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

Cooking features

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

• An old turkey will never become soft, no matter how well cooked it is. Therefore, experts advise choosing a carcass weighing from 5 to 7 kilograms. This weight has a turkey at the age of 16 weeks. It makes the most delicious stew with vegetables.
• The quality of meat is not only its age, so when buying, you should 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, so that the meat does not burn during stewing, you need to carefully monitor the water level. In addition, it does not hurt to know that in dishes with thick walls that keep the temperature inside well, the turkey will cook faster. Therefore, a cauldron is an ideal dish for cooking turkey stew with vegetables. No less suitable for this purpose and multicooker.
• 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 garden, not spoiled by any diseases.

The method of preparing a turkey stew with vegetables often depends on the recipe. Therefore, it is desirable to observe 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 of the oil indicated in the recipe into the pan. Heat it up and put the pieces of turkey in it, after salting and peppering them.
• Fry each piece on both sides until golden brown. Each side will take approximately 5 minutes.
• Wash the bell pepper, removing the seeds, cut lengthwise into 6 parts and chop into thin strips.
• Peel the onion, cut into 4 parts and cut into quarters of the rings.
• Peel the carrots, wash and grate using the side of the grater with large holes.
• Wash the zucchini. If it is young, then immediately cut it into cubes. If the zucchini is overgrown, then it must first be peeled and the seeds removed from it.
• In another frying pan or immediately in a cauldron, heat the remaining oil. Put the onion in it and fry it for 5 minutes over low heat.
• Add the 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. Put pieces of turkey breast, zucchini and bell pepper here. Sprinkle with basil and top with sour cream.
• Put on a slow fire 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 an hour.
• Turn off the fire or keep it to a minimum. Sweat the finished dish for another 10 minutes.

Serve turkey stewed with vegetables in sour cream, 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 bouillon- 0.2 l.

Cooking method:

• Wash the turkey and cut into not too large pieces, making sure that their size does not differ much.
• Pour boiling water over the tomatoes, remove the skin from them. Cut the tomato pulp into small cubes.
• Onion, peeled, cut into half rings.
• Heat vegetable oil in a cauldron or thick-walled saucepan. Put the onion in it and sauté until it turns golden.
• Wash the zucchini, remove the skin from them with a vegetable peeler, cut lengthwise and remove the seeds with a spoon.
• Cut the zucchini pulp into small pieces.
• Add the turkey pieces to the onion and fry them for 10 minutes.
• Sprinkle the turkey with seasonings, pour in the broth, put tomato paste. Simmer the turkey with the lid closed for 10 minutes.
• Put cubes of tomato and zucchini in a cauldron, salt. Continue simmering for another 20 minutes.

A turkey with vegetables prepared according to this recipe can be served without a side dish, but in this case it does not 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:

• Rinse the turkey meat and cut into medium-sized pieces.
• Wash the zucchini and, if necessary, peel and remove the seeds. Cut into cubes.
• Wash the tomatoes and make a cross-shaped incision on them with a sharp knife on the side opposite the stalk. Dip the tomatoes for 2 minutes in boiling water. Remove with a slotted spoon and put in cold water so that they cool down faster. Remove from water, peel, cut into cubes or small slices. Tomatoes can not be peeled, cut immediately, but in this case, the peel will come across in the finished dish.
• Remove the husk from the onion, cut the onion into half rings.
• Grate carrots, best of all on a coarse grater or a grater designed for cooking Korean snacks.
• Pour oil into the multicooker bowl, put onions and carrots in it. Without closing the lids, start the baking or frying mode for 20 minutes.
• After 10 minutes of frying vegetables, put turkey meat in a slow cooker and fry it for 10 minutes.
• Put the remaining vegetables in the slow cooker, pour in a little water, salt and pepper. Close the lid and run for 60 minutes.

A turkey stewed with vegetables in a slow cooker is no worse than cooked in any other way. Meanwhile, the use of a slow cooker frees the hostess 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, a turkey stewed with vegetables in a slow cooker according to the above recipe should preferably be served with a side dish.

The turkey stews fairly quickly. Vegetables give the dish freshness, it turns out juicy and satisfying.

Prepare the necessary ingredients.

Wash the turkey fillet, pat dry and cut into equal pieces of medium size.

Pour a small amount of vegetable oil into a frying pan, heat it up and lay out the turkey pieces.

Fry the meat on high heat for 2-3 minutes on each side (until golden brown).

