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Recipe for turkey fillet with mushrooms and cream. Turkey with mushrooms in a creamy sauce

Cooking time 15 minutes. Turkey meat has become quite popular nowadays. It is 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 in turkey is much higher than in beef, and therefore, when cooking, turkey can be almost without salt. In terms of iron content, turkey meat is significantly superior to pork, beef and chicken. Turkey fat is rich in vitamins A and E. Turkey meat contains vitamins B and PP, as well as various useful trace elements. Turkey meat is low in calories. Hence the conclusion that turkey meat is not only tasty, but also healthy. From this tender dietary meat, you can cook a variety of dishes - and a festive option. Cooking a quick and healthy dish - a turkey in a creamy sauce.
What will be required:

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

Turkey fillet in creamy sauce

Before you start cooking the turkey, peel the potatoes, after putting the water on the fire. We cut the potatoes beautifully and throw them into boiled salted water. Reduce the 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. Put in a pan with vegetable oil. Cook over high heat, stirring constantly, for 5 minutes. The resulting crust keeps 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 mix 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.

Lay out the grated carrots. Fry, stirring also for 2-3 minutes.


Delicious and tender turkey meat is very easy to either undercook, or even worse, overdry. To avoid eating a rubber 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. a spoon;
  • bacon - 90 g;
  • mushrooms - 120 g;
  • dried tomatoes - 6-7 pcs.;
  • cream - 1 2/3 tbsp.;
  • Dijon mustard - 1 tbsp. a spoon.

Cooking

We heat 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 it on both sides until golden brown (3-5 minutes will be enough).

Place the bird pieces on a baking sheet. Cut the bacon into cubes and fry it in a pan until golden brown. Separately, fry the mushrooms until the moisture is completely evaporated, after which we mix the mushrooms with bacon, add chopped tomatoes, a little mustard to them, and pour everything with cream. Once the cream is hot, pour the sauce over the turkey and put the mold in the preheated oven. We bake everything for 15-20 minutes, after which we serve the turkey fillet in a creamy 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;
  • fat cream - 1 tbsp.

Cooking

Melt the butter in a frying pan and fry the chopped onion in it 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 put it to the onion saute, fry everything until the turkey seizes on all sides.

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

Turkey breast in creamy cheese sauce

Ingredients:

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

Cooking

In a frying pan, heat the vegetable oil and pass the vegetable mixture on it until half cooked. As soon as the vegetables are half cooked, add the chopped turkey meat to them and fry it until it seizes.

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 put vegetables on it with meat mixed with pasta. Pour everything with cream cheese sauce and put in an oven preheated to 180 degrees for 25-30 minutes. After the time has elapsed, we take the turkey with a creamy sauce out of the oven, sprinkle with the rest of the cheese and put it under the grill until the grated cheese turns into a golden crust.

A similar recipe can be repeated with minced turkey, and not with chopped meat, after frying the minced meat with vegetables, and then stewing in a creamy sauce and mixing with pasta. The finished dish can be baked for 15-20 minutes, then sprinkle with cheese and return to the grill.

Dietary, tender, tasty turkey meat is much richer in calcium, protein and important amino acids compared to the chicken we are used to.

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

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

The healthiest part of a turkey is the white breast. It is perfect for clinical nutrition, low-calorie or protein diets. Turkey breast meat is 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 solved by itself. The average turkey weighs no less than seven to ten kilograms. Cream, sour cream, mustard, cheese, herbs, mushrooms, berries and fruits sauces will allow you to taste a new dish every time. Turkey in sauce is simply incomparable and is always perceived as a true gastronomic pleasure.

Turkey in Sauce - General Cooking Principles

From turkey meat you can cook a wonderful stew, juicy cutlets, steaks, dumplings, pies, pates, sausages, 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, cereal side dishes, mushrooms and liver. Turkey is good for everyday and festive table.

To cook a turkey in sauce, you need to take a part of the fillet from the breast or legs, wash, dry and cut into portions. 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, soy sauce are most often used. However, vegetables and mushrooms often become the basis of gravy. They need to be washed, cleaned of spoiled parts and skin, and then chopped with a knife or with a grater. You can cut the onion into rings or small cubes. Carrots are more interesting if cut into thin sticks or circles. Bulgarian pepper can be chopped into squares or cut into long slices.

For frying vegetables and meat, you can take almost any oil (butter, olive, sunflower, corn) and even natural fat. A diet turkey will like such a fat company.

