up if anything is stuck to the bottom of the pan.
Wait until it boils, close the lid and simmer over low heat for 1 hour.
During simmering, make sure that the liquid does not evaporate and add hot water if necessary.
Taste the finished dish for salt and serve.

Nutritious and delicious dinner ready. Turkey can be served with any side dish. For example, mashed potatoes or buckwheat.

Hip

Although turkey thigh contains more fat than breast, it is not very high in calories. A particularly tasty and low-calorie dish is obtained if you stew the thigh along with vegetables. The stewing process will take a little more than 1 hour.

Ingredients:

turkey thigh - 1 pc.;
frozen corn - 100 g;
green beans - 100 g;
medium carrots - 1 pc.;
white wine - 100 ml;
salt, pepper, spices - to taste;
parsley.

Preparation:

Rinse the thigh and dry it.
Fry the turkey thigh vegetable oil on both sides until golden brown.
Peel the carrots and cut into strips.
Pour oil into a saucepan, heat and saute all vegetables except corn.
Transfer the turkey to the vegetables, pour in the wine, salt and add spices.
Cover the saucepan with a lid and simmer over low heat for 1 hour.
Add corn and simmer for another 15 minutes.

Recipe for the occasion::

When serving, garnish with chopped herbs.

Shin

This part of the turkey carcass is also considered gray meat and is very juicy. The stew, like the thigh, will take 1 hour.

Ingredients:

turkey drumstick - 1 pc.;
carrots - 2 pcs.;
onion - 1 pc.;
celery root - 1/2 pcs.;
garlic - 3 cloves;
dry white wine - 100 ml;
prunes - 50 g;
spices to your taste - 1 teaspoon;
salt - 1 teaspoon;

Preparation:

Rinse the drumstick. Remove excess moisture with paper towels.
Cut into several parts. Brown in a greased frying pan.
Coarsely chop the onion, carrots and celery root.
Fry in a separate pan for 5 minutes. Salt and add spices.
Transfer vegetables to meat. Put peeled garlic and prunes there. Pour in the wine.
Simmer with the lid closed on the lowest heat for 1 hour. Turn drumstick pieces regularly.

Delicious, with an extraordinary aroma, turkey drumstick with a side dish of vegetables is ready.

Fillet

Turkey breast fillet is the most dietary, but at the same time the dryest part of the bird. To make the dish most delicious, it is usually prepared with various sauces. Sour cream goes well with this meat and, in addition to juiciness, gives it a pleasant creaminess. The simmering time is 25-30 minutes.

Ingredients:

turkey fillet - 1 kg;
sour cream - 4 tbsp. spoons;
soy sauce - 2 tbsp. spoons;
onion - 1 onion;
garlic - 3 cloves;
pepper - a couple of pinches.

Preparation:

Wash the meat, dry it and cut it into longitudinal strips.
Chop the onion into cubes. Fry until golden in a heated and oiled frying pan.
Transfer the meat to the onion and simmer for about 15 minutes.
Chop the garlic and add to the rest of the ingredients.
Pour in sour cream, soy sauce, a little water and pepper. Soy sauce contains a lot of salt, so whether you add additional salt depends on your taste.
Simmer covered for 10 minutes until the sauce thickens.

In a frying pan

There are quite a few recipes for turkey stewed in a frying pan. A thick-bottomed frying pan is best. Cooking time depends on the pieces you use. On average, stewing will take from 40 minutes to 1 hour of your time.

Ingredients:

turkey thigh fillet - 1 kg;
onion - 1 pc.;
medium carrots - 1 pc.;
salt, pepper and other spices to taste;
vegetable oil - 3 tbsp. spoons.

Preparation:

Wash the turkey, dry it and cut into cubes.
Chop the onion into cubes, cut the carrots into half rings or strips. Fry vegetables until soft.
Add the turkey to the vegetables and fry until the meat is slightly golden.
Add salt and pepper. Pour in 100 ml of boiling water.
Simmer covered on low heat for 40-50 minutes.

Serve the dish hot with any side dish.

In a slow cooker

The multicooker, like a faithful assistant in the kitchen, does almost all the work for you. All you have to do is prepare the ingredients, lay them down and set the timer. It will take 1.5 hours to stew the turkey in a slow cooker.

Ingredients:

boneless turkey meat - 500 g;
water - 100 ml;
sour cream - 50 g;
onion - 1 piece;
carrots - 1 pc.;
garlic - 2 cloves;
laurel - 2 pcs;
salt, pepper and spices for poultry - to taste;
vegetable oil - 2 tbsp. spoons.

Preparation:

Cut the meat into convenient, not large pieces.
Chop the onion and carrots into cubes. Set the multicooker to frying mode, pour a little oil into the bowl and lightly fry the vegetables.
Add the turkey to the bowl and fry lightly as well.
Add sour cream, spices, bay leaf, chopped garlic, water and salt.
Set the multicooker to the “Stew” mode and the timer for 1.5 hours.

When serving, do not forget to baste the side dish with the aromatic sauce in which the turkey was cooked.