Turkey baked with vegetables - recipe for cooking fillet in the oven

Cooking tips

For cooking, you can use breast or thigh fillet. Turkey breast is not as dry as chicken breast, and the addition of cream will make it taste smoother. Thigh fillet is dark in color and looks like beef.

When preparing one dish, it is not recommended to combine turkey breast and thigh fillets, as these products require different stewing or baking times.

You can cut the fillet into portions or smaller pieces; the recipe method depends on the chosen recipe.

Cream for making sauce can be used in different fat contents. With a higher-fat dairy product, the taste will be more delicate, but the calorie content of the dish will also increase.

The dish is complemented by various vegetables and mushrooms. You can add processed or hard cheese to the sauce.

Interesting Facts! The turkey almost became a decoration of the US coat of arms. This was opposed by Benjamin Franklin, who insisted that a bald eagle be depicted on the coat of arms.

Step by step recipe for turkey steaks in yogurt sauce

Step 1

Turkey steaks in yogurt sauce can be safely classified as a dietary dish, since there is almost a minimum amount of fat and carbohydrates in it. At the same time, the dish is very tasty, the turkey meat is very tender and soft. Even those who do not follow any diets will not refuse such a piece of meat. So, first we prepare the turkey steaks - we wash them and blot them with napkins to remove excess moisture. If there is visible fat, be sure to cut it off (this is not just about the dietary content of the future dish, I just find turkey fat extremely unpleasant).Step 2

After this, we beat off the turkey. Don't beat it too hard, let the piece of meat remain of normal thickness, just break the fibers so that the meat is softer and more tender.Step 3

Prepare yogurt sauce. For this, add a teaspoon of hot mustard to natural yogurt, a pinch of salt and spices to taste (I use Imeretian saffron).Step 4

Mix everything until smooth. Step 5

For ease of serving the finished dish, turkey steaks can be immediately cut into two parts. Step 6

We bathe each piece of turkey in yogurt sauce and place it in a mold. Place the pieces of meat as close to each other as possible; if there is any sauce left, spread it over the turkey. Leave the meat in this form for about thirty minutes, maybe an hour. Step 7

For this dish, it’s quite possible to use frozen tomatoes; for me, they came from summer preparations. Fresh or frozen tomatoes - they should be cut into thin slices. It is advisable to remove the peel from the tomato. Step 8

Sprinkle the tomatoes with a small amount of ground black pepper, and add a little salt if desired. Step 9

And finally, sprinkle everything with a little grated Parmesan. You can take any hard cheese, but you will have to take more of it. It is parmesan that can be used in very minimal quantities, the taste and aroma will still be there. Step 10

We send our dish to a preheated oven, the temperature is about two hundred degrees. Cooking time up to thirty minutes. Step 11

Turkey steaks in yogurt sauce should be served hot and best with a light side dish, such as boiled cauliflower.

Turkey fillet in cream sauce with mushrooms

Let's prepare turkey fillet in a creamy sauce with mushrooms; we'll use champignons for cooking. But you can take other mushrooms.

400 gr. turkey fillet;
200 gr. champignons;
1 onion;
50-70 ml water;
200 gr. cream (10%);
2-3 tablespoons of vegetable oil;
salt, dry basil, black pepper to taste.

Wash the turkey fillet, dry it and cut it into cubes with a side length of about 2-2.5 cm. Heat vegetable oil in a frying pan. Place the fillet pieces and fry until a light crust appears. Fry, stirring until crusts form on all sides.

To the meat that has begun to brown, add the onion, cut into thin quarters of rings, and fry everything together for 3 minutes. Then add the champignons cut into small pieces and fry for another five minutes, remembering to stir.

Then add water, reduce the heat and simmer the fillet under the lid for about 10 minutes. Open the lid, if by this time the water has not completely evaporated, then continue to simmer until the water evaporates. Then pour in the heated cream in a thin stream. Salt, pepper, add dry basil.

Cook the dish over very low heat, not allowing the sauce to boil vigorously, otherwise the cream will curdle. Keep the meat on the fire for 5-7 minutes until the sauce thickens slightly. Serve meat with any side dish.

Appetizing dish with cream

In order to prepare a tender and juicy dish for broccoli with turkey according to this recipe, you need to take:

500 grams of turkey fillet;
400 grams of broccoli;
vegetable oil;
salt and pepper to taste.

What makes this dish special is the sauce. For it you need to take:

a tablespoon of butter;
the same amount of flour;
half an onion;
500 ml cream with a fat content of 10 percent;
spices to taste.

This dish is cooked in a frying pan. This could be a great dinner option. And if you add a simple side dish of cereals, you will have a wonderful lunch.

Turkey baked in the oven

You can bake turkey fillet in the oven, pouring cream sauce over it.

500 gr. turkey fillet;
1 tablespoon French or other not too spicy mustard;
1 teaspoon ground dry paprika;
salt, ground black pepper to taste;
vegetable oil for frying.

Sauce:

200 ml cream (15%);
1 teaspoon mild mustard;
150 gr. hard cheese.

We wash and dry the fillet. Cut it into portions. Lightly beat. Mix mustard with paprika and salt. Lubricate the meat with this mixture and let it stand in the refrigerator for at least an hour. You can leave it for a longer period, for example, overnight.

Heat vegetable oil in a frying pan. Place the fillet pieces and quickly fry on both sides. There is no need to fry until cooked; it is important that a crust forms on the surface of the pieces of meat. Place the fried fillet in a baking dish.

Grate the cheese on a fine grater. Mix two thirds of the grated cheese with cream, add mustard, black pepper and salt. Pour the prepared sauce over the fried fillet in the mold.

Bake for about half an hour at 180 degrees. Then take out the pan, sprinkle with the remaining grated cheese and put it back in the oven until the cheese melts.

