Cooking time 15 minutes. Turkey meat has become quite popular nowadays. This is a 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 of turkey is much higher than that of beef and therefore, when cooking the turkey, you can hardly salt it. Turkey meat is significantly higher in iron content than pork, beef and chicken. Turkey fat is rich in vitamins A and E. Turkey meat contains vitamins B and PP, as well as various beneficial microelements. Turkey meat is low-calorie. Hence the conclusion that turkey meat is not only tasty, but also healthy. From this tender dietary meat you can prepare a variety of dishes - and a holiday option. Let's prepare a quick and healthy dish - turkey in cream sauce.
What you will need:

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

Turkey fillet in cream sauce

Before you start cooking the turkey, peel the potatoes by putting water on the fire. Cut the potatoes nicely and throw them into boiling salted water. Reduce heat, cover with a lid and cook until tender.

Cut the turkey meat into thin plates 1 cm thick. Cut the plates into thin strips. Place in a frying pan with vegetable oil. Fry over high heat, stirring constantly, for 5 minutes. The resulting crust retains 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 have mixed 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.

Spread grated carrots. Fry, stirring also for 2-3 minutes.

Delicious and tender turkey meat is very easy to either undercook or, even worse, dry out. To avoid eating a rubbery piece of turkey fillet, we recommend using a simple method of cooking meat using.

Turkey recipe in creamy mushroom sauce

Ingredients:

• turkey fillet - 500 g;
• salt pepper;
• vegetable oil - 1 tbsp. spoon;
• bacon - 90 g;
• mushrooms - 120 g;
• dried tomatoes - 6-7 pcs.;
• cream - 1 2/3 tbsp.;
• Dijon mustard - 1 tbsp. spoon.

Preparation

Preheat the oven to 180 degrees. Rinse the turkey fillet with cold water and pat dry with paper towels. Cut the fillet into small portions and season with salt and pepper. Heat the oil in a frying pan and fry the turkey on both sides until golden brown (3-5 minutes will be enough).

Place the poultry pieces on a baking tray. Cut the bacon into cubes and fry it in a frying pan until golden brown. Separately, fry the mushrooms until the moisture has completely evaporated, then mix the mushrooms with bacon, add chopped tomatoes, a little mustard, and pour cream over everything. Once the cream is hot, pour the sauce over the turkey and place the pan in the preheated oven. Bake everything for 15-20 minutes, after which we serve the turkey fillet in cream sauce separately, along with a side dish of potatoes or pasta.

Ingredients:

• turkey meat - 500 g;
• chicken broth - 1 tbsp.;
• garlic - 2 cloves;
• onions - 1 pc.;
• butter - 2 tbsp. spoons;
• heavy cream - 1 tbsp.

Preparation

Melt the butter in a Dutch oven and fry the chopped onion until translucent. As soon as the onion is ready, add chopped garlic to it and continue cooking for another 30-40 seconds. Cut the turkey meat (preferably red) into cubes and place in the onion pan, fry everything until the turkey is set on all sides.

While the meat is frying, mix the cream with, and do not forget to also add a little salt and pepper. If you prefer thick sauces for meat, you can also add flour to the mixture of broth and cream. Pour the creamy sauce over the meat and cover the dish with a lid. Let the turkey simmer over low heat for 20-25 minutes, after which we serve the turkey meat in cream sauce to the table, sprinkled with herbs.

Turkey breast in cream cheese sauce

Ingredients:

• pasta - 3 tbsp;
• cream - 200 ml;
• milk - 1 tbsp.;
• hard cheese - 200 g;
• mixture of frozen vegetables - 300 g;
• salt, pepper - to taste;
• vegetable oil.

Preparation

Heat the vegetable oil in a frying pan and sauté the vegetable mixture until half cooked. Once the vegetables are half cooked, add the chopped turkey meat and fry it until it sets.

Boil the pasta until half cooked. Mix cream and milk and heat in a saucepan until boiling. Add half of the grated cheese to the milk mixture and mix everything until it is completely melted.

Grease a baking dish with oil and place vegetables on it with meat mixed with pasta. Pour creamy cheese sauce over everything and place in an oven preheated to 180 degrees for 25-30 minutes. After the time has passed, remove the turkey with cream sauce from the oven, sprinkle with the remaining cheese and place under the grill until the grated cheese turns golden brown.

A similar recipe can be repeated with minced turkey, rather than with chopped meat, by first frying the minced meat with vegetables, and then simmering in a creamy sauce and mixing with pasta. The finished dish can be baked for 15-20 minutes, then sprinkled with cheese and returned under the grill.

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 both on 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.

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;

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 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 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;

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.

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 in the company of 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.

Any housewife will need new recipes for everyday dishes that you can pamper your loved ones with. One of these is turkey baked in cream, which turns out juicy and very appetizing. The dish has a pleasant taste, suitable for lunch or dinner if served with rice, buckwheat or vegetable salad with lots of greens.

How to Cook Turkey in Cream Sauce

To amazingly cook turkey in cream sauce, you will need to follow the technology as required by the recipe. You should start by choosing products, which then need to be properly prepared. For baking, take breast fillet or thigh meat of the bird. Unlike the same chicken part, turkey meat is more tender and not so dry, and has a distinct taste. The second required component is cream. It is better to take medium fat content and, if necessary, dilute with boiling water.

In addition to these mandatory products, others are used: onions, garlic, carrots, herbs. Spices highlight the taste of meat and give it spiciness. Curry, oregano, thyme and rosemary go well with turkey. It will be tastier if you add mushrooms or grated cheese to the sauce - this will make the filling more creamy and aromatic, saturate the meat and make it tender. The bird is prepared in several ways - in a frying pan, in the oven or in a slow cooker. Each option may require its own instructions.

Turkey in cream sauce in a slow cooker

One of the simplest dishes is turkey in creamy sauce in a slow cooker, which is suitable for lunch or dinner for the whole family. The light dish is juicy and tender. For it, the poultry fillet is cut into small pieces, mixed with chopped vegetables and mushrooms, lightly fried in the “Baking” or “Frying” mode and filled with cream. All you have to do is set the “Stew” program for half an hour, season with grated cheese and wait for the signal to sound. After it, you can leave the finished dish for 10 minutes while maintaining heat, so that the meat simmers.

