Turkey with spicy creamy almond sauce
Components:
- turkey – 200 g
- almonds – 3 tbsp. spoons
- cream – 200 ml
- dried garlic – 0.5 teaspoon
- basil – 10 g
- pepper and salt - to taste
- vegetable oil – 10 ml
Fry 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 cream sauce is a godsend dish that will help you out in any situation. Need to quickly feed your husband and children? Surprise unexpected guests? Half an hour of your time and the magnificent dish is ready, you can enjoy the divine taste and delight your body with the beneficial properties of turkey.
Meat stewed in sauce always turns out tender, juicy and very tasty, and if it does, it’s just to lick your fingers! Moreover, not drying out the turkey is not an easy task, but stewing in the sauce will keep the meat juicy, so even a novice housewife can handle the cooking.
Turkey in gravy general cooking principles
Turkey meat can be used to make wonderful stews, juicy cutlets, steaks, dumplings, pies, pates, sausages, and 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 and cereal side dishes, mushrooms and liver. Turkey is good for everyday and holiday table.
To prepare turkey in sauce, you need to take part of the fillet from the breast or legs, wash, dry and cut into portions. The 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, and soy sauce are most often used. However, vegetables and mushrooms often become the basis of the gravy. They need to be washed, cleaned of spoiled parts and skin, and then chopped with a knife or using a grater. You can cut the onion into rings or small cubes. Carrots are more interesting if you cut them into thin cubes or circles. Bell peppers can be chopped into squares or cut into long slices.
To fry vegetables and meat, you can use almost any oil (butter, olive, sunflower, corn) and even natural fat. A diet turkey will love such fatty company.
Oven recipe
To bake, turkey meat needs to be cut into large pieces. Fry for 2 minutes in a well-heated frying pan and transfer to a baking dish.
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Prepare cream sauce. To do this, mix the cream with salt and black pepper. Mustard works great here too. Then finely grate the hard cheese. Add two-thirds of the cheese to the sauce and pour it over the turkey.
Sprinkle the remaining cheese on top. Bake for 30 minutes (temperature – 190 degrees). Helpful tip: if the cheese on top burns, you need to cover the pan with foil.
Turkey in sour cream sauce with spices and white wine
According to this recipe, the meat is prepared in whole, rather large pieces in the oven. White wine gives the sour cream sauce a sweetish tint. The abundance of spices will appeal to lovers of oriental notes. Turkey in 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 place in the oven.
Bake at 180 degrees for about one and a half hours.
Instead of foil, you can use metal or glass dishes with a lid.
Prepare the sauce, mix sour cream, wine, spices.
Remove the meat from the oven, pour over sour cream sauce and return to the oven, turning it off. While the oven cools, the meat will be soaked in the sauce and become fragrant and juicy.
Cut the turkey into portions and garnish with herbs when serving.
Cooking process
Rinse the wings under running water and dry well, placing them on a paper towel. Transfer them to a multi-cooker bowl.
Add broth and set the “Stew” mode. 15 minutes before turning off, salt and pepper the wings and add cream. If desired, you can separate the meat from the bone at the end of cooking.
Serve with rice or potatoes.
Turkey in gravy - tricks and useful tips
- To make the creamy sauce more satisfying, you can add any mushrooms to it. If you don't have fresh ones, fresh frozen ones will do. This version of turkey in sauce will be especially good accompanied by durum wheat pasta.
- To prevent the turkey fillet from turning out dry, you should strictly adhere to the temperature regime. Turkey meat should be fried or baked at a temperature of 180 degrees or higher. This will allow the bird to retain the required amount of fat and juice.
- If you cook a turkey as a whole carcass, and then cut it up and pour sauce on it, 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 finishing baking, the meat should rest for another forty minutes so that the meat juices evenly permeate the entire carcass.
- Meat marinated in spices and herbs must be washed before baking. This is done to prevent the herbs and sugar from burning on the skin. The smell of burnt food particles can ruin the entire result.
