Turkey fricassee with green zucchini in creamy sour cream sauce. Turkey fricassee with vegetables Stewed turkey with cabbage

Fricassee is a dish of French cuisine, which is clear from the name itself. And it consists of meat cut into small pieces, which is fried in a frying pan and then cooked in a creamy sauce. The French prepare chicken fricassee this way, as well as rabbit, lamb and even pigeons.

The dish has an interesting culinary history, and its appearance is associated with the name of Napoleon, who, as many sources write, could not stand the taste of chicken. All the chefs who cooked for the emperor knew this. But one day a new chef appeared on the staff, who did not know about such a restriction and prepared chicken fricassee. Napoleon was incredibly angry, but the cook managed to persuade him to try the dish, and unexpectedly for everyone, the emperor liked it.

Since then, chicken fricassee, which was previously a simple peasant dish, has firmly established itself on the menus of noble families and prestigious restaurants. If you have not tried this dish yet, and it is not part of your family’s diet, be sure to try it. It is simple, but very tasty, goes well with side dishes, and cooks quite quickly.

Turkey fricassee is one of the variations of an ancient French dish. The elegant name hides an easy-to-prepare, but very tasty meat stew with vegetables, mushrooms, herbs in a white sauce (cream, sour cream).

For turkey fricassee you will need fillet from the breast, drumstick or thigh of the bird. The most commonly used meat is breast, a lean dietary meat.

Turkey fillet is cut into even small pieces, 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 simmered until cooked.

To prepare the sauce, depending on the recipe, sour cream or cream, dry white wine, egg yolk, vegetable or meat broth, and lemon juice can be used.

Recipes

Turkey fricassee in cream sauce with white wine

This recipe features a classic fricassee ingredient: white wine. It gives the meat softness and exquisite aroma.

Ingredients

Half a kilo of turkey fillet;

1 onion;

1 clove of garlic;

1 glass of cream 10% fat;

1 glass of dry white wine;

2 tablespoons flour;

salt, pepper - to taste.

Cooking method

1.Cut the fillet into small pieces. Dredge thoroughly and evenly in flour.

2. Take a deep frying pan and heat vegetable oil in it. Fry the meat until light golden brown.

3. Chop the onion and a clove of garlic. Add to the fried fillet. Simmer for several minutes, stirring occasionally, until the onion becomes translucent. Season with salt and black pepper.

4. Pour white wine into the pan with fricassee. Continue simmering for another 5-7 minutes. The alcohol should gradually evaporate.

5. It's time to add cream and turn the heat down. Now the dish will be simmered until the sauce thickens. This will take another 20 minutes. The turkey will be very juicy, infused with the aroma of white wine and heavy cream.

Turkey fricassee with fresh mushrooms

Mushrooms are another traditional ingredient in fricassee. Both champignons and porcini mushrooms are equally suitable for this dish.

Ingredients

600 grams of turkey fillet;

1 onion;

350 grams of fresh mushrooms (white 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, medium-sized cubes. Finely chop the onion. Chop one clove of garlic.

2. Clean the mushrooms. If they are large, cut them into thin slices. If you use, for example, small champignons, just cut them in half.

3. In a frying pan with high sides, melt a small piece of butter, add olive oil, and heat it up. Using this mixture, quickly brown the fillet pieces, evenly on each side.

4. Place the meat on a plate. In the same frying pan, fry finely chopped onion along with a whole clove of garlic. Then add the turkey again. Pour in white wine, cover with a lid and simmer for half an hour.

5. Now the mushrooms are added to the contents of the frying pan. Behind them are finely chopped parsley and garlic. Mix all this carefully, add salt and pepper. Add some water. Cook for another 30 minutes.

6. At this time we make the sauce. In a bowl, combine lemon juice, yolks, a tablespoon of water, salt and pepper. Mix all ingredients thoroughly.

7. When the turkey fricassee is ready, turn off the heat, add our sauce and stir quickly so that the yolks do not have time to curdle.