Turkey in cream in a frying pan

Unlike cooking in a slow cooker, turkey in cream in a frying pan requires constant supervision by the housewife, but it cooks faster. To make a tasty delicacy, the meat is cut into cubes or strips, rolled in flour or breadcrumbs, and fried until white and juice comes out. After this, set the heat to minimum and close the pan with a lid. The contents are stewed for 20 minutes, poured with cream and simmered for 15 minutes. If desired, add cheese, garlic, and herbs to the sauce.

Turkey in cream in the oven

The healthiest of the three types of cooking is turkey in cream in the oven. It can be made in two ways in a baking dish or pots. When using the oven, you can use meat with bones. For classic baking, the turkey is cut into pieces, lightly fried and placed in a mold, filled with a mixture of cream with mustard, sweet paprika and pepper. The dish is sprinkled with cheese on top and cooked for half an hour at 190 degrees.

If you use pots, you can supplement the meat with any side dish - potatoes or vegetables, so as not to waste time cooking them separately. Onions, turkey, and potatoes are placed at the bottom of portioned pots. All this is filled with cream up to the shoulders and seasoned with butter. Cook the turkey with cream sauce for about an hour at an oven temperature of 180 degrees.

Turkey in cream sauce - recipe

If you take a recipe for turkey in cream sauce with a photo and a detailed description of the steps, then even novice cooks will be able to use it to make an appetizing dish that will please all family members and visiting guests for friendly gatherings. For beginners, it is better to cook simple versions of turkey - in a creamy sauce in the oven or in a slow cooker, but professionals can handle more complex recipes - a combination of meatballs or spaghetti with meat, to which it is worth adding spices.

Turkey in cream

• Cooking time: 1 hour.
• Number of servings: 5 persons.
• Calorie content of the dish: 200 kcal.
• Purpose: for lunch.
• Kitchen: author's.

Creamed turkey made according to the following recipe turns out very tasty and tender. Due to the use of dry aromatic herbs (Provencal or Italian mixture), the meat acquires a slightly islandy taste and spicy smell. It is better to use poultry fillet. Season the creamy sauce well with cheese and herbs.

Ingredients:

• turkey fillet – 0.7 kg;
• starch – 15 grams;
• spicy herbs – 2 pinches;
• cheese – 50 grams;
• olive oil - a tablespoon;
• allspice - a pinch;
• greens - a bunch.

Cooking method:

1. Cut the fillet into large pieces, season with salt and spices.
2. Mix with starch and leave for 20 minutes.
3. Fry in hot oil on high heat.
4. Pour in the cream, keep it until it boils, reduce the heat, and simmer covered for 25 minutes.
5. Season the grated cheese with fresh basil and let the cheese melt.
6. Place on plates and garnish with spaghetti or couscous.

Turkey with mushrooms in cream sauce

• Cooking time: 1 hour.
• Number of servings: 2 persons.
• Calorie content of the dish: 201 kcal.
• Purpose: for dinner.
• Kitchen: author's.

Turkey with mushrooms in creamy sauce will turn out tasty and aromatic if you use fresh champignons or chanterelles. You can replace mushrooms with any other mushrooms, white, forest or oyster mushrooms. It is better to boil the mushroom slices in advance, but for a more pronounced taste you can lightly simmer them in butter with onions.

Ingredients:

• turkey fillet – 300 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• mushrooms – 100 grams;
• sour cream - a glass;
• butter – 60 g;
• sunflower oil – 60 ml.

Cooking method:

1. Mix the oils, fry onion half rings until transparent, add carrot sticks, turkey pieces (you need to carefully clean the meat from films and sinews).
2. It is recommended to immediately mix with spices with a spatula.
3. Simmer until excess liquid evaporates, add sour cream, season with spices, cook for 20 minutes.
4. Garnish with jasmine or brown rice.

Turkey fillet in cream sauce

• Cooking time: 1 hour.
• Number of servings: 5 persons.
• Calorie content of the dish: 202 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

Turkey fillet in cream sauce will be more tender and juicy if you take it from the breast rather than the thighs. White meat drenched in cream with the addition of spicy dill and spicy mustard will arouse the interest of everyone who tries it. This dish may well be suitable for a holiday table if accompanied by mashed potatoes and parsnips, garnished with balsamic vinegar and fresh vegetables.

Ingredients:

• turkey fillet – 0.4 kg;
• salt – 10 g;
• mustard – 10 g;
• butter – 20 g;
• vegetable oil – 20 ml;
• wheat flour – 40 g;
• black pepper – 15 g;
• cream – 250 ml;
• fresh dill - a bunch.

Cooking method:

1. Rinse the fillet with running water, cut into small cubes, heat vegetable oil, and lay out.
2. Fry until golden, reduce heat and simmer for half an hour, add salt.
3. Mix the cream with mustard with a whisk, heat, pepper, and season with butter.
4. Add flour to the sauce, stirring constantly, and add salt.
5. Pour the sauce over the meat and cook over moderate heat for 10 minutes.
6. Garnish with vegetable salad.

Spaghetti with turkey in creamy sauce

• Cooking time: half an hour.
• Number of servings: 2 persons.
• Calorie content of the dish: 251 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

Turkey Spaghetti in Creamy Sauce makes a great everyday dinner or holiday treat when served appropriately. For a traditional dinner, garnishing with herbs and garlic is enough, but for a feast you will have to serve the finished dish with a glass of dry white wine, and garnish it with savory appetizers.

Ingredients:

• spaghetti – 200 g;
• onion – 1 pc.;
• turkey fillet – 400 g;
• cream 15% fat - a glass;
• curd cheese – 100 g;
• olive oil – 40 ml;
• Italian herbs - a pinch.

Cooking method:

1. Chop the onion, heat the oil, fry the vegetable until transparent.
2. Place thin pieces of poultry and fry until golden brown, stirring constantly.
3. Heat the cream in a saucepan, dissolve the cheese in it, pour over the meat.
4. Sprinkle with spices and simmer for six minutes.
5. Boil spaghetti in salted water until cooked, combine with sauce and meat.
6. Warm up for a couple of minutes, divide into serving plates.
7. Sprinkle with herbs and serve.

Turkey meatballs in creamy sauce

• Cooking time: 1 hour.
• Number of servings: 5 persons.
• Calorie content of the dish: 198 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

Turkey meatballs in creamy sauce will remind you of the taste of childhood, when mothers cooked this dish for their children on weekends. This delicacy is again available for preparation by independent cooks at any time. It turns out tender and homemade, the aromatic gravy makes the meatballs juicy and appetizing. They taste best when combined with mashed potatoes or fried potatoes.

