Low-fat and very healthy turkey meat is recommended for diet food and is perfect for preparing everyday and festive dishes. The only drawback is that delicious turkey meat is often dry and too fresh. Gravy, which is served to the bird or used for baking and stewing, will help correct the situation.
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Creamy turkey fillet: step by step cooking
Grilled fillet, nuggets and other dishes can be complemented with a gentle multi-component sauce with pleasant spicy notes. It is served separately or watered each portion directly on a plate. Gravy goes well with a side dish: mashed potatoes, pasta, boiled rice. For special occasions, the dish is complemented by a sour berry sauce that makes up a harmonious duet with creamy gravy.
Ingredients:
- turkey breast without skin and bones;
- 2 cloves of garlic;
- 125 g butter;
- 1 tbsp. l freshly squeezed lemon juice;
- fresh herbs (chives, parsley, rosemary, thyme);
- salt;
- ground black pepper.
For creamy gravy:
- 1.5 cups of chicken stock;
- 2 tbsp. l wheat flour;
- 0.3 cups of fat cream;
- 0.25 cups of grated parmesan;
- 1 tbsp. l Worcester sauce;
- salt;
- ground black pepper.
Rinse the meat, dry it with a paper towel, put it on a wire rack placed on a baking sheet. Softened butter mix with garlic, herbs and lemon juice. Spread the turkey breast with half the mixture, leaving the second part of the oil to prepare the gravy. Bake a turkey for 40-45 minutes, check the readiness by piercing the meat with a fork or skewer. Breast should be completely baked, but remain juicy.
Prepare the gravy by melting the remaining butter with herbs and lemon juice in a saucepan. Pour the sifted flour, rubbing it carefully so that there are no lumps left. Pour in the broth, mix again, cook until thickened. Add Worcester sauce, salt, ground black pepper, grated parmesan and cream. Keep the sauce warm before serving.
Cut the breast of the turkey into neat slices and put on a heated dish. The best side dish will be grilled or steamed vegetables. Before serving, pour oil over warm gravy. According to the recipe, you can cook delicious sandwiches by placing turkey plastics on the toasted bread in a toaster and pouring them with warm sauce. For piquancy, you can add a little cranberry or lingonberry jam.
Turkey fillet with cherry sauce: step-by-step recipe
Juicy fillet goes well with gravy based on sweet and sour berries. Cherry will give the sauce an original flavor, the dish looks very beautiful in the photo and is quite suitable for a festive table. If there is no fresh cherry, you can take fresh-frozen berries, the dish will turn out to be no less tasty. Those who do not like nutmeg should replace it with cloves, coriander, fresh or dried ginger. From the specified number of products, 2 servings of the dish will be obtained.
Ingredients:
- 250 turkey fillets;
- 1 cup ripe cherries;
- 1 medium onion;
- 50 ml of white wine;
- a pinch of grated nutmeg;
- 1 tbsp. l Sahara;
- 20 g butter;
- 2 tbsp. l olive oil;
- salt;
- freshly ground black pepper.
Rinse turkey fillets, dry with a paper towel. Cut the meat across the fibers into plates with a thickness of about 1.5 cm, salt, pepper, fry in a pan until golden brown. A little trick: so that the meat does not dry, you need to set an average fire and often turn the pieces over.
Finely chop the onion and fry in another pan in a mixture of vegetable and butter. It is important to ensure that it becomes golden and transparent, but does not burn. Sort the cherries, rinse, dry, remove the tails and bones. Put the berries in a pan, mix, pour the wine, add sugar, nutmeg, salt and pepper to taste. Simmer the gravy over medium heat for about 10 minutes, during which time part of the liquid should evaporate.
Put pieces of fried fillet on heated plates, pour each serving generously with cherry sauce. Dried white bread will be a good accompaniment.
Christmas turkey sauce: classic
The main place on the Christmas table is traditionally occupied by a rosy stuffed turkey. Mandatory accompaniment - a thick aromatic gravy, which is generously flavored with each piece. Each family has its own secret recipes, however, you can always try something new, pleasantly surprised at home. An interesting addition to turkey is a hearty bread sauce containing only 116 calories per 100 g of product.
Ingredients:
- 170 g of stale white bread;
- 2 shallots;
- 50 ml of heavy cream;
- 500 ml of milk;
- a pinch of cayenne pepper;
- 0.5 tsp ground nutmeg;
- salt to taste.
Finely chop the shallots, pour into a thick-walled pan, pour milk. Bring the mixture to a boil, reduce heat, cook for 10-12 minutes until the onions are soft. Strain the milk through cheesecloth and return to the pan. Add broken white bread or homemade crackers to pieces. Leave on for 20-30 minutes, so that the bread is soft, then knead it with a fork until creamy.
Add salt and pepper, bring the milk mixture to a boil again. Beat the contents of the pan with a fork again, add cream and butter, mix until completely homogeneous. Pour the gravy into a gravy boat and keep warm until served. Pour sauce into each serving.
Tomato sauce: spicy dietary meat supplement
Thick white meat of turkey will effectively shade saturated bright red sauce from fresh or canned tomatoes. It is advisable to choose late ripe tomatoes with a rich sweet taste and pronounced aroma. The proportion of spices can be changed.
Ingredients:
- 6 ripe fleshy tomatoes;
- 3 sweet peppers;
- 3 cloves of garlic;
- 2 onions;
- refined vegetable oil;
- salt and sugar to taste;
- ground coriander;
- freshly ground black pepper.
Chop the onions finely, put them in a pan with warmed vegetable oil, stirring, fry until golden. Cut tomatoes, put in boiling water for 1 minute, carefully remove the skin. Chop the flesh, put to the onion, mix. After 3-4 minutes add sweet pepper, peeled from seeds and cut into thin strips.
While stirring, simmer the sauce until it becomes homogeneous and thick enough, and all the vegetables soften. Add spices, salt, pepper, add sugar. The exact proportions depend on the taste of vegetables, the richer they are, the less additives will be required. Put chopped garlic, mix, simmer for a couple of minutes and remove from heat. Pour the stew or roast turkey into the sauce, keep warm until served.