- An excellent sauce can be made from winter vegetables and roots: horseradish, carrots, turnips, pumpkin. You should prepare a “pillow” of vegetables, place the turkey on it and bake. The meat juices will soak the vegetables during cooking. As soon as the meat is ready, the “pillow” can be pureed in a blender and, if desired, flavored with olive or truffle oil.
- Be sure to taste the sauce before serving. The components included in its composition can “extinguish” the taste. The bland sauce definitely needs to be salted.
- To make a thick creamy sauce, you need to use very heavy cream. The lower the fat percentage, the thinner the sauce will be. To give it the required thick consistency, you need to additionally boil the creamy sauce and evaporate unnecessary moisture from it.
- It is best to stew fillet cut from the thigh. This meat is more tender than breast meat, cooks faster and is softer.
- Turkey has the amazing property of gastronomic mimicry: it easily absorbs the taste and aroma of other meat if cooked together with it. Thus, 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 is recommended for infants for their first complementary foods. This meat will make adults feel cheerful and happy. The fact is that turkey stimulates the production of endorphins, or happiness hormones, which means it fights blues and depression.
How to cook turkey with mushrooms in creamy sauce
Defrost the fillet and mushrooms. Today, these are tender and fragrant forest boletuses and aspen boletuses, collected from our own collection. Before freezing, the mushrooms were washed, cut into large pieces and blanched until almost ready, so cooking the base of the dish will not take much time. We do not salt the meat or mushrooms so that they do not lose their juice during the frying process.
We will chop the 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 strips.
Place a frying pan and a wide saucepan on high heat, pour in a tablespoon of vegetable oil. Place turkey pieces in a frying pan in heated oil and pour onions into a saucepan.
When the meat is browned and the onion becomes transparent, put mushrooms in a frying pan, and celery, carrots and a dry mixture of white roots (parsley, parsnip, celery, leek) in a saucepan. Fry both for a few minutes over high heat, then lower the temperature, cover with lids and simmer for 10-15 minutes, practically in their own juice. If the contents of the frying pan or saucepan begin to stick to the bottom, you can add a little boiling water.
In the meantime, chop the cheese curds (the most common domestic processed Dutch cheese) so that they dissolve more easily in the sauce.
Mushrooms are often combined with sour cream, but in this case we don’t need acid; we’ll use cream or milk as a liquid, or even dry milk diluted with boiling water.
Pour the chopped cheese into a saucepan, pour in the milk while stirring constantly and, continuing to stir, heat at a low boil so that the cheese begins to melt, then grind with a blender. If you want a thinner sauce, you can add more milk or cream during the chopping process.
Season the creamy sauce with spices. Provençal herbs and basil work well here. The cheeses are quite salty; the turkey and mushrooms were not salted at all, so we add a little salt.
Place the meat and mushrooms into the prepared creamy sauce with cheese, mix, sprinkle with freshly ground pepper mixture, turn off the heat, taste for salt, add more salt if necessary, then turn off the heat, cover with a lid and leave for a few minutes to allow the dish to “ripen.”
To complement the delicate, refined taste of turkey with mushrooms in creamy sauce, you need to choose a side dish that is neutral in taste so as not to compete with the sauce: pasta, mashed potatoes, buckwheat, rice.
When serving, visually, you can “play in contrast” and emphasize the tenderness of the sauce with the brightness of the color of the side dish. Today I did just that. The photo shows that I will have fluffy red rice and parsley as a side dish.
Cooking process
- Simmer the turkey breast in cream for no more than 45 minutes.
- 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.
- Heat the frying pan well and add vegetable oil. It should warm up well.
- Roll the meat in flour. Send to the frying pan. Fry until the meat turns white.
- As soon as all the juice comes out, reduce the heat and continue frying for another 20 minutes. If the juice evaporates prematurely, add a little water to the pan.
- After time, pour in the cream and add spices to taste.
- Grate the cheese.
- Wash the greens and dry on a towel. Finely chop.
- Simmer the turkey in the cream for another 15 minutes. Then add cheese. When it melts, turn off the pan and sprinkle with chopped herbs.