Ingredients:

• minced turkey – 0.55 kg;
• onion – 1 pc.;
• eggs – 1 pc.;
• cheese – 100 g;
• cream 10% fat - a glass;
• fresh dill – 30 g;
• garlic – 2 cloves;
• sunflower oil – 20 ml.

Cooking method:

1. Cut the onion into small cubes, chop the dill, mix with the egg and minced meat.
2. Form into round balls the size of two walnuts and place on an oiled baking sheet.
3. Bake for 15 minutes at 180 degrees.
4. Combine cream with grated cheese, chopped garlic, dill, and spices. Spices should be ground before shipping to preserve their aroma.
5. Pour the sauce over the meatballs and cook for another 25 minutes.
6. Garnish with rice or vegetable stew.

Pasta with turkey in creamy sauce

• Cooking time: half an hour.
• Number of servings: 3 persons.
• Calorie content of the dish: 243 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

Turkey pasta with creamy sauce makes a great everyday meal option. Any pasta is suitable for the dish - spirals, shells, horns or bows. Served with baked meat and aromatic sauce, they will arouse the interest and appetite of the household. Leeks and a little garlic will add piquancy and slight spiciness to the delicacy; you can use any spices if desired.

Ingredients:

• spirals – 250 g;
• turkey fillet – 300 g;
• vegetable oil – 30 ml;
• leek – 1 pc.;
• garlic – 2 cloves;
• cream 20% fat - half a liter.

Cooking method:

1. Boil the spirals in salted water.
2. Cut the turkey into pieces, fry in hot oil, add leek rings, cook over medium heat. It is better to cut with a sharp knife to prevent the juice from escaping.
3. After six minutes, add chopped garlic, pour in cream, and season with spices.
4. Bring to a boil, add spirals, stir.
5. Serve immediately, accompanied by a light vegetable salad and a glass of dry wine (preferably white).

Turkey with broccoli in cream sauce

• Cooking time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 278 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

Turkey with broccoli in cream sauce is considered one of the healthiest dishes due to the combination of dietary meat with herbs. Baking these two components with cream and vegetables gives the final delicacy a pleasant appearance and a recognizable aroma. The crispy cheese crust on the ruddy surface is appetizing and goes well with parsley or dill.

Ingredients:

• turkey fillet – half a kilo;
• frozen broccoli – 0.4 kg;
• carrots – 2 pcs.;
• garlic – 3 cloves;
• sour cream - half a glass;
• cheese – 50 g;
• olive oil – 60 ml;
• dill – 20 g;
• parsley - half a bunch.

Cooking method:

1. Cut the fillet into cubes, pour into heated oil, simmer for 20 minutes.
2. Add Korean grated carrots.
3. Drain the broccoli and cover with water. Cover with a lid and simmer for 10 minutes.
4. Grate the garlic, combine with sour cream, chopped herbs and grated cheese.
5. Pour the sauce over the meat and simmer for a couple of minutes.
6. Decorate with greenery. Serve with garlic croutons and green pea rice.

Turkey in cream sauce with cheese

• Cooking time: 1 hour.
• Number of servings: 3 persons.
• Calorie content of the dish: 207 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

Turkey in a creamy sauce with cheese turns out stewed and juicy, distinguished by the tenderness of the meat pieces. Using cream filling makes the meat not dry, suitable for a child or an adult. The following recipe involves using spices and white wine for filling, but for the children's version it is worth excluding these components. It is best to serve the finished dish with couscous or bulgur.

Ingredients:

• turkey fillet – 0.4 kg;
• flour – 60 g;
• cream - a glass;
• dry white wine – 100 ml;
• soft cheese – 80 g;
• nutmeg - a pinch;
• vegetable oil – 20 ml.

Cooking method:

1. Rinse the fillet, cut into pieces across the grain.
2. Sprinkle with flour, mix with your hands, place on heated oil.
3. Add some salt and fry until nicely golden brown.
4. Pour in the wine, let the alcohol evaporate, reduce the heat, add cream. Add cheese, spices, simmer for 15 minutes.
5. Garnish with rice, boiled cereal or baked potatoes. Sprinkle cilantro or dill on top.

Turkey with cream - cooking secrets

For novice cooks, the secrets of cooking turkey with cream, which are revealed by professional chefs, will be useful:

• An excellent seasoning for the sauce would be blue cheese - Gorgonzola, Dorblu or others;
• to get a less thick sauce, replace the cream with milk;
• Rolling pieces of meat in flour or breadcrumbs helps achieve a golden brown crust;
• when using a baking dish, it is better to stack the pieces in layers;
• A mixture of vegetable and butter gives the dish a special aroma;
• mayonnaise may be used instead of cream;
• It is better to add salt at the end of cooking;
• To make the sauce thicker, season it with wheat flour;
• Garlic added to cream can acquire a specific taste, so add it at the end of cooking or pre-fry it in oil.

Video: Turkey fillet in cream sauce

Turkey meat is healthy and dietary, so it is recommended to eat it as often as possible. Anyone who thinks it is not tasty or dry has definitely not tried turkey in cream sauce, which turns out delicious, soft, juicy and aromatic. The dish turns out so tasty that it literally melts in your mouth, because turkey meat goes very well with cream, which gives the bird tenderness and juiciness. It’s not for nothing that turkey in cream sauce is considered a traditional dish. It is suitable for a family evening, and there is no shame in putting it on the holiday table.

There are so many housewives, so many recipes, so we suggest that you familiarize yourself with only the best. They will delight you with the result, and they will take very little effort and time.

Turkey in cream sauce

Ingredients:

• turkey fillet – 300 g
• mustard – 1 teaspoon
• cream – 150 ml
• flour – 1 tbsp. spoon
• dill – 30 g
• rosemary – 3 g
• salt and pepper - a pinch
• butter – 1 tbsp. spoon

Cut the fillet into cubes and fry in vegetable oil. The meat should acquire a beautiful golden color. While the fillet is cooking, let's make the sauce: mix the cream with mustard and butter, heat it over the fire, add flour, salt and pepper. Add chopped dill and rosemary to the sauce, which, after bringing to a boil, pour into the meat. Simmer the meat in the creamy sauce for 10 minutes.