Turkey in a creamy sauce with bell pepper

For this dish, you need to use turkey breast fillet. Dryish meat behaves wonderfully under a creamy sauce. The traditional combination of bell peppers, carrots and onions will give the turkey in sauce a great taste.

Ingredients:

700 grams of turkey fillet;

Two medium bulbs;

One large carrot;

Medium bell pepper;

Half a liter of heavy cream;

clove of garlic (optional)

Freshly ground pepper;

Oil for frying (butter or vegetable to choose from).

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, pepper into thin slices, and grate the carrots on a coarse grater.

Put the vegetables to the fried turkey, salt, pepper and spices to taste. Fry uncovered for about fifteen minutes until excess liquid disappears.

When the vegetable juice has evaporated, pour over all the heavy cream.

Simmer the contents of the pan over low heat for about 20 minutes.

Serve with potatoes, rice or boiled pasta.

Turkey in traditional cream sauce

Turkey in cream sauce is considered the traditional way to serve this tender, dietary, but dryish meat. A tender, fragrant, slightly sweet dish will come in handy both on the dinner and on the evening table. 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 cup of dry white wine;

sprigs of rosemary;

A little vegetable oil for the pan.

Cooking method:

Cut the fillet into small pieces, pour over with wine and lay on top of two or three sprigs of rosemary. Salt is not worth it, otherwise the meat will become dryish.

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

Whisk the cream into the flour, whisking vigorously to avoid lumps. The mass should become absolutely homogeneous.

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

Transfer the meat to a stew dish, pour over the creamy sauce and simmer at a very slow boil. The turkey should languish until the sauce begins to boil down, thicken.

As soon as the sauce has acquired the consistency of sour cream, the dish remains to be stewed for literally another ten minutes.

Discard rosemary when serving. Garnish with fresh herbs if desired.

Turkey in sour cream sauce with spices and white wine

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

Bake at 180 degrees for about an hour and a half.

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

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

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

Cut the turkey into portions, decorate with herbs when serving.

Turkey in sour cream sauce with cheese

A very simple, tasty and satisfying recipe can turn into a full meal. Delicate creamy aroma in union with the subtle aroma of olive oil gives the turkey a piquancy. Light sour cream sourness enhances the aromatic bouquet.

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.

Finely chopped onion quickly fry in hot olive oil.

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

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

Turkey in honey soy sauce

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

Ingredients:

Half a kilo of turkey meat;

Three carrots;

Three medium bulbs;

One third of a glass of soy sauce;

Three tablespoons of honey;

A spoonful of corn oil;

Salt and pepper to taste;

A handful of sesame seeds.

Cooking method:

Cut the turkey into fillets and cut into thin narrow strips.

Mix honey and soy sauce, pour meat over them. Refrigerate for half an hour to marinate the fillet well.

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

Fry the meat in hot corn oil for seven minutes. salt, sprinkle with freshly ground fragrant black pepper.

Add onions to the pan, fry for five minutes.

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

Garnish with sesame seeds when serving.

Turkey with mushrooms in cream and mustard sauce

Very tasty turkey in sauce with mushrooms, cream and mustard. Spicy 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 bulbs;

One and a half glasses of cream;

a tablespoon of mustard;

Three cloves of garlic;

A little butter;

Three tablespoons of vegetable oil;

Two tablespoons of flour;

Ground black and allspice;

Cooking method:

Cut the prepared meat into cubes.

Onion cut into transparent thin rings.

Whole champignons, depending on the size, cut into two or four parts.

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

Fry the fillet pieces in a separate pan.

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

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

Turkey in sour cream sauce

An interesting version of this dish can be prepared on the basis of egg-sour cream sauce. Chicken broth turns this recipe into a wonderful meat duet, generously flavored with hints 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 spoonful of vinegar;

a piece of butter;

Cooking method:

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

Roast in an oven preheated to 220 degrees, pouring over the meat juice that stands out.

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 all the flour lumps and wait for the boil.

Separately grind the yolks with a spoonful of sauce, pour into the main dish, salt and cook at the slowest boil until the sauce thickens.

Put the prepared meat slices into portioned plates and pour over the egg-sour cream sauce.

Turkey in cranberry-orange sauce

Bitter-sour cranberries and fresh juicy orange are the basis of a surprisingly tasty sauce for turkey meat. Fragrant honey gives this dish a tart sweet note. Turkey in sauce according to this recipe is something incredibly tasty. Such an 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:

Meat cut into medium-sized 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, finely chop the pulp.

