Turkey stewed in cream - cooking features, recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

You don't need to be a professional chef to cook a tender turkey. 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 an everyday menu.

General cooking principles

The stewed turkey in cream is more tender. Most often, the loin, thighs or breast are chosen for this dish.

Unlike chicken breast, turkey breast is much more tender. Meat from the thigh part tastes more like beef. It is undesirable to mix both of these parts while cooking a turkey, as their cooking mode is different.

Cream, choose any, if the percentage of fat content 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 on the basis of these ingredients.

Tender creamy turkey onpan

To prepare this dish, we will opt for a poultry breast. The dish is quite simple. We choose cream of any fat content.

Ingredients:

• Half a kilo of brisket.
• 70 grams of cream cheese.
• 200 grams of cream.
• A tablespoon of wheat flour.
• Ground s alt and pepper to taste.
• Tbsp frying oil.
• Bunch of fresh herbs. It could be dill or parsley.

Cooking process

1. Stew turkey breast in cream for no more than 45 minutes.
2. First, you need to rinse the meat and remove the veins and dry it with a paper towel. Cut the already dried part of the breast into small cubes.
3. Heat a frying pan well and add vegetable oil. It should warm up well.
4. Meat roll in flour. Send to the pan. Fry until the meat turns white.
5. As soon as all the juice comes out, reduce the heat and continue to fry for another 20 minutes. If the juice evaporates prematurely, add some water to the pan.
6. After the time has elapsed, pour in the cream and add spices to taste.
7. Grate cheese.
8. Rinse greens and dry on a towel. Finely chop.
9. Simmer turkey in cream for another 15 minutes. Then add cheese. When it melts, turn off the pan and sprinkle with chopped herbs.

Turkey stewed in cream 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 ingredients can be fried a little in vegetable oil before stewing.

If you are preparing a diet meal, it is better not to use oil and other fats. It is better to replace them with broth or water.

If creamed turkey stew is intended as an addition to a side dish, it is best to add more liquid to make a gravy. For cooking poultry in a slow cooker, it is advisable to use meat on the bone. It can be wings or legs. In this case, you will get a gravy with a rich taste, which, when cooled, will turn into jelly.

Another advantage of slow cooker turkey is that the meat is very juicy and full of flavour. No need to use extra spices.

You will need the following ingredients:

• Kilogram of turkey wings.
• Fine s alt, sea s alt can be used.
• Ground pepper.
• Glass of broth.
• 100 grams of heavy cream.

Cooking process

Rinse the wings under running water and dry well on a paper towel. Transfer them to the multicooker bowl.

Add the broth and set the "Stewing" mode. 15 minutes before turning off the wings, s alt and pepper, add cream. If desired, at the end of cooking, you can separate the meat from the bone.

Serve with rice or potatoes.

Goulash fromturkey with vegetables

The taste of the dish is rich. Perfect 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 of the thigh. The breast will make a less tender dish.

Ingredients:

• 700 grams of thigh loin.
• Glass of low fat cream.
• Medium sized carrots.
• Pair of onions.
• A couple tablespoons of butter.
• One large meaty bell pepper.
• A teaspoon of chicken seasoning. But you can do without it.
• A teaspoon of ground paprika.
• Add sea s alt to taste.

Cooking process

It will take no more than 30 minutes to cook the braised turkey fillet in cream.

First you need to cut the fillet and rinse it under running water. Dry and cut into goulash.

Heat the oil in a frying pan and fry the meat for 5 minutes.

Onion peeled, washed and cut into rings. Send after the turkey.

Peel the carrots, grate on a coarse grater and fry together with the rest of the ingredients. Add two minutes after the onion. If there is no grater, you can cut into strips.

Wash the pepper, free from seeds and cut into strips. We send it to the pan, sprinkle with chicken seasoning, s alt and pepper. Don't forget to add paprika. It is she who gives the dish piquancy.

At the final stage, add cream, slightly diluting it with water. Cover the pan with a lid and simmer for about 15 minutes.

After turn off. Can be served with a side dish or as an independent dish.

Turkey stewed in cream with mushrooms

Perhaps the most classic set of products that can become the basis for any other dish: turkey meat, mushrooms, cream. Best paired with buckwheat porridge or mashed potatoes.

Small champignons are best for cooking.

Ingredients:

• Half a kilo of turkey meat.
• 300 grams of mushrooms.
• One head of onion.
• Tbsp vegetable oil for frying.
• A glass of heavy cream (more than 20%).
• Glass of warm water.
• 2 garlic cloves.
• S alt and pepper to taste.

Cooking method

1. Onions and mushrooms are cleaned, washed and cut into 6 - 8 parts. Try to do it as carefully as possible.
2. Heat the frying pan and melt the butter. Add mushrooms and saute until water evaporates. Then add the onion. Saute until the onion is golden brown.
3. Turkey wash and cut into smaller pieces. Fry in the second pan.
4. When the meat turns ruddy, combine with the rest of the ingredients.
5. In a separate container, mix the cream with water, s alt and pepper. Pour into a frying pan, cover with a lid and leave to simmer over low heat for no morehalf an hour.
6. Add chopped garlic a few minutes before turning off.
7. Turn off the heat and let stand for 10 minutes. Before serving, you can sprinkle with finely chopped fresh herbs.

Delicious turkey liver with creamy sauce

The dish is prepared quite simply.

Ingredients:

• Half a kilo of turkey liver.
• Small onion.
• Glass of low fat cream.
• Sea or plain s alt. Add to taste.
• 2 tablespoons sifted wheat flour.
• A tablespoon of butter.
• Bunch of fresh herbs.
• 100 grams of hard cheese.

Cooking process

To make turkey liver stew in cream delicious, it is important to prepare it properly.

To do this, the liver must be washed with water, cut off all the films and pour milk to remove bitterness.

Meanwhile prepare the rest of the food.

Peel, wash and finely chop the onion. Chop greens.

Heat oil in a frying pan and fry the onion until golden brown. Add a pinch of s alt.

Drain the milk and cut the liver into small pieces. Fry it in a separate frying pan with the addition of butter. It will make it softer and more fragrant.

Fry for about 10 minutes. Then add onion and cream. To make the sauce liquid, you can pour a glass of purified water. Cover the pan with a lid and simmer 15minutes. Before turning off, s alt, pepper and add finely chopped greens.

There are many recipes for turkey stew in cream. It doesn't matter which one you choose. The main thing is that the ingredients used are fresh.