Turkey in cream cheese sauce

Components:

• turkey fillet – 500 g
• olive oil – 2 tbsp. spoons
• cream – 1 glass
• starch - 1 tbsp. spoon
• cheese – 50 g
• aromatic dry herbs – 1 teaspoon
• greens - for decoration
• mixture of peppers and salt - a pinch

Mix fillet pieces with salt, pepper, aromatic herbs and starch. Leave the meat for 20 minutes and after this time fry in oil, after a couple of minutes add cream, simmer for about 20-15 minutes, then sprinkle with grated cheese and chopped herbs.

This dish goes great with pasta and couscous.

Turkey in creamy mushroom sauce

Products:

Cut the fillet into thin long strips like beef stroganoff, fry for a few minutes and then sprinkle with salt and pepper and lemon. When the meat has a golden crust, remove it from the heat and place it in a bowl. Chop the onion and fry in oil, add chopped mushrooms, simmer for 5 minutes, then add cream and turkey fillet, sprinkle with curry and after 5 minutes turn off the heat. Literally 30-60 seconds before turning off, sprinkle the dish with chopped dill.

Turkey in Italian style cream sauce

Components:

• turkey fillet – 300 g
• dry white wine – 100 ml
• cream – 1 glass
• flour – 2 tbsp. spoons
• nutmeg – 1 teaspoon
• soft blue cheese – 3 tbsp. spoons
• pepper and salt – 0.5 teaspoon
• vegetable oil – 1 tbsp. spoon

Cut the turkey across the grain into small pieces, sprinkle with flour and stir until it is evenly distributed. Fry the turkey over high heat using oil, salt and pepper. When the fillet is fried, pour white wine into the pan, simmer for 2-3 minutes, then add cream and blue cheese, season with nutmeg and pepper. Simmer the turkey in cream sauce for 15 minutes.

If you are not a fan of blue cheeses, then you can use any soft cheese.

Turkey fillet in creamy-spicy sauce

Take:

• turkey fillet – 300 g
• cream – 100 ml
• processed cheese – 50 g
• pepper and salt - to taste
• basil – 1 teaspoon
• ginger - a pinch
• thyme – 0.5 teaspoon

Heat the cream in a saucepan, add processed cheese, basil, thyme and ginger. Cut the turkey into chops, add salt and pepper, and bake in foil until done. Serve turkey with spicy cream sauce.

Turkey in creamy garlic sauce

Ingredients:

• cream cheese – 6 tbsp. spoons
• cream – 2 tbsp. spoons
• turkey – 200 g
• parmesan – 50 g
• garlic – 4 cloves
• butter – 2 tbsp. spoons
• pepper mixture – 1 teaspoon
• salt - to taste
• vegetable oil – 1 tbsp. spoon

First of all, finely chop the garlic, place it in butter, fry for about 2 minutes, then add pieces of cream cheese and cream. Sprinkle the sauce with a mixture of peppers and grated Parmesan and heat until the sauce thickens. Pour the sauce over the fried turkey fillet pieces.

Turkey with spicy creamy almond sauce

Components:

• turkey – 200 g
• almonds – 3 tbsp. spoons
• cream – 200 ml
• dried garlic – 0.5 teaspoon
• basil – 10 g
• pepper and salt - to taste
• vegetable oil – 10 ml

Fry turkey pieces in oil, salt and pepper the meat. After 10 minutes, pour in the cream, simmer for another 10 minutes, add crushed almonds, dried garlic and basil.

Turkey in cream sauce is a godsend dish that will help you out in any situation. Need to quickly feed your husband and children? Surprise unexpected guests? Half an hour of your time and the magnificent dish is ready, you can enjoy the divine taste and delight your body

Cooking with eda offline

Turkey with wild mushrooms in creamy sauce with cheese

To prepare an unusual second course, it is not necessary to obtain some rare, expensive products and wait for a special occasion. Often, having decorated it beautifully, you can prepare a delicious lunch or dinner and get by with the products that are in every home. Today we will have turkey with mushrooms in cream sauce.

To implement this recipe we will need some turkey or chicken fillet; fresh, dried or frozen mushrooms (preferably wild mushrooms, but in the absence of availability, more affordable champignons or honey mushrooms will do). The base of the cream sauce is also the most traditional: onions, carrots, white roots. You will also need milk or cream, a couple of processed cheeses and a couple of tablespoons of vegetable oil, seasonings and spices - in general, everything!

In terms of financial costs, it’s quite a budget option; in terms of time, it’s 40 minutes maximum.

How to cook turkey with mushrooms in creamy sauce

Defrost the fillet and mushrooms. Today, these are tender and fragrant forest boletuses and aspen boletuses, collected from our own collection. Before freezing, the mushrooms were washed, cut into large pieces and blanched until almost ready, so cooking the base of the dish will not take much time. We do not salt the meat or mushrooms so that they do not lose their juice during the frying process.

We will chop the onions, carrots and celery root in the final, so the shape of the cut does not matter, but for speed of cooking it is better to chop them into small cubes or strips.

Place a frying pan and a wide saucepan on high heat, pour in a tablespoon of vegetable oil. Place turkey pieces in a frying pan in heated oil and pour onions into a saucepan.

When the meat is browned and the onion becomes transparent, put mushrooms in a frying pan, and celery, carrots and a dry mixture of white roots (parsley, parsnip, celery, leek) in a saucepan. Fry both for a few minutes over high heat, then lower the temperature, cover with lids and simmer for 10-15 minutes, practically in their own juice. If the contents of the frying pan or saucepan begin to stick to the bottom, you can add a little boiling water.

In the meantime, chop the cheese curds (the most common domestic processed Dutch cheese) so that they dissolve more easily in the sauce.

Mushrooms are often combined with sour cream, but in this case we don’t need acid; we’ll use cream or milk as a liquid, or even dry milk diluted with boiling water.

Pour the chopped cheese into a saucepan, pour in the milk while stirring constantly and, continuing to stir, heat at a low boil so that the cheese begins to melt, then grind with a blender. If you want a thinner sauce, you can add more milk or cream during the chopping process.

Season the creamy sauce with spices. Provençal herbs and basil work well here. The cheeses are quite salty; the turkey and mushrooms were not salted at all, so we add a little salt.