Turkey fricassee with dried mushrooms

Dried mushrooms, especially white mushrooms, have a very rich taste and aroma. They must be lightly boiled before use. The resulting broth, added to turkey fricassee, will add bright flavor notes to the dish.

Ingredients

Half a kilo of turkey fillet;

50 grams of dried porcini mushrooms;

300 grams of green beans;

half a glass of sour cream;

yolk of one egg;

Cooking method

1. It is advisable to first rinse dried mushrooms with cold water, because they are usually not washed before drying. Then take a small saucepan or stewpan, lay out the mushrooms, and pour boiling water over them. Cook for a short time, about 10 minutes. As soon as the mushrooms have become soft, remove them from the water. Strain the resulting broth.

2. Boil green beans in lightly salted water for 3-5 minutes.

3. Cut the turkey fillet into even, medium-sized cubes. Heat vegetable oil in a deep frying pan and add meat. Fry until golden brown.

4. Pour in mushroom broth and simmer for 20 minutes. Then add mushrooms, green beans and sour cream. Salt and season with ground pepper. Stirring gently, cook over low heat for another 10 minutes.

5. At the end of cooking, to obtain a pleasant creamy texture, add the egg yolk, stir quickly so that it does not have time to curdle.

Turkey fricassee with sweet peppers and cherry tomatoes

Let's add bright colors! Thanks to the colorful peppers and cherry tomatoes, the dish will not only be tasty, but will also be pleasing to the eye.

Ingredients

600 grams of turkey fillet;

10−15 cherry tomatoes;

2 medium onions;

50 grams each 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. Cut the onion into cubes, bell pepper into strips.

2. Take a frying pan with high sides. First fry the meat in vegetable oil and then the onion. Combine them and add bell pepper. Fry these products together for a few more minutes.

3. Pour in cream, season to taste with salt and ground black pepper. Simmer over low heat for another 10 minutes. At the end, add cherry tomatoes and finely chopped parsley.

4. To decorate the finished turkey fricassee, you can use colorful pieces of fresh bell pepper.

Turkey fricassee with Provençal herbs and soy sauce

French aroma with a slight Japanese accent. Soy sauce makes the meat soft, literally melting in your mouth. Its sweetish-salty taste combined with tart Provençal herbs gives the dish originality. Spices can be used in the form of a ready-made mixture purchased at the store. Or, based on your taste preferences, take thyme, basil, mint, marjoram, and rosemary in the desired proportion.

Ingredients

500 grams of turkey fillet;

3−4 tablespoons of soy sauce;

1 medium sized onion;

150 grams of sour cream;

Provençal herbs to taste;

olive oil.

Cooking method

1. Cut the turkey fillet into strips along the grain. Cut the onion into half rings.

2. Heat olive oil in a frying pan. Place the meat and let it brown a little. Transfer to a plate.

3. In the same frying pan, fry the onion until transparent, then add the fried meat to it. Add soy sauce. Simmer for 10 minutes over low heat. If the sauce boils away too quickly, you can add a little water.

4. Add sour cream and Provençal herbs. Let's try to see if there is enough salt. Soy sauce itself is very salty, and you may not need to add additional salt to the dish. Focus on your taste. Simmer for another 15-20 minutes until done.

The best side dish for this version of turkey fricassee is rice.

Turkey fricassee with carrots and honey

For this recipe, young vegetables are used - small carrots, green peas in pods, and radishes. Fresh and juicy like spring.

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 honey;

young greens (dill, parsley);

salt, pepper - to taste.

Cooking method

1. Cut the turkey fillet into medium-sized cubes, the onion into half rings, and the carrots into thin slices. Carefully cut off the tails of the pea pods. Divide the radishes into quarters.

2. Pour water into the pan and place it on the stove. Once it boils, let the carrots cook for 5-7 minutes, then add the peas and radishes and cook for another couple of minutes. Remove the vegetables with a slotted spoon.

3. Heat olive oil in a frying pan. Fry the turkey pieces on it until they are covered with a light crust on all sides. Add the onion and fry together for a few more minutes.