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

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

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

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

Turkey in spicy sauce

The savory applesauce turkey sauce has a particularly bright taste. The 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 cup of lemon juice;

Two carrots;

One stalk of leek;

Three tablespoons of flour;

parsley root;

Vegetable oil for the pan;

a tablespoon of tomato paste;

a teaspoon of soy sauce;

Two glasses of broth;

Big sweet and sour apple;

Cooking method:

Cut the meat into fillets and bones.

Cut the fillet into portions, cook the broth from the bones.

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

Roots, onions, carrots cut and add to the meat. Saute until vegetables and parsley are browned.

Pour the meat with vegetables in the broth and simmer on the stove or in the oven until the meat is fully 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.

Partially pour wine and tomato dressing into the pan with meat, simmer the meat under a closed lid.

Salt the sauce, garnish with fresh herbs when serving.

  • To make the creamy sauce more satisfying, you can add any mushrooms to it. If fresh is not available, fresh frozen will do. This version of the turkey in sauce will be especially good with durum wheat pasta.
  • So that the turkey fillet does not turn out dry, you should strictly adhere to the temperature regime. Roast or bake turkey meat at a temperature of 180 degrees and above. This will allow the bird to retain the required amount of fat and juice.
  • If you cook a turkey with a whole carcass, and then cut it up and pour over the sauce, 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 baking, the meat should rest for another forty minutes, so that the meat juices evenly soak the entire carcass.
  • Meat marinated in spices and herbs must be washed before baking. This is done so that the herbs and sugar do not burn on the skin. The smell of burnt food particles can spoil the whole result.
  • A great sauce can be made from winter vegetables and roots: horseradish, carrots, turnips, pumpkins. From vegetables, you should prepare a “pillow”, put a turkey on it and bake. Meat juice in the cooking process will soak the vegetables. As soon as the meat is ready, the "pillow" can be pureed in a blender, flavored with olive or truffle oil if desired.
  • The sauce must be tasted before serving. The components included in its composition can "extinguish" the taste. Fresh sauce must be salted.
  • To prepare a thick creamy sauce, you need to take very heavy cream. The lower the fat content, the thinner the sauce will be. To give it the required thick consistency, you need to additionally boil the creamy sauce, evaporate unnecessary moisture from it.
  • It is best to stew the fillet cut from the thigh. Such meat is more tender than breast meat, it cooks faster and turns out to be softer.
  • The turkey has an amazing property of gastronomic mimicry: it easily absorbs the taste and aroma of other meat if cooked with it. So, 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 recommended for babies for the first foods. For adults, this meat will make you feel cheerful and happy. The fact is that the turkey stimulates the production of endorphins, or hormones of happiness, 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 a 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 a turkey in a creamy sauce

To amazingly cook a turkey in a creamy sauce, you will need to follow the technology, as required by the recipe. It’s worth starting with the choice of products, which then need to be properly prepared. For baking, fillet is taken from the breast or thigh meat of the bird. Unlike the same chicken part, turkey meat is more tender and not so dry, it has a pronounced taste. The second essential ingredient 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 also used: onions, garlic, carrots, herbs. Spices set off the taste of meat, give it sharpness. Turkey pairs well with curry, oregano, thyme, and rosemary. It will turn out tastier if you add mushrooms or grated cheese to the sauce - this way the filling will turn out to be more creamy and fragrant, soak the meat and make it tender. The bird is prepared in several ways - in a pan, in the oven or in a slow cooker. Each option may require its own instructions.

Turkey in a creamy sauce in a slow cooker

One of the simplest dishes is the turkey in a creamy sauce in a slow cooker, which is suitable for lunch or dinner for the whole family. A light dish is distinguished by juiciness and tenderness. For him, the poultry fillet is cut into small pieces, mixed with chopped vegetables and mushrooms, lightly fried in the “Baking” or “Frying” mode and poured with cream. It remains to set the "Stew" program for half an hour, season with grated cheese and wait for the signal. After it, you can leave the finished dish for 10 minutes to keep warm so that the meat simmers.

Turkey in cream in a pan

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

Turkey in cream in the oven

The healthiest of the three types of cooking is the turkey in cream in the oven. You can do it in two ways in a baking dish or pots. When using the oven, you can take meat with a bone. For classic roasting, the turkey is cut into pieces, lightly fried and laid out in a mold, poured with a mixture of cream with mustard, sweet paprika and pepper. From above, the dish is sprinkled with cheese, sent to cook for half an hour at 190 degrees.