Place the meat and mushrooms into the prepared creamy sauce with cheese, mix, sprinkle with freshly ground pepper mixture, turn off the heat, taste for salt, add more salt if necessary, then turn off the heat, cover with a lid and leave for a few minutes to allow the dish to “ripen.”

To complement the delicate, refined taste of turkey with mushrooms in creamy sauce, you need to choose a side dish that is neutral in taste so as not to compete with the sauce: pasta, mashed potatoes, buckwheat, rice.

When serving, visually, you can “play in contrast” and emphasize the tenderness of the sauce with the brightness of the color of the side dish. Today I did just that. The photo shows that I will have fluffy red rice and parsley as a side dish.

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Turkey with mushrooms in cream sauce

Champignons – 250 g

Onions – 2 pcs.

Cream 15-25% – 200 ml

Salt, pepper - to taste

Sunflower oil – 3 tbsp.

Fresh dill – 1 tbsp.

Cooking Instructions

Turkey with mushrooms in creamy sauce is a wonderful homemade dish that will go well with any side dish. Cream can be used from 15 to 25% fat. For the dish I used curry seasoning, it added some oriental notes to the dish, but you can experiment and replace it with other spices. The dish can be classified as quick and simple.

Prepare all the necessary products for the dish according to the list.

Wash and dry the turkey fillet, cut into long strips.

Peel the onion and cut it into half rings. Cut the champignons into wide slices.

Heat sunflower oil in a frying pan, add turkey strips and fry until golden brown on all sides. This will take 5-7 minutes. At the end, add salt and pepper.

Place the meat in a bowl and cover with a plate or lid to keep it warm. Pour a little more oil into the pan, add the onions and mushrooms, fry for 3 minutes, add salt and pepper.

Return the turkey fillet to the pan, cover and simmer for another 3 minutes. Then add curry seasoning and stir.

Pour in the cream and heat everything together for 5 minutes.

Add chopped dill and stir.

Serve delicious turkey with mushrooms in creamy sauce with your favorite side dish. I have it with rice.

www.iamcook.ru

Turkey in creamy mushroom sauce

A very tender dish with a light velvety creamy sauce. Turkey meat turns out juicy and tasty. The thick sauce with mushrooms is so delicious that you can eat it simply with bread, and no side dish is needed.

INGREDIENTS

• Turkey fillet 300-400 grams
• Champignons 200 grams
• Onion 1 piece
• Cream 200-250 Milliliters
• Bouillon cube 1 piece
• Salt 2-3 pinches
• Seasoning without salt 2 Pinches
• Vegetable oil 2-3 tbsp. spoons
• Flour 0.5 tbsp. spoons

Cut the turkey fillet into small pieces, maybe small strips about 1 cm thick. Add a little salt and sprinkle with spices.

Heat a frying pan with vegetable oil, fry the turkey pieces in it for 4-5 minutes until lightly browned. There is no need to fry it too much, the meat will be dry and no sauce will help.

Peel and cut the onion into small cubes.

We clean and wash the mushrooms, and then chop them. If the champignons are small, you can cut them into 4 parts; if they are larger, you can cut them into smaller pieces.

We have fried the meat, you can put it in a small saucepan, add half a glass of water and a bouillon cube. Simmer for 10 minutes with the lid open, let the water evaporate.

In an empty frying pan, fry the mushrooms and onions. We do not fry for very long - about 5-7 minutes over medium heat. If you like your sauce thick, now is the time to add half a tablespoon of flour and fry it with the mushrooms and onions for about 1 minute. Don't forget to mix thoroughly!

Transfer the fried onions and mushrooms to the meat, add cream. Add salt to taste and continue cooking for another 15 minutes.

povar.ru

Turkey with champignons in cream sauce

• Take it to the kitchen
• servings: 6
• 20 minutes. Preparation
• 20 minutes. Preparation
• 40 min. Total time

• turkey fillet – 500-600 g
• champignons – 200 g
• cream 10% – 200 ml
• onion – 1 large onion or 2 small ones
• olive oil – 70 ml
• salt - a pinch
• ground pepper - on the tip of a knife

Turkey with champignons in cream sauce is an incredibly tasty and tender dish. It can be served as an independent dish or with a side dish. Mashed potatoes, rice, buckwheat, pasta are suitable here - the choice is yours. Turkey with champignons in creamy sauce is very quick and easy to prepare, so it can be a wonderful dinner for you and your family.

Since both turkey and mushrooms are dietary products, this dish can be safely consumed by people who eat healthy foods and want to lose weight.

Turkey with champignons in cream sauce, recipe with photo

Wash and dry turkey fillet. You can use the bird's breast or its thigh, it doesn't matter. First cut the fillet into medallions about a centimeter thick, then cut each medallion along the grain into strips.

Cut the champignons into two parts, then cut each part crosswise into thin slices 1-2 mm thick. I used fresh mushrooms, but frozen ones will work, you just need to defrost them first.

Peel the onion, cut in half and chop into half rings.

Pour olive oil into a frying pan and add turkey fillet. Fry over high heat, stirring occasionally with a wooden spatula. During the cooking process, the meat should change its color, and the released liquid should gradually evaporate.

Continue frying until golden brown spots appear on the pieces. Then add champignons to the turkey.

Stir and fry for another 5 minutes, uncovered.

As soon as all the juice from the mushrooms has evaporated, add salt, pepper and put the onion in the pan. Stir, fry for 3 minutes, stirring.

Meat and mushrooms are a combination that everyone likes. In the finished dish, these products complement each other perfectly. I like to use diet turkey and mushrooms.

Turkey with mushrooms in a sauce made from cream or milk is tasty and aromatic. In general, this recipe can be called ideal, because the tender dietary meat of this bird is best cooked with gravy - this way the dry fillet will be perfect.

Turkey breast, fried in pieces with champignons and stewed in white sauce, can be supplemented with any side dish, for example, boiled or fresh vegetables, pasta. By keeping turkey stew in the fridge and changing up the sides, you can not only add variety to your dinner table, but also save a lot of time preparing dinner.

Recipe Information

Cuisine: European.

Cooking method: roasted, stewed.

Total cooking time: 50 min.

Number of servings: 8 .

