Turkey fricassee is one of the variations of an old French cuisine dish. Behind the graceful name lies simple cooking, but very tasty meat stew with vegetables, mushrooms, herbs in white sauce (creamy, sour cream).
General principles for cooking turkey fricassee
For turkey fricassee, you need fillet from the breast, drumstick or thigh of a bird. The most commonly used breast is low-fat dietary meat.
Turkey fillet is cut into even pieces of small size, rolled in flour and lightly fried in butter or vegetable oil.
Then other ingredients are added to the meat - these can be fresh or dried mushrooms, various vegetables. All this is poured with sauce and stewed until cooked.
For the preparation of sauce, depending on the recipe, sour cream or cream, dry white wine, egg yolk, vegetable or meat broth, lemon juice can be used.
Recipes
Turkey fricassee in creamy white wine sauce
This recipe contains the classic ingredient fricassee - white wine. It gives the meat softness and a refined aroma.
Ingredients
A pound of turkey fillet;
1 onion;
1 clove of garlic;
1 cup cream of 10% fat;
1 cup dry white wine;
2 tablespoons of flour;
salt, pepper - to taste.
Cooking method
1. Cut the fillet into small pieces. Roll in flour thoroughly and evenly.
2. Take a deep frying pan, heat vegetable oil on it. Fry the meat until light golden.
3. Grind the onion and clove of garlic. Add to the fried filet. Stew for several minutes, stirring occasionally until the onion becomes transparent. Season with salt and black pepper.
4. Pour white wine into a frying pan with fricassee. Continue to simmer another 5-7 minutes. Alcohol should evaporate gradually.
5. It's time to add cream and make the fire smaller. Now the dish will be stewed until the sauce thickens. It will take another 20 minutes. The turkey will become very juicy, saturated with the aroma of white wine and heavy cream.
Turkey Fricassee with Fresh Mushrooms
Mushrooms are another traditional ingredient in fricassee. Mushrooms and porcini mushrooms are equally suitable for this dish.
Ingredients
600 grams of turkey fillet;
1 onion;
350 grams of fresh mushrooms (porcini or champignons);
two thirds of a glass of dry white wine;
yolks of two eggs;
half a lemon;
2 cloves of garlic;
butter and olive oil (for frying);
parsley;
salt, pepper - to taste.
Cooking method
1. Cut the turkey into even cubes of medium size. Onion finely chopped. Grind one clove of garlic.
2. We clean the mushrooms. If they are large, cut into thin slices. If you use, for example, small champignons, it is enough to cut them in half.
3. In a frying pan with high sides, melt a small piece of butter, add olive oil, warm it up. On this mixture, quickly brown the fillet pieces evenly on each side.
4. Put the meat on a plate. In the same pan, fry finely chopped onions along with a whole clove of garlic. Then add the turkey again. Fill with white wine, cover and simmer for half an hour.
5. Now mushrooms are sent to the contents of the pan. Behind them are finely chopped parsley and garlic. All this is carefully mixed, salt, pepper. Add some water. Cook another 30 minutes.
6. At this time, do the sauce. In a bowl, combine lemon juice, yolks, a tablespoon of water, salt and pepper. Mix all the ingredients well.
7. When the turkey fricassee is ready, turn off the fire, add our sauce and mix quickly so that the yolks do not have time to curl.
Turkey Fricassee with Dried Mushrooms
Dried mushrooms, especially ceps, have a very rich taste and aroma. Boil them lightly before use. The resulting broth, added to the turkey fricassee, will give the dish bright flavor notes.
Ingredients
A pound of turkey fillet;
50 grams of dried porcini mushrooms;
300 grams of green beans;
half a glass of sour cream;
the yolk of one egg;
salt, ground pepper - to taste.
Cooking method
1. It is advisable to rinse the dried mushrooms first with cold water, because they are usually not washed before drying. Then we take a small pot or stewpan, spread the mushrooms, pour boiling water. Cook for a short time, about 10 minutes. Once the mushrooms become soft, take them out of the water. The resulting broth is filtered.
2. Boiled green beans in slightly salted water for 3-5 minutes.
3. Cut the turkey fillet into even medium-sized cubes. In a deep frying pan, heat the vegetable oil, spread the meat. Fry until golden brown.
4. Pour the mushroom broth, simmer for 20 minutes. Then add the mushrooms, green beans and sour cream. Salt and season with ground pepper. Gently stirring, bring to readiness over low heat for another 10 minutes.
5. At the end of the preparation, to add a pleasant creamy texture, add the egg yolk, mix quickly so that it does not have time to curl.
Turkey fricassee with sweet pepper and cherry tomatoes
Add bright colors! Thanks to multi-colored pepper and cherry tomatoes, the dish will not only turn out delicious, but will also delight the eye.