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

Turkey in cream sauce - recipe

If you take a recipe for a turkey in a creamy sauce with a photo and a detailed description of the steps, then even novice cooks will be able to make an appetizing dish from it that pleases all family members and guests who have dropped by 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 will be able to use more complex recipes - a combination of meatballs or spaghetti with meat, where you should add spices.

Turkey in cream

  • Cooking time: 1 hour.
  • Servings: 5 persons.
  • Calorie content of the dish: 200 kcal.
  • Destination: for lunch.
  • Cuisine: author's.

A very tasty and tender turkey in cream is obtained, made according to the following recipe. Due to the use of dry aromatic herbs (Provencal or Italian mixture), the meat acquires a slightly spicy taste, spicy smell. It is better to use poultry fillets. Creamy sauce is well seasoned 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, leave for 20 minutes.
  3. Fry in hot oil on high heat.
  4. Pour in the cream, keep until boiling, reduce the heat, simmer under the lid for 25 minutes.
  5. Season with grated cheese, fresh basil, let the cheese melt.
  6. Serve on plates garnished with spaghetti or couscous.


Turkey with mushrooms in a creamy sauce

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

Turkey with mushrooms in a creamy sauce will turn out tasty and fragrant if you use fresh champignons or chanterelles. You can replace the mushrooms with any other, porcini, forest or oyster mushrooms. It is better to boil the mushroom slices in advance, but for a more pronounced taste, it is allowed to slightly simmer them in oil 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 on them until transparent, add carrot sticks, pieces of turkey (you need to carefully clean the meat from films and lived).
  2. It is recommended to immediately mix with spices with a spatula.
  3. Simmer until excess liquid evaporates, pour in sour cream, season with spices, cook for 20 minutes.
  4. Garnish with jasmine or brown brown rice.


Turkey fillet in creamy sauce

  • Cooking time: 1 hour.
  • Servings: 5 persons.
  • Calorie content of the dish: 202 kcal.
  • Destination: for lunch.
  • Cuisine: author's.
  • Difficulty of preparation: medium.

More tender and juicy will be turkey fillet in a creamy sauce if you take it from the breast, not the thighs. White meat, drenched in cream with the addition of spicy dill and spicy mustard, will arouse the interest of all those who have tried it. This dish may well be suitable for a festive table, if you accompany it with mashed potatoes and parsnips, decorate 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 the vegetable oil, lay out.
  2. Fry until golden, reduce heat and simmer for half an hour, salt.
  3. Mix cream with mustard with a whisk, warm, pepper, season with butter.
  4. Add flour to the sauce, stirring constantly, salt.
  5. Pour the sauce over the meat, cook over moderate heat for 10 minutes.
  6. Garnish with vegetable salad.


Spaghetti with turkey in creamy sauce

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

Spaghetti with turkey in a creamy sauce is a great option for a casual dinner or holiday treat when served appropriately. Garnish with greens and garlic is enough for a traditional dinner, but for a feast you will have to serve a ready-made dish with a glass of dry white wine, garnish it with spicy 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. Lay out thin pieces of poultry, fry until golden brown, stirring constantly.
  3. Heat the cream in a saucepan, dissolve the cheese in them, pour the meat.
  4. Sprinkle with spices, simmer for six minutes.
  5. Boil spaghetti in salted water until tender, combine with sauce and meat.
  6. Warm up for a couple of minutes, arrange on portioned plates.
  7. Sprinkle with herbs, serve.


Turkey meatballs in creamy sauce

  • Cooking time: 1 hour.
  • Servings: 5 persons.
  • Calorie content of the dish: 198 kcal.
  • Destination: for lunch.
  • Cuisine: author's.
  • Difficulty of preparation: medium.

Turkey meatballs in a creamy sauce will remind you of the taste of childhood, when mothers cooked such a dish for their children on weekends. This delicacy is again available for cooking by independent chefs at any time. It turns out tender and homely, fragrant gravy makes meatballs juicy and appetizing. They are best paired 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. Shape into round balls about the size of two walnuts and place on a greased baking sheet.
  3. Bake for 15 minutes at 180 degrees.
  4. Combine the cream with grated cheese, chopped garlic, dill, spices. Grind spices before shipping to preserve their flavor.
  5. Pour sauce over meatballs, cook for another 25 minutes.
  6. Garnish with rice or vegetable stew.