Ingredients:

• turkey (fillet) – 470 g
• vegetable oil – 4 tbsp. l.
• champignons – 80 g
• milk or cream - 1 tbsp.
• onions - 1 pc.
• salt - to taste

for the sauce:

• flour – 1 tbsp. l.
• butter – 50 g
• milk – 300 ml
• dry Provençal herbs – 1 tsp.
• salt – 0.5 tsp.

Recipe:

1. 
   First of all, wash the turkey fillet and cut it into small pieces.
2. After heating 2 tbsp in a frying pan. l. vegetable oil, add the turkey and fry until a golden brown crust forms on its surface.
3. 
   First, the meat will release its own juice. As soon as it evaporates, pour 5 - 7 tbsp into the pan. l. milk or cream. Reduce heat and simmer turkey until milk has completely evaporated. The milk forms an invisible crust on the surface of the turkey and the resulting turkey is juicier.
4. 
   While the turkey is braising, prepare the onions and mushrooms for frying. Cut the mushrooms into slices and the onion into cubes.
5. 
   The milk has evaporated, add again 5 - 7 tbsp. l. milk and continue simmering.
6. 
   At this time, fry the champignons in a separate frying pan with two tablespoons of vegetable oil.
7. 
   Add onions to half-fried mushrooms. Bring the onions and mushrooms to full readiness. This will take no more than 4 minutes. Lightly salt at the end.
8. 
   Add the fried mushrooms and onions to the stewed turkey when the turkey pieces can be easily pierced with a knife.
9. 
   Combine the turkey and mushrooms, move to one side of the pan, and add a spoonful of flour to the other side.
10. 
    When the flour has warmed up (after 30 seconds), place 50 g of butter on the flour.
11. 
    As soon as the butter melts, mix it with flour and with the entire contents of the frying pan, pour in, gradually adding, milk (300 g) and salt (0.5 tsp). Add 1 tsp to the sauce. dry Provençal herbs. It is Provencal herbs that give the ordinary sauce a unique taste.
12. 
    Simmer the turkey with mushrooms, stirring, for another 3 minutes, then add fresh or frozen (like mine) parsley and dill, and immediately turn off the stove. Remove the pan before the greens change color.
13. 
    Stir the greens while the stove is turned off; they will remain bright green.
14. 
    Turkey can be eaten as an independent dish, with black bread, cucumber, or with any side dish.

The meat of this bird can be cooked with vegetables, served with all kinds of side dishes, stewed, fried, baked and seasoned with a variety of sauces - curry, creamy, garlic. It all depends on the preferences of the chef, who is going to create a real culinary masterpiece at home. By the way, it is precisely such a delicacy as turkey with champignons that most often becomes an integral decoration of the holiday table. Naturally, this is quite simple to explain: firstly, tender poultry meat is much healthier than pork and chicken, and, secondly, in combination with mushrooms, its taste can amaze even the most picky eaters. That is why, if a housewife cares about the health of her family and wants to please her husband and children, she prepares such dishes.

It should be noted that in most cases, culinary masters use sirloin parts or breasts. The fact is that many recipes for cooking turkey with champignons involve a stewing process, which, in turn, should not take much time, and this is quite likely if the selected piece of meat turns out to be quite tough.

It is worth noting that there are quite simple tips on how to serve such dishes deliciously and elegantly.

For example, you should try using a standard set of products:

• 700-800 g turkey fillet.
• 400 g mushrooms.
• 200 ml heavy cream (20%).
• Sunflower oil - for frying.
• 1 tbsp. boiled water.
• 2-3 cloves of garlic.
• 1 onion.
• Spices to taste - salt, pepper.

Having all this on hand, you can easily prepare stewed turkey in a creamy sauce with mushrooms.

To do this, rinse the fillet thoroughly, dry it with paper towels and cut it into medium-sized cubes.

After this, chop the onion into rings, and carefully divide the mushrooms - that is, each of them - into 4 pieces.

Then fry the champignons and onion in a frying pan in oil, and next to it, in another container, cook the fried meat so that it acquires a golden crust.

At the next stage, be sure to chop the garlic, and add onions and mushrooms to the already fried fillet pieces.

Now, to get a juicy turkey with champignons, stewed in a creamy sauce, fill the dish with cream, a glass of regular boiled water, add garlic on top, and then mix all the ingredients thoroughly.

By the way, don’t forget to season the delicacy with your favorite spices.

On a note: The preparation time for this culinary masterpiece is no more than 25 minutes. In addition, make sure that the meat is stewed under the lid. A suitable side dish in this case would be rice or boiled potatoes.

Turkey breasts with champignons in sour cream: recipe

Not only cream can be used to add special piquant notes to such dishes.

Turkey with champignons is also excellent in sour cream, if you select all the ingredients correctly:

• 350 g mushrooms.
• 500 g breast.
• 40 ml sour cream (15% is best).
• 1 onion.
• 50 ml orange juice.
• 10 ml orange zest.
• 5 g dried rosemary.
• Salt - to your own taste.
• Sunflower oil - for frying ingredients.

Such an unusual “bouquet” will allow you to prepare a fairly simple, but at the same time satisfying dish.

1. First of all, divide the meat into pieces and cut the mushrooms into slices, which should then be simmered in a frying pan over low heat.
2. Cook the onion in a frying pan - it should have a golden hue.
3. At the same time, fry the turkey breast to combine it later with mushrooms and onions.
4. After mixing all the ingredients, salt the future dish, season with rosemary and pour in a mixture of orange zest and juice.
5. After 5-7 minutes, feel free to add sour cream to the delicacy and simmer it for another 10 minutes.

And then remove the dish from the stove and serve it on the table for a meal with your household or guests.

Turkey fillet with mushrooms in white wine sauce

An interesting fact is that white poultry meat served with cream sauce has earned an unusual name in France - “fricassee”. It may sound really ornate, but turkey fillet combined with champignons, cooked in a creamy sauce, has earned special attention and love not only from Europeans.

That is why, in order for this culinary experiment to be a success and turn out no worse than the French, skillful housewives choose the following ingredients:

• 600 g poultry meat.
• 350 g mushrooms.
• 150 ml white wine (preferably dry).
• 30 g butter.
• 150 ml broth.
• 150 ml water.
• 2 egg yolks.
• Half a lemon.
• 1 onion.
• 3 cloves of garlic.
• Olive oil - for frying.
• Parsley, salt, pepper - to taste.

