To cook a tender turkey, you do not need to be a professional cook. It is enough to know the basic principles of its preparation and find original recipes. We offer recipes for turkey stewed in cream. This dish is perfect for both a festive table and a casual menu.
General principles of cooking
Cream braised turkey is more tender. Most often, for this dish, choose the loin, hips or breast.
Unlike chicken breast, in turkey it is much more tender. The meat from the thigh tastes more like beef. During the preparation of the turkey, it is undesirable to mix both of these parts, since the cooking mode is different for them.
Choose any cream if the percentage of fat is not specified in the recipe. Often cream sauce is diluted with water. It is better to do this with boiling water, otherwise the cream may turn sour from a sharp temperature drop.
Mushrooms and garlic are perfect for stewed turkey with cream. A large number of dishes are prepared based on these ingredients.
Gentle creamy turkey in a pan
To prepare this dish, let us stop at the breast of the bird. The dish is quite simple. Choose cream of any fat content.
Ingredients:
- A pound of brisket.
- 70 grams of cream cheese.
- 200 grams of cream.
- A tablespoon of wheat flour.
- Ground salt and pepper must be added to taste.
- A tablespoon of frying oil.
- A bunch of fresh herbs. It can be dill or parsley.
Cooking process
- Stew the turkey breast in cream for no more than 45 minutes.
- First you need to rinse the meat and free from the veins and dry it with a paper towel. We cut the already dried part of the breast into small cubes.
- Heat the pan well and add vegetable oil. It should warm up well.
- Roll the meat in flour. Send to the pan. Fry until the meat turns white.
- As soon as all the juice comes out, turn down the heat and continue to fry for another 20 minutes. In case of premature evaporation of the juice, add a little water to the pan.
- After time, pour in the cream and add spices to taste.
- Grate the cheese.
- Rinse and dry the greens on a towel. Finely chop.
- Stew the turkey in cream for another 15 minutes. After add cheese. When it melts, turn off the pan and sprinkle with chopped greens.
Cream stewed turkey in a slow cooker
There are several options for cooking poultry in a slow cooker.
You can stew it in your own juice, with vegetables, mushrooms or cream.
In order to enhance the final taste of the dish, all the ingredients, before stewing, can be slightly fried in vegetable oil.
If you cook a diet dish, oil and other fats are best left out. It is better to replace them with broth or water.
If the stewed turkey in cream is intended as an additive to the side dish, then it is best to add more liquid to make the sauce. To cook poultry in a slow cooker, it is advisable to use meat on the bone. It can be wings or legs. In this case, you get gravy with a rich taste, which, when cooled, turns into jelly.
Another advantage of cooking turkey in a slow cooker is that the meat is very juicy and has a rich taste. No need to use extra spices.
You will need the following ingredients:
- A kilogram of turkey wings.
- Fine salt, you can use sea salt.
- Ground pepper.
- A glass of broth.
- 100 grams of fat cream.
Cooking process
Rinse the wings under running water and dry well by folding them on a paper towel. Transfer them to a multi-cooker bowl.
Add the broth and set the "Extinguishing" mode. 15 minutes before turning off, salt and pepper wings, add cream. If desired, at the end of cooking, you can separate the meat from the bone.
Serve with rice or potatoes.
Turkey goulash with vegetables
The taste of the dish is saturated. Great for those on a diet. Turkey meat is one of the lowest calorie.
Use low-fat cream for cooking.
It is best to use the loin portion of the thigh. The breast will not make such a tender dish.
Ingredients:
- 700 grams of loin thigh.
- A glass of low-fat cream.
- The carrot is medium sized.
- A pair of onion heads.
- A couple of tablespoons of butter.
- One big fleshy bell pepper.
- A teaspoon of chicken seasoning. But you can do without it.
- A teaspoon of ground paprika.
- Add sea salt to taste.
Cooking process
To cook the stewed turkey fillet in cream, it will take no more than 30 minutes.
First you need to cut the fillet and rinse it under running water. Dry and cut into goulash.
Heat the oil in a pan and fry the meat for 5 minutes.
Peel, wash and chop onions in rings. Send after the turkey.
Peel the carrots, grate and fry with the rest of the ingredients. Add two minutes after the onion. If there is no grater, you can cut into strips.
Wash pepper, free from seeds and cut into strips. We send it to the pan, sprinkle with chicken seasoning, salt and pepper. Do not forget to add paprika. It is she who gives the dish piquancy.
At the final stage, add the cream, slightly diluting them with water. Cover the pan and simmer for about 15 minutes.
After turn off. It can be served with a side dish or as an independent dish.
Cream stewed turkey with mushrooms
Perhaps the most classic set of products that can become the basis for any other dish: turkey meat, mushrooms, cream. It is best combined with buckwheat porridge or mashed potatoes.
Small mushrooms are best for cooking.
Ingredients:
- A pound of turkey meat.
- 300 grams of champignons.
- One head of onion.
- A tablespoon of vegetable oil for frying.
- A glass of greasy cream (more than 20%).
- A glass of warm water.
- 2 cloves of garlic.
- Salt and pepper to taste.
Cooking method
- Peel the onion and mushrooms, wash and cut into 6 - 8 parts. Try to do this as carefully as possible.
- Heat the pan and melt the butter. Spread mushrooms and fry until water evaporates. After add the onion. Fry until the onion has a rosy color.
- Wash and chop the turkey smaller. Fry in a second pan.
- When the meat becomes rosy, combine with the rest of the ingredients.
- In a separate container, mix the cream with water, salt and pepper. Pour into a pan, cover and leave to simmer on low heat for no more than half an hour.
- Add chopped garlic a few minutes before turning it off.
- Turn off the heat and let stand for 10 minutes. Before serving, you can sprinkle with finely chopped fresh herbs.
Tasty turkey liver with cream sauce
The dish is prepared quite simply.
Ingredients:
- A pound of turkey liver.
- A small onion head.
- A glass of low-fat cream.
- Sea or plain salt. Add to taste.
- 2 tablespoons sifted wheat flour.
- A tablespoon of butter.
- A bunch of fresh herbs.
- 100 grams of hard cheese.
Cooking process
To make the stewed turkey liver in cream turned out delicious, it is important to properly prepare it.
To do this, the liver needs to be washed with water, cut off all the films and pour milk to remove the bitterness.
Meanwhile, prepare the rest of the products.
Peel, wash and finely chop the onion. Chop greens.
Heat oil in a pan and fry the onion until golden brown. Add a pinch of salt.
Drain the milk and cut the liver into small pieces. Fry it in a separate pan with the addition of butter. It will make it softer and more fragrant.
Fry for about 10 minutes. After add onion and cream. To make the sauce liquid, you can pour a glass of purified water. Cover the pan and simmer for 15 minutes. Before turning off, add salt, pepper and add finely chopped greens.
There are many recipes for stewed turkey cream. It doesn't matter which one you choose. The main thing is that the ingredients used are fresh.