4. Place boiled vegetables in a frying pan and season with salt and pepper. Add honey. Mix thoroughly. Simmer until done 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. Peel 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 onion until it becomes soft and translucent.

3.Then add the turkey and fry for a few minutes. The meat should have a light golden crust.

4. Now it's time to add the zucchini. All ingredients simmer for another 7 minutes.

5. For the sauce, mix cream with sour cream and pour into a frying pan. Salt and pepper to taste. Simmer until done for about 10 minutes, during which time the sauce should thicken.

6. When serving, the dish can be decorated with herbs. A sprig of thyme or a little parsley would be a great addition.

· To ensure tender turkey fillet, it should be at room temperature before cooking. Therefore, it is advisable to remove meat from the refrigerator in advance, preferably a couple of hours in advance.

· Did you want to cook fricassee with dried mushrooms, but there were very few left? There is a way out. Mushrooms can be ground in a coffee grinder, and the resulting powder can be placed in a dish. It will be very fragrant.

· If you are preparing turkey fricassee with white wine, choose only high-quality dry or semi-dry wine. The main thing is that you should like the wine. If its taste or aroma is unpleasant to you in itself, then the finished dish will not please you.

· To save time, turkey fricassee can be cooked in a slow cooker. First, use the “Fry” mode to fry the necessary ingredients. Then we bring it to readiness in the “Stew” mode. In a slow cooker, turkey meat turns out especially juicy.

Turkey fricassee with champignons is prepared in France. The preparation of this dish is long, but not difficult and very tasty. The composition must include white meat (rabbit, chicken, rarely pig meat).

The history of this dish is interesting. This dish belongs to Napoleon, because this emperor did not tolerate chicken in any form, be it broth or with a side dish. All the staff, including the cooks, knew about this addiction and never prepared this dish for him. But the chef staff changed, newcomers came to new places, and then one day one young student decided to cook chicken fricassee, and presented this dish to the emperor. After this, Napoleon was angry, but the young cook managed to persuade the king to try this unusual dish and, to everyone’s surprise, the emperor tried and appreciated the appetizing food. After such an event, the entire royal family began to serve this dish in different forms and on different days.

If you have not yet included this delicious dish in your holiday menu or just in your daily diet, then you need to read the recipe and be sure to prepare this simple dish. There is a huge choice when it comes to side dishes, but the French prefer to serve rice. Next, we will consider the composition and method of preparing turkey fricassee with champignons, but you can also use other mushrooms.

Composition of the dish:

1. The meat itself is turkey, a little less than a kilogram (about 700 grams);
2. Mushrooms (champignons), 400 grams;
3. Required wine, white, 150 ml;
4. Half the broth;
5. Half a lemon;
6. One onion, two cloves of garlic;
7. Two yolks;
8. Spices (parsley, salt, pepper);
9. Olive oil for frying.

How to prepare this delicious dish?

Everything is very simple and accessible.

Take the turkey and cut it into small squares. After this, heat a frying pan with olive oil and fry the meat over high heat for 5-7 minutes.

The meat is thoroughly fried, you need to put it in a saucepan. And do not turn off the frying utensils, put in a medium-cut onion, and only one garlic, fry for 4 minutes.

After frying, throw the turkey back in, add dry wine, cover everything with a lid and simmer for half an hour.

While the bulk is simmering in the frying pan, you can wash and thinly cut the champignons into strips, but you can also use other porcini mushrooms. After a certain time, you need to add the previously chopped mushrooms. Mix everything thoroughly and carefully.

After a couple of minutes, you need to add fresh broth, add salt and pepper to taste, stir again, cover with a lid and simmer over low heat for half an hour.

Now let's start preparing the sauce. Take two yolks, water (1 tablespoon), half a lemon, squeeze the juice out of it, salt and pepper to taste. Mix the ingredients with a whisk or fork.

After this, you need to cook rice or other side dish that you prefer.

After the main dish is ready, you need to quickly pour in and stir the sauce so that the egg does not curdle during cooking.

Turn off the dish and let it cool slightly. After this, we take out the delicious meat, covered with a delicious, mouth-watering sauce, the prepared side dish and serve it all on the festive table. The dish turned out tender and very tasty.