The preparation process is simple and involves the following step-by-step procedures:

1. To begin, cut the meat into small cubes and brown them in a frying pan with butter.
2. After this, immediately fry the chopped onion and one clove of garlic for 5 minutes in olive oil.
3. To follow this recipe for turkey fillet in combination with champignons, pour white wine into a frying pan with meat and onions and simmer it all for half an hour.
4. At the same time, peel the mushrooms, chop them into slices and, when 30 minutes have passed, add this product to the other ingredients in the frying pan.
5. After carefully stirring the resulting mixture, place finely chopped parsley and another clove of garlic on top.
6. After filling it all with broth, do not forget to salt and pepper the dish, then continue to simmer it for at least 25 minutes.

Please note that the fricassee recipe, made with turkey fillet and mushrooms, is not complete unless the sauce is made.

To do this, mix the yolks, water and lemon juice, not forgetting to season the consistency with spices. Now that the stewing process has come to an end, pour the egg sauce over the dish, mix thoroughly and quickly treat your guests to the resulting masterpiece.

A simple recipe for turkey fillet in sour cream sauce

Another option on how to make such a dish simply “lick your fingers” is to add a vegetable such as carrots to it.

In addition to this, the housewife will need several more equally important ingredients to prepare turkey fillet stewed in sour cream with champignons:

• 300 g meat.
• 100 g boiled mushrooms.
• 200 ml sour cream.
• 1 small carrot.
• 1 onion.
• 20 g butter.
• 20 ml vegetable oil.
• Spices - to taste.

The recipe is quite simple:

1. Fry onion rings until translucent in butter and vegetable oil.
2. Cut the carrots into strips.
3. Chop the fillet into medium-sized cubes, then brown these ingredients until the moisture comes out of them.
4. At the next stage, in a separate container - a saucepan - mix pieces of onions, carrots, chopped boiled mushrooms, meat, add sour cream and spices.
5. Cover turkey with champignons stewed in sour cream sauce and leave over medium heat for 20 minutes.

According to most experienced housewives, it is best to serve this delicacy with rice.

Turkey fillet in cream with fried champignons

You can also take note of the fact that turkey dishes can be not only dietary and tender, but also slightly spicy and sweet. You can add this taste to your food using a special seasoning – curry.

In addition to it, you will need to use products such as:

• 400 g poultry meat.
• 250-300 g of mushrooms.
• 250 ml cream (22% is suitable).
• 1 onion.
• 10 g curry.
• Spices - salt, pepper - to your own taste.
• A small bunch of dill.
• Vegetable oil - for frying.

This recipe for creamed turkey fillet with roasted mushrooms involves several steps.

1. First, wash and cut the meat into slices. Only after this, send them to the frying pan and fry over high heat in oil for 5 minutes.
2. When the pieces become less pinkish, season them with spices. By the way, some housewives also add lemon juice to the dish, which makes the taste of the delicacy softer.
3. At the same time, do not forget to chop the onion and then add it to the frying pan with the other ingredients.
4. The procedure for preparing turkey with champignons and spices in cream also requires cutting the mushrooms, frying them along with onions, after which they are mixed with poultry meat.
5. At the last stage, season the culinary masterpiece with curry, pour in the cream and simmer the resulting mixture for 5 minutes.

To decorate the dish, sprinkle finely chopped dill on top.

Turkey fillet in sour cream with champignons, cooked in a slow cooker

To speed up the process of creating certain foods, humanity has come up with many devices. One of them is a multicooker, in which turkey with champignons is cooked very quickly and, in addition, turns out very tasty.

In order to begin the execution procedure, the following products will be needed:

• 900-1000 g of white meat.
• 400 g mushrooms.
• 150 ml sour cream (15%).
• 2 small onions.
• 3 cloves of garlic.
• 20 g basil.
• Spices - salt and pepper - to your own taste.

The cooking technology includes several stages:

1. First, cut the mushrooms and fillets into medium pieces.
2. Secondly, chop the garlic (2 cloves) and onions.
3. Then mix the ingredients and add them to the slow cooker, in which the turkey fillet with champignons will be cooked in the “Stew” mode for 60 minutes.
4. Before starting the process, do not forget to pour sour cream on the delicacy and season with spices.

After an hour, sprinkle the top of the dish with pieces of garlic.

Turkey with grated cheese and champignons in sour cream

Another option for preparing such dishes is one that uses grated hard cheese (no more than 100 g), lemon juice (20 ml) and shallots (2 pieces).

In addition to the ingredients listed, to create the dish you will need:

• 350-400 g fillet.
• 200 g small mushrooms.
• 2 cloves of garlic.
• 250 ml sour cream (15%).
• 50 ml olive oil.
• Spices - thyme, salt, pepper - to your own taste.

Turkey with grated cheese and champignons in sour cream is prepared in a slow cooker as follows:

1. First, chop the meat into small slices and be sure to sprinkle with lemon juice.
2. Secondly, cut the mushrooms in half, the onions into rings, and chop the garlic thoroughly.
3. After this, pour oil into the bowl of the machine, set the “Frying” mode and cook the chopped fillet for 15 minutes.
4. Only after this period of time has passed, add other ingredients to the meat and season with salt, pepper and thyme.
5. After another 10 minutes of cooking in the multicooker, pour in sour cream and set the “Stew” mode, in which the dish will cook for the next 25 minutes.

Sprinkle the delicacy with grated cheese and cook for another 7-10 minutes, then safely serve.

How to cook turkey fillet baked with mushrooms in the oven

To deliciously cook turkey with fresh or pickled champignons, cheese and any other ingredients, in addition to the slow cooker, modern housewives and chefs quite often use the oven.

For example, to make an appetizing baked dish, you should purchase the following set of products:

• 400 g poultry meat.
• 350 g mushrooms.
• 100 g of grated hard Russian (or whatever you like best) cheese.
• 20 ml vegetable oil.
• 50 g butter.
• 10 g flour.
• 100 ml dry white wine.
• 100 ml sour cream (15%).
• 50 ml of clear (low-fat) meat broth.
• 2 yolks.
• 15 ml lemon juice.
• Spices - salt and ground black pepper - according to your own preference.

In this case, the recipe for cooking baked turkey with champignons in sour cream includes several required steps.