Pasta with turkey in creamy sauce

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

Pasta with turkey in a creamy sauce is a great option for everyday meals. Any pasta is suitable for the dish - spirals, shells, horns or bows. Served with baked meat in a fragrant sauce, they will arouse the interest and appetite of the household. Leek and a little garlic will add piquancy and a little spiciness to the delicacy, if you wish, you can use any spices.

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 salt water.
  2. Cut the turkey into pieces, fry in hot oil, add the 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 the cream, season with spices.
  4. Bring to a boil, put the spirals, mix.
  5. Serve immediately with a light vegetable salad and a glass of dry wine (preferably white).


Turkey with broccoli in creamy sauce

  • Cooking time: 1 hour.
  • Servings: 4 persons.
  • Calorie content of the dish: 278 kcal.
  • Destination: for lunch.
  • Cuisine: author's.
  • Difficulty of preparation: medium.

Turkey with broccoli in a creamy 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. Fried cheese crust on a ruddy surface is appetizing, 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 carrots grated in Korean style.
  3. Drain broccoli, cover with water. Close the lid, simmer for 10 minutes.
  4. Grate the garlic, combine with sour cream, chopped herbs and grated cheese.
  5. Pour the meat with sauce, simmer for a couple of minutes.
  6. Decorate with greenery. Serve with garlic croutons and rice with green peas.


Turkey in cream sauce with cheese

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

Turkey in a creamy sauce with cheese turns out to be stewed and juicy, it is distinguished by the tenderness of meat pieces. The use of cream filling makes the meat not overdried, suitable for a child or an adult. The following recipe involves the use of spices and white wine for pouring, but for the children's version, these components should be excluded. The dish is best served 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 fibers.
  2. Sprinkle with flour, mix with your hands, put in hot oil.
  3. Add salt, fry until a beautiful golden brown.
  4. Pour in the wine, let the alcohol evaporate, reduce the heat, add the cream. Add cheese, spices, simmer for 15 minutes.
  5. Garnish with rice, boiled cereals 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 professionals among chefs, will come in handy:

  • blue cheese - gorgonzola, dorblu or others will serve as an excellent seasoning for the sauce;
  • to get a less thick sauce, replace the cream with milk;
  • ruddy crust helps to achieve rolling pieces of meat in flour or breadcrumbs;
  • when using a baking dish, it is better to fold the pieces in layers;
  • a mixture of vegetable and butter gives the dish a special aroma;
  • instead of cream it is allowed to use mayonnaise;
  • salt is better to put at the end of cooking;
  • to make the sauce thicker, season it with wheat flour;
  • garlic added to cream can take on a specific taste, so add it at the end of cooking or pre-fry in oil.

Video: Turkey fillet in creamy sauce

Turkey meat is healthy and dietary, so it is recommended to eat it as often as possible. Whoever thinks it is not tasty or dry, definitely did not try the turkey in a creamy sauce, which turns out to be exquisite, soft, juicy and fragrant. 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. No wonder the turkey in a creamy sauce is considered a traditional dish. It is also suitable for a family evening, and it is not a shame to put it on the festive table.

How many hostesses, so many recipes, so we offer to get acquainted only with the best. They will please you with the result, and they will take quite a bit of time and effort.

Turkey in cream sauce

Ingredients:

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

We cut the fillet into cubes, 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 a fire, add flour, salt and pepper. Chopped dill and rosemary are added to the sauce, which, having brought to a boil, pour into the meat. Stew the meat in a creamy sauce for 10 minutes.

Turkey in creamy cheese sauce

Components:

  • turkey fillet - 500 g
  • olive oil - 2 tbsp. spoons
  • cream - 1 cup
  • starch - 1 tbsp. a spoon
  • cheese - 50 g
  • fragrant dry herbs - 1 teaspoon
  • greenery - for decoration
  • a 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 pour in the 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 with lemon. When the meat has a golden crust, remove it from the heat and send it to a bowl. We cut the onion and fry in oil, add chopped mushrooms, simmer for 5 minutes, then add cream and turkey fillet, sprinkle with curry and turn off the heat after 5 minutes. Literally 30-60 seconds before turning off, sprinkle the dish with chopped dill.

Turkey in Italian-style creamy sauce

Components:

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

Cut the turkey across the grain into small pieces, sprinkle with flour and mix so that it is evenly distributed. Fry the turkey over high heat with 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 the creamy sauce for 15 minutes.