Bon appetit!

Calories: Not specified
Cooking time: Not indicated

Despite the unusual name, there is nothing complicated in preparing fricassee: the meat, cut into thin strips or small pieces, is lightly fried and then stewed in a creamy sauce until cooked. This French cuisine dish is prepared in different versions: from chicken fillet, turkey, rabbit, mushrooms and vegetables are added, but in any recipe the use of cream is mandatory. Turkey fricassee can be made with any vegetables that do not require long-term heat treatment. Our recipe with photos uses onions, carrots, sweet peppers step by step, and you can also add tomatoes. If you're wondering, this is just what you need. The meat turns out to be extremely tender, the vegetables are soaked in the sauce, and overall the finished dish is worthy of all praise. Fricassee is served with a side dish of rice and pasta; less often, potatoes or buckwheat are offered as a side dish.

Ingredients:
- turkey fillet – 250 g;
- onions – 1-2 pcs.;
- carrots – 1 pc.;
- sweet pepper – 1 pc.;
- wheat flour – 1 tbsp. l;
- cream 10-15% fat – 250 ml;
- salt - to taste;
- ground black pepper – 2 pinches;
- vegetable oil – 2 tbsp. l.

Recipe with photos step by step:

Cut the turkey fillet into strips or small pieces. After heating the oil in a frying pan, place the meat in one layer and quickly evaporate the juice over high heat.




Lightly brown the fillet pieces and season with ground black pepper.




While stirring the fillet, we simultaneously chop the vegetables for fricassee. Cut the onion into small cubes, carrots into thin cubes (or chop through a coarse grater), sweet pepper into strips.




Add the onion to the turkey and sauté until translucent. There is no need to fry the onion; it should remain light, without brown spots. Simmer the onion and turkey for about five minutes over low heat.






Add carrot shavings and chopped pepper. After stirring, simmer the vegetables and meat over low heat for another five minutes.




Add white flour and immediately mix well, saturate the flour with oil, as if brewing it and not allowing it to form lumps.




Pour in cream in portions. Stirring, bring to a boil. As soon as the cream begins to boil, the gravy will begin to thicken, acquiring a creamy consistency. Add some salt to taste.




Simmer the turkey with vegetables for 10-12 minutes. If the gravy turns out to be too thick, dilute with cream or pour in a little boiling water and bring the meat until the meat is fully cooked. Having covered, let it brew. At this time, you can prepare a side dish or salad, and warm up the fricassee before serving.






Serve the turkey fricassee with vegetables hot, topped with fresh bread, a light salad or any side dish of your choice. Bon appetit!
See our other

Turkey fricassee is a juicy meat goulash from France, stewed in a rich white sauce. During cooking, the pulp acquires a creamy taste and pleasant texture. The dish will turn out to be incredibly tender and simply melt in your mouth.

Today, fricassee can be found in the most fashionable French restaurants, but initially this dish was distributed only among the lower strata of the population. The legendary Napoleon Bonaparte brought the fashion of fricassee to the upper classes. Cooking with turkey provides a satisfying treat with few calories.

Required set of products:

• turkey loin – 700 g;
• fresh or frozen champignons – 400 g;
• onion – 1 large head;
• garlic cloves – 2 pcs.;
• white wine – 150 ml;
• butter 82% butter – 50 g;
• poultry broth - ½ cup;
• lemon – ½ piece;
• egg yolks – 2 pcs.;
• olive aromatic oil – 2 tbsp. l.;
• coarse salt and freshly ground pepper - optional;
• fresh parsley - a bunch.