Ingredients
600 grams of turkey fillet;
10-15 cherry tomatoes;
2 medium onions;
50 grams of red, green and yellow bell pepper;
150 ml cream 20% fat;
parsley;
salt, ground pepper - to taste
Cooking method
1. Cut the fillet into small slices. Dice the onion, bell pepper - in strips.
2. We take a frying pan with high sides. In vegetable oil, fry the meat first, and then the onions. Combine them and add the bell pepper. Fry these foods together for a few more minutes.
3. Fill with cream, season to taste with salt and ground black pepper. Simmer for another 10 minutes. At the end, add the cherry tomatoes and finely chopped parsley.
4. To decorate the finished turkey fricassee, you can use colorful slices of fresh bell pepper.
Turkey fricassee with provencal herbs and soy sauce
French scent with a touch of Japanese accent. Soy sauce makes the meat soft, literally melting in your mouth. Its sweet-salty taste in combination with tart Provencal herbs gives the dish an originality. Spices can be used in the form of a finished mixture purchased in a store. Or, based on your taste preferences, take in the desired proportion thyme, basil, mint, marjoram, rosemary.
Ingredients
500 grams of turkey fillet;
3-4 tablespoons of soy sauce;
1 medium onion;
150 grams of sour cream;
Provencal herbs to taste;
olive oil.
Cooking method
1. Turkey fillet cut into strips along the fibers. Onions cut into half rings.
2. Heat the olive oil in a pan. We spread the meat, let it brown a little. We shift to a plate.
3. In the same pan, fry the onions until transparent, then add the fried meat to it. Pour in soy sauce. Stew for 10 minutes over low heat. If the sauce boils too quickly, you can add a little water.
4. Add sour cream and Provence herbs. We try to find out if there is enough salt. Soy sauce itself is very salty, and perhaps you don’t have to add an additional dish. Focus on your taste. Stew until cooked for another 15-20 minutes.
The best side dish for this version of turkey fricassee will be rice.
Turkey fricassee with carrots and honey
For this recipe, young vegetables are used - small carrots, green peas in pods, and also radish. Spring is fresh and juicy.
Ingredients
600 grams of turkey fillet;
one bunch of small carrots and radishes;
200 grams of young green peas in pods;
1 medium onion;
olive oil;
2 teaspoons of honey;
young greens (dill, parsley);
salt, pepper - to taste.
Cooking method
1. Cut the turkey fillet into medium-sized cubes, onions into half rings, carrots into thin slices. At the pea, we carefully cut the tails of the pods. We divide the radish into quarters.
2. Pour water into the pan, put on the stove. As it boils, we send the carrots to cook - for 5-7 minutes, then add the peas, radish and cook for a couple more minutes. We get vegetables with a slotted spoon.
3. Heat the olive oil in a pan. Fry the turkey slices on it until they are covered on all sides with a light crust. Add onions, fry for a few more minutes together.
4. We send boiled vegetables to the pan, season with salt and pepper. Add honey. Mix thoroughly. Stew until cooked for about 10 minutes. Decorate with finely chopped young herbs.
Turkey fricassee with zucchini
Zucchini is a very tender vegetable. Like turkey fillet, it cooks very quickly, so together they make a great pair.
Ingredients
600 grams of turkey fillet;
1 small zucchini;
1 onion;
250 ml cream 20% fat;
100 grams of sour cream;
olive oil;
salt, ground pepper - to taste.
Cooking method
1. Cut the fillet into pieces. We clean the onion, cut into quarters, then finely chop. Cut the zucchini into small slices.
2. Heat the olive oil in a deep frying pan. First, fry the onions until soft and translucent.
3.Then spread the turkey, fry for several minutes. The meat should acquire a light golden crust.
4. Now it's time to add the zucchini. All ingredients languish for another 7 minutes.
5. For the sauce, mix the cream with sour cream, pour into a pan. Salt, pepper to taste. Stew until cooked for about 10 minutes, during which time the sauce should thicken.
6. When serving, the dish can be decorated with greens. A wonderful addition will be a sprig of thyme or a little parsley.
Turkey Fricassee - Tips & Tricks:
· To make the turkey fillet soft, it must be at room temperature before cooking. Therefore, it is advisable to get meat from the refrigerator in advance, best of all - in a couple of hours.
· You wanted to cook fricassee with dried mushrooms, but there were very few of them left? There is a way out. Mushrooms can be ground in a coffee grinder, and the resulting powder can be put in a dish. It will be very fragrant.
· If you cook turkey fricassee with white wine, choose only high-quality dry or semi-dry. The main thing is that you should like wine. If its taste or aroma is unpleasant for you by itself, then the finished dish will not please.
· To save time turkey fricassee can be cooked in a slow cooker. First we use the "Frying" mode to fry the necessary ingredients. Then bring to readiness in the "Extinguishing" mode. In a slow cooker, turkey meat is especially juicy.