If you are not a fan of blue cheeses, then you can take 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 tsp

Heat the cream in a saucepan, add melted cheese, basil, thyme and ginger. We cut the turkey like chops, salt and pepper, bake until tender in foil. Serve the turkey with a spicy cream sauce.

Turkey in garlic cream 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. a spoon

First of all, finely chop the garlic, put it on the butter, fry for about 2 minutes, then add the pieces of cream cheese and cream. Sprinkle the sauce with a mixture of peppers and grated parmesan, heat until the sauce thickens. Drizzle sauce over fried turkey fillets.

Turkey with spicy creamy almond sauce

Components:

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

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

Cooking with eda offline

Turkey with forest mushrooms in a creamy sauce with cheese

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

To implement this recipe, we need some turkey or chicken fillet; fresh, dried or frozen mushrooms (preferably forest ones, but for lack of availability, more affordable champignons or mushrooms will do). The base of the creamy 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, spices - in general, everything!

In terms of finance costs - quite a budget option, in terms of time - 40 minutes maximum.

How to cook turkey with mushrooms in a creamy sauce

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

We will chop 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 straws.

We put a frying pan and a wide saucepan on a strong fire, pour in a tablespoon of vegetable oil. Put the pieces of turkey into the heated oil in a frying pan, pour the onion into the saucepan.

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

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

Mushrooms are often combined with sour cream, but in this case we do not need acid, we will take cream or milk as a liquid, you can even dry it diluted with boiling water.

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

We bring the cream sauce to taste with spices. Provence herbs and basil work well here. The curds are quite salty, the turkey and mushrooms were not salted at all, so we salt a little.

Put the meat with mushrooms into the ready-made creamy sauce with cheese, mix, sprinkle with a freshly ground mixture of peppers, turn off the heat, taste for salt, add salt if necessary, then turn off the heat, cover with a lid and leave for a few minutes so that the dish “ripe”.

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

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

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Turkey with mushrooms in a creamy sauce

Champignons - 250 g

Onion - 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 a 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 it is quite possible to experiment and replace it with other spices. The dish can be classified as quick and simple.

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

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

Peel the onion, cut it into half rings. Cut mushrooms into wide slices.

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

Transfer the meat to a bowl and cover with a plate or lid so that it does not cool down. Pour a little more oil into the pan, put the onion 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.

Delicious turkey with mushrooms in a creamy sauce served 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 is juicy and tasty. Thick sauce with mushrooms is so delicious that you can eat it just with bread, and no garnish is needed.

INGREDIENTS

  • Turkey fillet 300-400 Grams
  • Mushrooms 200 Grams
  • Onion 1 piece
  • Cream 200-250 milliliters
  • Bouillon cube 1 piece
  • Salt 2-3 Pinch
  • Seasoning without salt 2 pinches
  • Vegetable oil 2-3 tbsp. spoons
  • Flour 0.5 Art. spoons

We cut the turkey fillet into small pieces, it can be in small strips about 1 cm thick. Salt a little, sprinkle with spices.

We heat the pan with vegetable oil, fry the pieces of turkey on it for 4-5 minutes until light golden brown. Do not fry 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 cut them. If the champignons are small, you can cut them into 4 parts, if there are more - into smaller plates.

Our meat is fried, you can transfer it to 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.

Fry the mushrooms with onions in the freed pan. We fry not very long - 5-7 minutes on a fire above average. If you like a thick sauce, now is the time to add half a tablespoon of flour and fry it with mushrooms and onions for about 1 minute. Don't forget to mix thoroughly!

We shift the fried onions with mushrooms to the meat, add the cream. Salt to taste and continue cooking for another 15 minutes.

povar.ru

Turkey with champignons in a creamy sauce

  • Take to the kitchen
  • servings: 6
  • 20 minutes. Training
  • 20 minutes. Cooking
  • 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 a creamy sauce is an insanely tasty and tender dish. It can be served both as an independent dish and with a side dish. Mashed potatoes, rice, buckwheat, pasta are suitable here - the choice is yours. Turkey with champignons in a creamy sauce is prepared very quickly and simply, so it can be a great dinner for you and your family.

Since both turkey and mushrooms are a dietary product, this dish can be safely consumed by people who adhere to healthy food and want to lose weight.

Turkey with champignons in a creamy sauce, recipe with photo

Wash and dry the turkey fillet. You can use the breast of a bird or its femur, it does not matter. Cut the fillets first into medallions about a centimeter thick, then cut each medallion into strips along the fibers.