Transfer the fried turkey pieces to the pan, salt and pepper to taste. Peel onions and carrots, free bell pepper from seeds. Cut the onion into small pieces, grate the carrots on a medium grater and put in the pan in which the meat was fried, add a little vegetable oil. Fry over medium heat for 2-3 minutes.

Cut the bell pepper into strips and put it on the carrots fried with onions, and fry, stirring, for 2-3 minutes.

Tomatoes, peeled from the skin, cut into cubes and put in a pan with the fried vegetables.

Salt and pepper to taste, fry for 5 minutes, stirring, over low heat.

Transfer the fried vegetables to the pan with the turkey pieces.

Pour in water, add sugar and Provence herbs.

Bring the water to a boil and simmer the turkey with vegetables over low heat under the lid for 30-40 minutes (until the meat is cooked).

Very tasty, juicy turkey fillet, stewed with vegetables, ready to serve the meat hot on the table with a side dish of your choice.

Bon Appetit!

Pan-fried turkey is an incredibly tasty and refined dish, easy to prepare and at the same time able to satisfy the gastronomic tastes of the most demanding gourmet. This food will be relevant with any side dish - be it potatoes, rice or buckwheat. The culmination of this gastronomic extravaganza can be a simple light vegetable salad and a glass of dry white wine. This dish can be consumed even by women who are on diets. How delicious to cook the meat of this bird? This will be discussed in the article.

Benefits of Turkey Meat

It does not cause allergies, and the amount of vitamins contained in it significantly exceeds the entire vitamin complex of chicken meat. And, of course, turkey protein is much easier to digest than chicken protein. There are many countries where the turkey is the national bird and an indispensable attribute. holiday table. Unfortunately, our housewives, due to the huge number of stereotypes, prefer other types of meat. Perhaps the only disadvantage during the preparation of turkey meat (although this controversial issue) are its large sizes. But this is more of a stage that needs to be overcome in order to prepare an appetizing dish, rather than a reason why you should give preference to another type of meat. Nowadays, you can buy a turkey in any supermarket, and related products can be found in the kitchen of any self-respecting housewife. turkeys are distinguished by their simplicity and unpretentiousness, they will not take much effort and time, and the result will exceed the expectations of even the most demanding people!

Roasted turkey in a pan

There are a large number of opinions that turkey meat is very dry, it is difficult to cook it, and you can’t boast of a wide variety of dishes, and the result may turn out to be generally doubtful. In fact, this is not so, having certain culinary skills and having a recipe in front of you, you can cook just a masterpiece.

Firstly, the turkey is best roasted separately without adding other ingredients. An exception to this rule may be recipes that require subsequent stewing. In this case, a crispy crust will not work, although the taste will be very pleasant and unforgettable.

It is preferable to buy an idea chilled, otherwise it will taste qualities will not be as pronounced. And when defrosting, a significant amount of useful substances loses their properties. It is best to stew a turkey when its temperature is equal to room temperature, in which case the meat will not lose its juiciness. The heavier the turkey, the longer it takes to defrost. It is best to buy a turkey two days before cooking, first you need to rinse it under running water, wipe it dry inside and out, cover with foil and send it to the refrigerator. Since homemade turkey is quite fatty, it is not recommended to add oil (olive or sunflower) when cooking it. Each part of the carcass has its own readiness period: it is advisable to fry the turkey legs for 30 minutes, but the fillet will be ready to eat in 20-25 minutes.

How to cook delicious turkey fillet

Dieters are recommended to use turkey fillet, it contains a small amount of calories. Now in stores you can buy various parts of the bird's body separately. Therefore, it is not necessary to buy it entirely. Although the turkey breast is not as juicy as other parts, this minus is fully compensated by a more refined, refined taste and lack of extra calories. How to cook delicious turkey fillet?

Cut the breast into small pieces and stew with any sauce or vegetables, add some oriental spices, just a little, as the spice should emphasize the main taste of the dish, and not drown it out with its aroma. At the end of cooking, it is recommended to grate the cheese and pour pieces of turkey on top.

roast turkey recipe

Roasted turkey, the recipe of which will be offered to you, will become a traditional dish on your table. So, sprinkle the meat with salt, put it in a frying pan, add sunflower or olive oil and pour 250 ml of water over it all. Then we put everything in a slightly preheated oven. You need to fry the carcass for up to two hours, while we do not forget to water our bird with our own juice that has formed and turn it over. It is necessary to fry the meat until a golden crust appears on all sides. After two hours, take out the meat, remove the fat and add to 300 ml of broth, cook over low heat. Then pour off the broth. We cut the carcass and fry in a pan. Serve the meat with a side dish (potatoes, rice or buckwheat), garnished with greens, preferably parsley or lettuce.