1. First of all, cut the fillet into small slices, the thickness of which will be 1 cm, and season thoroughly with salt and ground pepper.
2. After this, fry the slices in a frying pan in vegetable oil on each side until golden brown.
3. Now make the sauce: carefully pass the flour, and then add white wine, sour cream or cream to it, not forgetting to mix the resulting consistency with the meat broth at the end.
4. To prevent the turkey with champignons baked in the oven from being dry, boil the sauce in a water bath: note that at this time you should carefully stir the liquid for 15 minutes.
5. After this, add butter, yolks to sour cream and wine and squeeze out lemon juice.
6. The final stage is baking the delicacy: place the poultry meat in a refractory dish, pour chopped mushrooms on top, and then pour the prepared sauce over it all, sprinkle with grated cheese and place in a preheated oven for 10 minutes.

It is worth noting that if turkey fillet with champignons is made in the oven under foil, then the cooking time increases to 15-20 minutes.

Watch the cheese carefully: as soon as a golden crust forms, the culinary masterpiece can be considered ready.

Turkey with champignons, tomatoes and potatoes

It is no secret that baked turkey dishes turn out juicy and tasty even if you do not use such refined ingredients as wine, cream or unusual herbs.

That is why you can easily get by with those products that are present in a person’s daily diet:

• 500 g breast.
• 250 g mushrooms.
• 2 tomatoes.
• 1 onion.
• 200 g cheese.
• Spices - salt, a mixture of ground peppers - to taste.
• 1 tablespoon olive oil.

The recipe for cooking turkey with champignons in the oven requires that you do the following:

1. First, fry the sliced ​​onion in oil along with the chopped mushrooms.
2. Moreover, do not forget to carefully salt these ingredients.
3. Then cut the breast into pieces no more than 1 cm thick, season with spices and carefully place on a pre-greased baking sheet.
4. Place tomatoes cut into rings on top of the meat, then add a layer of mushrooms, and spread grated cheese on top.

Please note that turkey with champignons can also be baked with potatoes: in this case, it would be correct to place boiled potatoes cut into slices at the very bottom of the dish. Note: the cooking procedure takes from 15 to 20 minutes at a temperature of 200º C.

Turkeys with fresh champignons in French style

Another equally popular way to make such a delicacy is a recipe for baking turkey in the oven along with olives (5-8 pieces), mayonnaise (you will need 200-250 ml) and grated hard cheese (about 100 g).

This technology for preparing turkey with fresh champignons in French requires the mandatory use of, in addition to the listed, the following ingredients:

• 600 g fillet.
• 5 pieces of medium-sized mushrooms.
• 1 onion.
• Seasonings - salt, pepper, herbs (for example, basil) - according to your own preferences.
• Sunflower oil - for greasing the baking sheet.

The recipe looks like this step by step:

1. Start by greasing the selected baking dish with oil, and then place the diced meat in it, which you must add salt and season with the rest of the spices.
2. Then carefully chop the onion and sprinkle it over the fillets.
3. Please note that you need to know exactly how to cook turkey with champignons in this case: the point is that the mushrooms are not chopped or sliced ​​in this recipe, but are rubbed on a coarse grater.
4. Only then place them on top of the meat, and after them add the olives cut into rings.
5. To complete the cooking process, coat the future delicacy with mayonnaise, sprinkle with cheese and place in the oven for 30 minutes at a temperature of 180-200º C.

Those who wish can decorate the dish with sprigs of their favorite herbs before serving, but this is not necessary.

Turkey cutlets with champignons and rosemary

You can make amazing turkey cutlets with a small amount of champignons - they are especially popular and are prepared from the following products:

• 350 g fillet.
• 2 pieces of large mushrooms.
• 1 egg.
• Breadcrumbs - as needed.
• 1 sprig of rosemary.
• 5 g ground black pepper.
• Two pinches of salt.
• Vegetable oil - for frying.

To make such a delicacy, follow these steps:

1. Pour boiling water over the champignons and chop finely.
2. Chop the meat into cubes, add salt and place in a blender.
3. To understand how to properly prepare cutlets with champignons from turkey fillet, you need to maintain consistency. The point is that to the prepared minced meat, first add chopped mushrooms, then beat in the egg, and then season the whole thing with finely chopped rosemary, salt and pepper.
4. Only now take the resulting mass with your hands and form the cutlets from it. Moreover, do not forget to roll them in breadcrumbs.
5. Afterwards, feel free to place the product in the frying pan. Remember that the meat must be fried on both sides and not have a burnt crust.

Look carefully at the photos of dishes according to various recipes for turkey with champignons: in the photographs you can see both delicious fillet and juicy cutlets.

Baked turkey fillet with potatoes and fresh or pickled champignons

Gourmets should experiment with the following ingredients:

• 800 g meat.
• 300 g mushrooms.
• 600 g potatoes.
• 400 g onions.
• 400 ml sour cream.
• 200 g cheese.
• 5 ml vinegar.
• 1 tbsp. water.
• Salt and pepper - according to your own preference.

1. Start by chopping the onion into half rings and be sure to marinate it in water diluted with vinegar for 20 minutes. This is a necessary condition for preparing oven-baked turkey fillet with potatoes and champignons.
2. At the next stage, cut the meat, season with spices and place in a refractory dish.
3. After removing the onion from the marinade, place it on the fillet, and sprinkle finely chopped fried mushrooms on top.
4. In turn, cut the potatoes into slices and place them in the next layer.
5. Mix sour cream with a pinch of salt, pour this mixture into the dish and bake for 35-40 minutes at 200 °C.
6. By the way, don’t forget to sprinkle the delicacy with grated cheese before serving.

In addition, the same recipe can be used to cook turkey with marinated rather than fresh champignons.

Turkey goulash with white wine and champignons

Turkey goulash with white wine and champignons is also very simple and quick to prepare.

The list of required products is as follows:

• 1 kg of meat.
• 300 ml vegetable broth.
• 400 g mushrooms.
• 3 onions.
• 350 ml cream (22%).
• 200 ml white wine.
• 20 g mustard.
• 30 ml sunflower oil.
• Spices to taste – salt, pepper, paprika.

To make delicious goulash, perform a series of sequential operations:

1. Cut the onion into cubes, fry the sliced ​​meat with it in oil in a frying pan.
2. Be sure to remember to salt and pepper the dish, and then add mustard to it.
3. After this, pour in the broth, white wine and cream and simmer the delicacy for 20 minutes.

Please note that the champignons cut into slices are poured into the container a few minutes before the end of cooking.