A delicate dish of French cuisine is prepared in steps:

1. Cut the meat without skin and films into cubes.
2. Heat a slice of butter in a frying pan and fry the turkey meat in it until golden brown, then remove it from the heat.
3. In a frying pan, fry finely chopped onion and a whole clove of garlic for 2 minutes.
4. After this, put the meat back into the frying pan, pour wine over the mixture and simmer under the lid closed for 30 minutes.
5. After this, wash the champignons, cut them into slices and send them to the meat.
6. Pour in chopped parsley, pieces of remaining garlic, mix everything.
7. Pour in the broth, sprinkle the mixture with salt and pepper, close the pan again with a lid and simmer the mixture for 30 minutes.
8. Mix the yolks in a bowl with 1 tbsp. l. water, juice of ½ lemon, salt and black pepper powder.
9. Remove the dish from the heat, pour the yolk mixture into it and stir. It is necessary to use only high-quality chicken eggs, checking them before adding them to the dish.

Delicate, aromatic fricassee of light turkey meat is ready. Serve with a side dish of rice or buckwheat.

Cooking with green beans

The combination of dietary breast with fresh green beans is not traditional, but the result is a tasty and aromatic dish.

Required set of products:

• turkey fillet – 500 g;
• green beans – 250 g;
• dried forest mushrooms – 50 g;
• fat sour cream – ½ cup;
• yolk – 1 pc.;
• freshly ground black pepper and coarse salt - optional.

Step-by-step cooking recipe:

1. Pour a glass of boiling water over the dried mushrooms, close the lid and boil for 10 minutes until soft.
2. While the mushrooms are cooking, also boil the medium-sized fillet, cut into slices, in salted boiling water, skimming off the foam, for 5 minutes.
3. Next, cook the bean pods in boiling water with salt for 2 minutes, then drain them in a colander and cool.
4. Remove the mushrooms without pouring out the broth and cut into small pieces.
5. Boil the mushroom broth, reduce the heat and add the turkey meat with beans, mushrooms and thick sour cream.
6. Salt the sauce and season with ground pepper as desired. Stir and cook for 5 minutes. Add the yolk, stir and remove from heat.

Serve the dish hot with chopped dill and fresh vegetable salad.

Delicious fricassee in creamy sauce

An unusually pleasant and tasty creamy sauce in which the meat is simmered, saturates it with juices and gives softness to the bird.

Required grocery set:

• turkey loin – 0.5 kg;
• onion – 1 pc.;
• clove of garlic – 1 pc.;
• wheat flour – 2 tbsp. l.;
• 10% cream – 1 glass;
• wine (dry) – an incomplete glass.

Cooking recipe step by step:

1. Cut fillet from any part of the turkey into small pieces.
2. Pour flour into the meat and mix until it coats each slice.
3. Heat the lean sunflower oil in a saucepan and add the meat, sprinkled with flour, and fry until golden brown.
4. Chop the onion into cubes, chop the garlic into smaller pieces, add to the meat and simmer, stirring, for 10 minutes. Sprinkle the dish with salt and pepper powder as desired.
5. Pour dry wine (preferably white) into the preparation and simmer for 10 minutes so that the alcohol completely evaporates.
6. Pour in the cream and simmer for 15 minutes until the sauce becomes thick.

The turkey needs 45 minutes to soften and soak in the sauce. It is best served with aromatic rice with exquisite saffron and herbs.

Using the same recipe, you can prepare fricassee from rabbit, chicken or any other meat.

How to cook in a slow cooker with sour cream

Turkey is a dietary meat that, when combined with fermented milk products, turns out juicy and appetizing. Cooking in a slow cooker makes the process easier; the meat in a tasty sauce does not burn, but turns out cooked and tender.

Components:

• turkey drumstick – 1 pc.;
• turkey fillet – 250 g;
• fat sour cream – ½ cup;
• drinking water – 50 ml;
• onions – 3 pcs.;
• refined oil – 2 tbsp. l.;
• flour – 2 tbsp. l.;
• garlic – 2 cloves;
• freshly ground black pepper - a pinch;
• salt - at your discretion.