Fried turkey with sour cream

Required Ingredients:

• poultry meat - 700 g;
• sour cream - 400 g;
• premium flour - 0.5 tsp;
• nutmeg - a pinch;
• vegetable oil - 2 tbsp. spoons;
• greens - at the discretion;
• salt and cinnamon - to taste.

Turkey fried in a pan with sour cream is prepared quickly and easily. So, take the bird fillet and wash it thoroughly under the tap. It is advisable to cut the meat into small pieces, add spices to taste. The fillet is placed in a preheated pan with vegetable oil. Fry the meat until half cooked. Without wasting time, we take another pan and put flour on it, where it should warm up for three minutes, then add about a glass of water mixed with sour cream. Stir the sauce with the meat and bring to a boil, it takes about 40 minutes. Top the dish with finely chopped herbs. Roasted turkey in a pan is ready. Can be served with rice or buckwheat.

Sliced ​​roasted turkey in a frying pan

Ingredients:

• turkey breast fillet - 500 g;
• oil - 70 ml;
• sour cream - 120 g;
• meat broth - one glass;
• onions - 2 pieces;
• garlic - 1 head;
• greens - at the discretion;
• salt, aromatic herbs - to taste.

First you need to rinse the turkey under running water, then it is dried with dry napkins. The fillet is skinned, then washed and dried again. The meat is cut into large pieces. We heat the pan in vegetable oil and pour the chopped meat into it. Fry the meat until golden brown. Then we fall asleep onions (preferably cut into half rings) and fry the dish for another 5 minutes. Add sour cream and beef broth. Spices and seasonings to taste. Simmer the turkey for another 15 minutes. The culmination of the preparation of the dish is the addition of finely chopped garlic and fresh herbs. Roasted turkey in a frying pan is ready! Can be served at the table.

Fried turkey thigh in a pan

Prepare the following products:

• turkey thigh - about 1 kilogram;
• onion - 3 pieces;
• ginger root;
• half a lemon;
• 1 head of garlic;
• 2-3 tablespoons olive oil;
• mint to choose from;
• salt, pepper to taste

Separate the turkey meat from the bones and cut into small pieces. An onion is taken and cut into thick slices. Then we take a lemon and rub it on a coarse grater, finely chop the garlic. Grind mint leaves. Next, the turkey thigh should be placed in a frying pan heated in olive oil. Brown the meat thoroughly on all sides for 10 minutes. Next, take the onion, garlic and mint leaves and add to the dish. Pour in 100 ml of water, mix and reduce the heat. Simmer the turkey thigh over low heat for another 20 minutes. We take the prepared lemon zest and send it to our turkey, simmer the dish for another 15 minutes. Salt a little and don't forget the pepper. Fry for another 5 minutes without a lid. Remove from heat, cover with a lid and let cool for 10 minutes. Fried turkey thigh (in a pan) is ready. Bon Appetit!

Braised turkey with vegetables

You should take the following products:

• turkey fillet - 500 grams;
• Ukrainian zucchini - 1 piece;
• sweet pepper - 3 pieces;
• tomatoes - 1 piece;
• carrot - 1 piece;
• onions - 2 pieces;
• a head of garlic;
• olive oil - 3 tablespoons;
• salt and spices - to taste.

Rinse the turkey and dry with a dry towel on all sides, cut into small cubes. Pour 2 teaspoons of olive oil into a heated frying pan and place the egg. Fry the meat over low heat (do not close the lid) for 10 minutes.

Then add the onion pre-cut into half rings and the carrots grated on a coarse grater. Wash the tomatoes, dip them in boiling water for 5 seconds and peel them, finely chop. Remove the skin from the zucchini and cut into cubes, it is also recommended to cut the garlic into small pieces. Wash the bell pepper, peel and cut into half rings. Preheat the pan, add vegetable oil, put onions, and after 5 minutes add carrots and peppers. Simmer the dish for 2 minutes and add the tomatoes and zucchini. Pour the stewed vegetables to the turkey meat, salt, pepper, add garlic to taste and half a glass of boiling water. Simmer for 20 minutes covered.

I offer a wonderful and simple recipe for cooking stewed turkey with vegetables. It can be said in rustic style. We are accustomed to flavoring products, sprinkling them with incredible seasonings and sauces, achieving more and more new tastes. And now, dear friends, I propose to recall the natural taste of turkey meat. We will prepare it without any frills. Turkey meat itself is delicious and unique. If it is well stewed with ordinary onions and carrots without unnecessary spices and seasonings, it will reveal its own uniqueness.