Cut the mushrooms into two parts, then cut each part across into thin slices 1-2 mm thick. I used fresh mushrooms, but frozen ones will work too, 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 lay out the turkey fillet. Fry over high heat, stirring occasionally with a wooden spatula. In the process of cooking, the meat should change its color, and the released liquid will gradually evaporate.

Continue frying until golden brown appears on the pieces. Then put the champignons to the turkey.

Stir and fry for another 5 minutes, uncovered.

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

Tender turkey meat goes well with mushrooms, vegetables and various sauces. Therefore, it is often used as the basis for the preparation of second courses. Today's article presents an interesting selection of simple culinary recipes for turkey with mushrooms in sour cream.

To prepare such dishes, you can buy not only fillets, but also thighs, drumsticks or any other parts of the carcass. Shortly before the start of the process, it is advisable to take the meat out of the refrigerator and keep it at room temperature so that it becomes more juicy and soft. Then it is washed in running water, dried, cut into the desired pieces and marinated in spices mixed with olive oil, salt and garlic.

Sour cream, which is part of such dishes, must be fresh and of high quality. Experienced chefs recommend using a non-acidic product for such purposes, the fat content of which is 20%.

As for mushrooms, there are no special requirements. It can be not only forest, but also artificially grown species. In the first case, it is advisable to pre-boil the mushrooms and only then add to the meat. Oyster mushrooms or champignons can be immediately cut into slices and used for their intended purpose.

Basic option

This recipe for turkey with mushrooms in sour cream is extremely simple. However, it is he who is the basis for the most daring culinary experiments. Therefore, any modern housewife should master it. To play it you will need:

  • 500 grams of turkey fillet.
  • 2 large onions.
  • 200 grams of champignons.
  • 120 milliliters of sour cream.
  • Fine-grained salt and allspice (to taste).
  • Vegetable oil (for frying).

The washed fillet is blotted with paper towels, cut into medium-sized pieces and fried in heated vegetable fat. Then salt, allspice and onion half rings are added to the meat. All mix well and continue to simmer over low heat. As soon as the onion becomes translucent, washed mushroom plates are loaded into the common pan. After ten minutes, all this is poured with sour cream and stewed under the lid for half an hour. To prevent the contents of the pan from burning, it must be stirred periodically. Serve hot turkey with champignons in sour cream with mashed potatoes or crumbly rice.

Carrot variant

A dish made using the technology described below goes well with almost all side dishes. Thanks to this, you can diversify the family menu without any problems. To prepare a delicious and healthy dinner, you will need:

  • 700 grams of turkey fillet.
  • Large carrot.
  • 400 grams of fresh mushrooms.
  • 2 bulbs.
  • Vegetable oil (for frying).

Since this recipe for turkey with mushrooms in sour cream sauce involves the use of several auxiliary ingredients, make sure in advance that you have everything you need at the right time. You will need:

  • Tablespoon of mustard.
  • 200 milliliters of sour cream.
  • 2 tablespoons chopped parsley.
  • A pinch of dried basil and thyme.
  • A little salt, pepper and tarragon.

It is necessary to start cooking this dish with the processing of vegetables. They are washed, cleaned and crushed. Then grated carrots and chopped onions are laid out in a heated pan with vegetable fat. All this is fried for a few minutes, and then mixed with mushroom cubes and continue cooking. Shortly before the end of the process, the vegetables are salted and seasoned with pepper. Part of the resulting mass is laid out on the bottom of a heat-resistant form. Chopped and beaten meat is placed on top. All this is covered with the remains of mushrooms, onions and carrots. The resulting semi-finished product is poured with a sauce made from sour cream, mustard and seasonings. All this is removed in a hot oven and brought to full readiness. Bake a turkey with mushrooms in sour cream sauce at 190 degrees for 40-50 minutes.

Variant with potatoes

The recipe described below allows you to relatively quickly prepare a full-fledged dish that does not need additional side dishes. Therefore, it will certainly arouse some interest among working women who have to think about how to feed a large family. To implement it, you will need:

  • 400 grams of turkey fillet.
  • A kilo of potatoes.
  • 200 grams of white mushrooms.
  • Large bulb.
  • 100 grams of any hard cheese.
  • 200 milliliters of sour cream.
  • Salt, sugar and ground pepper (to taste).
  • Vegetable oil (for frying).