Appetizing turkey with broccoli garnish

In this option you need to take:

four pieces of turkey fillet;
head of broccoli;
lemon;
a pinch of salt and pepper;
a tablespoon each of olive and butter;
flour;
sprig of sage.

First, separate the broccoli into florets. Boil them in salted water until tender, then remove from the broth. The decoction itself is left.

Turkey fillet in broccoli sauce

To reduce the time it takes to prepare dinner, you can prepare the main dish and side dish at the same time. Let's make turkey fillet with broccoli in cream sauce.

700 gr. turkey fillet;
300 gr. broccoli florets;
2 onions;
30 ml vegetable oil;
200 ml cream (15%);
salt and spices to taste.

Cut the poultry meat into medium pieces, the size of which can be compared to a walnut. We separate the broccoli into individual inflorescences.

Advice! You can use frozen broccoli instead of fresh broccoli.

Fry the onion in vegetable oil, which has previously been cut into thin half rings or smaller slices. When the onion becomes translucent, add fillet pieces to it. Fry the fillet until it completely changes color and begins to brown.

Salt the fried meat and sprinkle with your favorite spices. You can take a ready-made seasoning mixture for cooking poultry. Then place the broccoli florets in the pan and stir. Pour in the cream and simmer over very low heat for about 15 minutes. Before removing the pan from the heat, taste the sauce and, if necessary, adjust the amount of spices.

Cooking process

First, wash the fillet and cut it into cubes. Fry the meat until golden brown in vegetable oil. Sprinkle with salt and pepper. Then remove from heat.

Melt butter in another frying pan. Chop the onion finely and add it to the frying pan. Simmer until soft. Add flour and stir very thoroughly so that no lumps form. Add cream in a thin stream. Stir. Season to taste. Add broccoli florets. Simmer together for five minutes. Then add turkey pieces.

Read also: Warm salad with eggplants and zucchini

Simmer the broccoli and turkey under the lid for about ten minutes. Then remove and place on serving plates. You can use fresh herb leaves as an additional decoration.

Turkey fillet in cream sauce with pasta

Turkey in cream sauce goes great with pasta.

150 gr. spaghetti or other pasta;
350 gr. turkeys;
200 ml cream (10%);
1 red onion;
70 gr. butter;
2 tablespoons vegetable oil;
40 gr. hard cheese;
salt, pepper to taste.

Immediately place a pan of water to cook the pasta. As soon as it boils, add salt and put the spaghetti in the water. Boil the pasta for the time indicated on the package. Then we throw it into a colander. Season the hot pasta with butter.

While the pasta is cooking, peel the red onion and chop it into small cubes. Fry the onion in vegetable oil until soft. Then add the turkey fillet, which has been cut into small pieces. We will fry the fillet for 5-7 minutes.

When the meat is lightly fried, add salt and pepper. Then pour in the cream and simmer over low heat for about 10 minutes. If desired, you can add spices to taste.

Place spaghetti on a plate, add turkey with sauce and sprinkle finely grated cheese on top.

Casserole with turkey and vegetables

To make this delicious Broccoli and Turkey Casserole, you need:

500 grams of fillet;
350 grams of broccoli;
150 grams of green beans;
onion head;
150 grams of sour cream with 20 percent fat content;
three tablespoons of vegetable oil;
150 grams of hard cheese;
spices to taste.

Nutmeg, any dried herbs, as well as ready-made mixtures for meat or poultry are great as spices.

Preparation

First, prepare all the ingredients. We wash the vegetables under warm water, remove peels and husks, wash the meat in the same way, remove bones and skin (if you are not using fillets).

Cut tomatoes and onions into small cubes, peppers and carrots into thin strips. If you don’t have fresh tomatoes on hand, then using tomatoes in their own juice is a good alternative. Next, we separate the cauliflower into inflorescences. If the family doesn’t like the taste of cabbage, then you can cut it into small pieces, so it will be invisible, and the dish will not lose its benefits. I prefer big pieces.

Dry the meat with paper towels and cut into medium pieces.

Note: All vegetables can be fried in one large frying pan, perhaps it will be even more convenient for you, but I use two medium frying pans. In a frying pan, over low heat, heat 1-2 tablespoons of vegetable oil. Add onions, carrots, and red peppers. Fry the vegetables until the onions are lightly golden and the carrots are barely soft. Fry for about 10-15 minutes.

Next, add the tomatoes and sauté for literally another 2 minutes.

At this time, in another frying pan, over high heat, heat 1 tbsp. l. oil, add the meat and fry until it turns light, about 5 minutes. This way the turkey will not have time to “release” its juices and will remain very tender and juicy. After the time has passed, add cabbage, salt, and your favorite spices to the meat and stir gently. Simmer everything for about 4 - 5 minutes. If you cook in one frying pan, then the sequence is approximately the same: after 15 minutes of simmering the vegetables, turn up the heat to maximum, add turkey meat (fry for 5 minutes), then plus cabbage, tomatoes and spices.

Next, combine all the ingredients in one small cauldron. Pour a little more than half a glass of warm water on top. If desired, you can add 50 ml. cream.

Cover with a lid if it does not have a plastic handle or tighten the cauldron with foil. If you have oven-safe pots, feel free to use them. But in this case, put them in a not yet preheated oven. Place the dish in the oven for 40 minutes. 180 -190 °C. After the time has passed, remove the lid/remove the foil and leave in the oven for another 10 minutes so that the meat and vegetables brown a little.

Stewed vegetables with meat are ready. Can be divided into portions.

It is better to serve the dish hot, garnishing the portions with herbs.

This dish can be served on its own, with sour cream or as a side dish. In this case, I can recommend rice or bulgur. Bon appetit!