I warn you that the turkey stew takes at least an hour and a half to cook, but this does not mean that you need to stand at the stove all this time. The cooking method itself is quite simple: fry and stew. At this time, our turkey is transformed, saturated with magical aromas, becomes soft, tender, very tasty! Try it! You yourself will be surprised how with such simple cooking you can get such a melt-in-your-mouth and fragrant meat.

Recipe Information

Cooking method: frying, stewing.

Total cooking time: 2 h

Servings: 4-5 .

Ingredients:

• turkey meat - 500-800 g
• turnip - 1-2 heads
• carrots - 1-2 pieces
• a little odorless sunflower oil (for frying)
• table salt and spices (bay leaf, coriander seeds, ground pepper, paprika) - optional.

Cooking

In rational human nutrition, dietary turkey meat is a source of complete protein. It is very nutritious, and young animals have the highest rates. Turkey contains an average of 21% protein, which is 1.5 times more than beef and 3 times more than pork. Appetizing, juicy and healthy turkey stew with vegetables is prepared in a variety of ways, but the food will still remain low in calories. Let's figure out how to cook this bird, popular all over the world, so that the dish becomes a favorite of all members of your family.

Recipes for stewed turkey with vegetables

Be sure to include turkey dishes with vegetables in your diet, because this recipe has a perfectly balanced ratio of proteins, fats and carbohydrates. In addition, the meat of this bird is considered hypoallergenic and light, so it is ideal for dietary and baby food. Compared to other animal products, turkey contains the least cholesterol, and just one serving provides the body with 60% of the daily dose of trace elements and vitamins.

Turkey with vegetables is not the easiest dish to prepare, but there are a few tricks that will allow you to turn it into a signature homemade dish:

• Choose only young fresh meat of the highest quality.
• Make sure that the carcass is smooth, light, dense.
• The best turkey, whose age has reached 16 weeks, and weighs 5-7 kg.
• Large carcasses are old birds, the meat of which will remain dry with any method of preparation.

The turkey is cooked in the oven or in a pan, boiled or fried, stewed in pieces or whole, stuffed or left without filling. Before cooking, it is better to marinate the carcass so that the meat after cooking is more juicy. As a marinade, wine, honey, herbs, garlic with lemon or water with spices are used. You should know that the carcass is marinated for about 3 days. Instead, rub the inside and outside of the bird with a mixture of olive oil, garlic, salt, rosemary, and leave to soak for just a few hours.

In a slow cooker

In a modern multicooker, all methods of cooking a turkey are implemented, which are used in balanced diet. traditional recipes do not require additional knowledge to cook meat in this compact device with unlimited possibilities. Instead of long hours at the stove, the hostess only needs to press the button - and the process of cooking dietary meat with vegetables will start on its own. There are a lot of recipes for cooking a turkey with vegetables in a slow cooker, and we offer the simplest one.

Ingredients:

• 1.3 kg of turkey meat;
• one carrot;
• one onion;
• one zucchini;
• one bell pepper;
• two medium tomatoes;
• herbs, pepper, salt.

Recipe step by step:

1. Divide the carcass into medium pieces.
2. Peel carrots and onions, chop.
3. Peel the zucchini, tomato and pepper, cut into large cubes.
4. Set the program "Frying", fry the bird until golden brown.
5. Add onions, carrots, spices, salt, fry until the onions are cooked.
6. Set the "Stew" program, add all the other vegetables, close the lid, cook the dish for an hour.
7. When serving, sprinkle the turkey with vegetables with finely chopped herbs.

How to stew a turkey in sour cream

Turkey meat will be more juicy if it is stewed in sour cream. For these purposes, it is better to buy natural sour cream of the highest fat content, and not a dubious sour cream product with the addition of various chemical elements. Boiled rice, new potatoes, stewed vegetables or buckwheat porridge. From alcoholic beverages any table wines, grape vodka, bourbon, tequila will do.

If the dish is prepared for a diabetic, then the lean parts of the turkey should be chosen: breast, boneless thigh fillet, skin, cartilage and less fatty sour cream. You should know that if homemade sour cream is subjected to heat treatment above 80 degrees, then it will curl up (curl) and lose a significant part of its nutrients. Therefore, it should be added to the dish at the stage of cooling, when the fire is turned off.

Ingredients:

• 600 g of turkey;
• one onion;
• 150 g homemade sour cream;
• two cloves of garlic;
• for frying any vegetable oil;
• black pepper, salt, spices at your discretion.