The process of cooking fricassee in a slow cooker step by step:

1. Cut the onion into large pieces.
2. Turn on the “Fry” function, heat the oil in a bowl and add the onion. Fry, stirring occasionally with a spatula.
3. We wash the skinless and boneless meat with water, dry it and cut it into large pieces.
4. Add the turkey to the onion and fry until golden. Sprinkle the meat with flour and stir with a spatula.
5. Cut the peeled garlic into thin slices, pour it into sour cream, add water, salt and powdered pepper.
6. Stir the sauce until smooth.
7. Fill the contents of the multicooker with white sour cream sauce, cover with a lid and set the “Stew” program for 30 minutes.
8. After this, turn on the “Baking” mode for 30 minutes so that the sauce thickens a little and the liquid evaporates.

Place the turkey stewed in sour cream on a plate, sprinkle with chopped dill or onion if desired. The result is soft and flavorful meat in a delicate sauce, which can be served for both family and holiday dinners.

Recipe with vegetables and champignons

Fricassee is a special stew that is stewed in broth, sour cream or cream, and also seasoned with yolk sauce and lemon juice. The dish is quick to prepare and turns out aromatic and tasty. It goes well with a variety of side dishes.

You will need:

• turkey fillet – 800 g;
• champignons or aromatic porcini mushrooms – 400 g;
• onion – 1 head;
• garlic cloves – 2 pcs.;
• unrefined olive oil – 40 ml;
• butter – 40 g;
• broth - ½ cup;
• fresh parsley – 1 bunch;
• salt and freshly ground black pepper - optional.

• egg yolks – 2 pcs.;
• lemon – ½ fruit;
• drinking water – 1 tbsp. l.;
• salt and black pepper - a pinch.

Algorithm for preparing a delicious dish:

1. Cut the meat into equal medium slices.
2. Heat the butter and olive oil in a thick-bottomed frying pan. Brown the turkey slices on it.
3. Pour the meat into a plate, and put the chopped onion and clove of garlic into the frying pan. Fry for 5 minutes.
4. Return the meat to the pan where the onions are fried. Pour in some of the broth. Cover with a lid and simmer the dish for 30 minutes, stirring, over low heat until cooked.
5. Peel and chop the mushrooms, and after 30 minutes add them to the meat, mixing the ingredients.
6. Add chopped parsley and chopped second clove of garlic.
7. Pour in the remaining broth, salt and pepper the fricassee, and simmer for another 30 minutes.
8. Make the sauce: mix the yolks with water, lemon juice, salt and pepper. Lightly whisk the sauce with a fork.
9. Remove the pan from the heat, pour in the egg sauce and stir quickly to prevent the eggs from curdling.

We complement the presentation with a glass of dry white wine, sliced ​​fresh vegetables and a sprig of fragrant basil.

Original dish in the oven

Turkey fricassee with vegetables is a tasty and low-calorie dish. You can use any spices or aromatic herbs in this recipe. If you want to have a heartier lunch, you should serve the meat as a side dish, and for those who like to count calories, it’s better to eat fricassee as an independent dish.

Required components:

• turkey meat – 700 g;
• young zucchini – 2 pcs.;
• ground paprika – 1 tsp;
• thick sour cream - 2 tbsp. l.;
• garlic cloves – 4 pcs.;
• vegetable oil – 2 tbsp. l.;
• salt and pepper - optional;
• oregano - a pinch;
• dill - optional.

Step by step cooking method:

1. Cut the meat into medium-sized pieces.
2. Place the chopped meat in a frying pan in heated oil and fry it on all sides until golden brown. After a nice crust appears, salt the turkey.
3. Cut young zucchini into semicircles and place them in a bowl. We add paprika, oregano and other spices as desired.
4. Mix the zucchini with seasonings and add the fried fillet to it. Add salt, pepper, sour cream and chopped garlic.
5. Place everything in a heat-resistant form, greased with sunflower oil, and cover with foil.
6. Preheat the oven to 200 degrees, place the turkey in it and simmer for 30 minutes.
7. Remove the foil and continue baking the dish for another 30 minutes. Sprinkle the prepared fricassee with chopped dill.

Serve baked fricassee with turkey and young zucchini as an independent dish with a glass of wine. As an addition, you can offer rice steamed with saffron and grilled vegetables.

Spices, fresh vegetables and aromatic mushrooms with cream will make a soft and juicy turkey fillet fricassee the main decoration of any table.