The washed turkey fillet is cut into cubes, salted, sprinkled with spices and briefly removed to the side. After some time, the marinated meat is laid out on the bottom of an oiled baking sheet and covered with a part of the mushrooms, previously fried with chopped onions. Spread diced potatoes and remaining vegetables evenly on top. All this is sprinkled with cheese chips and poured with sour cream diluted with a little water and mixed with salt, a pinch of sugar and spices. The resulting workpiece is sent to a hot oven. The turkey is baked in sour cream sauce with mushrooms and potatoes at a moderate temperature for an hour. To ensure that the contents of the form have time to fully prepare, it is covered with foil.

Variant with ginger

This hearty and tasty dish is ideal not only for an everyday family dinner, but also for a festive feast. To prepare it you will need:

  • Turkey carcass.
  • A pack of butter.
  • 150 grams of hard cheese.
  • Half a kilo of champignons.
  • 200 grams of canned pineapples.
  • 250 milliliters of sour cream.
  • 5 grams of ginger.
  • Salt and ground pepper (to taste).

Sequencing

The process of preparing such a turkey with mushrooms in sour cream sauce can be divided into several simple steps. The washed and dried carcass is rubbed with salt and spices and baked in the oven, periodically pouring over the juice that stands out. The finished bird is cut into portioned pieces and cleaned in a warm place.

Washed and peeled mushrooms are immersed in salted boiling water for ten minutes, and then rinsed and cut into thin strips and put into the juice left after roasting the bird. Cognac, ginger, salt, sour cream, cheese chips and ground pepper are also added there. All this is heated in a hot oven, mixed and poured onto a plate in which pieces of baked poultry lie. Before serving, the turkey with mushrooms in sour cream sauce is decorated with canned pineapple slices.

Mustard variant

This simple and tasty dish is prepared using an extremely simple technology that does not take much time. Therefore, it is optimally suited for dinner in a narrow family circle. To create it you will need:

  • 600 grams of turkey fillet.
  • 250 milliliters low-fat sour cream.
  • 200 grams of champignons.
  • Large raw egg.
  • 30 grams of mustard.
  • 100 milliliters of water.
  • 20 grams of butter.
  • Salt and spices (to taste).

The chopped turkey is spread on a frying pan greased with butter and fried with slices of champignons. After a few minutes, a sauce made from sour cream, beaten egg, mustard, salt and spices is poured over the browned ingredients. Everything is mixed well, diluted with the right amount of water and brought to full readiness. This dish is served hot with buckwheat, rice or mashed potatoes.

Ingredients:

  • 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 a creamy sauce is an insanely tasty and tender dish. It can be served both as an independent dish and with a side dish. Mashed potatoes, rice, buckwheat, pasta are suitable here - the choice is yours. Turkey with champignons in a creamy sauce is prepared very quickly and simply, so it can be a great dinner for you and your family.

Since both turkey and mushrooms are a dietary product, this dish can be safely consumed by people who adhere to healthy food and want to lose weight.

Turkey with champignons in a creamy sauce, recipe with photo

Wash and dry the turkey fillet. You can use the breast of a bird or its femur, it does not matter. Cut the fillets first into medallions about a centimeter thick, then cut each medallion into strips along the fibers.
Cut the mushrooms into two parts, then cut each part across into thin slices 1-2 mm thick. I used fresh mushrooms, but frozen ones will work too, 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 lay out the turkey fillet. Fry over high heat, stirring occasionally with a wooden spatula. In the process of cooking, the meat should change its color, and the released liquid will gradually evaporate.
Continue frying until golden brown appears on the pieces. Then put the champignons to the turkey.
Stir and fry for another 5 minutes, uncovered.
As soon as all the juice from the mushrooms has evaporated, salt, pepper and put the onions in the pan. Stir, fry for 3 minutes, stirring.
When the onion becomes transparent, pour in the cream and cover with a lid. Simmer for 3 minutes.
Serve the turkey with mushrooms in a creamy sauce hot, immediately after cooking. As a side dish, mashed potatoes or rice are suitable, and we love pasta most of all. Turkey with champignons in a creamy sauce is just a fairy tale!

Turkey with mushrooms in a 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 it is quite possible to experiment and replace it with other spices. The dish can be classified as quick and simple.

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

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

Peel the onion, cut it into half rings. Cut mushrooms into wide slices.

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

Transfer the meat to a bowl and cover with a plate or lid so that it does not cool down. Pour a little more oil into the pan, put the onion 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.

Delicious turkey with mushrooms in a creamy sauce served with your favorite side dish. I have it with rice.

Enjoy your meal!