1. Slice the poultry meat across the grain into short strips.
2. Peel the onion, cut into cubes and fry in a frying pan or saucepan.
3. Add meat, cook over medium heat, covered, until color changes, stirring constantly to prevent burning.
4. Add a little water or broth, spices, reduce the heat, simmer until the bird is ready.
5. Turn off the heat, wait 15 minutes, and then add sour cream with chopped garlic and spices, mix thoroughly, sprinkle with herbs. The dish is ready!

Turkey fillet with mushrooms in the oven

Stewed turkey fillet is a low-calorie dish, however, in order for it to be healthy and dietary, it is recommended to remove the skin. White poultry meat has the lowest calorie content - these are wings, breast. Turkey drumsticks and thighs contain more calories, and they belong to red meat. Turkey breast fillet stewed with vegetables and mushrooms, nutritionists advise adolescents, the elderly, pregnant women, nursing mothers to use.

Ingredients:

• 500 g turkey breast;
• 200 g mushrooms;
• 2 tomatoes or 2 tbsp. l. tomato paste;
• 1 onion;
• 200 g of hard cheese;
• oil for frying;
• chili pepper, salt, herbs - at your discretion.

1. Cut the fillet breast into strips 6 mm thick.
2. Salt, sprinkle with pepper, put on a non-stick baking sheet, greased with oil.
3. Gently arrange chopped vegetables on top of the fillet: first tomatoes (tomato), then mushrooms, onions, and grated cheese on top.
4. Put the dish to bake in a preheated oven to 200 degrees.
5. After 15-20 minutes, the turkey will be baked, the cheese will melt, and cover it with a wonderful golden crust.
6. Serve filet with mushrooms for lunch or dinner along with finely chopped greens.

Turkey meat stewed in a pot with vegetables

Dishes that are prepared by stewing in pots do not require a lot of time and constant presence in the kitchen, therefore they are very popular among busy people. In addition, products cooked in clay containers retain all beneficial features and contain virtually no fat. With this method of heat treatment, turkey meat stewed with vegetables comes out very juicy, tender, aromatic. The advantage of portioned pots is that the cooking takes into account the taste preferences of each participant in the upcoming meal.

Ingredients:

• 1 kg fillet of turkey thigh;
• 300 g cabbage;
• two eggplants;
• two bulbs;
• two zucchini;
• two sweet peppers;
• two carrots;
• one beet;
• one tooth. garlic;
• 3 tomatoes;
• spices, provencal herbs.

1. Wash, cut all vegetables into large slices.
2. Cut the fillets into large pieces too.
3. At the bottom of each pot, fold the vegetables in this order: beets, cabbage, carrots, eggplant, sweet peppers.
4. Sprinkle spices on top.
5. Next, put the turkey thigh fillet, onion, garlic, sprinkle with Provence herbs.
6. Lay out the zucchini and tomatoes last.
7. Close the containers with lids, put in a preheated oven for 2.5 hours.

With vegetables and mushrooms

Champignons are the most common mushrooms, and this is understandable, because they are tasty, nutritious and fragrant. The number of dishes that can be prepared with these mushrooms is huge, but they are best combined with vegetables and meat. Mushrooms not only delight people with an amazing taste - they give the body a lot of useful substances. In terms of the amount of easily digestible proteins, mushrooms surpass even turkey meat and quail eggs, therefore they are indicated for diabetics, athletes, and dieters. We offer fast low calorie recipe turkey stewed with mushrooms and vegetables:

Ingredients:

• 600 g breast fillet;
• 200 g fresh champignons;
• 200 ml of water or broth;
• two tomatoes;
• one onion;
• ground pepper, sea salt.

1. Cut the turkey into small cubes, salt, fry in a pan until golden brown.
2. Cut the mushrooms into thin slices and also fry until soft.
3. Put the fried ingredients in a saucepan, add chopped vegetables, pour in the broth.
4. Salt, pepper to taste, then simmer until cooked for about 35-40 minutes under a lid over low heat.
5. Serve with any side dish.

Cooking video recipe: turkey stew with vegetables

There are a huge number of recipes for stewed turkey with vegetables, and no matter which one you choose, the dish will be healthy and tasty. For cooking, not only fresh vegetables are taken - frozen foods are also relevant. Turkey goes great with unexpected ingredients like apple, green peas, celery, parsnip, mustard and even honey, so feel free to add them to any of the above recipes. See the video for another option for cooking a juicy turkey with vegetables: