A turkey in sour cream - always juicy and tender! Recipes for turkey in cream sauce: stewed, baked, with vegetables and mushrooms

A turkey in sour cream - always juicy and tender! Recipes for turkey in cream sauce: stewed, baked, with vegetables and mushrooms

Turkey - juicy and tender meat, which is quite simple to cook.

Regardless of the method of preparation, it always turns out incredibly tasty.

Sour cream, spices, garlic and onions will enhance the taste of turkey and make it even juicier.

A turkey in sour cream - the basic principles of cooking

For cooking turkey in cream sauce, any part of the poultry will do. It can be a breast, wings or a bird cut into pieces. Turkey wash and cut into pieces. It is advisable, if you have time, marinate meat for at least an hour. To do this, sprinkle the meat with spices and salt, mix and leave. You can add lemon juice or soy sauce. Turkey can also be marinated directly in sour cream.

Then the marinated turkey pieces are fried in hot oil, adding chopped garlic and onions. Fry until the light redness of the onion.

In a meat pan add sour cream diluted with water, and stew over low heat for about five minutes.

The taste of the dish can be made more interesting if you cook the turkey in sour cream with vegetables, mushrooms, prunes or raisins.

Recipe 1. A turkey in sour cream

Ingredients

200 g turkey fillet;

150 g 15% sour cream;

3 g of a mixture of peppers;

70 g onions;

2 g of salt;

80 g carrots;

10 g of fresh greens;

100 ml of olive oil.

Method of preparation

1. Take the turkey fillet, if it has skin, remove it. Rinsed, dipped with paper napkins and cut into small pieces. We shift in the pan with hot olive oil. Salt, pepper and fry slightly.

2. Clean the vegetables, wash them and cut them into small cubes. Add the onions and carrots to the meat, mix and fry until the vegetables are soft and the turkey is fully cooked.

3. Add sour cream to the pan. Rinse fresh greens, lightly dry it and finely crumble. We shift in the pan. All mix well and keep on fire for another two minutes. We salt. We spread the turkey in sour cream with a side dish of potatoes or cereals.

Recipe 2. Turkey in a sour cream sauce with mushrooms

Ingredients

turkey fillet - half a kilo;

vegetable oil;

two large onions;

allspice;

champignons - 200 g;

finely ground salt;

sour cream - 120 ml.

Method of preparation

1. Take the turkey breast; if there is skin on it, remove it. Rinse a piece of meat and lightly dip it with paper towels. Slice the turkey into small pieces. Put the pan on the stove, pour the oil and heat well. Put the meat in it and fry for ten minutes. Salt, pepper and fry for the same amount of time.

2. Peel two onions, rinse and chop with quarter rings. Transfer the chopped onion to the meat and fry, stirring occasionally, until the onion is transparent.

3. Clean the champignons, wash, dry and crumble into thin slices. Add them to the frying pan with meat and onions. Cook for about ten minutes, stirring occasionally, until the mushrooms are fully cooked.

4. Pour sour cream into the mixture, mix and simmer for about half an hour, covered with a lid. Do not forget to periodically stir the turkey in sour cream sauce. Serve the cooked turkey meat with rice or potato side dish.

Recipe 3. A turkey in sour cream baked with cheese

Ingredients

kilogram of turkey meat;

finely ground salt;

sour cream - 400 g;

tablespoon of spice mix;

two large onions;

hard cheese - 200 g;

50 ml of olive oil.

Method of preparation

1. Wash the turkey fillets, lightly dry them with a napkin and cut into strips. Put the meat in a deep dish, salt and add spices. Pour in the sour cream and mix well with your hands. Leave the turkey to marinate for an hour.

2. Peel the onions from the husk, rinse and chop with thin feathers. Heat the olive oil in a pan and put the chopped onion in it. Fry until soft. Cool slightly.

3. Mix the marinated meat with fried onions. Put it in shape. Cover it with a sheet of foil and wrap the edges. Put the mold in a preheated oven for half an hour. Bake at 250C.

4. After the allotted time, remove the form with the meat from the oven, remove the foil from it and sprinkle the turkey with large cheese chips. Send to the oven for another quarter of an hour, until the dish is covered with a delicious crust on top. Serve with fresh vegetable salad and side dish.

Recipe 4. Turkey in a sour cream sauce with vegetables

Ingredients

A pound of turkey fillet;

two pinches of spices;

mayonnaise - 60 ml;

two pinches of black pepper;

three tomatoes;

four pinches of fine salt;

cauliflower - 200 g;

flour - 30 g;

eggplants - 200 g;

bulb;

100 g of sweet pepper;

100 ml sour cream.

Method of preparation

1. Wash the turkey fillets, dip them with disposable towels and cut them into oblong small pieces. Put the meat in a deep plate, sprinkle it with spices and add mayonnaise. Mix well and leave for half an hour.

2. Rinse the tomatoes and boil them. Peel and slice the tomatoes.

3. Boil the cauliflower for two minutes. Cool and disassemble the cabbage into inflorescences. Sprinkle with flour and mix.

4. Remove the sandpaper from the eggplants and cut them into strips. Put the vegetable in a bowl and sprinkle with salt. Leave until eggplant juice is allowed. Then rinse them under the tap and squeeze.

5. Peeled peppers from seeds and seeds, chop into thin straws. Peeled onion finely crumble.

6. Put the onion into the hot oil and fry it until soft. Then add the marinated turkey and fry everything together until golden. Transfer cauliflower and eggplants to the meat. Fry slightly and add the pepper. As soon as the vegetables are covered with a golden crust, put the slices of tomatoes. Stir and simmer for seven minutes.

7. In a mixture of turkey and vegetables, pour sour cream, salt and pepper. As soon as the sauce begins to boil, twist the fire, cover with a lid, leaving a small crack, and simmer on low heat until ready. Serve as a separate dish.

Recipe 5. A turkey in sour cream with prunes

Ingredients

0.5 kg turkey fillet;

finely ground salt;

200 g of prunes;

ground black pepper;

100 g sour cream;

bulb;

vegetable oil.

Method of preparation

1. Rinse the peeled onion under the tap, dry slightly and crumble. Put in a frying pan with hot vegetable oil and fry until transparent.

2. Rinse the turkey fillet under running water, dip it in napkins and cut into small pieces. Transfer the meat to the pan with onions and continue to fry until golden. 3. Pour half a glass of hot water into the pan, season with salt and pepper. Rinse prunes, cover with warm water and leave for 15 minutes. Then drain the water, and cut the steamed prunes in half. Add dried fruits to the meat, mix and simmer on low heat, covered with a lid, half an hour.

4. Pour the sour cream, mix and leave on the fire for another seven minutes. Stir the meat periodically. Before serving, decorate with greens.

Recipe 6. Turkey in sour cream with soy sauce

Ingredients

600 g turkey breast;

spice mix;

half a cup of sour cream;

finely ground salt;

40 ml of vegetable oil;

80 grams of soy sauce.

Method of preparation

1. Rinse the turkey breast, dip it in napkins and cut across the fibers into plates, two centimeters thick. Put the meat in a deep pan.

2. Sour cream into a cup and mix it with soy sauce and vegetable oil. Salt and pepper. Stir the mixture until smooth.

3. Pour the breast pieces with the sauce and leave to marinate for two hours.

4. Heat the butter in a pan and put the turkey in the sauce. Simmer for half an hour on low heat. Sprinkle with flour, mix and pour half a cup of boiling water. Intensively mix and leave stews for another five minutes. Serve the turkey in sour cream sauce with a side dish of potato or rice.

Recipe 7. Turkey in cream sauce with raisins

Ingredients

turkey breast - 400 g;

vegetable oil;

salt;

sour cream - incomplete glass;

nutmeg - pinch;

raisins - 50 g;

cinnamon - pinch;

flour - 30 g

Method of preparation

1. Rinse the turkey fillet and cut it into fairly large portions. Fry the meat in a heated frying pan until golden brown.

2. Wash the raisins. In a saucepan pour half a cup of boiled water. Put the washed raisins into it and boil for about five minutes. Through the sieve add flour to the water, while intensively stirring, so as not to form lumps. Cook for another two minutes and add sour cream. Salt and season the mixture with nutmeg and cinnamon.

3. In sour cream sauce lay out roasted turkey and simmer on moderate heat for half an hour. Before serving, sprinkle the turkey in sour cream with finely chopped greens.

Recipe 8. Turkey wing in cream sauce with pineapples

Ingredients

one turkey wing;

half a glass of water;

four canned pineapple mugs;

coriander and oregano - 5 g;

sour cream - 200 ml;

finely ground salt.

Method of preparation

1. Wash the turkey well, wash it, remove excess fat and dry it with napkins. We shift in a small bowl. Lubricate the wing with sour cream on all sides, and plenty of sprinkle with oregano, and then with coriander. We salt.

2. Place the wing in the baking sleeve. In a bowl where the wing lay, mix sour cream with water. This mixture is poured into the sleeve and lay out the same pineapple rings. Tie the sleeve and place it on a baking sheet. Put it in a preheated oven.

3. Bake the turkey in sour cream sauce for about an hour. The temperature in the oven should be 200C. As soon as the meat becomes soft, and the wing surface becomes covered with a crust, remove the baking sheet. We take the turkey out of the sleeve and cut into portions. Served with buckwheat porridge or mashed potatoes.

A turkey in sour cream - tips and tricks from experienced chefs

  • The turkey must be removed from the refrigerator at least two hours before the start of cooking. Room temperature turkey meat is juicy and soft.
  • If you do not have time to marinate the meat, mix the sour cream with salt and spices, and only then pour turkey with this mixture.
  • It is best to use 20% sour cream, but if you do not have one, a product with any percentage of fat content will do.
  • Instead of a marinade, you can make a mixture of olive oil, garlic, rosemary and salt. Grate turkey meat and leave it for a few hours.
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